This was a reservation for the "tonkatsu" lunch that I ate last time.
The location is in the heart of Kita-Shinchi, a bustling area.
Since it's not a street-level restaurant, it might be a bit difficult to understand.
From the entrance to the interior, everything is constructed with great care and there’s a high-quality feel to this place.
Last time we had giant crab, hairy crab, taraba, saba, truffe, and bear meat—it was a really impressive lineup. So I’m expecting something similar this time.
●おじや
Amami's Blue Shrimp and Chiba's Natural Clams
The firmness of the rice is just right. Along with the steam, the flavor of seaweed fills your nose.
●制作
This segment from Natshi Katsuura features fresh sushi made from natural tuna.
Mishiki's Kombu-kejima Sailfish
Wakayama Kombu-kejima Ika
It has been allowed to mature or seasoned with kombu, so the umami and sweetness have been concentrated.
●채
Chiba Choshi's golden cod, Yamagata asparagus, red lotus roots
The golden tuna has been lightly seared over a small fire using charcoal.
This rare grilling technique, the gentle broth, and the aroma of Tokushima's flower yuzu are excellent.
●雲丹ごはん
The sweetness of clouded tofu is complemented by the flavor of sesame from Kishie Island and the spiciness of shiso from Shizuoka.
●Spring Rolls
Luxury Hokkaido crab and mushrooms
Creamy in texture, thick and hot
Russian Ochotlar caviar is used as a substitute for salt
● Hokkaido Overwintering Aged Meunier’s Potage
It was absolutely delicious.
The sweetness of the Aomori honey, the fresh aroma of olives, and the crisp texture of the croutons.
●神◯牛ヘレ
Cooked for a long time using a distant fire, without causing any damage to the meat
Even the inner parts have a rich and delicious umami flavor.
The meat was seasoned with Wagaya's mountain pepper in a unique sauce.
Presented here is a sweet red grape from Kagoshima, as well as an Aichi mixed leaf.
～식사～
Miso of Shiga. Accompanying items:
●In addition to the boiled scallop from Chiba, the dishes include Tokushima shiitake mushrooms, Wada beef collards, Chiyoshou onions, and Seiyuki ginseng.
● 鯵さいの味噌汁
● Fukuoka Spicy Dondurma
● 절임요리
● 디저트
Kochi: Dōno no Masmakemon
A high-quality melon that is grown on a single stem, with only one fruit per plant. It is sweet, soft, and exquisite, offering great taste.
●丹波黒豆茶
This time, the bowls were the most delicious.
After about half a year, I returned to Kitashinji, Akuji.
Today, I came here to eat "tonkatsu" which was available in limited quantities for lunch.
It's unclear how long this will continue, so please do it as soon as possible.
There is a wave of tempura in the world.
Many restaurants that follow trends usually use a method of frying food and then preserving it using a warming machine.
This dish is fried at low temperatures, then left to rest, followed by another frying at high temperatures before being cooked through.
The thickness and fat content of the meat are adjusted by intuition during the frying process.
When a chef makes tonkatsu, this is what happens.
The brands of pork used in the restaurant vary from time to time.
Today’s dish was a “Miyagi Exclusive Pork”.
The content of the tonkatsu set meal is
Rice ※ Free refills available. Miso soup, cabbage, and tonkatsu – approximately 320 grams.
A truly weighty and impressive visual that truly captures the grandeur of "Aku Tsu".
The binding of the fabric is also excellent, and the dough is fried crisply.
The meat is extremely juicy, with a sweet and fatty taste. It's not the kind of greasy flavor that lingers, but rather a refreshing taste.
It doesn’t allow you to lean back. And just with the rich flavor of this fat, the freshly cooked rice becomes even more delicious.
Tonkatsu is topped with salt, homemade sauce, pickled citrus, and mustard that aromas penetrate your nose.
I received soy sauce made by the restaurant itself, which I was asked to use.
When I looked at the drink menu, it said "カレー" (laugh).
Curry is a type of drink, you know.
The sushi was made with a broth containing plenty of meat, so it wasn’t spicy at all. The umami of the meat was well absorbed into the soup, making it delicious.
Please prepare tomei-cats for the curry.
Please enjoy this katsu curry twice.
The dinners at this restaurant are from a high-end establishment, so the standards might be quite high.
It might be a good idea to try those lunch tonkatsu once.
This was a restaurant I often visited during the "Meat Akua" era at Kukakuen. However, after it moved to Kitashinchi, I heard that they have shifted their focus more towards Japanese cuisine rather than just meat dishes.
I observed the situation for a while, but...
Recently, I heard good reviews about this restaurant, so I visited with my friends.
Located in a bustling area right in front of North Shinjuku.
Since it's not a street-level restaurant, it might be a bit difficult to understand.
The exterior is luxurious, and the interior is also well-designed. It's absolutely stunning. It seems like a lot of money has been invested here... (laugh)
Kyoto's Anjin Crab (＊with tags and serial numbers)
I was shown the menu, and the meal began.
Course details are as follows:
● Hokkaido hairy crab steamed in a tea bowl
Looks beautiful
From the appearance of the chef, one can hardly imagine such delicate cuisine.
On the bowl of tea that contains plenty of hairy crabs, there is sweet Aomori Prefecture’s kubofu miso. On top of that, there are homemade karasumi pieces served as small balls. This combination worked perfectly. The fresh citrus aroma was also a great addition.
Sashimi
● Aomori’s Oma, Natural Coconut Crab
Thanks to the chef’s kindness, I could ask, “Where do you want to eat??” and I was allowed to have meat with red meat and medium-rare parts.
It was absolutely delicious. We used a large amount of Shoyu from Shizuoka.
●淡路あおりいか：昆布で締められたイカは凝縮されており、とても甘かった。薬味には秋田菊花のお浸し、徳島つるむらさきの花、愛知紅たでが添えられていた。
bowls
●滋賀県の熊
This bear is quite a fine specimen. It’s a first-class bear that even that Mr. Bi〇〇zou has mentioned as something of great value.
I was allowed to eat it "live". It was extremely sweet, with a strong umami flavor, and absolutely no off-flavors. It was truly remarkable.
They quickly cooked it and served it as a dish called "Tomatairago taro with white miso sauce."
The broth was also excellent, making for a truly great combination.
Tokushima Yellow Grapefruit, Okayama Yellow Garlic, Kyoto Nine-String Onions
●아쿠츠 가의 아침 식사
A large quantity of Kyo-chan crab, sliced and served with shari.
The flavor of the green seaweed from Yashima, along with the sesame oil from Kagoshima's Kishima Island, and the aroma of Shizuoka's mountain green onions. Such a dish is definitely delicious.
●Spring Rolls
The ingredients inside are luxurious, including Hokkaido tarabas crab and Shirakami maitake. The dish is served in a creamy sauce, making it hot and delicious.
From above, they served black truffles with a shak-shak technique.
“Stop it, okay? (Laughs.) Such performances are really enjoyable, aren’t they? A very pleasant aroma spreads throughout the restaurant.”
●Warm dishes
Here is the translated content for segment 101/125:
“This is the last meal of the season featuring Nagano Matsutake, Ishikawa Genzushi Radish, and Roast Beef.”
It has a gentle taste that brings a sense of comfort. The flavors of the ingredients were fully brought to life. The aroma of Japanese yuzu was just right, which was a great thing.
●神◯牛サーロイン
The chef's specialty, "meat", makes its debut.
Grilled Sirloin cooked over a long fire without causing any damage
If you eat the sirloin with this thickness, it will be quite uncomfortable, but we have managed to complete the process perfectly.
At this moment, the preparation for "food" will also be completed.
The meat is served with yuzu-ginger sauce made from yokohama's yuzu, and topped with a sesame dressing made from Izumi Sano wasaheba.
The combination is excellent. This fresh soy sauce has improved significantly compared to the era of "Kuma Aku," and it was absolutely delicious.
● 식사
Miso of Dan-no-ryo
Nagano Tamo-gi-ryu, Nara Nameko, Shiga's Miso Soup
Egg yolk soy sauce pickled items, crispy mountain pepper, spicy salmon roe, nuka pickled radish and cucumber
● 디저트
Aihime Red Madonna, Jelly of Yamashiro Shimbun Cider Pink
Directly experience the sweetness and flavor of fruits.
●丹波の黒豆茶
Thank you very much for your hospitality.
Indeed, "meat" was just one of the dishes.
I was truly impressed by the fact that I could enjoy such delicate dishes.
Crab, hairy crab, polar bear, truffle, sirloin, premium beef
I was completely satisfied after enjoying such luxurious ingredients.
By the way…
The restrooms are also separated by gender, which is a great feature.
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