I wanted to let a young friend taste the summer delicacy of Niigata, "Kujira Jusuke", so I stopped by at 16:50 on a weekday (no reservation).
Upon entering, the restaurant was empty. However, by around 17:30, the first-floor seating areas were almost fully occupied.
Other customers included a large group of middle-aged men and women, as well as groups of middle-aged and older men. There were also middle-aged couples among the customers.
We ordered two items: “New Tokai Tenzoku Eggplant Pickles for 530 yen,” “Grilled Eggplant Sauce for 450 yen,” “Corn Crisps for 500 yen,” “Yamagata Iwakaki Pon Sauce for 750 yen” (2 portions), “Swordfish Salt Croutons for 800 yen,” “Gifu Ayu Salt-Baked Large Dishes for 700 yen” (2 portions), and “Rich Cormorant Soup with Lots of Ingredients for 750 yen” (2 portions) – all prices include tax.
The drinks I ordered were raw beer and raw lemon sauerkraut. As an appetizer, they served "Tsurumurazaki Oroshi Wae," a dish of roasted vegetables with lemon sauce.
This time was also great.
The temperature was just right, allowing for a well-cooled "roasted eggplant stew" that contained plenty of sauce. There was also the "Yamagata Iwakaki Pon Sauce," which was rich and juicy with a strong flavor. The "Katsuo Salt Slaw" had a smooth texture and a mild, pleasant taste. The "Gifu Ayu Salt Roasted Large Fish" had a fragrant surface and plump, soft flesh. Lastly, the "Kozawa San Kujira Jusuke" was outstanding—it combined the texture, flavor, and umami of salted whales with the texture, sweetness of vegetables (e.g., eggplants and potatoes), and the aroma of miso.
Both myself and my friends were extremely satisfied.
On a day when I finished my mundane tasks, I invited a junior colleague from the workplace to stay with me.
It’s shortly after opening time on a weekday, around 16:35 (no reservation).
At the time of entering, there were only ourselves as customers. However, starting around 7 p.m., customers began to arrive one by one. There were middle-aged couples, two people who appeared to be office workers, and a single middle-aged man who was a customer.
We ordered two items: “Waraibi Miso Sushi for 530 yen”, “Kagoshima Boiled Fresh Green Beans for 550 yen”, “Nagasaki Extra Large Clams for 990 yen” (2 items), “Rope-Scented Sashimi Compilation (Yamamoto; 2 servings) for 2,480 yen”, “New Tokyo Bamboo Jelly Soy Sauce Grilled Fish for 660 yen”, “Gifu Ayu Salt-Baked Fish for 600 yen” (2 items), and “Local Miso Sauce for Pickled Vegetables for 450 yen” (2 items). All prices are inclusive of taxes.
I ordered beer and a cold drink made from local sake called "Tsuru no Tomo Ue Shirakusa". As an appetizer, they served "Oyster Sashimi Nambanzake".
This time was also great. Both of us were completely satisfied.
Delicious and fragrant "Kagoshima Boiled Fresh Peas", with a strong taste and sweetness. Just as the name suggests, the "Nagasaki Extra Large Rocked Squid" is extremely large and creamy. The "Hatsumaki Sashimi (part of 'Tamariyaki Selection')" has a moist texture and a rich protein-rich flavor. It's well-cooked and salted, allowing you to enjoy everything from the head to the tail. The "Gifu Ayu Salt Roasted Fish" has a crunchy and crisp texture, and the "Kizudzu Sauce" was particularly excellent.
We brought guests from Shiga Prefecture here to have dinner here.
The visit took place on a weekday at around 5:50 PM (no reservation).
Upon entering, the restaurant was empty. However, customers began to arrive one after another. There were groups of 3 or 4 people consisting of middle-aged men and women, as well as groups of 3 people consisting of middle-aged women. There were also groups of 2 or 3 people consisting of office workers, and individual customers who were middle-aged men.
We ordered three items: “Kuroshira Peach Beans (Erdamame) for 550 yen,” “Tenju Eggplant Pickles for 450 yen,” “Yamaoka Live Rock Worms for 750 yen” – a total of 3 items. Additionally, we ordered “Rattanya Sashimi Compilation (Hana-Mori; 3–4 servings; on the day, included were Ajus, Saba, Hiramasa, Tako, Sanma, Sawa) for 2,680 yen,” “Tomato Basil Pizza for 950 yen,” “Gifu Ayu Salt-Baked Fish for 600 yen” – a total of 3 items. Finally, we ordered “Kujira Soup for 750 yen” – also 3 servings.
The drinks I ordered were a "raw lemon sauerkraut" and iced versions of local sake, such as "Tsuru no Tomo Kami Kuroi" and "Tsuru no Tomo Betsu Sekai". As an appetizer, they served "cooked vegetables with renkon and sardines (?)."
This time too, it was great. Both myself and the guests were completely satisfied.
The "Kuroshira Pikari Tea Beans" with a rich sweetness, the creamy and rich "Yamabuki Live Rock Clams," the chewy tuna sashimi, and the "Sealewa Soup" filled with various ingredients left a special impression on me.
With a young friend, we stayed at this restaurant around 18:30 on a weekday.
A few days ago, I made a reservation for just the seats through "Yutublog".
Upon entering, the restaurant was already nearly full. It's a very popular place.
Other customers included a group of middle-aged men and women, a middle-aged couple, and a couple of middle-aged men.
I ordered two servings of “Miegi Kaki Pon Sauce, 700 yen per serving,” four servings of “Tenju Eggplant Pickles, 450 yen per serving,” one serving of “Wataya Sashimi Compilation (Rinsei; 2 portions), 1,980 yen,” five servings of “Yamanashi Sweet Potato Fries, 500 yen per serving,” two servings of “Gifu Ayu Salt-Baked Fish, 600 yen per serving,” one serving of “Newborn Ginger and Bun Burger Fries, 550 yen,” five servings of “Kuroshira Otsuna Hime (Edamame), 500 yen per serving,” and eight servings of “Ehime True Salmon Potato Soup, 850 yen per serving.” Additionally, I requested “Melon Stewed” as a dessert (a great thank you!).
The drinks I ordered were a draft beer and a chilled version of the local sake, "Tsuru no Tomo Ue Shirakawa". As an appetizer, they served "pickled eggplants and cucumbers".
This time was also great. I was completely satisfied.
The "Miyagi Masaka Kaki Pon Sauce" with its rich and intense flavor, the "Yamanashi Tōmorokoro Tempura" which is quite sweet, the "Gifu Ayu Salt-roasted Chicken," which has a excellent degree of roasting, the "Shinsein Yacon Bunbara Roll Fried Chicken" with its refreshing flavor, and the "Sealoon" with its abundant ingredients and light yet savory taste—these were particularly memorable.
At work, a junior colleague and another junior went with me around 6 p.m. on a weekday.
At around 16:00 that day, I made a reservation for just a seat via phone.
Upon entering, the restaurant was empty. However, customers began to arrive one after another, and by around 18:30, it was fully booked. It remains a popular place, just as it always has been.
Other customers were groups of 3 to 4 people consisting of middle-aged men and women, pairs of middle-aged women, groups of 2 to 3 people consisting of office workers, and middle-aged couples.
I ordered the following items (all priced including tax): “Misumi New Mecabu Ponzu, 420 yen”; “Sawode Crab Fries with Tartar Sauce, 800 yen” × 2; “Wicker Sashimi Compilation (Hana-Mori; 2–3 servings), 2,480 yen”; “Hokkaido True White Squid and Kombu Grilled, 950 yen” × 2; “Walnut Golgongo Zola Pizza, 880 yen”; “Iwashi with Plum and Chive Fried, 650 yen” × 2.
The drinks ordered were raw beer and a cold version of the local sake, "Tsuru no Tomo Ue Shirai". As an appetizer, a simple "Nopei Soup" was served.
Additionally, I had the privilege of tasting a rare Japanese sake (I forgot the brand name).
This time was also great.
There were small mushrooms scattered throughout, adding a rich flavor to the "Nopei Soup." The "Sado Crab Fries with Tartar Sauce" was also delicious, with juicy ingredients inside. The "Wataya Sashimi Stack (Hana-Mori)" featured a variety of seafood, including salmon, bream, anchovies, raw scallops, and Japanese shrimp. The "Hokkaido Shiretake White Mushroom and Kombu Grilled" had a buttery sauce flavor, and its taste was reminiscent of grilled food. The "Iwashi with Plum Fruit and Shiso Fried" stood out as particularly excellent, with the combination of anchovies, plum fruit, and shiso being perfect.
It was a pleasant party. I drank a bit too much, though.
I really wanted to eat delicious fish, so I invited a junior colleague from the workplace to join me. It was 6:30 PM on a weekday.
A few days ago, I made an online reservation through "Yutsukuru" (only for seats).
Despite being a weekday, there were still many customers. There were groups of 3 to 4 people consisting of middle-aged men and women, as well as groups of 4 middle-aged women, groups of 2 to 3 people consisting of salaried workers, and middle-aged couples.
We were left alone by ourselves and ordered two items: “Hokkaido Buri Tororo Sashimi for 850 yen,” and two copies of “Asparagus Pork Rolls for 350 yen” each. Additionally, we ordered: Chiba Katsu Oshio Tattaki for 690 yen, Chiba Hamaguri Soy Sauce Grilled Fish for 890 yen, Hokkaido Live Clams Sashimi for 790 yen, Hokkaido Hoto Toro Sashimi for 700 yen, “Eight-color Shiitake Oven-Baked with Lemon Sauce” for 500 yen, and “Yakiniku with Takoyaki and Shallots” for 790 yen. All prices are inclusive of taxes.
The beverages I ordered were raw beer, a freshly squeezed plum sauerkraut, and Tokushima-san suka-sawer. As an appetizer, they served "Plum and minced meat stir-fried with miso, 350 yen (including tax)".
This time again, the cuisine was excellent.
The "Hokkaido Buri Tororo Scallop" with a crisp and crunchy texture and rich fat content stood out. The "Chiba Katsu Oshi Tattaki," which paired well with spicy sauce, exceeded expectations in terms of taste. The "Chiba Hamaguri Soyo Yaki," known for its soft texture and juicy flavor, was truly delicious, filled with umami and sweetness. Lastly, the "Hokkaido Kyu Bai Ka Shishimi" offered a delightful experience with its crisp texture and the gentle aroma of the coastal region. These dishes left a particularly strong impression on me.
We were able to fully enjoy the flavors of autumn, and we were extremely satisfied.
I really wanted to eat seasonal fish at Musou, so I invited a junior colleague from the workplace to join me (without making a reservation).
It's 7:30 on a weekday.
Upon entering, the restaurant was empty. However, customers began to arrive one after another. The other customers were couples of women in their 30s, middle-aged couples, and groups of 2 to 4 people consisting of office workers.
We ordered two items together: “Yamaguchi Bonmaruguto Toro Sashimi for 850 yen,” “Shimane Buri Toro Sashimi for 820 yen,” “Niigata Kawahagi Sashimi with Liver for 750 yen,” “Hiroshima Kaki Fried Taltar Sauce for 790 yen,” “Menta Raru Fried Taltar Sauce for 650 yen,” “Kushinoki Tonkatsu for 500 yen,” “Oden Selection for 790 yen,” “Suzuko Roll for 450 yen,” “Crab Miso Gratin for 900 yen,” and “Onigiri (Shirogari) for 200 yen × 2 (all prices include tax).”
The drinks ordered were fresh beer and a hot sake called "Tsunohonu To". As an appetizer, they served a dish of mixed vegetables and tuna (?). They also provided a "Miso Soup with Sweet Ebi Heads" as a side dish.
The dishes were all delicious. My desire to enjoy seasonal fish was fully satisfied.
Here are the dishes that left a particularly strong impression:
Shimane Buritoro Tororo: The thick slices are very satisfying to eat. They are fresh, with a crispy and crunchy texture. The fat is present, but there isn’t much greasiness. The umami and sweetness spread throughout the mouth.
New Tokyo Kawa Hagi Sashimi: This is our top recommendation this time. The sashimi is thinly sliced, and it comes with an abundant amount of liver, served alongside soy sauce.
The sashimi has a chewy texture and possesses a sophisticated umami flavor. The liver is soft and moist, truly a treasure of umami! It tasted even better when served warm with a hot sake.
I tried topping the remaining liver soy sauce on "onigiri (shishio)" products. And this turned out to be really delicious!
2種類のフライ：一皿にまとめて提供されています。千切りキャベツ（ドレッシング）、手作りのタルタルソース、中濃ソース（？）、くし形に切ったレモンが添えられています。
Fried immediately, the colomo is crispy and delicious. The capsicum is soft and juicy, while the madara is moist and tender. Both the tartar sauce and the medium-dark sauce pair well with the dish. The beer was quite refreshing.
おでん盛り合わせ：大きな鉢に、大ぶりのダイコン、串刺しの牛スジ、コンニャク、薩摩揚げの３種類、卵、厚揚げ、ちくわ、昆布が盛られています。和辛子も別途添えられてきました。
The ingredients are all deliciously flavored. The radishes with a texture similar to trokeler were particularly outstanding.
With seven of my colleagues from the workplace, we held a reunion for the first time in a long time.
The time of visit was on a weekday at 18:30.
約1週間前に、「食べログ」を通じて、「7〜8品＋120分飲み放題コース 4,200円（税込）」の予約を入れました。
When I visited, both the first and second floors were almost fully booked. It's really popular here.
We were led to the roundtable seating area on the second floor.
The menu included 3 starters, a vegetable salad, a variety of sashimi, a grilled salmon teriyaki, fried tofu, potato fritters (served on a large plate), roasted corn rice, and miso soup. These items were delivered at the perfect timing.
I drank beer, lemon sours, ginger highball, and highball drinks.
The menu was quite good this time as well.
The crispy and fragrant "fried shrimp (one of the three appetizers served)" and the "brined salmon teriyaki" with a rich sauce that enhances the taste, as well as the "grilled cornmeal rice" with a strong sweetness, left a particularly impressive impression.
This was also a pleasant party. Well, I did drink a bit too much, you know… (smile bitterly)
We, four people including our senior and junior colleagues at the workplace, held a modest celebration.
The reservation was made on a weekday at 18:30. I made the reservation about one week ago.
This time, I am using the service for a "7-8 dishes + 120 minutes unlimited drink course, priced at 5,300 yen (including taxes)".
This all-you-can-eat meal here is a long time since I last had one.
The dishes were served at the perfect moment: 3 starters, steamed oats, a selection of sashimi, a combination of grilled fish, tempura, fried eggplant and peppers, katsu o-don, soy sauce with sweet shrimp heads, and pickles.
The drinks I ordered were a homemade beer, ginger highball, and water-mixed yakult.
The menu was excellent both in terms of composition and taste. Additionally, since there were no large platter dishes, it made the dining experience more comfortable.
The freshly fried, fragrant "White Ebi Katsu" (one of the three appetizers served), the "Erdamame" which is a first-of-the-season product this year, the "Kaki Tenpura" with rich umami flavor, and the "Takoyaki Zabuton" with a light taste that perfectly complements the meal—these were particularly impressive.
It was a pleasant party. I guess I drank a bit too much (smile bitterly).
I really wanted to eat delicious fish, so I invited a junior colleague from the workplace to join me.
It's around 16:55 on a weekday (no reservation).
Upon entering, the restaurant was empty. However, soon after, customers began to arrive one after another. There were groups of middle-aged women with their children, office workers, families, and middle-aged couples. The group of three middle-aged women was quite noisy, which made me a bit uncomfortable.
The two of us stayed at the restaurant and ordered the following items: “Chiba Buri Yaki Tattaki – 650 yen”, “Sashimi Zonmouwase (2–3 servings; on that day, there were also raw iwaishii, takohotoba, kumas yakisama, nanban ebi, kagami taisho, hotaru ikka, sashimi zasaba, buri zonmouwase) – 2,480 yen”, “Fukuoka Shinzuto Ko Fly – 630 yen”, “Kinchu Tsubaki Chakumé – 720 yen”, “Kagoshima Yode Kako – 590 yen”, “Chiba Iwaishii Ume Shiu Yage – 630 yen”, “Walnut and Gorgonzola Pizza – 880 yen”, “Sujiko Maki – 450 yen” (all prices include tax).
The drinks I ordered were a bottle of beer, Kinkishan Sawa, and sake (Temoktan). As an appetizer, they served "Donglichi Nabe with Tuna and Spicy Sauce." Additionally, they provided "Akomoku (seaweed) with Ginger Sauce" as a side dish.
This time was also great. We ate and drank to our full satisfaction.
The dishes that left a lasting impression were the "Chiba Buri Salt Wrapped Meat" with a refreshing umami flavor, the "Kamushi Grilled Sashimi" with a fragrant and moist texture, the "Celery and Pork Stir-Fry" with crisp celery and unique flavor, the "Yukigasa Boiled Mung Beans" that became sweet and delicious right after being cooked, and the "Walnut and Gorgonzola Pizza" with a delicious aroma of dough and walnuts. Additionally, the "Akamo-ku Ginger Sauce," with its crisp and crunchy texture, was also very appealing.
I really wanted to eat salmon at Mushi, so I invited a junior colleague from the workplace to join me.
It's around 16:55 on a weekday (no reservation).
Upon entering, the restaurant was empty. However, later on, customers began to arrive one after another. They were groups of salaried workers, four young men, a couple of middle-aged men and women, and also a middle-aged couple.
We ordered two items from this restaurant: “Hokkaido Saba Salt Roasted 700 yen” x 2, “Tenju Eggplant Pickled 450 yen”, “Kabinomoto (Edible Chrysanthemum) Vinegar 400 yen”, “Chiba Saba Salt Wrapped 650 yen”, “Kanagawa Fresh Dried Saba 30-second Rare Cuts 690 yen”, “Beef Tenderloin Grilled Steak 1,100 yen”, “New Ginger and Ground Beef Rolls Fried 530 yen”, “Gifu Child-bearing Yam Salt Roasted 500 yen” x 2, and “Eggplant and Bacon Tomato Sauce Pasta 890 yen” (all prices include tax). We also ordered too much food… lol.
I ordered beer, raw lemonade, and glass wine (red and white). As an appetizer, they served "vegetable stew with shrimp."
The "Hokkaido Saba Sashimi Yaki" was cooked with just the right amount of fat and aroma, making it fragrant. Not to mention, all other dishes were also delicious.
Shaki-shaki texture makes this 'kaki no mō to akai' incredibly delicious. The hot and soft kuroko paired excellently with rare salmon, which is more appealing than expected. 'Kanagawa's 'shōke me shabu 30-seconds rare katsu' is also impressive. The 'Shinsei Kion Bunbara roll fried' features fresh ginger that brings a vibrant flavor and crisp texture. Lastly, 'Gifu's 'kotachi ayu salt-baked' features a large quantity of eggs, making it a standout.
On a day when the tedious work was finally done, I invited a junior colleague from the workplace to join me.
It's around 18:30 on a weekday (no reservation).
Upon entering, there were already 4 to 5 groups of customers. There was a group consisting of three people, including an older man and woman; another group consisted of a middle-aged couple; and yet another group consisted of two middle-aged men.
We ordered two items: “Chiba-produced buri salt tabako, 630 yen”; “Sado-produced kaki fried with homemade tartar sauce, 650 yen”; “Miyagi-produced grilled asparagus paired with smoked salmon, 600 yen”; “New Tokyo-produced mountain vegetable tempura (fukino toko, taro sprouts, kohogi, udofu, urui), 790 yen”; “Kagoshima-produced air bean, 450 yen”; “Fukuoka-produced new bamboo shoots braised with soy sauce, 590 yen”; “Cherry eggplant and new garlic fried dough sticks, 650 yen”; “Gifu-produced salt-baked young peas, 400 yen”; “Meaty longus crows' soup with various ingredients, 750 yen × 2”; “Wataya original roasted rice, 890 yen” (all prices include tax). We ate too much, lol.
The beverages I ordered were raw beer, and the "Kirin Mountain Drinking Comparison Set". As an appetizer, "boiled vegetables" was served. Additionally, "celery miso pickles" was provided as a side dish.
This time too, it was great. Both of us were completely satisfied and full after eating.
The "Chiba-produced bonito salt tataki" with a crisp texture and a refreshing, rich flavor and sweetness was our top pick this time. Also, the "Niigata-produced mountain vegetable tempura" allowed us to fully enjoy spring. The "Fukuoka-produced new bamboo fish soy sauce grilled dish" had a fresh, crunchy texture, with a pleasant aroma of soy sauce. The "Gifu-produced young salmon salt grill" allowed us to fully appreciate the flavor and bitterness of salmon. Lastly, the "lentil and vegetable longus penguin soup" with its rich flavors of potatoes and melons, along with the aroma of whales, left a lasting impression on us.
At my workplace, there was something truly remarkable that happened. For that reason, I decided to celebrate this small occasion here.
The visit took place on a weekday at around 18:30 (no reservation).
Upon entering, the restaurant was empty, but around 19:00, the first floor was almost fully occupied.
Other customers included a group of male college students, middle-aged couples, a couple of office workers, and one middle-aged woman. The college students were quite noisy, which made me a bit uncomfortable.
We ordered the following dishes from this restaurant: “Sashimi Combo with Flowers (2-3 servings; on this day, there were cold cuts, hirumasa, salmon grilled over charcoal, octopus heads, shellfish, raw shime-saba, and a combination of South American shrimps) for 2,480 yen,” “Triple-cultivated Japanese plum and sage-flavored fried tofu for 690 yen,” “Fried taro with salt butter for 650 yen,” “Sado-produced cold-cut grilled with salt for 1,400 yen,” “Sado-produced radish fry with homemade tartar sauce for 650 yen,” “Shiratake grilled with soy sauce for 420 yen,” “Crab and miso gratin for 890 yen,” “Anchovy and potato pizza for 890 yen” (all prices include taxes).
The drinks I ordered were a raw beer, a spash-hi-bour, and a Black Nika Rich glass wine (white). As an appetizer, they served "chicken, bamboo wheels, and radish stew (the name was a bit vague)".
This time was also great. Both of us were completely satisfied and full after the meal.
The translated text is as follows:
"With a soft texture, this "cold fish sashimi" is rich in fat. The "fried taro salt butter," which has a sweet and dessert-like flavor, offers a unique taste experience. The "Sado-produced cold fish kama salt-roasted," which comes with plenty of meat, was particularly impressive. The "Sado-produced crab fritters with homemade tartar sauce" came with a delicious tartar sauce made with scallions, leaving a lasting impression. Lastly, the "crab flavor miso gratin," which is creamy and rich, stood out among the others."
A young friend had an important event, so we went to join them as a celebration.
It's around 18:30 on a weekday (no reservation).
Upon entering, the restaurant was empty, but by around 19:00, it was almost fully booked.
Other customers included a group of middle-aged men and women, another group of middle-aged women, a middle-aged couple, and a couple of office workers.
I ordered the following dishes from this restaurant: “New Tokyo Kaki no Moto (Edible Chrysanthemum) Three Cup Sauce, 400 yen”; “Sashimi Compilation – including Himeguruma Nakuro, Arioike, Himeatarai, Himehata, Aji, Live Scallop, and Southwestern Ebi – 1,780 yen”; “Gunma Shida-Neda Onigiri Tepan, 490 yen”; “Hokkaido Himeatarai Kombu Yaki, 590 yen”; “Walnut and Gorgonzola Pizza, 890 yen”; “Otoya Original Yaki Menshi, 890 yen” (all prices include tax).
The drinks I ordered were raw beer and a raw sauerkraut sauerkraut. As an appetizer, they served "grilled anchovy dressing (name: Tekito)". Additionally, they provided large pieces of "salt-soaked peanuts" as a side dish.
The dishes were all delicious.
In particular, the "New Tokyo Kaki no Moto Sanka Aji" with its crunchy texture, the "Mata Laranai" with its rich liver flavor, and the "Gunma Shida-Neda Scallion Tepan" with its juicy and sweet taste, as well as the "Hokkaido Mata Laranai Kombu Shokki" with its tender texture, left a lasting impression on me.
Additionally, the "Okinawa Original Yaki Mishi" was excellent. It was a curry-flavored rice with bacon, topped with a semi-moist omelet. A rich demiglace sauce was poured over it.
It has a authentic taste, reminiscent of what one would find in a Western restaurant. It really suits my preferences. The portion is quite large, so I recommend sharing it with 2 or 3 people.
Last time I visited, there were other dishes I wanted to try. So, I brought a junior colleague from the workplace along with me.
It was around 18:10 on a weekday (no reservation).
It was a place that was bustling with quite a number of customers.
We stayed at the restaurant alone and ordered two items: “Beef Wings, 1,100 yen,” and “Chiba-produced bonito soy sauce grilled dishes, 330 yen” × 2. Additionally, we ordered: “Chiba-produced mackerel salted croutons, 700 yen,” “Sashimi platter (for 2–3 people; on this day, it included raw bonito, shiitake mushrooms, alga, mackerel, squid, and Brazilian shrimp), 2,480 yen,” “Salt-roasted peanuts, 500 yen,” and “Niigata-produced yaki udon, 690 yen” (all prices include tax). Actually, we really wanted to try the “child-carrying salted udon,” but unfortunately, it was out of stock.
The drinks I ordered were a draft beer and Yaku no Ishikana, a sake made from taro. As an appetizer, they served "A mixture of mushrooms and purple beans (the name is somewhat ambiguous)."
This time again, the "Chiba-produced katsuobushi tataki" and the "Chiba-produced honma gulaman soy sauce grilled dish" were absolutely delicious.
Other than those, the juicy "Beef Wrist Katsu," the rich and delicious "Ara Sashimi" with a creamy texture and abundant fat, and the fragrant and flavorful "Salt-Baked Peanuts" left a lasting impression.
Apprentice PatissierI and a friend held a small get-together after a long time.
The time of visit was on a weekday at 18:00. About two weeks ago, I made a reservation for just the seats through the internet.
It was unusual to have such a empty space. Nevertheless, there were about five groups of customers in the first floor seats.
I ordered the following dishes from this restaurant: “Kurozaki-produced boiled edamame (appetizer) for 490 yen,” “Chiba-produced katsuobushi slaw for 700 yen,” “Niigata-produced shiitake and oyster tempura for 600 yen,” “Chiba-produced wakame soy sauce grilled dish for 330 yen” (2 portions), “Niigata-produced kakiemon (edible chrysanthemum) with three tablespoons of vinegar for 400 yen,” “Niigata-produced cucumber kalashian pickles for 390 yen,” “Kagoshima-produced shiitake fried with tartar sauce for 590 yen,” and “raw yubame stuffed for 550 yen” (all prices include tax).
The drinks I ordered were raw beer, raw lemon soda, and a Matsui plum wine whisky (rock). As an appetizer, they served "steamed chicken with vegetable mayonnaise sauce (the name is a bit vague)".
This time, both the food and the alcohol were excellent!
Among the dishes, the “Kurozaki-produced boiled edamame” stood out for its rich flavor and umami. The “Chiba-produced katsuobushi salt slaw” was particularly impressive—it had a chewy texture, no off-flavors, and was moderately fatty. Another standout was the “Chiba-produced wakame soy sauce grilled dish,” which had a chewy texture and a rich umami flavor. Finally, the “Kagoshima-produced shirago fried dish with tartar sauce” was outstanding, featuring plenty of tartar sauce alongside the dish.
We were able to enjoy a pleasant time together.
Apprentice PatissierThank you very much!
Because my junior made a mistake at work and got upset, we decided to spend some time with him to comfort him.
It's around 5:15 PM on a weekday (no reservation).
When I entered the restaurant, there were almost only myself and my friends. However, starting after 5:30 PM, more and more customers began to arrive one after another.
Other customers were a middle-aged couple, a middle-aged man and his wife, and one of the regulars who worked as a salaried employee.
I ordered the following dishes: "New Tokai-produced Ajitadakiki for 630 yen," "Sado-produced grilled asparagus served with smoked salmon for 590 yen," "Yamanashi-produced corn croutons for 520 yen," "Goya and pork butt stir-fried with spicy miso for 700 yen," "raw eel white-baked for 2,100 yen," and "raw yuba from Hokkaido served with raw eel for 750 yen."
I ordered two types of drinks: raw beer and local sake (chilled). As an appetizer, "bean and jackfruit fried dishes" were served.
“生うなぎ白焼き”の準備には少し時間がかかりましたが、他の料理はそれほど待つことなく提供されました。
The dishes were all delicious.
Here is the translated text:
"Specifically, the following are the things that left a lasting impression on me."
豆アジの唐揚げ：お通しとして、２人分まとめて提供されました。２口大のサイズのもの（腹肉を取り除いたもの）が十数匹あり、櫛形に切られたレモンが添えられていました。
Fried just-right warm and crisp, with a light texture. It can be eaten without any discomfort even up to the bone. It has a fragrant flavor and a moderate saltiness, making it a perfect match with raw beer. I really wanted to order more.
Newtokai-produced Ajitadakiki: It has a crisp texture and no off-flavors. It’s quite fresh. I enjoyed the mild, delicious taste.
Sado-produced roasted asparagus, served with smoked salmon: The roasted asparagus is accompanied by thick-cut smoked salmon and mayonnaise.
The asparagus had a crisp texture and was very fresh. The saltiness of the smoked salmon enhanced the sweetness of the asparagus.
生うなぎ白焼き：今回のおすすめ料理です。当日は土用の丑の日で、さらに美味しさを感じました（笑）。
It was cooked without steaming, and was served with wasabi sauce and shiitake ginger marinated in sweet vinegar. The texture was crispy and tender, and the flavor, umami, sweetness, and taste of salmon were clearly felt. It was a delicious dish. The cold sake really complemented it well.
Live abalone: Produced in Hokkaido. Topped with live abalone that is also soft and creamy. It was also garnished with soft abalones as an extra touch. A sprig of wasabi was served alongside it.
It was indeed a mistake-free quality. This dish also complemented the cold drinks perfectly.
This time, I was also extremely satisfied.
The dent on my junior colleague’s face seems to have healed quite well… really simple stuff, huh? (Laugh)
On a Saturday around 7 p.m., I visited this restaurant with a junior colleague from my workplace (no reservation was made).
Already there were 2 to 3 couples of customers, and more customers kept coming after that.
Nevertheless, there was plenty of time between tables, which made me feel relieved.
I ordered the following dishes from this restaurant: “Sado-produced Hira Masago, 600 yen”; “Sado-produced Kawahagi Masago with liver soy sauce, 630 yen”; “Osaka-produced sweet potato fritters, 520 yen”; “young chicken fried rice, 570 yen”; and “Sado-produced grilled asparagus, served with smoked salmon, 590 yen” (all prices include tax).
I ordered the following drinks: raw beer, a spilled portion of top-quality Yoshino River sake, and a grapefruit sauerkraut drink. The immediately served dish was "Fugu whitefish ponzu sauce".
This time, the standout dish is “Sawada-produced Kawa-hagi Sashimi and Liver Soy Sauce”. Suffice it to say, there’s plenty of liver in this dish, which made it extremely delicious. The freshness is outstanding, with a rich texture that leaves no room for improvement. I really wanted to eat this dish with rice topped with Liver Soy Sauce!
The texture of the "Shishi Shi Munchi" was also quite good.
The "Osaka-produced corn teriyaki" had a strong flavor and sweetness, while the "young chicken fried rice with oil-licked chicken" was also delicious.
Additionally, the "Kobore Ketsu Yoshino River (Crafted Wine)" was excellent. It consists of a glass, a container for holding the wine, and a tray, forming three separate sections (see photo). Even when pouring a large amount of wine, it was easy to use these components.
We were three people—a junior colleague from the workplace and a young friend—and we came by at 19:10 on a weekday (no reservation).
The first floor was almost fully booked, but fortunately, there was only one roundtable seat that was empty.
Other customers included a group of middle-aged women, a group of middle-aged men and women, a couple of office workers, and a single male customer. The atmosphere was lively in various places, and this space seemed completely unaffected by the novel pneumonia.
I ordered the following dishes from this restaurant: “Hitoke Sashimi 700 yen”, “Abi Sashimi 600 yen”, “Hori Sashimi 600 yen”, “Yari Ika Sashimi 690 yen” (a combination of four types of sashimi), “Kaki Yaki 750 yen”, “Seribai Dashi Makisumi 500 yen”, “Makita Tora Yaki 590 yen”, “Urui Asatsuki Kogomi Sauyou Mayonnaise 390 yen”, “Yakyu Satoyama Shio Butter 620 yen”, “Chestnut and Gorgonzola Pizza 880 yen”, “Smoked Nuts, Smoked Cheese, Salmon Tovari Combination 490 yen” (the dish names are somewhat arbitrary; prices include tax).
I ordered various beverages, including raw beer, Corona beer, raw grapefruit sauerkraut, white wine, and tomato vinegar sauerkraut. As an appetizer, I was served "stewed chicken with mountain vegetables."
The food was served without much waiting. The drinks were provided immediately.
This dish was also very delicious.
In particular, the "カキフライ" and "真ダラフライ," which were fried until they were crispy and light, left a strong impression on me. They were served with homemade-tasting tartar sauce. The texture and flavor of the finely chopped garlic added another layer of enjoyment, making it a very good dish.
Additionally, the "fried sweet potato with salt and butter"—where the skin has a fragrant aroma and the interior is sticky—was also outstanding. The salt and butter truly enhanced the sweetness of the sweet potato.
tasted delicious food, had enjoyable conversations, and was completely satisfied.
My colleague at work decided to change jobs, so we held a modest farewell party here.
On a weekday at 18:30, the event began with five members participating. About a week ago, we reserved only the seats by phone.
I was led to the table seating on the first floor, but the first floor was almost completely full.
Other customers were groups of salaried workers, couples of salaried workers, middle-aged women, families with children, and so on.
We ordered dishes such as "hibiwa and mushroom ohitashi," "mushroom tempura," "sashimi platter (banquet version)," "walnut and gorgonzola pizza," and "pork kimchi pot."
I ordered a free-flow drink, and I personally enjoyed a beer, wheat sake, and a grapefruit soda. As an appetizer, they served "fried egg rolls with green vegetable stew".
This time, the cuisine was also excellent.
The freshly fried, steaming "mushroom tempura," the fatty cold shrimp sashimi (which was part of the "sashimi arrangement (banquet style)"), and the "pork kimchi pot" that warms the body—these are impressions that remain vivid in my mind.
It was a very enjoyable farewell party.
It's not even a private room, so we really made too much noise... I must reflect on that.
After a long time, I visited my old friend in Niigata again. We were four people together. It was around 6:20 PM on a weekday.
No reservation was made.
At the time of entry, there were almost no customers. However, starting after 18:45, customers began to arrive one after another.
There were families with small children, two middle-aged office workers, a middle-aged couple, a young couple, and one young office worker as customers.
I ordered the following dishes from the "Today's Seasonal Dishes" menu: "New Tokyo Aji Scallop, 590 yen", "Sado Live Seafood Scallop, 690 yen", "Sado Tako Head Burger, 590 yen", "Kumamoto-produced Perfect Eggplant Pickles, 390 yen × 2", "Hokkaido Salmon with Plum and Basil, 590 yen × 2", "Miyazaki-grown Corn Sticks, 520 yen", "Boiled Fresh Green Beans, 420 yen", "Kurokiza Edamame (Edamame), 450 yen", "Pork Sides with Garlic and Zucchini Stir-Fry, 650 yen (I wonder if it was right?),", "Duck Soup, 590 yen × 2".
The drinks I ordered were a draft beer and a chilled local sake called 'Tsuru no Tomo'. As an appetizer, they served chilled 'Nope'.
The service for dishes and drinks was very prompt.
The standout dish is “Hokkaido Saba Ume Shiso Fries”. The sour taste of dried plums and the flavor of green shiso complement the salmon perfectly. Even though it’s fried food, it’s easy to eat despite its crisp texture. It was particularly well-received by my companions, and we ordered three portions each.
The freshly prepared, odorless "Niigata Aji Sashimi" and "Sado Namban Ebi Sashimi" were excellent. The "Sado Tako Toubu," with its chewy texture, was also delicious. The "Gunma San Tenzoku Taiko Sashimi," made with lightly pickled ingredients that had a crisp texture, was also good. The "Miyazaki San Tenzoku Tōmoriko Sashimi" was sweet and delicious. The "Kujira Jusu," which was filled with rich umami from the broth, was also very tasty.
On the other hand, “Kurozaki First Gyo” (Edamame) was not very good in terms of both flavor and sweetness, probably because it was harvested too early.
Having a drink party with an old friend for the first time in a long time, it was enjoyable.
A certain project has been completed, and a launch party was held here.
There are 6 members, and the banquet starts at 7 PM on weekdays.
At the time of entry, there were only a few customers. However, around 6 PM, most of the seats on the first floor were already occupied.
Other customers included a young couple, a group of middle-aged and older men and women, and a single middle-aged man.
Once again, we were able to use a private room located at the back of the first floor, with a fireplace. It's really comfortable to stay there.
I ordered the following dishes: “New Tokai-produced真たら白子ポン酢 690 yen”, “Sashimi platter (4-6 servings) 3,480 yen”, “New Tokai-producedふきのとう天ぷら 480 yen”, “Kumamoto-produced new-style grilled bamboo worms 600 yen”, “Gunma-produced udon miso 390 yen”, “Hiroshima-produced shrimp fritters with tartar sauce 790 yen”, “Hokkiku nuta 550 yen”, “Walnut and Gorgonzola pizza 880 yen”, “New Tokai-produced真たら白子天ぷら 690 yen”, “Kagoshima-produced boiled fresh green beans 450 yen”, “Iwate-produced octopus 590 yen”.
I ordered drinks: lager, lemon soursauce, and Japanese sake (chilled). As an appetizer, they served "kakiwa and tuna salad." Additionally, they served "kakitama soup" as a dessert.
This time again, both the cuisine and the alcohol were excellent. The sense of seasonality was also fully preserved.
The particularly impressive dishes were the "New Taiji-made, rich and creamy "Shin-Tara-Kashi-Po-nasu" soy sauce-based dressing," the "New Taiji-made, rich and creamy "Shin-Tara-Kashi-Po-nasu" tempura," and the "Kumamoto-made, fresh grilled bamboo worms" that had a crisp texture and excellent flavor.
It was a very lively farewell party.
Maybe I drank a bit too much, huh? (Laughs)
Here, a small get-together was held. The event started at 6 PM on a weekday, and there were four members in attendance.
Since I wasn't the host, the details of the menu and other aspects are unknown.
We were led to a private room on the first floor, where there was a fireplace. It felt comfortable.
Additionally, during our visit, there were 3 to 4 groups of customers on the first floor, aside from ourselves. It seemed that most of them were male groups.
It was relatively quiet, wasn't it?
The dishes served in order were: appetizer platter (grilled beef ichibo, liver poni sauce, eel marinated in soy sauce with dill sauce, sweet potato and shrimp stew, oat poem white stew), tea bowl steamed food, sashimi platter, whitefish grilled with kelp and herring marinated in miso, crab meat fried with wakame, raw octopus, sushi platter, sweet shrimp head miso soup, ice cream served with sweet potato. (The dish names are somewhat arbitrary.) The menu offered a considerable variety of choices.
The drinks I ordered were a raw beer and a chilled local sake (Tsuru no Tomo).
The dishes are all well-prepared. There is a mix of ingredients that are utilized in their natural state and those that have been carefully prepared. Overall, it was a very enjoyable experience from beginning to end.
All of them were delicious. In particular, the "Sanda's Sashimi" with rich fat, the "Hokiku shellfish sashimi" with a firm texture, the "white mullet kelp grilled dish," which resembled a trokeler, and the "crab flavor-rich and fragrant" "crab tempura." The "sweet potato fried with ice cream" that paired well with hot sweet potatoes was also very impressive.
The food and sake were delicious, and the conversations were enjoyable. It was a pleasant gathering.
2010년 3월.
A popular izakaya located in front of JR Uchino Station.
I have visited this restaurant several times in the past. Recently, I was treated kindly at a reception organized by my workplace. It was a reasonable course with unlimited drinks.
This place is always bustling with many customers, and the atmosphere is lively and cheerful. The customer base seems to consist mainly of housewives and office workers.
It has an open kitchen, and both the chefs as well as the staff of the restaurant are very energetic. However, the seating areas are quite small, and it can be noisy. Therefore, it might not be suitable for those who prefer a more quiet environment to enjoy their meal.
The dishes are mainly seafood, and there is a wide variety to choose from. No matter what you order, I think there won’t be any disappointments.
If you are going in a small group, it's recommended to choose a counter seat where you can enjoy watching the people who are preparing the food.
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December 2010.
I visited around 19:30 on a Thursday.
Despite being a weekday, there were still many customers. Some of them seemed to be participating in early New Year’s Eve gatherings. It’s still a popular restaurant, just like always.
Two people ordered the following dishes: “Sashimi Combo (2-3 servings),” “Salt-fried Ginger,” “Celery Miso Pickles,” “Mushroom Teriyaki,” “Kanpachi Sushi,” “Sashimi with Sliced Salmon,” and “Chicken Dumplings Potato Soup (with miso or udon)” for two people. As for drinks, they chose raw beer and a cold sake called “Tsunogu no Tomo.”
“刺身盛り合わせ・花盛”は舟盛りでした…テンションが上がりますね。刺身は豪快に切られており、食べ応えもありました。特に、控えめな塩加減のサバが美味しかったです。これは寿司でも追加で注文しちゃいました。
Additionally, the "Chicken Dumplings Pot" had a mild flavor, yet it was rich in broth. It was light and delicious. The miso soup was also outstanding.
This time, the group sitting next to us was extremely loud, to the extent that our conversations were barely audible. Perhaps it was because we also spoke loudly, but by the time we decided to leave, my voice had become a bit hoarse (bitter laugh).
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October 2011.
At the request of a young friend, I visited this restaurant for the first time in a long while. It was around 19:00 on a Friday. I made a reservation by phone at around 17:00 that day.
This time, I was allowed to enter the second floor for the first time. There are several semi-private rooms on the second floor, and it feels more comfortable compared to the first floor.
By the way, both the first-floor and second-floor seating areas were almost fully booked, with lively activity taking place everywhere. It was a good thing that we made reservations in advance.
Here, in addition to the regular menu, there is also a "Today's Recommended" menu.
This time, we were five people. We ordered from the regular menu: “Wagyu Fillet Steak with Garlic Soy Sauce”, “Stir-fried Chicken Saagari”, “Pizza with Anchovy and Potatoes”, “Pizza with Chollizo”, and “2 cold tomatoes”. Additionally, we ordered from the “Today’s Recommended” menu: “Sashimi Combo (2-3 servings)”, “Hokkaido Saba Nameroku” x 2, and “Newthai Produced Mushi Fumaki” x 2.
The dishes were all excellent. In particular, I liked the "Wagyu Flank Steak with Garlic Sauce"—soft and juicy. Also, the "Salmon Meatball" was rich in fat and had a strong umami flavor. The "Anchovy and Potato Pizza" featured an appealing saltiness and flavor from the anchovies. Additionally, the "Large Tuna" served in the "Sashimi Compilation" was truly delicious (I didn’t try it myself… unfortunately!).
“本日のおすすめ”メニューには、旬の鮮魚が10種類ほど掲載されており、それらは刺身としてだけでなく、寿司としても注文することができます。寿司の分量は1人前2貫です。
We ordered “Kanpachi Sushi” three pieces, “活ばい貝寿司” twice, “さんだ寿司” two pieces, and “のどぐろ寿司” four pieces. When these dishes were served on large plates, it was really exciting. It’s great that the sushi is served at the end of the meal. Additionally, each person was given a “岩海苔の味噌汁” as a bonus… Thank you!
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June 2015.
After a long time, I visited New Tokyo with a young friend. We stayed there alone on Sunday at around 20:30.
The restaurant was almost fully booked, and I was directed to the counter seats on the first floor.
In the seats at the back of the restaurant, there were about two families with small children. However, those children (two or three in each family) were very noisy! They ran around the restaurant loudly, and their parents didn’t seem to try to stop them. It seemed like they were regular customers.
I ordered the following dishes from this restaurant: “Sashimi Compilation & Hana (2-3 people servings) for 2,380 yen,” “Roasted eggplant and okra stew for 400 yen,” “Red kama tempura from Chiba for 620 yen,” and “Tonoyama fried tofu with natto for 560 yen.” As for drinks, I ordered plain beer, and shiso sake “Tsuru no Tomo Junmijou” at room temperature, as well as shiso shochu “Temoka Tan” diluted with water. As an appetizer, we were served “snowfish marinated in Japanese style.”
The food was quite good, but what remained in my mind was mainly the constant noise from the children.
It was a bad timing, wasn't it?