Winter end, dear friend. After a long time, I ordered a menu featuring giant crab as the main course.
Appetizer (Copia)
Eight-inch portions of: radish, raw scallops, tea-flavored sea urchins, salted salmon, pine flowers, egg custard, tuna handmade sushi, zucchini and tofu, chestnuts, and vegetable stews.
Fubushi
Mihon (Thunka Maratro, Aori-ikka, Kami, Enzai)
Crab Shabu
Grilled Crab
Kara-yaki
Half-fried Steak
Red leaves rice, red broth, aromatic dishes
Water Items (L'Réchète's Compt, Plum Ice Cream, Rum Jelly)
Oobu
Although it was a pleasant experience overall, I would like to note a few points for future reference.
Cope has changed its serving style since this year, but the warm state (hot as fresh off the stove?) remains the same as before. It's a pleasant thing to have warm pre-prepared food during the cold season.
In recent years, I have often encountered sashimi that is a bit too firm. The saltiness of the sashimi at our restaurant is relatively mild compared to other places, and I really appreciate this aspect of the food. However, this texture is truly disappointing.
The crab used in this dish weighs about 1.2 to 1.3 kilograms. Throughout the entire course, only half a cup or slightly more of crab is served. It’s a good-quality giant crab, but the way the chef prepared it still needs improvement. Perhaps the heat applied during cooking was too intense, resulting in a loss of its juicy flavor.
On this day, the half-fried dish was topped with ginger. The influence of soy sauce was made more pronounced than usual. I think the ginger is quite strong, but personally, I felt that using the same stock as always would be better.
Autumn's end, dear friend. I visited this restaurant specifically to try Matsutake mushrooms. However, as the weather didn't become quite cool last autumn, there weren't many Matsutake mushrooms available at that time.
The main ingredient, Matsutake (from Wakayama), was served in the form of steamed dishes, grilled dishes, and pot dishes. Considering the season, the Matsutake was quite high-quality.
While the grilled matsutake is also delicious, the best option is definitely the pot stew method. A whole matsutake is served in a flat cup. When the soup is poured into the cup, the wonderful aroma of the matsutake fills the air, making one feel the autumn atmosphere. The broth complements the matsutake perfectly, and it was extremely delicious.
Summer's end, dear friend. In the waiting area, there are refreshing ice pillars that greet you.
Appetizer (Roasted Cauliflower)
Eight inches (black mustard vinegar, boiled and set tofu, soft-boiled octopus, ten-fish sushi, edamame, and kombu-dai sushi)
bowls (Buddha clouds cups)
Okhō, kenzen ika, Sasaē
Grilled dishes (Suzuka trout, Rock oyster)
鱧しゃぶ
Wafu Gohin
Water-related items (raspberries, cherry blossoms, ice cream made with sake, fig ice)
Oobu
Starting with carefully roasted Kamo eggplant. Compared to the Kamo eggplant that is cooked until its skin turns completely carbonized, this dish isn’t as tender. However, the texture of the flesh of the Kamo eggplant is still more apparent. The eight-inch portion has a perfect balance of saltiness, sweetness, and acidity.
The bowl was filled with a broth reminiscent of a turtle cloud. Compared to other types of bowls containing fish and seafood, this broth had a more robust base of flavors. However, when combined with the delicious taste of the turtle, it created a rich and satisfying experience. The clear, delicate flavor of the turtle was perfectly captured in the dish. The acou, a type of fish, was quite acceptable, but the sazae didn’t stand out much.
The dishes were grilled trout (from Annami River) and rock oysters. The grilled trout was so well-cooked that I thought there wasn’t a better way to cook it. It was tender and juicy, allowing me to fully appreciate both the aroma and the deliciousness and bitterness of the trout. The rock oysters were also very juicy and tasted excellent.
The shabushabu is cooked in kombu broth. Compared to other restaurants that use bones from taro or other fish, the broth at our restaurant is extremely mild and light in flavor. However, personally, I find it to have a more refined taste without any unpleasant additives. The broth, rich in the umami of taro, is also delicious when served with plain rice.
Sometimes, you may encounter dishes that make you tilt your head. In many ways, the stability of this restaurant might not be very high. Additionally, some dishes are designed to be highly intense in flavor. This might be difficult for those who prefer stronger flavors, and it seems like it attracts a relatively narrow group of customers.
Appetizers (picks, white fish, earth sticks, etc.)
Eight-inch pieces of shiitake mushrooms fried with sesame sauce and miso, accompanied by red clam and salmon handmade sushi, one-inch pieces of beans, shrimp and rain water stew, soft-cooked octopus, and teriyaki-style clam and squid.
bowls of dishes (Aburame, tree buds, Ume, herring sprouts, radishes)
Kanafushi (grilled dish using a special oven)
Grilled dishes (2 types of bamboo shoots)
Oryoku no Akumon Dan
Stew (Shiitake, Gardenia jasminoides, Red Cattle, Gardenia jasminoides)
筍ご飯
Water Items (Apples Ice, Wabibi Pastries)
Oobu
Prepautions (Clams, Wontons, One-inch Beans)
Eight inches (pickled soy sauce, black beans, mixed pickled vegetables, sea mouse intestines, sea urchin, radish)
bowls of dishes (an liver, bamboo shoots, golden nuts)
Kōtsu (Reed, Edamame)
Grilled dishes (Red beef)
Appetizer (Tangerine Shaved Ice)
Tuna Shabu
Ice Fish Rice
Water-related items
Oobu
Winter's End, friend. My goal for this day was to try otter meat.
Prep meal (steamed appetizer)
Eight-inch portions (cloudy noodles, salted anchovies, grilled salmon sushi, eel, raw kalasmi, salt-fried persimmon, etc.)
Kujino’s Bitter Steam
Oshifu (Puffer)
Oryugiri (Yuri-neg)
Grilled Puffer Fish
Firewood (Eggplant)
Red leaves rice, red broth, aromatic dishes
Water-related items (Le Lecchi, etc.)
Oobu
The appetizer is a koppé. They go the extra step and serve it freshly boiled. The inside and outside parts of the meat are served separately. The elaborate eight-jin dish shows great care in selecting the seasoning. The seasoning is just enough to enhance the flavor.
The dishes in this bowl are “Koji’s Bitter Melon Stewed.” At first, the soup seems a bit insufficient on the first bite. However, as you continue to eat while breaking down the bitter melon stew, you will notice that it is enriched by the broth mainly made from kombu, along with the delicious flavors of bitter melon and sweet tuna. The taste remains at its peak until the end. It’s truly a remarkable dish.
The appetizers and grilled dishes were excellent. Our restaurant uses freshly prepared items. The appetizers had an amazing texture, aroma, and taste.
What impressed me even more than the appetizer was the grilled river dolphin. The cooking was perfect, and it was extremely juicy. The homemade orange also played a great role in enhancing the flavor of the river dolphin. Although I have had grilled river dolphins at other restaurants before, I believe this restaurant's version is the best.
The red-leaf rice was also delicious, and everything other than the cooking methods was very satisfactory. A level of satisfaction like this is quite rare, I think.
Summer's end, friend. The ice pillars donated seem to look extremely refreshing.
Prep meal (grilled Kamo eggplant)
Eight-inch dishes (sliced corn, sukiyaki, boiled eel with a thick sauce, Danba black beans, mizucca vinegar, eel zongzi, etc.)
Bowl items (Lotus steamed sweet potatoes)
Mihon (eye-catching eel, sword-shaped eel, clam, and fishing hook)
Grilled dishes (Ahi salt-baked)
Crucian carp and black honey
鱧しゃぶ
Japanese text: 生姜ご飯、赤出汁、香の物
English text: Ginger rice, red broth, aromatic ingredients
Water Items
Oobu
The roasted Kamo eggplant, with its soft interior, is a dish that, along with its elaborate eight-piece serving, truly captures the essence of the season.
The broth in this bowl does not give off the strong flavor of bonito fish. While eating the sticky lotus steamed sweet potatoes, the taste of the broth and the sweet potatoes becomes more pronounced. From the first bite, it’s a dish that is just right in terms of its deliciousness without being overpowering.
The eel in Misuma is well cooked, with a moist texture. The aroma of the eel was also noticeable, making it a delicious dish.
This restaurant-review segment describes a dish where trout is cooked in a mild broth along with plum paste sauce. It's indeed delicious, but if you only have plum paste sauce, it might become boring after a while. It would be better to have other options as well.
Spring's end, friend. The number of drawers is truly impressive.
Prep (White asparagus shredded)
Eight-inch portions (white fish fillets of tuna, tuna roe, tuna hand-shaped sushi; octopus cherry stew; shrimp and rain stew; one-inch beans; pumpkin jelly arrangement; clam and octopus terrine with yuzu chips, thin beans, etc.)
Washable dishes (aburame, bamboo shoots, young cloth, tree buds)
Mae (Sayori, Sword-edge Crab, Red Crab)
Roasted Sweet Potatoes
Grilled Moroco
Hana-yamagoya to Wagyu no Shabushabu
Hana-yamazō Dojō (Shin Gobo)
Ice-fish rice, red broth, aromatic ingredients
Watermelon shaved ice, buntan, cherry pie
Oobu
This eight-inch dish does not have a strong salt taste at all; it stands apart from being just an accompaniment to alcohol. The white shrimp and fish fillets were particularly well-seasoned.
The broth in this dish is mainly made from kombu, making it difficult to notice the presence of bonito. The first bite offers a light salt and plum flavor, which helps to highlight the quality of the ingredients used in the dish.
Although the thin fish served here and the asparagus with a sharp tip were not perfect, the roasted asparagus was extremely delicious. There was no slightest tangency at all. I was able to fully enjoy the pleasant texture and the concentrated flavor of the asparagus.
Two types of mountain pepper also left a good impression. Especially the dish made with mountain pepper and Wagyu beef was extremely delicious. I have had the same dish here in the past, but this time it was completely different.
The dish with tofu and fresh burdock flowers, accompanied by mountain pepper sauce, had a truly comforting flavor. The ice-cold fish rice also had a smooth, unique texture and a delicate taste that left a lasting impression.
Winter's End, friend. The main dish for this day was Jibie.
Prepayment (Turkey)
Eight inches (tea cups, sea mice, wisteria leaves, fried tofu, raw Tangmo, acorn, etc.)
Maehagi (Ika, Ika)
Wash dishes (Steamed Waxfish with Balsam Pear)
Grilled dishes (real duck)
Strong appetizer (cooked taro with shrimp)
Strong Aromas (Tang Mo Radish)
Denfugo Ippo
Water Items
Oobu
Each of the eight servings is meticulously prepared, with flavors that make them perfect as accompaniments to alcohol. The saltiness, among other factors, falls into the category of being moderate compared to average-sized restaurants.
The bowl contained kawa-hagi (crayfish) stewed with bitter greens. Since the liver was also used, the broth seemed to be more substantial than the average in our restaurant. The harmony between the ingredients was truly remarkable. However, I think the kawa-hagi stewed with bitter greens would have been even more delicious.
The duck was fully cooked on one side. The sauce was made with red wine, or alternatively, there was a dressing of ponzu. There was no trace of any off-flavors; even the sauce was delicious.
The level of technology and talent is truly remarkable. This restaurant has the capabilities to meet customers' requests. If the weather gets a little warmer, I plan to visit again.
Late autumn of last year, Mr. Tomo. We ordered a lot of crab dishes.
Freshly boiled inner core of soup
Freshly boiled water from Oko
Cope's Soup
Copp's shredded meat (served with jellied sauce made with Tosa vinegar)
Eight-inch portions (raw scallops, salted squid, wisteria leaves, fried tofu, shrimp, pickled lotus roots, and Hachiman-yaki of squid and other seafood)
Crab Steak
Cup (Kue, Bupleurum)
Maehagi (Aoi, Aoreiika)
Grilled Crab
Sashimi with crab miso
Kara-yaki
Eggplant Fried Delicacies
Red Leaf Rice
Water Items (La Française, Lime Juice Jelly, Purple Sweet Potato Yogurt)
Oobu
The cooked cutlets, which are common in this restaurant, were served with hot broth. Both the inner and outer cutlets had a unique texture and aroma. It was also pleasant to have warm food that kept us from feeling cold. The soup for the cutlets was truly rich and flavorful. The eight-jin portion served as an excellent accompaniment to alcohol.
The broth in this dish is mainly made from kombu. The flavor of bonito flakes is not prominent, and it complements the sweetness and umami of quail eggs and wisteria. As you continue eating, the taste becomes more balanced, and there is no need to stop halfway.
The male crab was served after the sashimi. He ate the roasted crab and crab miso incessantly. The crab was juicy and sweet, and the miso was rich and flavorful. It was so delicious that it became somewhat overwhelming. I believe he consumed more than half a cup of crab in total. The next morning, I could still smell the crab's scent on my body. It is said that fish's taste and aroma change when fed as bait, but perhaps this applies to humans as well. Perhaps the only regret is that crab isn't my favorite food.
In the final stage of the meal, I was satisfied with the green bean and red leaf rice.
I ordered a half bottle of Champagne, and the total cost was around 80,000 yen. This should be the highest amount I've spent using this service in the past. I was also surprised to see that the price of crab has increased significantly.
Autumn, dear friend. Although the weather gets colder as the sun sets, the leaves still show no sign of turning color. I have informed you about the budget limits we have.
Prepended oysters that were smoked with straw
Eight-inch dishes (fried birch nuts, chestnut dishes, tofu with soy sauce, salmon stewed in a special sauce, octopus wrapped in a way reminiscent of the Hanamaki style, salted fish, and radish spread)
Mizobashi (Matsutake & Ebi)
Makura, Etajima, Saba, Tuna
Roasted Fallen Fish
Grilled Matsutake Mushrooms (Danba)
Steamed Boneless Fish (Lake Biwa)
Fried Matsutake (Danba)
Half-fresh steamed food
Zero-Miyoko Rice, Red Broth, Fragrant Delicacies
Watery items (fig and honey jelly, chestnut desserts)
Oobu
The oysters served as a prelude were enclosed in a container with their smoked aroma. When the lid was opened, the aroma spread, enhancing the taste of the oysters. The eight-inch portion was still as elaborate as ever. The dish of oysters with soy sauce and vegetables, as well as the chestnut dishes, were particularly impressive.
The main ingredient is Matsutake mushrooms from Danba. I enjoyed the dishes prepared with these mushrooms, including stewed in a earthen pot, grilled, and fried versions. The stewed dish was filled with plenty of Matsutake mushrooms. Its aroma was truly wonderful, making me feel very happy. The grilled version didn’t include any additional cooking methods; its aroma and texture stood out prominently.
The eel was steamed and then grilled. While retaining a rustic flavor, the overall presentation was elegant. The grilling of the fallen trout was also perfect.
It seems like a simple half-fried dish, but it actually has a very rich and satisfying flavor. The zero residue rice served with it also had a pleasant aroma.
It's been a long time since I've met Mr. Mitsu. Although it's autumn, there are still days when one can feel the heat in the daytime. I asked him to prepare a special menu as an addition to the regular course.
Appetizer: Spring Rolls with Turtle Meat and Turtle Soup
Eight-inch-sized sushi, acai berries, tofu with miso pickles, octopus wrapped in a special way, and poached grapes with vinegar-miso sauce.
Misen (Eel with a wooden plate, sliced fish, red cloud ginseng)
bowls of (prawn and autumn potatoes)
Grilled Matsutake Mushrooms (Wakayama)
Salt-roasted Rock Fish (Chiguo Hachiman)
Boneless Eel (Lake Biwa)
Roasted Fallen Trout (Lake Biwa)
Tamba Shabu
Eel rice
Water items (fig tatare and kiwi jelly, chestnut desserts)
Oobu
This restaurant-review content is excellent. The spring rolls may have a slightly stronger salt taste, but it's still within acceptable limits. The eight-inch dishes are all well-prepared; they truly convey a sense of the season. The scallop served with red cloud fungus (Yukino) was extremely delicious.
The broth in this dish is made using kombu as the main ingredient. Since there's no unnecessary impact or exaggeration, it truly enhances the flavors of ingredients like abalone and eggplant. From the first bite, it's clear that this dish stands out from other similar dishes.
I was extremely satisfied with the matsutake and the eel. The matsutake had a great texture and aroma, making it very delicious. The eel was served as a slightly steamed dish, paired with grilled cooking. The fat was evenly dispersed, preserving the natural charm of the eel while also resulting in a elegant presentation.
The broth of the tilapia here might sometimes seem insufficient, but if you savor it slowly, you'll realize that it truly enhances the flavor of the tilapia. The trout rice was also delicious. I made some snacks from the remaining portion as souvenirs.
Winter's end, friend. It seems like it's been a long time since I've had a meal that I was so satisfied.
Prep meal (Roasted Mandarin Chicken with Chinese Pepper)
Eight-inch dishes (freshly pickled Hokkaido shrimp, clouded tofu, a mixture of sesame oil and other ingredients, pickled wisteria leaves, handmade sushi with swordfish, nori, fried silver birch nuts, etc.)
Kita-kibei (in vinegar-miso)
テッサ
bowls of vegetables and watercress
Tuna Whitefish Grilled
Roasted Puffer Fish
Stewed taro
Red Leaf Rice
Watery fruit (ice with raisins, coconut sauce)
Please translate this Japanese text into English.
The appetizer was made from turkey meat, prepared as a dish with mountain pepper sauce. The seasoning was absolutely perfect. The Hokkaido Shiramebi, which didn’t seem to be very appealing last time, was also excellent this day. The Hokkaido clam was even better than last time, and it was extremely delicious. It paired well with the vinegar-miso sauce.
The dishes in the bowl were sea-ziri and water-cress. The peculiarities and excesses were skillfully removed, allowing the sweetness and flavor of the sea-ziri to be fully appreciated. The broth was stronger than usual, creating a wonderful harmony with the sea-ziri. The texture of the water-cress and the yuzukon pepper added a great accent. Although sea-ziri is typically associated with cooking in pots, it can also be enjoyed in bowls, making for a unique experience.
We ordered puffer fish (Toyofu), tetssa, and whitefish grilled dishes. All of them were delicious, but the grilled puffer fish was the best I've ever tasted in my life. It seems that the puffer fish here has a significant difference in quality between good and bad days.
The cooked wisteria was also served with yuzu, giving it a slightly sweet taste. The sweetness of the wisteria itself was not overpowered; instead, it had a gentle and comforting flavor.
2020年は最高の満足度を得られたレストランでした。個性的な対応の中で提供される料理は、やはり美味しいものですね。欠点と言えば、様々な意味で安定性が不足していることでしょうか。
After a long time, I visited for lunch again. I was able to reconfirm the excellent quality of CP.
Prep sauce (Walnut stew)
8inch (Japanese rice with radish, chestnut dishes, salmon handmade sushi, tuna, fried tofu, and pickled wortcress)
Wash dishes (Asahi and Bokura)
Kōtsu (Autumn Salmon Olive Oil Stew)
Tuna Oshou Yamashoga-yaki
Mixed dishes (fried sweet potatoes, spicy radish, puffer fish sausage)
Rice, red broth
Fruit-flavored rum pickles and fruit ice
Oobu
Compared to the evening meal, the number of dishes and quality of the items offered at this restaurant are almost identical. The saltiness of the salted vegetables is excellent; there are also chestnuts that are served with their skin intact, as well as side dishes that reflect the seasonality of the food. It’s all very delicious and carefully prepared.
The broth in the bowls was very restrained. It relied more on traditional ingredients rather than katsumachi fish. The tuna-style mountain pepper roast was also extremely delicious. Although high-end ingredients like these are not commonly served at night, the cooking method seemed effortless and professional.
While other restaurants are easily increasing their prices, this restaurant still offers lunches at the same price of 5500 yen (including taxes and service charges). The restrictions on the ingredients available should be stricter than before, but they seem to be managed effectively through clever arrangements. A cold sake of grade 1 costs around 8000 yen. Although the amount served seems to have decreased compared to before, the quality remains excellent, and a full star rating is still appropriate.
Summer's end, friend. This time, it seems that it fell short of expectations. That's probably the truth.
Sansui (grilled Kamo eggplant)
Eight-inch portions: Kashiwa-mame boiled in Koshu sauce, edamame, inada, jackeyaki, boiled congee with tofu, hairy crab.
Wash dishes (tuna-yu-men)
Maegata (Amatagray and Tuna)
Salmon trout grilled in salt
Grilled Hokkaido (with Yamcha miso)
鱧しゃぶ
Steamed Duck
Minghe Rice
Water Items
Oobu
The appetizer, Kamo eggplant, was cooked until it became soft and creamy, which made it very delicious. The eight-course meal had both delicious flavor and a good balance of saltiness. It definitely helped to enhance the taste of the alcohol. The dishes like the tuna yummon were also well-prepared with a refined taste. Overall, the meal was not bad at all.
However, the grilled fukahime was, personally speaking, a bit questionable. There was also a tendency to be too sweet when cutting the taro bones. It was regrettable that it wasn’t stable in many aspects. Of course, I understand that this is also part of the restaurant’s capabilities.
Since there wasn’t much time between last time, we had to slightly deviate from the usual menu. So, on this day, we served crab without any other ingredients.
Prawn head preparation (made with walnut paste)
Eight inches (cloud silk, salt, nammoko, Chinese mustard seed, silver acacia)
Kōtsu (Oryzium)
bowls of shrimp and watercress
Grilled Hokkaido dishes
Grilled Echigo Beef
Miso Potato and Napa cabbage dish
Red Leaf Rice with Red Sauce
Water Items (Ice Cream of Raphrans and Figs)
Oobu
There are a few areas that could use some improvement, but I think it was quite good. The eight-inch portions are each made with great care and attention to detail. Especially the turkey with Chinese pepper sauce is outstanding. The side dishes include鲍鱼和芜菁的料理, which I’ve had before. From the first bite, it was already delicious, with just the right amount of saltiness to enhance the flavor of the ingredients. The dipping sauce really complements the side dishes.
The fukahime served as a substitute for crabs was of very good size. The cooking method was the one recommended by the restaurant. The fukahime cooked dish itself was delicious, but perhaps it would have been better to serve it alongside the kakeboshi dish. The kakeboshi with eggplant from Toyofune was also excellent, but there were some doubts about the cooking method used for it.
Recently, there have been many aspects that are quite disappointing in terms of atmosphere. As a result, it becomes difficult to recommend this restaurant to others for dinner options. It's been a long time since I last had a lunch meal (costing 5500 yen). However, the quality of the food was excellent, and it’s definitely more worth recommending than dinner options.
Late autumn at Miyu-san's restaurant. I asked for an additional crab as an option to the crab course.
Prep meal (steamed rice with holes in it)
Eight inches (a variety of ingredients such as raw seaweed, ostrich egg salad, Chinese parsley, chestnuts, etc.)
Bowl (Sweet Tuna and Borsa)
Oshifu (Puffer Fish)
Crab Scallop
Grilled Crab
Kakura-yaki
This restaurant-review content is currently in Japanese. Please translate it into English.
Half-fried Mushrooms
Eise abalone rice and red broth
Apple Ice Cream and Pear
Oobu
I filled my empty stomach with steamed rice made from穴子魚, and then enjoyed some sake along with the八寸料理。The handcrafted八寸料理的盐分适中，味道十分精致，非常美味。不过，第一口品尝时觉得不够满足，能够很好地凸显出甘鯛的味道。虽然甘鯛的咸味还算适中，但个人认为如果能稍微缓和一下咸味的话，效果会更好。
The quality of the pufferfish was not particularly praiseworthy, but the crab was delicious. We enjoyed the crab as sashimi, grilled dishes, and even grilled with its shell. On this day, the half-fried mushroom was also a unique taste experience; it wasn’t bad, though. On the other hand, the rice with Etsushi shrimp was underwhelming.
I drank an appropriate amount of champagne and cold wine. The price per person was around 60,000 yen. Considering the amount of crab served, it was a reasonable price. As for service and atmosphere, it seems there are more aspects that need improvement.
Visited by friend at the end of late spring.
Serving dish (female transfer crab)
Yatsune (Zongzu, Teriyaki Oyako, Tsubaki Kashiwa, Kombu with Children, Shiki Kombu, etc.)
Abrame’s dishes
Makurazushi (Sashimi, Tuna)
Red Clams (Misho)
Grilled Carp
Steamed dishes made from abalone
Matsushana Beef's Hana Shoga Pot
Bean Rice with Red Vegetable Broth
Water item (babara, bracken pancake)
Oobu
The zongzu with eight inches in size was quite impressive. Compared to the sashimi, it was a better choice. The Huashan pepper pot and bean rice also impressed me greatly. In particular, the Huashan pepper pot was even more delicious than those I had before, making it a truly satisfying dish.
On the other hand, although the dishes made with Abrame are delicious, they probably can’t compare to those I had three years ago. As for young trout and red clams, I don’t really find them that impressive either. Personally, I wouldn’t be happy with being served with young trout during this time of year. Indeed, the ingredients might be in their off-season period, but that’s exactly why I hope to see some more effort put into preparing these dishes.
After the New Year, Mr. Mitsuhiro.
Serves (young bamboo shoots and clams)
Eight-inch pieces of Tang Moe radish, tofu seeds, seaweeds, black beans, tea-flavored sea mice, and handmade sushi.
Bowl (Steamed Wutong)
Crab Sting
Grilled Crab
Kara Miso
Directions (Eel wrappers, metal sheets, etc.)
Tuna Whitefish Grilled with Caviar
Stewed Tofu
Tuna Rice (Black Maso, Ginger)
Sushi Bowl (Konjac Soup)
Water Items
Oobu
On a cold night, we started with a warm appetizer. The bamboo shoots (Tsukahara) and clams were topped with a paste-like substance of wakame, which was then placed on a heated stone. Not only did the appearance and temperature enhance the experience, but the aroma of the dish also became even more enjoyable. The bamboo shoots were sweet, and the clams were perfectly cooked, making them extremely delicious. Indeed, bamboo shoots and wakame are a perfect combination. They also complement each other well when paired with clams.
The eight-inch pieces were all well-sized. The Tangmo sauce, which retained a slight tanginess, had a more restrained saltiness compared to other restaurants. The contrast between the crisp radish and the other ingredients created a pleasing texture and flavor balance. The handcrafted octopus was also impressive, with firm elasticity and a rich umami taste. The kombu soaked in the broth was not bad either, and the black beans had a pleasant sweetness that left a good impression.
This bowl of steamed wisteria is a truly delicious masterpiece. However, the dish from a few years ago couldn’t be surpassed this time. The crab from Tsuji Mountain is also tasty, but its flavor and sweetness seem to be less than those of previous years. Perhaps the dishes prepared by Manjin are better.
On the other hand, this year’s pork belly was far superior to last year’s. It was extremely delicious. The caviar was also excellent, as was the grilled scallops. The simple dish made with tofu, as well as the tuna rice, were also very tasty. The soy sauce-based soup in the serving bowl was topped with black pepper, which really enhanced the flavor. It was truly a delightful experience.
Described content can be considered almost perfect. Among my visits to this restaurant over the past two or three years, this is probably the best review since last summer. The quality of the content was truly outstanding; it was the best experience I had this winter, including other restaurants as well.
Late spring at Miyu-san's restaurant. What stood out for me were the dishes with aburame, which were excellent, and the grilled dishes made with bamboo shoots (at an additional charge). On the other hand, the grilled dishes made with young trout and the hot pot with flower mountain pepper were less satisfactory.
The dishes were, as always, outstanding. The broth, derived from kombu, complemented the delicacies placed in the bowls. It was a truly wonderful dish that left a lasting impression. The morning-picked asparagus from Nagoya was pure white and incredibly juicy—a delight to eat.
On the other hand, there are some doubts about the young carp from Lake Biwa and the flower mountain pepper stew. To be honest, is it really appropriate to serve young carp at this time? The flower mountain pepper stew also seems to have a somewhat strong flavor. As always, there is a big difference between good and bad dishes.
Before the cherry blossoms begin to bloom, Mr. Sukehiro. I enjoyed dishes such as bamboo shoots and abalone-filled dumplings (shinpou),蛤料理, roasted miso salmon, and tuna rice.
Since it was still a cold season, it was very appreciated to start with a warm appetizer. The oguisu filling of our restaurant has a spring-like color and aroma, which enhances the charm of the ingredients without covering them. The texture of the dish at first taste may seem insufficient, but it provides a lasting aftertaste as it continues to be enjoyed until the end. The ingredients are of high quality, and the dish was delicious.
Winter's End for Mr. Tomo. This time, it's a course worth 30,000 yen.
Crab rice steamed
Eight inches (clouded rice, crab, eel, pickles, salted octopus, tea-flavored sea mice, duck roe, black ink, smoked oysters)
Fubushi (Guji, Yuligen)
Kawahagi (red shellfish)
Sashimi of Crab
Horiikawa Carrot Slaw
Grilled dishes (Kamon crab)
Crab Soup
Grilled dishes (real duck)
Stewed Seafood
Red Leaf Rice
Banana Ice and Pear
Oobu
This is a luxurious dish that features plenty of both outer and inner parts of the shellfish. The eight-inch portion has a stylish appearance and excellent taste, as typical of Masao-san's cooking. The kawa-hagi is served with a large liver, along with soy sauce. The red clam is prepared with vinegar-miso. Both dishes are excellent.
この蕪蒸しはとても心地よい味わいです。途中で飽和状態になることはなく、余韻を楽しむことができます。美味しかったですが、以前に食べたものの方がまだ良かったかもしれません。
The crab is served as sashimi and grilled dishes. Finally, a soup is added to the shell for enjoyment. The grilled duck is seasoned with apple cider vinegar or salt. Apple cider vinegar is not bad, but whether it truly enhances the taste of the duck is somewhat questionable. Personally, I feel that using salt as a seasoning is more appropriate when one gets tired of it, as it provides a change in flavor.
The grilled scallop was quite satisfactory. It was combined with a mild salt and sour taste. The cooked rice served as a side dish, featuring okonomiyaki-style rice with tempura. It was extremely delicious.
Autumn's end, friend.
Returned bonito (purchased at a market) and bonito fry
Eight inches (Aceras, salted squid, egg white, shrimp, sashimi, salmon stewed with mountain pepper)
Mizobako Mie (Matsutake, Tamba)
Makura (Sake, White Fish)
Panzan Lake-cultivated fingerlings (grilled with ginger soy sauce)
Danbo Chestnut (Served with a sauce made from brandy)
Mixed Rice Cake with Crabs (Including Giant Crabs)
Mukagogo-Ie
Dessert
Oobu
In a good sense, the most memorable dish was the cooked combination of lotus root cakes and filling. The filling contained krill, which gave a unique flavor to the dish without overpowering the ingredients. It was extremely delicious.
On the other hand, what left a bad impression was the “Tsuchibushi” dish. I felt that the matsutake mushrooms were of very poor quality. Although the price of matsutake mushrooms was high, I really wished they had put more effort into ensuring the quality of these ingredients.
Summer's end, friend. As soon as you enter the restaurant, ice pillars greet you.
Sushi and shrimp
Eight-inch dishes (fried vegetables, green chili peppers, sweet potatoes, two types of boiled jelly, salmon sushi, edamame, etc.)
Okoze
Dishes served in bowls: hairy crab, sea squirt, wax gourd
Eto Salt Roasted
鱧しゃぶ(韓国)
Minghe Rice
Tomato compote, radish slices
Oobu
The serving bowls are exquisite, allowing for a truly enjoyable aftertaste. Among the other dishes, Okoze and Shabushi stood out particularly. I personally have doubts about whether Korean-style shabushi can be considered top-quality, but the broth of Shabushi was extremely delicious.
Sakura no kiose no suki-san
Appetizers (Red clams, Stuffed clams)
Eight inches (sauce of bracken, clam, wakame, tuna and clam handmade sushi, wood sprout miso and clam cherry stew, black sesame paste, radish, bamboo shoot skin)
Dishes in bowls (clams, set tofu, bamboo shoots)
Makura (Salmon, Sazori, Abrame)
Steamed dishes with yuzu leaves and shredded white asparagus
Grilled dishes (child-bearing muloko, young trout)
Melodious sounds
Aburi Rice with Red Broth
Dessert
Please translate "お薄" to English.
The taste of this bowl’s ingredients is absolutely delicious from the first sip, and you can enjoy it even after the aftertaste has faded. The clams do not stand out too much, and the balance between the broth and the ingredients in the bowl is excellent.
Saeziri does not have a strong smell or ash taste. However, the pepper is a bit too strong. Indeed, the flavor is quite concentrated, and it is delicious when eaten alone. Nevertheless, considering that the rice served immediately afterwards is rather bland, there are some doubts regarding the balance between the two dishes.
The red clams and mussets served as an appetizer were prepared with a jellied sauce made from chili vinegar miso, clam stems, and grated sake. The chili vinegar miso was paired with March's woodpecker meatball, creating a flavor that truly reflected the style of Ms. Mitsuya. The balance between sweetness and acidity was exquisite, perfectly complementing the ingredients.
The combination of the bitterness of wild mushrooms and the subtle sweetness of white asparagus is a interesting pairing. The mushrooms were of good quality, and they were delicious.
On the other hand, the young bass in Lake Biwa is not very good. The truth is that I really wanted to eat this fish in a bowl.
In the final stages of cooking, the balance between the rice and the accompanying dishes often determines the overall satisfaction of the meal. If the rice is too bland, it lacks the necessary punch; on the other hand, if it's overpowering, it might damage the taste of the rice right after cooking.
In February when it was still cold, I warmed my body with the cuisine prepared by Miss Mitsu.
Prepackaged (Steamed Crabs)
Kosuji
Eight-inch dishes (fish, egg custard, nori green, Inari, black beans, tea-flavored sea urchins, etc.)
Kawahatgi Mizokore Dwan
Ika, Gujiko-zuke
Miso Mushroom Slurpee
Grilled dishes (Muroko, Pufferfish)
Pork Shabushabu
Jajokoyaki
Soup powder, Ice
Oobu
The ingredients for the dish include the meat and liver of grayling. It was mentioned that the broth also contains grayling bones. The liver helps to add richness to the meat, while enhancing the overall flavor of the dish. The dipping sauce complements the main ingredients, ensuring a smooth transition from start to finish without any interruption, allowing for a truly enjoyable aftertaste.
The grilled chicken served at the counter is a classic dish here. The one prepared on this day was quite satisfactory. The shredded choyutai had a mild flavor, making it seem like the preparation was done with care.
The grilled puffer was a bit underwhelming (perhaps due to overcooking?), but the noriko was delicious. The pork shabushabu also had an unoffensive flavor, and it was really tasty.
Even when using Kawahagi and boar meat, the taste is not out of balance, which is a positive aspect. The broth and seasoning are extremely delicate; the combination of saltiness, sweetness, and acidity is excellent, and it does not overpower the flavors of the ingredients. There may be some instances where the quality is inconsistent, but considering the price of the full meal (tax included: 20,000 yen), it was a highly satisfactory experience.
New Year's Eve, Mr. Yu
Serves as appetizers: radish, black beans, miso tofu
White miso-based dumpling dish (Tori-kobu, radish)
Eight-inch portions (such as fish, seaweed, tofu, child-carrying kelp, water chestnut snacks, etc.)
Kanafu (Puffer Fish)
Mutton Dana and Caviar
Grilled dishes (sold by a local vendor)
Tsukahara Shinzei’s Young Bamboo Stew
Prawn fillet and holy garden radish stew
Taimi Rice
Frozen Fruit (Strawberries)
Tea
Tang Mo has a moderately salty taste, but it is extremely delicious. The black beans were also carefully prepared.
The white miso dish has a gentle sweetness, with no katsuobushi prominently featured. It is also extremely delicious.
Fugu is a popular choice for high-end restaurants. The tecisa was served with a generous amount of whitefish and iron skin, covering everything completely. It's hard to call it top-quality, but considering the price, both quality and quantity are quite satisfactory.
Both "若竹煮" and "炊合せ" have a flavor that does not cover the ingredients. "炊合せ" may seem like the lemon grass was used in excess, but it's still within an acceptable range.
I was also satisfied with the crab served at this restaurant, as well as the tuna rice.
On the other hand, it was extremely regrettable that caviar was used in this dish. Honestly, I didn’t want anyone to touch such a thing. The only consolation was that there wasn’t any need to deal with high charges as a consequence.
I don't really like restaurants that claim to be difficult to book. But it's also important to be careful not to overdo the details. If a restaurant is too busy, people might not have time to think clearly, and they might overlook some small details.
January 2017
Late autumn, end of friends...
Prepended (fermented with straw. A type of sake thief)
Eight-inch pieces of eel, tuna, wakame seaweed in a handmade sushi wrap, flat shellfish, karasumi, and salted eel dishes.
bowls (first wisteria and scallops)
Kouzuchi (Oyake)
Mianjin Crab
Ichi-bo (Low-temperature Cooking)
Egg and Horikawa Turnip Samosas
Otogu no Chibukku
Mochi rice
Water-related items (kaki, chestnut ice cream, ojigama)
Tea
The serving dish is light and delicate. The first bite seems insufficient, but by the end of the meal, satisfaction reaches its peak. Those who prefer a strong flavor with bonito may find it lacking. However, I fully enjoyed the sweet taste of wisteria.
The taste is light but delicious. However, I personally find the selection of ingredients somewhat questionable. It's also a bit regrettable that they try to accommodate too many customers.
November 2016
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Late summer at the end of the season, Mr. Tomo. Ice pillars greeted us.
Item 1: Fried Pollack (fried pollack with okra)
Prep 2: Cloud Dan and Yuba (Soy Sauce Jelly)
Eight-inch sushi (made with persimmon leaves), boiled eel with sticky sauce, duck loin, and fresh silver birch nuts.
Wagon (Hayasumi and Tsukimi)
Kohofu (Suzukuro River's trout, Yokowa sliced)
Peach Slurpee
Tachi-yu no Yonan-yaki
鱧（瀬戸内）のしゃぶしゃぶ
Taco Rice
Ice
Katsuriri
Tea
Although I thought there was one more aspect that could be improved in terms of ingredients, I believed that our restaurant was the best when it came to broth and cooking techniques.
However, the saltiness of the food on this day was a bit too much, which left me somewhat disappointed. It's true that there was no aroma of bonito fish, which is understandable. The winter melon served later also lacked the delicate flavor I've come to expect. Honestly, I was surprised by the change compared to previous visits. The fact that a gas burner was used in the counter area was quite surprising.
The service was extremely polite and thorough. The staff members also worked hard, and the area behind the counter appeared bright and elegant. This is segment 412/526. Only translate this segment and keep the wording natural. Source text: Service was very polite and well-maintained. The staff members were also hardworking, and the area behind the counter looked bright and elegant.
I had already felt that there was some imperfections in the dish, but it was the first time in a long time that I actually noticed these issues. While I still have high hopes for the next visit, I left the restaurant.
August 2016
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I visited Mr. Sakurami during the cherry blossom season.
Side dish 1: Cuttlefish with Ume-blossom stems, served with vinegar miso sauce
Side Dish 2 (Clams and Jelly)
Eight-inch dishes (cooked cherry blossoms with bamboo shoots, Japanese crab, salmon and squid handmade sushi, kombu grilled with salmon, ikara, muzuku vinegar, etc.)
bowls of seafood and tofu
Makura (Salmon, Sea Trout)
Grilled dishes (稚鮎)
Tomato garnish
Stew (picked vegetables, kombu, salmon fillet, salmon roe)
薄い豆とひまわりのご飯
Water snacks
Tea
The broth in the bowl is still outstanding. It’s delicate and harmoniously balanced with the flavors of the i-name. The i-name itself was also excellent. There was no trace of bonito flavor at all; instead, a pleasant scent of pong was wafting through the air. It was truly delicious. The salted cod served in a tattai style was paired with ponzu sauce. The chewy texture made it enjoyable to eat. I really prefer using our own pickled sauce for young trout. The bamboo shoots served in a barrel from Nagoya were seasoned with tree buds and bonito fillets. They weren’t bad, but honestly, I would have preferred to eat ordinary bamboo shoots boiled in water. This is a similar experience to what I had in March. The whitefish of the tuna was creamy and delicious. The rice with thin beans and flowers also had a perfect saltiness, making it extremely tasty.
In contrast to its visually appealing appearance, the taste and saltiness are well-balanced. It has a light and delicate flavor profile. Those who prefer a more impactful taste may find this not satisfying enough.
There are no complaints about the cuisine, but it seems like they overcrowd the dining area too much. It looks like they're trying their best, but I think it's inappropriate for the customers at the counter to feel the lack of space that they experience.
April 2016
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Prepended filling (special filling made from bamboo shoots and abalone)
Eight inches (cooked red shellfish and Mongolian cauliflower in vinegar miso, with asparagus skin, jacco, kalasumi, radish, etc.)
bowls (clam, tofu with eggs, plum flesh)
Kan'tai (Sweet Squid, Tsubuke)
Fresh Onion Shredded
Grilled dishes (child-bearing muloko)
Stove-flavored dishes (puffer fish)
Rice (asparagus and ginger)
Watery desserts
Tea
このレストランの料理は、筍や鲍の風味を邪魔することなく、春らしい色と香りを加えてくれます。八寸に使われている酢味噌もとても美味しく、カラスミも自信作として非常に美味しかったです。立派な蛤を使った椀は、梅を途中で溶かして味に変化をつけます。出汁は蛤の旨味と香りに合わせるもので、出汁にはとろみがあり、梅の酸味がゆっくりと加わっていきます。食べ進めるうちに、梅の酸味と蛤の旨味がどんどん引き立ち、非常に美味しかったです。これは本当に絶品でした。手間をかけた甘鯛も、ねっとりとした濃厚な味わいで美味しかったです。桶で供された河豚はポン酢で、昆布と河豚の出汁もなかなかでした。〆のアサリと生姜ご飯も、わずかな塩のみという清らかな味付けでした。
The umami, saltiness, sweetness, and other flavors were all perfectly balanced without being excessive. It was an excellent taste combination. To be honest, I didn’t need the sturgeon dish at all. Instead, I would have preferred to have a regular cooked meat dish.
Depending on your seating position, you may hear the voices of those working in the kitchen from the counter area. It would be better to be careful not to surprise new customers too much, wouldn’t you? (Laughing.)
March 2016
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Late autumn at Momo-san
Prep meal (Danbo beef leaf grilled)
Eight inches (ginkgo trees, fresh kalasmi, wakame sushi, tea-buried sea urchins, ducks, etc.)
Wan (Chu Fu)
Kanafushi (Fishes from Seto Sea: Ayu and Yone from Toyofu)
Tea Bowl Steamed Food
間人蟹（焼き・蟹味噌と一緒に・甲羅酒の三種類）
Mixed Potatoes and Miso Mushrooms
Mochi rice
Water snacks
Tea
Although there are some aspects of the menu that raise doubts, the broth remains outstanding. The carefully prepared broth has a sweetness that complements the flavors of the vegetables like watercress. Other dishes that stood out include tea dumplings with extra broth, and a stew combining taro with green peas and carrots.
Since the taste is indeed what I prefer, it's not too rushed in its presentation. I can't help but think there must be another aspect that deserves attention.
November 2015
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We visited this place to experience the flavors of autumn. There were chestnuts placed as a gift, which made us feel the sense of the season.
Prep meal (radish and cucumber topped with walnut sauce)
Eight-inch-sized fried trout, pickles, salmon, tuna temari sushi, duck loin, etc.
Kōtsu (Reintroduced Aji and Kishū Sea Trout)
Bowl (Lotus Root Manna Head, Oroshi Shimeji)
Danbo Chestnut (roasted with homemade honey)
Sukiyaki (Maito mushrooms produced in Okayama Prefecture, Wagyu beef, etc.)
Eel rice (Arigatou)
Dessert: Ripe figs, shaved ice sorbet
Tea, etc.
The dishes featured radish root mochi and large black bean mushrooms, both of which did not use a binding agent. The radish root mochi had a slightly crisp texture, and the filling helped to enhance this texture. This filling truly complemented the ingredients, making the dish extremely delicious. It was the most memorable dish of the day. The Danba chestnuts were also beautifully prepared with honey, and even this honey had a moderate sweetness, making it a truly delicious treat. Although I don’t particularly enjoy sukiyaki, this version was quite tasty. I was also satisfied with the eel rice served as a dessert.
The appearance and decorations are quite elaborate, but the food and service seem somewhat conformist. I think if the interior were more substantial, it would be even better...
October 2015
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In honor of the Peach Festival, made from sweet rice wine.
Prepautions (Mutton fat, abalone, shrimp shells)
Eight inches
Ablame and Seared Tofu Bowl
Mikazuki (Ika-Gugi)
Grilled Miroko
Ryukibana no Itte
Duck Pot Roast
Rice with clams and shellfish
Tea, etc.
The side dishes included abalone, the hindquarters of fish, and reishi mushrooms, all of which were topped with warm oguisu paste and stirred together. The appetizer plates also featured crispy scales. Both dishes were interesting and enjoyable to eat due to their textured appeal. The bowl of abalone was also delicious, as well as the young bamboo stew made with Zukaho’s asparagus, which was used in a luxurious manner.
I had the chance to taste some rare Japanese sake, so the total bill was around 30,000 yen. However, I was extremely satisfied with the experience.
March 2015
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We started with a warm side dish served with clams and acorn mushrooms, topped with white miso.
This dish of fragrant green gourd steamed in a sauce was truly delicious.
The cramped, claustrophobic interior of this restaurant…
And the Kōyō rice was extremely delicious.
It was a highly satisfactory experience.
December 2014
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Due to the Double Ninth Festival, I was given chrysanthemum-flavored alcohol, and then the meal began.
Pre-measured chestnut rice steamed
Yatsushiki
Ssuspen’s Drink
In the menu, there are herring, Etofu, bonito.
White-roasted Squid (Korean-made)
The broth and the roasted oyster mushrooms served as specials
Potato and Duck Stew
Exotic Delicacies (Raw Hokkaido crab, abalone, crabs, etc.)
Mukagogo-Ie
Tea, etc.
The soup made with pork was elegant and delicious. The Korean-style tilapia, which had a rich fat content, was also very tasty. The large portion sizes were also a positive aspect. This time, the difference in satisfaction between individual dishes was small, making the overall experience quite good. Although there were occasional moments where the presentation seemed excessive, it can be described as a bit over-the-top. If this is considered within acceptable limits, then the overall satisfaction level is very high.
The above is a dinner menu. However, I think it's a good idea to first try the lunch options with a higher cost of ingredients, just to get a feel for the experience. Lunch dishes generally involve spending effort and time to prepare, so you can expect a more luxurious experience at night. Note that lunch usually takes about two hours, so those who plan to visit during the day should be careful.
Moto-kun is a person like Sunday Silence. If his strong will to win can be directed in a positive direction, surely it would make for a better restaurant. Perhaps the owner needs to establish a rapport with customers and even use a walking stick. Just as Takeo Takahashi grasped the characteristics of Sunday Silence and helped Masanobu grow.
October 2014
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This is a Michelin one-star Kyoto restaurant located in Gion. The owner, Mr. Saimoto, is said to be from Maruyama in Gion.
Prepautions (Tsukahara's fresh asparagus and clams with tree bud sauce)
Eight inches (fried common fish, thin beans, octopus, vinegar miso stew of firefly squid, etc.)
dishes prepared with aburame.
Arrangement of bonito and other fish
These baked goods
Ryukou Shoku
Pork Stew
Eel rice
Tea, etc.
The bowls were as praised, and indeed very delicious. Additionally, the dishes like “若竹煮” and the rice with ginger were also extremely tasty. However, there were some aspects that seemed a bit excessive, such as the eight-course meal, and the potlucks seemed to be hindered by the use of chili peppers. Overall, there were some aspects that were difficult to understand. Personally, I felt that the satisfaction level varied greatly between different dishes. The food itself was delicious, but the overall quality seems not very good. This is my honest opinion.
The décor of the restaurant, which is something that the owner is particular about, is truly remarkable. The service provided by the waitstaff was also very considerate and made the experience comfortable. The owner has a high level of ambition and is a cheerful and interesting person. However, due to his energetic personality, it seems that this trait can sometimes create a sense of pressure.
March 2014