We made a reservation at 18 o'clock, and went there with just two friends.
At the location of the previous store, a sign read, "Closed for store relocation work. We are operating in a temporary store."
When I went to the temporary store, there was a signboard under an old building.
I arrived 30 minutes earlier, but they still allowed me to be seated at a table.
The appetizer was potato salad.
The order included two pieces of raw oysters from today’s recommended menu, one Saji-ko roll, as well as a portion of Ikura, Hattake, Hokiku, Akama, Tsubu, Chidako, Darmayika, Salmon, Red Muts Grilled, Kombu-same Hirumi, Hirumi, and two kintsu fillets of Saba.
First, fresh tomatoes appeared.
It was larger than I expected.
It was extremely fresh and creamy, with the amount of salt added being just right.
After a while, the chop was served.
Iklā is not a commercially available product; it seems that the flavors are prepared in the restaurant itself.
The blue goats had a slightly sweet taste.
Hokki crab and tsubu crab had a crispy texture.
The salmon was not greasy, and it had a refreshing impression.
The scallops were very meaty.
The salmon had little acidity and tasted more like the raw state.
All dishes were fresh and delicious; they were recommended for today.
After finishing eating, we ordered two servings of raw salmon and mackerel sashimi, one serving of sesame salmon grilled, and one serving of zabuton steak.
This dish was prepared from sashimi of raw salmon and mackerel.
サンマも脂が乗っていましたが、イワシの方が脂が乗っていました。
Next, Goma Saba-yaki was served.
The fat was not present, and it had a mushy texture.
The salt was applied in moderation, and the dish had a flavor that enhanced the effect of the alcohol.
Finally, Zabuton Steak was served.
It was extremely soft, and it seemed that you didn’t even need to chew it at all.
Putting it in the mouth and chewing it, it disappeared before you knew it.
After finishing eating, we ordered one serving each of the child-carrying shrimp sashimi and blue goat sashimi. We also ordered two servings of raw tomatoes.
First, subways and blue goats’ sashimi were served on the same plate.
The child-carrying shioko was thick in meat, and the flavor of the shioko was strong.
The blue goats were fresh, with a crispy texture.
Finally, fresh oysters were served.
The kaki I tasted first was just as fresh and delicious as the previous one.
