平日19時頃、予約を取って二人で訪れました。気に入った店が数多くある「狸小路」の西寄りにある「大洋ビル」の二階です。店内は白を基調とし、テーブルとカウンターを合わせて10席ほどあります。調理の様子が感じられるカウンター席へ案内されました。
The owner of the restaurant is "Yamane Akihiro-san." She began her training in Tokyo and Nagoya during her teens. She also trained under the "Wazo Tetsuichi" "Nakamura Kohimitsu-san." In February 2014, she opened this restaurant here. Her wife, "Yoko-san," manages the front desk. In 2017, their restaurant received its first Michelin star in Sapporo.
The night menu offers two options: a set of eight dishes costing 5,500 yen, and a set of ten dishes costing 7,500 yen. I was served a set of eight dishes. The menu items are as follows:
① Appetizer: White shrimp and oysters, with sesame sauce based on Tosa vinegar.
②飲み物：冬瓜のすり流し、鱧と蓵菜で
③ Preparation: Fresh fish of the day (mackerel and flatfish)
④温物・トムヤムクン茶わん蒸し
⑤ Stewed dishes: A cold combination of eggplant and wagyu udon.
⑥ Grilled dishes: Salt-baked grayling
⑦お浸し 季節の野菜の煮浸し（小松菜とエビ）
⑧ Meal: Steamed eel and roasted sweet potatoes mixed in rice, served with red broth
⑨デザート 水羊羹とずんだあん アイスもなか 食後のお飲み物
Beer, "Kōyū" from Toyoto Prefecture, Junmiji Daiginjo. Yamada Kinmori Kiyomaki 35%.
① The balance of flavors is not bad, but the freshness of the oysters doesn’t quite suit my taste.
②この冷製料理は風味や出汁の感じがわかりにくいですが、味付けは薄めで好みに合います。上に乗せられた雲丹が非常に美味しいです。
③I was asked to explain the origins of the salmon and the flatfish. However, I couldn't remember it because I was talking with a neighbor at the time. I would be happy if they could write the information down in the menu.
④ It’s a rather unusual dish, but it has a rich and delicious flavor. Compared to Tom Yum Kung, it has less acidity and pungency.
In this dish, this restaurant and ⑨ were excellent. Eggplant and yuba were accompanied with a sprinkle of okra.
⑥ The "Mozuku Acide" that was served as an added touch is quite nice.
⑦ There are many cold dishes, which makes the menu composition somewhat unsatisfactory.
⑧使用した土鍋で炊き上げられたご飯は、トウモロコシが柔らかく、焼いたトウモロコシがたっぷり入っており、風味も素晴らしく、本当に美味しい一品でした。付け合わせの漬物も良い味を出しています。お替りを頂き、残りはお土産として持ち帰りました。中村孔明氏も、トウモロコシの炊き込みは彼の得意料理だったようです…
⑨このずんだ餡は甘さが控えめで美味しいです。盛り付けも美しく、コーヒーはもう少し濃い方が好みです。
I drank "Kōyū" (Shinme Daiginjo) for the first time. The wine from Yamada is 35%. It's a refreshing and excellent wine.
Overall, the taste is light and suits my preferences. During the summer, this menu features many cold dishes, but I don’t really sense the flavor or umami of the sauce. It may not be flashy, but the light and balanced taste seems to follow the style of "Mr. Nakamura Kohei." It might be harsh to say, but with a higher quality of seafood, it becomes a delightful dish. The tuna tea for lunch is also very popular. I would like to try this menu again during autumn or winter.
