In Ginza, this is considered one of the most affordable Japanese restaurants.
Selected by Michelin, this restaurant will become an even more difficult place to book appointments at.
On the first floor is a sushi restaurant called Yamato-san, and on the second floor is this Kakinoki-san. It's a truly remarkable restaurant building.
2024/05/25Update
Winter's Sakurai-san.
The event "Kōzō ga shita." has begun. We can enjoy it until around the end of this year. It's a pleasure for us.
As a side dish for the rice, Yama Kō’s salmon was added.
Since the restaurant's rating exceeded 4 points and it was nominated for the Eat Log Award, I felt that the atmosphere of the place had changed.
Perhaps they have begun to move onto the next stage.
Only lunches are available on Tuesdays, and Tuesdays are usually not a serving day. So, it's the first time in a long time that I've had a snake dish at Kakinoki Restaurant.
This time, the eel was softer and more plump compared to last time.
This is a Japanese restaurant-review content. The target language is English. Here is the translated text:
A fried eel in Kansai-style, without steaming. For a eel with this thickness, the balance between crispy texture and softness is just perfect.
It felt much more delicious than last time.
In just a moment, I finished eating everything. The remaining rice was used to make Tare-Don.
This is even more delicious.
连续第二年被邀请参加。
Eat and drink, then finish with ice cream.
The way to express gratitude for a year marks is reflected in the restaurant's stance and the owner's personality.
I like people like Kusakiri-san who can do such things.
Everyone feels that, so everyone brings a large amount of souvenirs. But as Kakinoki-san, I think her heart is that she wants you to visit the store even once more, even if it's just for the fourth year.
Because I think so, I plan to visit this restaurant a lot during this year.
I plan to carry out public relations activities with many people.
The scorching heat of Mr. Sakurai.
Just a little more, and we’ll be close to achieving 4 points on the Yumlog rating.
Although many Japanese restaurants' sashimi isn't very good, Mr. Kakinoki's sashimi is delicious.
That scallop was also really delicious.
The final dish was, for the first time, bonito, long yams, and seaweed dashi rice.
Delicious.
Although it's not conveyed through photos, the winners are Tango and Tomato.
An indescribable balance between the umami of the tuna and the sourness of the tomatoes.
The fishing of the young bass in Lake Biwa has begun.
Still felt that it was small and had limited ingredients, so I'm looking forward to experiencing it from here on out.
Indeed, I prefer fish over meat in a pot.
The sweetness of the gold onions and fresh garlic is simply delicious.
The shiitake mushrooms placed in the bowl were truly delicious. I completely forgot what kind of shiitake mushrooms they were, but they were absolutely mouthwatering.
Being selected as one of the hundred top restaurants has been a great honor, and the number of reservations has also increased, which is really exciting.
Everyone, it would be great if we could all go there at least once.
Still as wonderful as ever.
Today's victory went to a small dish made with snaps and shrimp.
The goldfish, eel, and northern clams were all excellent.
Well, but really, when it comes to Sakaki-san, her delicious broth is what stands out.
食べログ点数4点に迫る
Although small in size, the red clams were delicious.
Sure enough, I really prefer fish in a pot over meat.
Since there was bamboo rice, we couldn't have omelette rice.
The first shrimp arrangement reflects the personality of the chef.
The best thing about Mr. Sakaki is that,
I don't lie, I don't try to impress others, and I don't do anything pointless.
ทำสิ่งที่เป็นเรื่องปกติอย่างต่อเนื่อง
Although it might not be popular among outsiders, I like the feeling of a Japanese-style cuisine restaurant designed for Japanese people.
After being selected as one of the hundred top restaurants, a timely visit was made.
Next, maybe a one-star rating?
Remains of crabs.
Kasago's soup is truly delicious.
This is a description of a type of salmon with less fat, typical of first-year salmon.
Edamame and clams are my favorite foods, no matter how many times I eat them.
连续不断的山本樱木大楼。
Starting from spring, Mr. Kusakiri decided to increase the prices of the dishes.
What was the impact of that?
Still, it’s exactly 3万円, so the cost-performance remains the same as always.
Today’s main dish is beef.
It’s eaten in a style that resembles shishas or pots.
In this style, one may feel extremely hungry, so be careful not to drink too much of the broth from the pot.
Whoever you bring along, they will be happy.
I have a feeling that it might explode in the next moment.
I don't want it to be difficult to book, but I'm glad that it's becoming a highly popular restaurant.
Everyone loves Sakaki-san.
The name of this building is, in my opinion, quite appropriate.
The number of dishes is small, but the quantity is sufficient.
First time trying brinjaed. Rice thief.
A gentle flavor, a taste that never gets boring and allows one to eat continuously.
The cuisine of Mr. Sakaki is always, absolutely whatever you want.
When a pot of this size is available, it's easy to eat too much.
The day I learned that.
Still as good as ever in terms of cost-performance.
It's good that I was able to enjoy Kusakiri-san's shabu during the year. The presentation is also beautiful.
Eating a pot of small fish with an organ sauce is a luxury.
Shabukai, puffer fish, liver dishes, ducks, rare Japanese sake… All these items can be enjoyed in one go at this Japanese restaurant that costs less than 30,000 yen. There really isn’t another place like this.
I ate ice cream and sealed it with golden candies.
I don’t want to have to stop going there, but when I’ve come this far, I really hope that this place will become extremely difficult to book in the future.
Today, again, I was extremely satisfied.
Autumn-like, covered in mushrooms.
Various types of mushrooms were served, with the main dish being matsutake rice and white rice.
The winner is the grilled salmon as a side dish for rice.
Size, degree of cooking, amount of salt added—everything is perfect.
Japanese sake… I guess it really depends on the region where it’s produced.
After opening hours, I had a date outside the restaurant, it was a really great day.
It's frustrating that it's becoming increasingly difficult to get reservations, but at the same time, I also feel that the recognition rate is still too low.
The number of dishes is appropriate.
There are many variations of rice as a dessert, so it's possible to make adjustments accordingly. In terms of mood, it's better to choose a la carte option.
Completely submerged to the core, cooked in a earthen pot, Shinnozoe.
@2.5万。
In other restaurants, it seems like the price is twice as much.
Anyway, it's a balanced restaurant.
The flavors of ingredients, broth, and other seasonings are always combined together.
It's really delicious.
The personality of Sakaki-san and the character of Keita-kun who arrives there.
That is the seasoning for the final step.
A gathering for anniversary, organized by Mr. Kashiwaki and his regular customers. His approach to things is truly admirable.
“周年というのは、おかげさまで続けてこれてきたという感覚が普通ですが、周年を理由に祝福してほしいというスタンスの飲食店は多くあります。しかし、櫻木さんは、価値観が同じだと思い、それが嬉しいと感じました。”
A summer-style oden. The broth is extremely delicious, and I would like to have this oden prepared at the oden restaurant supervised by Mr. Kasugi.
この軍鶏のあられ揚げは、玉ねぎの効果で肉が柔らかく、外側はサクサクで、本当に美味しい一品です。
The side dishes are also tailored for those who enjoy drinking alcohol.
Indeed, a Japanese restaurant truly needs to be like this.
2時間に2万5000円の激しい波。
Using ingredients and laborious work, the flavor is enhanced.
Such a restaurant.
Actually, it's only 5 out of 10 points, but since there's room for improvement, I give it 4.5 points.
Today’s final dishes include eel rice, salmon roe egg custard rice, and seaweed dashi rice.
An impressive cost-performance restaurant.
Kashiki-san's lunch is eel.
That itself is still not very well known.
They cut the food into manageable sizes, so it’s hard to tell the actual size of the pieces. However, the fried eel itself is quite large.
Is this a Kansai-style dish? I haven't tried it, so I don't know for sure. Compared to the fluffy texture of Kanto-style dishes, this one has a crisper and more bitey feel.
Yamazakura provides a strong aroma, emitting an extremely unpleasant smell.
And the sauce… absolutely delicious.
As time passes, I think that it becomes even more satisfying. This, in turn, increases the enjoyment for those who are eating.
They even offer a menu where you can get just rice with tamari. Just rice, tamari, and mountain pepper—this alone is already a luxurious treat.
I'm completely obsessed with Mr. Sakaki, who seems to have endless potential for growth.
At a price this high, @2.5 thousand or less.
I think this is amazing.
característicamente, no se trata de algo que es delicioso en sí, sino más bien de un equilibrio entre los ingredientes y la saborización del caldo.
That balance is simply stunning.
This is truly what a chef should be.
This time, it's eel belly for lunch.
A first visit to Sakaki-san, a chef known for his excellent cuisine and sushi skills. The restaurant was selected for the Michelin Select list.
It's a huge building where Yamato-san is on the first floor, and Kakinoki-san is on the second floor.
Yes, indeed, it's delicious.
And, at this quality, prices below @25,000 are amazing. A fantastic value.
Based on the Japanese text, the translated English version would be:
"Featuring a Kyoto-style approach, it seems more about maximizing the use of the broth rather than focusing on the ingredients themselves. That's the impression it gives."
Therefore, since all the broth is consumed, the amount of food served ends up being less than what was ordered.
Considering the price, there must be some choices made regarding the ingredients used. However, the deliciousness of the broth truly heals everything.
Serves grilled fish with seasonings, fresh herbs, and Japanese blackberries, served with silver seaweed.
The second serving was made by placing sliced katsu in a silver dish, topped with freshly cut bonito fillets. On top of that, egg yolks were added, along with a little soy sauce.
I really wanted to eat such breakfast every day.
This is authentic Japanese cuisine.
In terms of costs, it’s also a recommended choice.
But currently, since there are no more disciples taking care of the restaurant, it operates as a one-person operation. Therefore, we have reduced the number of seats and are still open for business.
There are more Japanese restaurants I want to visit again.