Located about 5 minutes from Kōketsu Station, there is the "Kōhei Kitchen".
This is truly a restaurant where everything you eat is delicious.
I visited this place around 7 PM on Sunday. The total seating capacity was 22, consisting of a counter, tables, and sofas. It seems like this will become a restaurant that is difficult to book for in the future.
The cooking is handled by the master chef alone, but you don't have to wait long for your meal to be served.
When the work is done, it's also a pleasure to hear the master talk about various aspects of the ingredients.
Today, we visited the restaurant with three people. The dishes that can be portioned out are served on small plates.
＜Received Items＞
・Aji no Rare Fly
・Large Squid Dishes
・Pork butt kelp grilled
・イチジク天ぷらバルサミコソース
・カニジャーキー
・Sakura seasonの料理を任せてください。5品付きです。
(Botan ebi, kihada marugo, hirame, ajio)
・自作ポテトサラダ、自家製チキンハム、半熟卵を添えて
・サーモンのレア天ぷら 巨峰の天ぷら付き
・おまかせチャーハン
・ヘギソバ
The “Aji no Rare Fly” (799 yen) was the most impressive dish I tasted today. The way the fish was cooked was absolutely exquisite. Even the thin skin still had a distinct presence, making it stand out perfectly.
“ズワイガニ盛り”(1499円)は、マスターの手間を込めた逸品です。蟹味噌がとても美味しい一品です。数量限定の商品です。
The pork rib kombu grill (999 yen) was outstanding, with the tenderness of the pork and the aroma of the coastal region being truly remarkable. The grilled kombu was crispy and delicious to eat.
The tempura of sweet potatoes (799 yen) was a melt-in-mouth treat, with no sense of skin or seeds. The mascarpone cheese added a touch of flavor.
Conjac Jarki (499 yen) is a special dish. When you bite into it, the sauce seeps out, making it perfect for pairing with Japanese sake.
おまかせチャーハン（799円）は、エビと海苔を使った黒いチャーハンです。ご飯のもっちり感が素晴らしかったです。
Japanese sake was also featured, including collaborative brewed wines by 'Okonodate's Shirokiku' and 'Kazama's Fūno Mori', as well as tonic water-based versions of 'Kasan'.
The food menu varies significantly depending on the current state of ingredient procurement, making this a restaurant I really want to visit every month.
I would like to express my gratitude for having been able to enjoy delicious food.
Located about 5 minutes from the JR Kōbetsuji Station North Gate, there is the "Kōhei Kitchen".
Last year, I was deeply impressed by the "Konnyaku Jarki", so I decided to visit again.
The restaurant has a counter with 6 seats and 4 tables and sofas, totaling 17 seating arrangements.
The seating arrangements were as follows: one more staff member was added, resulting in a total of three people taking care of the restaurant.
Sitting at the counter, you can sense the personality of the owner.
On the blackboard, there are many delicious dishes listed.
＜Received items＞
◇アンゲンポン酢
◇セコガニ盛り
◇季節の山菜サラダ
◇おまかせチャーハン
◇かきの昆布〆
◇白子の天ぷら
◇柔らかく煮込んだニンニク
◇全てお任せで5種類の刺身をご提供します。
◇自家製豚粗挽きしゅうまい
◆日本酒： 「奥能登の白菊」「酔右衛門」「十六代九右衛門」「栄光菊」「亀齢」
The owner said, "Please try eating this without using ponzu first." When I put it in my mouth, it melted down smoothly and was truly delicious!
It has a light pink color, similar to that of cod liver, but its taste is also quite mild!
There was no trace of odor at all; I ate it without ponzu sauce until the very end.
I really wanted to know what kind of route these ingredients were obtained through.
The charm of Seko crab (Koshigao crab) that is harvested from November to the end of the year lies in its small size, yet it has a rich and plump flesh. Additionally, it carries eggs both inside and outside its shell. I enjoyed eating the red-colored inner eggs and the soft, chewy outer eggs.
The salad of mountain vegetables is also outstanding. The wild vegetables that evoke the feeling of spring were well cooked, and the sour dressing complemented them perfectly.
The Omakase Cha-Han was prepared using Chinese soy sauce. It is a famous product from Guangdong Province. Although the soy sauce has a darker color, it contains less salt. Its smooth sweetness makes the cha-han truly delicious!
Today, there was no "konnyaku jarki", but it was a delightful time, fully satisfied with the new and impressive menu.
I would like to express my gratitude for having been able to enjoy delicious food♪
From JR Kōbutsuji Station North Gate, it takes 5 minutes and 5 seconds to reach "Kōhei Kitchen". It was a Sunday, so I made a reservation online before visiting.
The restaurant has a total of 22 seats, consisting of 6 counters and 16 tables with sofas. It is run by the owner and one staff member.
Sitting at the counter, I was able to sense the owner's personality in various aspects of the restaurant.
The menu is written on the blackboard. The owner recommended sushi, but I’ll skip that and choose a dish that I rarely have the chance to eat.
＜Ordered Items＞
(お通し)メジナの寿司一貫と潮汁
◇コンニャクジャーキー
◇アボカド味噌漬け
◇トウモロコシの浅漬け
◇Edamame with Sichuan Pepper and Salt Dipping
(Suwa Izumi ordered because of the catchphrase "Japanese sake that goes well with edamame")
◇ 어른을 위한 파테 샐러드
◇キハダマグロのレアカツ
◇アナモクフライパルメザンチーズかけ
It's worth mentioning the caramelized sweet potatoes!
The owner also said, “It turns out that it takes quite a bit of effort to make it.” When you bite into it, it tastes like jerky. But as you chew it, the broth seeps out. If you add just a little salt and pepper, it becomes even more delicious. The texture and the mild flavor of the broth make it an extraordinary dish.
The avocado miso pickles have a deep green color. The unique sticky texture and the part that breaks apart easily make it a delightful dish.
The corn had a firm texture, and it popped in the mouth. It had a sweet taste, making it a delicious pickled product that truly showcased the quality of the ingredients.
The edamame were cooked beautifully, with a pleasing shade of blue remaining. The mountain pepper didn’t overpower the flavors, and it complemented the Japanese sake perfectly.
The adult potato salad was served in half-sized portions. It complemented the sauce perfectly.
The rare cut of king crab was cooked in a perfect manner. The skin was thin, and with just a light sprinkle of salt, it tasted delicious!
I also tasted the sake that the owner carefully selected. It was mentioned that he particularly favored "Kaze no Mori," so four different types of rice were prepared for this sake. There are also some sake varieties that are not listed on the menu.
There were many delicious dishes that complemented the sake, so I ended up drinking too much. I enjoyed black beef from Wakanosha, Suwa Izumi from Toritsu, Hiroyuki from Iwate, Abashima from Saga, Kaze no Mori Akitsuneho from Nara, and Sakae from Mie with a glass.
Let's visit again to try the konjac jerk. I am grateful for having the opportunity to enjoy delicious food.
