The restaurant rumored to be a hidden gem in Tsubakiyama-no-miya.
This is a highly recommended restaurant by a chef who has worked in this area for a long time. It's within walking distance from Akasaka, and its location right in front of Exit 11 of Tsubakishinba-Ō Station makes it an even more advantageous spot.
First, we will have a meeting at the Redac坂あべちゃん on the first floor. We'll just have lager and yakin-ton for one meal, and then we'll come up here. It seems like those who are advanced in their skills do this kind of thing. w
I made a reservation for this meal, but surprisingly, as soon as we arrived, two groups of people filled the seats. So, it's definitely worth making a reservation.
As you step inside the restaurant, the temperature of the air becomes slightly softer. The lighting is subdued, and a quiet scent of wood wafts through the air.
There, standing quietly, was a single owner who motioned the kitchen knife in silence.
Please guide me to a counter seat where the charcoal fire is right in front of me.
Upon inquiry, it was revealed that not only are seasonal vegetables available, but also meat and fish, all sourced from the current day's purchases. The chef showed me the vegetables placed in baskets, and I pointed to what I liked and chose it to be served over the charcoal fire.
The dishes I chose are edamame, white asparagus, eggplant, corn, kidney beans, and donko.
Every type of vegetable here allows you to enjoy its true flavor. Especially the large eggplants, which have a juicy and delicious taste, and the sweet flavor of the potatoes that are baked from raw.
I ordered a grilled batch of meat from Oyama Chicken.
I apply a sweet-and-spicy sauce similar to that of Kyushu soy sauce to the meat before grilling it. The surface of the meat is cooked thoroughly, locking in the juices inside. The unique aroma of charcoal intensifies, blending with the fat of the meat, making the flavor even more exquisite. It's simply delicious!
Next is the fish. We will have grilled herring served.
Using charcoal fire to cook, I was able to fully enjoy the broth that comes from grilling fish, as well as the rich flavors of bones and internal organs.
The alcohol served as a complement to the cuisine must be Japanese sake, right?
Akita Saki Shuzo-ya (Snowy Thatched Hut), Yamamoto
Nagano Makkō
Ichiikawa Kikomi
Shimane Super Ourakuro 2024 Ourakuro Shuzo
Kyoto – Nikki
This restaurant offers a selection of over 50 carefully chosen local sake from across the country. We enjoyed each drink, one after another, from the north to the south. It's very enjoyable to savor the flavors in conjunction with the appropriate dishes.
I enjoyed tasting all the local sake. For the final dish, I recommended Sashimi Rice. After ordering, the fish was roasted over charcoal, then roughly broken apart and served with freshly cooked white rice. The way the rice was cooked was truly professional; the lustrous rice paired perfectly with the crispy and juicy flavor of the fish. It was a delicious meal that seemed endless to be eaten.
I would like to bow my head in admiration for the heartfelt and meticulous service provided, without any shortcuts or carelessness.
It has become one of the restaurants I would like to visit again at any moment.
