The "Kawabukus" is located at the end of the slope in front of Heiboshu Wani Books. It's very close to my favorite soba restaurant, "Itsoba Kauriya".
A small restaurant with 4 private rooms on a counter of 6-7 seats. In the Tokyo area of Japanese cuisine, it's common to order only set meals, but this place also accepts individual orders. Most customers were able to afford werewolves who wanted to eat delicious food freely.
The alcohol prices are high. A medium-sized bottle costs 950 yen, while ROCOCO products can cost up to 2,000 yen. The selection of Japanese sake and shochu was particularly impressive.
As a starter, there is bryo-kabayaki. Even as a single dish served as an appetizer, it has a flavor that is quite complete. From the very beginning, I really wanted some white rice.
First, the salad. It features aromatic vegetables, and the aroma is pleasant, stimulating appetite. The crispy oj adds texture and rhythm to the meal. The white fish fillets with ponzu sauce—a truly melting texture with rich umami flavor. The acidity of the ponzu sauce is well-balanced, enhancing the taste and facilitating the enjoyment of sake.
A variety of grilled dishes. The white fish with rich fat is extremely delicious. It's a true delight in winter.
真蛸の柔らか煮。その名の通り、驚くほど柔らかく仕上がっており、蛸の旨味と、煮汁の甘辛い味がしっかりと染み込んでいます。噛むほどに奥深い味わいが広がります。やはり、白ご飯が欲しくなります。
Fried homemade tofu. Compared to commercially available tofu, the flavor of soybeans is significantly different. The rich, savory taste and sweetness of soybeans spread throughout the mouth, allowing me to fully appreciate the true flavor of tofu.
The dishes are simple yet have a profound flavor. The crust is crispy and fragrant, while the meat is plump and juicy. It's definitely a taste that makes one crave white rice. Tonight, I really want to eat just rice.
南蛮漬け。魚介の旨味が南蛮酢に染み込むことで、さらに美味しさが引き立ちます。ビールと一緒に飲むのに最適な味わいです。
Fried natural mackerel. Using this luxurious fish, the mackerel, to make fried dishes is truly a luxurious treat. Of course, it's still fresh when fried, with crispy skin and a light texture that allows you to enjoy the dish effortlessly.
This is a dish of local chicken grilled with Yama pepper. The local chicken has firm meat and rich umami flavor. Yama pepper is a type of pepper cultivated in the Yama area of Hyogo Prefecture, known for its strong aroma.
This is Tare Yaki. The sweet and spicy sauce enhances the natural flavor of the local chicken, and the more you chew it, the more the delicious taste of the chicken spreads throughout your mouth.
It was a pleasant restaurant. It's rare to find a Japanese-style restaurant in Tokyo that allows for individual orders for dishes to be chosen by the customer. Not only is it not difficult to make reservations, but it's also convenient to visit whenever you want. Next time, I plan to try ordering some soy products as well.
■写真付きのブログはこちら→https://www.takemachelin.com/2024/11/uduki.html
