tonight, along with my wife, we are visiting Yonekimi-san in Shinjuku again, a place that we previously enjoyed.
I made a reservation for an early evening. The interior is just as beautiful as when I visited there shortly after it opened. It was 5 p.m., so there were few customers inside.
This time, we have a 8,800 yen menu called "Sushi and Japanese Cuisine [Plum] Banquet." An example of the menu content I saw online is as follows:
【先付】 胡麻豆腐 エビ 子持ち昆布
【凌ぎ】 芝海老のかき揚げ天巻き イクラ キャビア
【制作】 今日の新鮮な魚
【焼物八寸】 鰆西京焼 冬瓜蟹餡掛け 南蛮漬 茄子トマト餡 粟麩田楽 新丸十
【温物】 キノコ餡の茶碗蒸し
【Meat Options】Medium Tuna, Tuna Fillets, Shellfish, Squid, Abalone, Seasonal Meals, Steamed Fish with Rice, Egg Rolls
【〆椀】 赤出汁
【甘味】 嶺岡豆腐 黒蜜きな粉 抹茶
In fact, there might be some differences due to factors related to procurement. The details were as follows:
【先付】 胡麻豆腐 エビ 菊の花
My wife loves sesame tofu. By chance, she ate it again yesterday and she was very happy. (Laughs.) The accompanying chrysanthemum had a faint sour taste, making it a refreshing dish together with the eggplant and jellies.
【凌ぎ】 芝海老のかき揚げ天巻き イクラ
Although the caviar was no longer available as an example, the warm eggplant fried balls with vinegar rice and ikura were a perfect combination. It was delicious.
【制作】 今日の新鮮な魚
Kagoshima's tuna, and Sawa's salmon from the Seto Inland Sea.
The tuna had a sticky texture. It felt completely different from the cheap tuna I usually buy at the supermarket (laugh).
【焼物八寸】 小松菜煮浸し クラゲと長芋ベッコウ漬け 茄子、秋刀魚うま煮 鰆西京焼 粟麩田楽 新丸十
This dish, "Komatsu vegetables in a sauce," features komatsu vegetables, enoki mushrooms, and fried tofu. It has a light and elegant flavor.
The jellyfish and sweet potato pickles featured the sweet potato with a crunchy texture, while the jellyfish was soft. Was that intentional to create such a difference in texture?
The eggplant and salmon stew was quite delicious.
この鰆西京焼は、焼きたての、サクサクとした食感が特徴で、ボリュームもあり、とても美味しかったです〜。
このお店の料理は、柔らかくて、甘みのある味噌風味でした。
【温物】 キノコ餡の茶碗蒸し
This dish contained chives and small mushrooms. I'm not a fan of tea steamed dishes, so I didn't particularly enjoy it. But overall, it was still delicious. Sorry for any inconvenience...
【Meat Options】 Medium Tuna, Tuna Fillet, Shellfish, Squid, Seasonal Meats, Abalone, Omelette, Steamed Fish with Clouded Scallop
The "Chūtoro" was described as a genuine giant tuna from Matsushima. It felt like it was melting in the mouth.
この鯛は、淡路島の天然の鯛だそうで、刺身として食べるには新鮮だと感じました。
These are simple clams. The texture of the meat is absolutely delicious. Personally, I really like clams, so I found them to be extremely tasty.
The octopus was a white octopus from Fukuoka. It had a sticky texture, with a slightly tangy flavor.
The seasonal catch was a fish from Chiba. The yuzu-pepper added a delicious touch to the dish.
Kushi is also excellent in terms of the sauce; it has a fragrant and delightful flavor.
The omelette is sweet, neither too sweet nor too bland.
The iron-fry cloudedan ride is something I really love, so it's delicious. This is really pleasant.
Additionally, I was served a sword recommended by the chef. It was said to be from the sword-fishing port in Kanagawa Prefecture. Personally, I really like sword-fished fish, so this one was also delicious.
My wife added a kinto tuna from Choshi. What's your opinion? When asked, she said that the shari made with red vinegar was absolutely delicious.
【〆椀】 赤出汁
This place was, generally speaking, delicious.
【甘味】 さつまいものムース 抹茶
The dish was served with Shine Muscat and pineapples. The mousse had a moderate sweetness.
The drinks were, initially, beer. My wife chose sparkling beer.
Next is Japanese sake, "Rikugo Hachisens". Looking at the menu, it's described as a strong-tasting sake. It tasted good and was easy to drink. It was really delicious.
そして最後に、「鶴齢」という店がありました。こちらは甘くて危険な味付けでした。
The menu has changed compared to before, and it seems to be more affordable. With this price, the value for money must be quite good, right? The taste was also very delicious this time. Thanks to your kindness, we had a great time! Thank you very much!!
Yonegami-san is a sushi and Japanese cuisine restaurant that opened just last January 10th.
【鮓と日本料理の融合】をコンセプトに、旬のネタの握りと、お造りや和牛、天ぷらなど、様々な和食も提供すると言うスタイルです。最近、ときどき見かけますが、いろんな料理を楽しめるので、自分は結構好きです。
This time, we made a reservation a few days ago and visited the restaurant on a weekday night with two people.
Just 3 minutes' walk from JR Shinjuku Station’s south exit, the location is extremely convenient. Since it was just opened, the interior is very clean and bright, with a sense of hygiene that makes customers feel comfortable.
Inside the private room, it’s impossible to tell what it looks like. When I arrived, the counter seat I was directed to was empty; the restaurant itself seemed quite empty.
While we were eating, two or more young women came into the restaurant, and they were directed to counter seats or private rooms.
During the reservation process, I chose the "Sushi × Japanese Cuisine: Deluxe Sushi Banquet" menu. The details are as follows:
・Today's appetizers
Spring vegetable stew and child-carrying kelp
・シーズン用の椀
Crab Shinnjō
・Two types of seasonal sashimi
This tuna, white meat, medium-sized tuna, cod, and its liver
・Kumudan Soba
・ワンコステーキ
Kagoshima Prefecture-produced Black Fur Wagyu Beef Sirloin Steak
How much is it with clouded abalone?
・お勧め握り寿司5貫（前半）
Hirame, shime sukama, real tuna, red shellfish (forgot to take photos...), noradoguro (grilled)
・Seasonal Sushi
Raw wood shiitake mushrooms and eggplant
・お勧め握り寿司5貫（後半）
Izaki (grilled food), medium trotu, kinto, caramelized shrimp, abalone
・Chawan Mushi
White bean steamed bowl
・Toro-taku-maki
・Red broth
・季節に応じたデザート
Rafrans's Shaved Ice
Tea
The drinks were, first of all, beer. Then, I ordered a local liquor from Mie Prefecture. It seems that this type of liquor is very popular these days. It’s truly delicious and has a beautiful flavor.
Overall, all the dishes were delicious. However, the ones that stood out the most were the beef steaks with ikura and ganoderma, as well as the hand-rolled dishes with nodoguro.
和牛ステーキをイクラと一緒に食べると、甘みや旨みといった、言葉では表現しにくい凝縮されたお味を存分に楽しむことができます。また、雲丹と一緒に食べても、濃厚な味わいで、これもまた素晴らしいです。
The toppings were prepared using traditional Edo-style methods. All the ingredients were well-seasoned, and the shari was served with a small amount of red vinegar. It's possible to order more shari, but since this course is substantial in volume, I think the default choice of less shari is sufficient.
The surface of the meat is grilled, and it's also finely processed with a knife to allow the sauce to penetrate properly. It's definitely a showcase of the chef's skills, isn't it?
The order of the ingredients was also briefly mentioned during the initial explanation, so it seems they have some preferences regarding the arrangement. The nori was lightly grilled on the skin, and the combination of its fragrant aroma and rich, fatty flavor created a truly delicious experience.
However, after all, what's most important is that the food is delicious. When the conversation flows smoothly, it makes the food even more delicious. This is what we call a synergistic effect. We had a truly blissful time during this meal.
Also, I really hope to visit again and try other dishes offered here. Thank you very much!
