Visited on a weekday night.
I made a reservation the day before.
【ポイント】
The esteemed old-established restaurant, run by a master who is known for his sincerity and dedication to quality ingredients, boasts, above all else, its small-scale production methods.
From one week to one year, various durations are utilized to allow for the perfect maturation through advanced techniques. The focus is on "koshima," which combines precise techniques for tightening and capturing the umami flavors. High-quality toppings and Edo-period sushi are offered at an excellent cost-performance ratio!
A rare sake, which seems to be available here, makes this a valuable and comfortable place to dine.
It would be even more enjoyable if there were a wider variety of sake options.
【关于这家餐厅】
This restaurant has a atmosphere reminiscent of a traditional Japanese izakaya. It is a historic establishment that has been in operation since the Taisho period.
The chef seems to be very particular about each ingredient used, and he provides detailed explanations regarding the origin of all the ingredients.
It was mentioned that there hasn't been any good fish recently, which has caused some difficulties.
Located right near Seikyō Shirahō Station.
【Restaurant Interior】
There are counters and table seats available.
Although the renovation has been completed for some time, the atmosphere remains that of a place with years of history. At the same time, it is clean and tidy.
The seating arrangements are standard, but the space was used with great freedom.
All staff members, including the head chef, are wearing masks.
【Meal Content】
We can discuss your budget, menu arrangement, and preferences, and then customize the meal according to your requirements.
The content is as follows:
○Edamame
○Sashimi of salmon
○青魚の刺し盛り（鯵、鯖、鰯）
○青柳、赤貝、平貝、小肌の酢物
○ Braised Head of Sailfish
○ 握り16貫（大トロ、中トロ、赤身、真鯛の昆布締め、カンパチ、小肌3種＋追加1種、車海老、いくら、すみいか、アオリイカ？、蝦夷鮑、穴子2種）
○Oon
I ordered one cup of Japanese sake.
There's only one type of "shinme gin" available, which would have been nice if there were more options.
The yakult were neatly arranged in front of the counter by Mori Isao and Murao.
【Restaurant Review】
Since they said they prefer bluefish, our sashimi consisted solely of bluefish. However, none of the fish had any noticeable odor. The swordfish and mackerel had a strong umami flavor and plenty of fat.
All of them seemed to have been left to sit for a while.
This segment compares the taste of salmon caught using fixed nets in Ibaraki and handline fishing on Oshima.
The shrimp was coated with olive oil on top, and the meat was lightly seasoned. Surprisingly, it tasted excellent, giving a refreshing Calamari-like flavor.
The dishes with vinegar are also quite delicious, even as sashimi. Fresh shellfish are abundantly included in these dishes, making them truly delightful.
This day, the flat shellfish that was particularly good indeed, both in quality and taste were excellent.
The red shellfish has a thick, crispy texture.
We will serve the dish with Aji-Miso. Since the miso dominates the flavor, it might be better to reduce the amount of miso.
Is your pride lies in small items?
The level of tightness and control in the cooking was absolutely delicious, truly impressive.
The grilled red tuna has a slightly sweet cooking liquid.
It's not dry at all; it's moist and delicious.
I was able to taste the stew served at this sushi restaurant.
The dishes are served on long, thin plates.
Since the simmering dish was slightly sweet, I thought the shari would also be sweet. However, it was quite mild in terms of sweetness, with the vinegar level also appropriate. The ingredients were well-cooked, and the overall taste was balanced.
The overall impression was that the ingredients were also kept in a somewhat neglected state.
The salmon, including the large and medium-sized ones, were definitely from Shiokei. The lean varieties were Indian salmon. Both types had a solid and delicious taste.
Here, there are also three types of carefully selected ingredients.
1ヶ月の熟成期間を持つ、そして1週間の熟成期間を持つ、新鮮な食材です。
After one month, the flavor becomes more intense and the taste is even better.
Indeed, you are very skilled at using the tightness to bring out the subtle flavors of the ingredients.
It seems that he has profound feelings for this place, and he spoke extensively about it.
It seems that the techniques passed down from the first generation have been successfully inherited, which is truly something to be proud of.
What a surprise—there’s even a dish that has been aged for a full year! I forgot to take photos, but I’ve received it.
If it is aged for such a long time, it has a slightly sour taste. I think that a period of about one month is ideal for allowing the umami flavor to be fully appreciated.
Crayfish, the price is quite reasonable; enjoy it with a big bite, it's delicious.
The Hokkaido scallop has a pleasant aroma from the coastal area.
Kushi is a comparison between two types of consumption: the central part of the body and the tail.
Eat thoroughly, it's a case of eating until you're full.
The total bill is 11,000 yen.
After enjoying some sake, I ordered five dishes of high-quality dainmaru appetizers, along with 16 katanae. I think the price is reasonable.
A single woman was considered rare, so perhaps that was why they showed such kindness to her.
If you don't expect too much, it should be within 10,000 yen.
The chef, who seemed very serious and responsible, made the atmosphere in the restaurant very comfortable.
It seems that reservations are also easy to make, so I really hope to visit again.
