“かめ吉”さんは、普段から美味しいお店を探していましたが、その中でも特に気になっていたお店です。
The signboards are also small, making it somewhat difficult to find the place. For safety’s sake, I checked the reviews on Yumelog and visited yesterday (H13.6) alone.
On the internet, it was stated that the restaurant opened at 18:00. So, I went there right at that time. However, at the entrance, there was a sign saying, “Due to preparatory arrangements, opening hours are from 6:30 PM.” Later, while talking with other customers, I learned that such things sometimes happen… It seems they have their own unique approach. Out of necessity, I wandered around in the drizzle. To be safe, I made a reservation call midway and arrived at 6:30 PM. Stepping through the dirty (apologies!) doors of the small building on the 4th floor, I found a completely different world! It was a very stylish and Japanese-style space. I really liked it!
Already there were two customers ahead of me, about the same time as me. After that, three more people came in and took seats at the counter.
First, I ordered the classic beers. The fresh oysters served with them were delicious! As for the first side dish, I ordered two fresh oysters. They were absolutely delicious(*^_^*) The owner was busy taking orders and preparing the food alone. I sat at the counter, so the owner spoke to me first.
I asked, "Is it really difficult to cook alone when the table is already full?" But the owner replied, "I would prefer one more person if there were someone to help me. After all, my unique cooking style cannot be replicated by others." These words filled me with hope. ＼(^o^)／
So, although it was a bit expensive at 2,680 yen, I decided to order the Fisherman’s Stew of Golden Squid. It seemed like a perfect choice for stewed fish. I also ordered Kaigokumon (a highly spicy special pure rice wine from Nara). It took about 20 minutes for the meal to be prepared. This Fisherman’s Stew of Golden Squid was absolutely delicious! (*^.^*)
The dishes and wine vessels are also stylishly designed, which clearly shows the owner's dedication to quality.
There were many things I really wanted to eat, but since I had other plans, I decided to set those aside for the next time. For this visit, I’ll just settle with this amount.
I'm planning to visit again next week!! It looks like there will be another popular favorite place for me to go to. ❤(^o^)❤
I visited this restaurant for the first time in a long time, on July 24th. This is my third visit. It was raining, and despite being close to payday, the restaurant was completely full! Today, I started with a plate of fresh oysters as an appetizer, accompanied by a beer. As always, the fresh oysters were truly delicious!! The wines we ordered today were "Rain after Moon" and "Hakurōmon". The dishes I ordered were: 2 fresh oysters → A mix of summer vegetables delivered directly from Asahikawa → Kishimaki's true Hokke fishermen's stew → Bonchasha fried chicken. All the dishes at this restaurant are truly outstanding (^^♪(^^♪). The value for money is quite good too (^^♪
Of course, the chef’s skills are outstanding. Most importantly, the ingredients are of top quality!! Their dedication is truly remarkable!! That’s exactly why. According to the chef himself, every year, he spends about a week in the respective regions to communicate with the local people!!
Today, the restaurant was fully booked (about 24 people, I think?). The owner, who is cooking by herself, is quite busy (*_*) But definitely no shortcuts are taken! So it takes a little longer until the food is ready after you place your order. Thankfully, the wait time has made the alcohol more enjoyable (#^.^#)
Recently, when I visited, I asked the owner about why they chose to open their restaurant in a location that is difficult to understand and access—specifically, on the fourth floor of a building.
Once you disturb, you can experience delicious food, and then you'll understand the reason (^_^;)
Last day, December 4th, I visited this restaurant after a long time! (^^♪ When I called to make a reservation, they remembered me by name, saying "Oh, you’re〇〇-san!"ヽ(^o^)丿 As soon as I entered the restaurant, there were already 11 group customers there. So, I ordered my food early, just in case it would take longer than expected ^_^; Later on, three couples arrived. That was perfect for me!ヽ(^o^)丿
First, a beer. As an appetizer, there’s clouded land produced in Hakodate, Hokkaido. This is delicious!! After that, instead of Japanese sake (Kamome Kinjuji first-pressed, Kurokage), we had牡蠣 from Kishima, as well as a selection of sashimi toppings (hihi and abalone, along with their liver, etc.). Also, there was a stewed oiran from Hokkaido. There wasn’t a single oiran available; other customers ordered it but it was out of stock. (^J^) The sashimi was exceptionally delicious! ヽ(^o^)丿 Ah~ I was completely satisfied and headed home. I visited two other restaurants along the way ^_^; (^^♪
Since I couldn't visit at the end of last year, I came by early in the new year (January 8th) to have a look. (^^♪
As soon as I sat down, the master said to eat first. So, I ordered oysters (produced in Akashi). I ate them in one bite—quickly, as expected from Akashi oysters ^_^; they were really delicious. Next, I ordered five kens of special sushi and a sake from Shizuoka called “Kojisamensei” that was made specifically for sashimi. After that, I had fishermen’s stew from Emachi and Kamo Kinju (a strong-tasting sake, freshly pressed). To finish, I ordered Kaemeji salad (^O^). Everything was delicious! Nō(^o^)
I arrived at the restaurant as one of the first customers, but by the time I was leaving, there were three couples and one uncle at the restaurant.
And, a glimpse of this restaurant’s dedication can be seen on the sign at the entrance. “(Continued)… Until we receive an order, we will try not to touch the ingredients, use no knives or cutting tools, and avoid over-complicating the dishes. (Continued)… During busy times, it’s common for customers to wait longer for sashimi-related dishes. If you think sashimi is something that comes out right away upon ordering, then please refrain from entering this place.” I’m here with a clear determination to disturb you. The wait is worth it, after all (*^.^*)
Yesterday (February 19th), I visited again after a long time~(^^♪ Due to sore joints from clearing the snow, I went to a chiropractic clinic(^O^).
After that, to pass the time, I went to a karaoke place with someone. Around 6:30 o’clock, I arrived first. First, I ordered beer with raw oysters from Akan. Then, I switched to sake, and I was served sashimi of Arctic abalone (directly delivered by me), fish stew (produced in Hokkaido), and Kamekichi salad. It's really lucky to get such delicious abalone for just over a thousand yen. ^o^
And there was a sign on the wall that read, “Special Live Oysters Donburi: 4,980 yen.” It seems to be a recommendation proudly presented by the master. Unable to resist the temptation, I couldn’t help but say, “I’ll come by again within two weeks just to eat this dish!” Then, I paid the bill with that promise (*^_^*)
Yesterday (April 28th), I visited again after two months~(^^♪
超満席！！連休で高尾山登山から帰ってきた客も？ マスター一人で26人を相手にこだわりの料理を提供する！戦争を見ているようです(>_<)
Being forced to wait is a given! But during those waits, it's super fun to drink a little bit of alcohol while watching the master get things done and manage the business.
I am, at least, a regular customer here. So, I anticipated the situation and ordered the dishes all at once. Two oysters produced in Akan, three-course sashimi (the presentation is amazing!), true garai fish stew, winter taro (ripe at this time), and butter-fried raw cod. However, there wasn’t much waiting time, and the dishes arrived at just the right moment. (*^_^*)
Today, there are two young and cute girls working here. While waiting for the food to be prepared, it's enjoyable to hear their small conversations when they pour alcohol into containers. (*^.^*)
Today (June 30th), I visited again after a long time! (^^♪
First, I ordered scallops (produced in Akan). As a gift, we were served kumara from the Kyudan Peninsula, which is only available during June and July. It was absolutely delicious! I really hope to come back soon to enjoy it again. The scallops from Akan were excellent. We also had sashimi with shrimps, which were really tasty! Additionally, we ordered grilled yellowtail, along with a mixed vegetable dish for early summer. We were completely satisfied!
As long as I am here, both the counter and the tables are fully occupied. Even so, it’s truly impressive that the master can handle 22 seats alone, while still maintaining high standards in cooking and preparation! Today, there was a young woman who helped us, but the master had to make various gestures to communicate with her (^_^.)
Today (H27.8.31), I’ve finally come back after a long time to enjoy some food together~(^^♪
Opened for the second time ^_^; The master recommended it, saying, "Please try this at all costs." I ordered a stew of eggs and liver from the premium fish "Samukaray" (produced in Kishimatsu). It’s quite rare. This is my first time enjoying such a dish. Oh my... the liver was simply outstanding!! I’m sorry for disturbing you tonight,ヽ(^o^)丿
The sashimi of corn (Akihabara Miriai) and the hand-rolled salmon were also delicious. (^<^)
Tonight, the restaurant was relatively empty, so I had a lively conversation with the owner over the counter, discussing various matters related to recent job situations and so on. In just three hours, that is how much time passed.
This restaurant has a strong commitment to quality. The master regularly travels to different regions such as Hokkaido, to meet with local markets and fishermen and to assess their character and quality of products.
This is one of the insights I've gained from today's research. Sashimi tuna becomes very fresh right after it's caught. The famous Oma district boasts advanced freezing technology (such as promptly removing internal organs), which is why the tuna is so delicious. By the way, our restaurant will celebrate its 9th anniversary next February. We hope this is a restaurant that will continue to strive hard for a long time to come! (^O^)
Today (H27.10.20), after a long time, I visited the beloved restaurant “Kamekichi” for a meal. 😊
As usual, I ordered the three kinds of sashimi set. The master recommended shishimono made with salmon. It was extremely delicious! The bones were turned into fried tofu for an additional 100 yen.
According to the master, some people find shishimo (sashimi made with salmon) too painful to eat. It's caused by Anisakis, a thin parasite that lives in fish. If you eat it alive, it can cause severe pain. That's why it's usually processed into fried dishes or sushi. I learned something new from this information (*^_^*)
I've been here for quite some time, but even the tomato milfoy that I ate for the first time was delicious (^O^)
Happy New Year! I had to visit during January, so I came by today (H28.1.26) (^^♪
I ate the dishes in a fairly traditional way. I couldn't deviate from my usual routine tonight, and my order was "three types of sashimi", "kinto-kinto stew", and "five kintsu sushis" (^_^).
As always, all the dishes were delicious. However, the "Kinki no Ikke" recommended by the master was especially outstanding. It was truly top-notch.ヽ(^o^)丿
