Previously, I visited this place at a counter, so this time I booked a table seat in advance.
A serious and taciturn chef, along with a sommelier lady from Fukuoka, provides services to customers.
A variety of dishes that maximize the benefits of fresh ingredients sourced from Toyocho.
Previously, there were two chefs working together. Now that one of them has left, there are some changes in the dishes they prepare. However, the taste remains just as delicious, so I’m relieved to hear that.
Perhaps the chef from Aomori was not available at that time?
The choice of vessels and wineware also enhances the dishes and wine.
The wines chosen by the sommelier lady are also rare varieties, which are perfectly matched with the dishes.
Every time, they cook rice in earthen pots for each individual customer. This is really pleasant. They also offer the option to get more if needed, so my stomach was completely satisfied. The broth and the flavor of the tuna are outstanding, along with the glossy, steamed rice that is simply delicious.
Both the dashi (rice vinegar) pickles and the miso soup are extremely delicious, without any carelessness in preparation.
Let's proceed again. Thank you for your hospitality.
If there is a front, then there is also a back.
A place that doesn’t appear on the main streets, yet it has a mysterious charm. It’s becoming quite popular these days. Shallowasho behind the scenes.
Such a cozy and small kaiseki restaurant located in Arashira.
As you step into the store amidst a spring stormy rain, a calm atmosphere permeates the interior.
A sommelier who is from Fukuoka helps to select wines that match the cuisine.
A counter with a single board, three tables, and two smaller seating areas.
First, let's start with the sommelier's recommended Ar Lenoble: Champagne.
▪️Appetizer: Red shellfish and spring vegetable-based tofu dressing
・濃厚な卵黄に甘さと酸味を加えたソースには、新鮮な赤貝やスナップエンドウ豆、菜の花などが合わされており、爽やかなミネラル感を持つシャンパンとの相性が良いようです。
▪️前八寸: 独活金平、螺貝旨煮、そら豆おかき揚げ、白酒焼き（鱸にメレンゲと麹を合わせて焼いた泡を合わせて）、青菜とじゃこぽん酢和え、金柑蜜煮、クリームチーズ味噌漬
・品揃えは八寸サイズにぴったりです。シャンパンから勝駒純米酒まで、一品ずつ小さく楽しめるのが嬉しいです。
▪️造里: バチマグロ、黒鯛、平目
・これはごく普通の刺身でしたが、勝駒の豊かな風味が味を引き立てています。
▪️Grilled dishes: Sakura Roe Mushimiso Grilled Fish, Konbu Sōsu
・焼いた桜鱒に蕗味噌が乗せられており、その下には酒粕そうすが敷かれています。これには旨味たっぷりのpetit roséがよく合います。蕗味噌は春の香りがして、今の時期には嬉しい一品です。
▪️ dishes: hotaru-ikka and tōryō no tenjirō
・シャキッとした独活と、ワタの苦味が凝縮された旬の蛍烏賊を天婦羅にしたら、本当に美味しいですね。
The way they fry the food is also very skillful.
▪️Stew: Dutch-style stew comparable to that of trout
・ふっくらとした白身の鮎を、芽キャベツと一緒に、トロミのある甘酸っぱい味付けで煮込んでいます。
▪️竹の子と桜エビを使った土鍋ご飯、香物、味噌汁
・各テーブルにおいて、タイミングよく土鍋で炊き上げられたご飯は、出汁の塩梅や竹の子、桜エビの風味が抜群で、非常に美味しいです。
Since there is free refilling, it’s possible to finish the meal thoroughly in the end.
The seasonings are crispy and flavorful, while the miso soup is light in taste but rich in broth. It’s perfect to enjoy after drinking alcohol.
▪️Sweetness: Strawberry Sorbet
・In the end, it was completed with a raspberry sorbet, giving a refreshing finish to the meal.
