2015/11
Revisit
The busy period started about half a month earlier than usual, and there were days when I felt dizzy. But this time, it was a day when the situation became slightly less intense.
Yay, I really want to go and eat some delicious food. But the restaurants around here are all closed on holidays.
I was worried about this situation, but then I remembered this restaurant.
The transportation conditions from home are poor, but since I managed to secure a seat by calling, we will proceed with the visit.
From the modernly furnished entrance of the restaurant, greeted by the owner.
For now, I would like beer. I'm looking around the restaurant.
Since my last visit, three and a half years have passed, but the well-maintained interior of this restaurant is still filled with a sense of cleanliness.
So, the dishes...
Shimeyama Shoga No Yuki
The final product has a strong mountain pepper flavor, which enhances the taste of beer.
Crafting
True tuna (Ehime), with a firm texture that is enhanced by bubble soy sauce. The presentation and presentation details are both beautiful, making it a truly delightful experience.
Cope
It seems that this dish was served using a set that I had not seen before during previous visits. It's from the "Ryudōgawa" school of the Lin School.
The portions were quite small compared to the serving sizes; it seemed that the portions were even less than what was expected, resulting in a somewhat blurred appearance when served on the plate.
Yudoufu
It seems that the dish was served with ponzu sauce, but I requested a soy sauce-based dressing, and that was provided to me.
There are two pieces of tilapia in the dish, which gives it a more varied flavor. The cooking method is very meticulous, and it's a great impression to have.
Add about two cups of hot sake above, including all taxes. Total price: ¥5,500.
It was a place where customers came in with empty mouths, but in no time, it was fully booked. It remained a popular restaurant as always.
(Added 3 images, with updated dates)
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2012/3
Revisit
Steel needles, lime juice… I entered the restaurant just before it closed…
Just a little bit of a bad experience...
Next time, after the water has cooled down.
(Added 1 image; changed scores for "Cuisine & Flavor", "Ambience", and "Service"; no date updates)
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2011/10
Revisit
I had a light meal at a kaiseki restaurant in the Fushimi Taishan area. However, I became worried that my taste buds and sense of smell might be affected, so I rushed to leave.
Additional facilities
Baked Oysters with Mountain Pepper Sauce in a chewy texture
アラカルト
I also saw the taro made from sugar pigment material, and I almost drooled. But after cooking it, it turned into a delicious and beautiful dish.
As always, the dishes are simply outstanding.
In other words, neither my tongue nor my nose showed any abnormalities; everything was normal.
(Added 2 images, updated the rating for "Cuisine & Taste", and updated the date.)
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2011/6
Revisit
While being shaken by the train, I was thinking about where there might be a restaurant that offers convenient service and delicious food. Just then, I remembered the restaurant I was looking for.
Since my last visit, about two years have passed. I felt strangely happy, so I pressed the doorbell.
At the invitation of the owner, I sat down at the counter and received a greeting. Indeed, this restaurant really suits me well.
First, please serve one bowl of Ushio Sakura. The side dishes include "Kimbira" and "zenmai". For the other dishes, choose "true tuna stew", "tilapia stew", and "daimashi".
Delicious dishes with a profound flavor, exquisite presentation and decorations, along with a pleasant aroma of dried mushrooms. The meticulous work, as always, captivated me, and in the end, I stayed longer than intended.
(Title changed, 6 images added, date updated)
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☆
Three people who love pufferfish hold an annual pufferfish competition.
This time, it will be held at this restaurant.
Although the timing was earlier than usual, I was able to handle it quite well.
That too is a thoughtful arrangement by your husband—so it's truly natural.
(For more details, please refer to the image.)
☆
I visited this restaurant for lunch, so here is an update to the notes.
The order was "Nabe-ya Sennen" for ￥900-.
Just like the night, there were plenty of sashimi made from fresh tuna and salmon in excellent condition. Also, there were many dishes that required a lot of effort to prepare. By the way, the red sauce was also really delicious.
Indeed, this restaurant is also highly recommended for lunch!
☆
Magazinehttp://homepage3.nifty.com/kyotominame/I saw it published on that website, and I was really interested in this restaurant. So, I went there with the expectation of seeing what kind of dishes they serve.
The interior of the restaurant has a calm atmosphere, and the background music is stylish. Inspired by a lively and wonderful woman who runs the place, I sit down at the counter table.
I ordered one beer, one cold wine, and one hot sake. Additionally, I had the main dish (a pickled red cabbage from today's special), a mixed sushi of sashimi, and Kamo eggplant shi-gyari.
Sashimi Compilation: A large, elegant serving dish with beautifully arranged dishes. The tuna, squid, and two other types all had perfect umami flavors. And, for some reason, a large pine mushroom was also served. This one was also cooked perfectly without any deviation in cooking degree. The gourd used as garnish had such a delicious taste that it was simply irresistible.
シギ焼き。また大きめの器にかなり大きなシギ焼きを盛り付けます。その上には大根おろし、生姜、鰹節（糸削り）を山盛りにしています。さらに白胡麻をたっぷり使い、出汁を加えたものです。シンプルなシギ焼きが欲しかったのですが、これはまさにそれを思わせる逸品です。
The characteristic of this restaurant is its bubble soy sauce and fluffy texture. The taste is reminiscent of sweet soy sauce used to spread on omelets. At first, I thought such a thing wouldn’t exist here, but it’s something that truly makes a difference.
All the dishes were generous in portion, with high-quality ingredients, and there was no sense of commercialism at all. The service was excellent, making for a pleasant dining experience.
Above all, ￥4,800 – highly recommended!
