Today (September 8, 2023, Friday), we enjoyed lunch at "Others Fukuji" located in Miyajimakuchi, Hiroshima Prefecture.
This is a restaurant located on the second floor of "Anano Meishue no". It has a very pleasant atmosphere. Various types of meals and courses are popular, and reservations are required for all services.
I made a reservation by phone for several days. At that time, not only the number of people and the time were specified, but also the menu was mentioned. In this case, we reserved a "monthly treatment course" costing 6,600 yen.
The "Tsukimi Course" comes in four options: 5,500 yen, 6,600 yen, 7,700 yen, and 9,900 yen. Among these, the recommended course by the restaurant is the one priced at 6,600 yen. That's why we ordered this recommended course. By the way, for the most affordable option, which is 5,500 yen, meat isn't included...
This "Others Yoshii" store also has a connection with "Shi Tei". And when it comes to "Shi Tei", it's well-known that the former writer, Mr. Akawa Hiroshi, used this place. Mr. Akawa even wrote about this in his column for "Bungei Shunjū", using historical kanji for writing. Just by reading that, I immediately felt a sense of closeness to him.
And, well, that's for now...
Today, reservations can be made starting at 11:30. There is a dedicated parking lot behind the “Ue no” store, and customers can use it for free. From there, you can enter the “Ue no” store. Upon indicating your reservation at the first floor, you will be guided to the second floor shortly.
On the first floor of the restaurant, there were many people gathered there to eat kushiyaki.
The stairs that lead from the first floor to the second floor have a quite steep angle. It's more necessary to be careful when going down than when going up.
Even during the day, the dimly lit interior creates a very peaceful atmosphere. Although it's a private room, tables and chairs are arranged here, so even those with sore backs can enjoy themselves comfortably.
The order was sent during the reservation process. It's a "Monthly Varied Course" (6,600 yen). Additionally, I also ordered "Live Beer" and "One-Spit Beer" (290 yen each), as well as "Kirin Premium Extract".
Today, the menu I received is as follows:
Pre-dinner drink: "Grape cocktail"
Additional order: "One Glass of Beer"
Walnut Tofu
“Winter melon and chicken soup”, “White fish grilled with flavor”
Sashimi "Chinu and Meichida"
“サーロインの炙り”
“Soft Boiled Abalone”
“Karuga Nasu’s Steak”
“秋なます”
"Kabukaki Yakiniku Rice" with red broth and fragrant ingredients
Dessert: "Ice cream with small beans and yōkiki"
—That's all. Please refer to the menu mentioned above for more details. Please take a look at the illustrations. As the saying goes, "A hundred words are not as impressive as one glance."
“葡萄カクテル”……少し冷たい状態で提供されます。葡萄やその他の果肉に由来する酸味と甘味が絶妙に調和しており、その冷たさが清涼感を高めます。量はごくわずかですが、もう少し、容量の大きなグラスで、別途注文したいほどです。
“胡桃豆腐”……まるで胡麻豆腐のような豆腐に、名前の由来となった胡桃が使われています。見た目も美しいです。豆腐の柔らかい食感と胡桃のサクサクした食感の対比が面白いです。味は非常に上品で、出汁が土台となっています。
“Winter melon and chicken soup,” “White fish with fragrant grilled flavor”… The soups have a very delicate flavor, reminiscent of a blend of Japanese and Western styles. Winter melon is a seasonal ingredient in summer, but even now, when the weather has slightly cooled down, it’s still delicious. “White fish with fragrant grilled flavor” features a rich taste similar to that of a gratin; its characteristic feature is the steaming heat. I felt that this dish was among the best in this meal.
このお造り「縞鰺とメイチダイ」……縞鰺は夏に旬を迎え、適度な脂分が含まれており、甘みも豊かです。山葵醬油だけでなく、添えられている塩でも美味しく食べられます。メイチダイについては、その名前を初めて知りました。初夏に旬を迎える高級魚です。半透明の白身は非常に美しく、目を引きます。白身だとタンパク質の味がするかのように思えますが、メイチダイは脂分が含まれており、甘みがあるのが特徴です。
“サーロインの炙り”……少量ですが、非常に美味しいサーロインのステーキです。“炙り”と名付けられている通り、表面のカリッとした食感と、それに伴う香ばしさが特徴です。
“穴子の柔らか煮”……これは穴子の柔らか煮を盛り付けた器です。穴子自体も美味しいですが、里芋や南瓜、真薯の味が主役になっているように感じました。和食の基礎がしっかりしていることが、素人である私にもわかりました。
“カルガナスのステーキ”……私は生まれも育ちも広島市ですが、今日までカルガナスに関する情報を全く知りませんでした。今では広島県のブランド野菜として認証されているそうです。
Although the image of a zucchini is often associated with purple, do you know that there is also a green variety of zucchini? In Hiroshima, there is a region called “Kaguruma”. The zucchinis grown here are referred to as “Kaguruma Zucchini” and are treated as a branded vegetable. Their taste is distinctive; they are softer and sweeter than regular zucchinis. When heated, they develop a creamy texture. Since they have little pith, they can be eaten raw as well. They are highly recommended for use in grilled dishes, salads, or steaks. Especially the steaks become extremely juicy when prepared this way.
https://epicurean.tokyo/special/index.pl?feature_id=43
—ということです。実際に説明を受けてみると、本来の味のステーキで、「これは美味しい！」と感動しました。
“秋なます”……非常に普通のなますです。
“釜炊き穴子飯”——搭配了赤出汁和香辛料……既可以作为套餐的收尾菜品，也可以作为套餐的主菜。这道釜炊き穴子飯是通过专门的锅具烹制而成的，顾客可以亲自用勺子将其混合均匀，然后倒入自己的茶碗中。可加入切碎的海苔和山椒，根据个人喜好选择。这是两人份的套餐，每人可以享受相当于两杯的量。果然，“うえの”先生的穴子飯非常美味，而且采用釜炊制法的做法，更是锦上添花。
Finally, we concluded the meal with a dessert. I was truly satisfied with the service and the menu offered. This time, I used the restaurant for my early birthday celebration. It’s a great place to use for such commemorative or business events.
It was a wonderful meal, truly delicious.
