I was invited by a friend, so I came to visit.
(R7.6.28 Currently, Yutorelog has a rating of 3.44 points; Google has a rating of 4.5 points (from 35 people).)
This restaurant is a branch of the Momoya-ku chain in Akasaka.
This restaurant in Akasaka has won two Michelin stars for five consecutive years.
I have been interested in restaurants in Akasaka since before, but
I have not had the opportunity to visit this restaurant before, so this is my first time here.
The restaurant is on the 3rd floor of a building; you can reach it by elevator.
Opening the heavy door, one enters the interior of the restaurant.
There is one floor, with individual rooms in the front part, and a kitchen and a counter seat at the back.
Upon sitting down, they serve water or carbonated water first.
Such services are really pleasant.
The drinks are available on the menu, and the prices are quite reasonable.
I received a high-ball from Takehachi’s restaurant.
(≧∇≦)／□☆□＼(≧∇≦ )ｶﾝﾊﾟｰｲ!!
The dishes are served as a course.
Silent Course
■ 안녕하세요～광동식 차슈와 견과류로 만든 과자～
Ah, I didn’t get any photos taken (・・;)
The char siu is a well-cooked pork tenderloin, and it tastes delicious.
The aroma of nuts and the crispy texture of chewing gum are extremely pleasant.
■Cold-Prepared Octopus ~Crispy in the Aroma of Mountain Pepper~
The dish is served with thinly sliced sea urchins, topped with the urchin's pincers fried to a crisp texture.
This is a flavor that is slightly spicy with mountain pepper oil and salt, making it a unique taste that becomes addictive.
■ Young beef with a flavor reminiscent of mapo tofu
Under the lid of the restaurant, eggplants are placed. When eaten together, they indeed have a flavor similar to that of Mapo tofu. It’s quite surprising.
There are also items with a crisp texture, which serve as another nice accent to the dish.
■フカヒレの姿煮～5種類の食材から作られた黄金スープ～
The fukahime was served in a quite large portion, and it had a mushy texture.
The soup reportedly uses a variety of ingredients, but this soup is so delicious that you can enjoy it over a long period of time.
■伊勢海老のチリソース ～海老味噌から出汁をとったこだわり～
Ebi chiri and the head part are, in a way, gratin-style with spinach.
Although they are completely different categories of food, eating them together makes them delicious, and they complement each other perfectly.
■ Hong Kong Black Cider Cacciuoli
This is a special dish from the restaurant. It feels like something completely different from the pickled pork dishes I have eaten before.
It’s just a fried pork belly, but the presentation is incredible.
Delicious chive stew cooked in a savory soup, with Chinese bread that further enhances the flavor.
■ Golden Fried Rice with Shellfish Stems ~The Condensed Umami of Shellfish Stems~
Simply shellfish and jasmine rice.
The seasoning is also simple, yet this is a fried rice that I really want to eat over and over again.
Nik Nik just kept going on (laugh)
■杏仁豆腐 ～2種類の杏仁を使い、上品な仕上がりに～
It's a traditional method of preparation.
The aroma is also excellent, and the overall texture is smooth and satisfying.
■ 식사 후 ~ 향기로운 중국차~
As a final touch, a fragrant Chinese tea.
This can also be consumed indefinitely.
ー総評ー
From start to end, it was a series of amazing experiences.
Chinese cuisine seems to offer dishes that match our expectations, but in fact, it provides products of a level that far exceeds our imagination.
This was a new discovery.
The wine served during the meal was also very good.
I would like to visit againヽ(=´▽`=)ﾉ
