2025年の最後の予約が難しい店への訪問となりました。
Let's toast with a pilzner, and then let the cooking begin.
First of all,
◆金時ニンジンのくみ出し
◆柚子釜で蒸した寿司、白子や蟹
Additional Orders
◆250種類の塩の中から、淡路の塩を使用して作られた、新鮮な北多摩川のキャビア
◆八寸
The theme is late winter, reminiscent of monks traveling from temple to temple.
With decorations made of snow.
・カリフラワーのムース、ホッキ貝、コンソメのジュレ
・Feeling of Katsu Sushi made with Fukui's bonito
・Hills Wakame
・エイユパン
This was a delicious combination of caviar.
・Taltar of Hida beef
・ジーマミー豆腐。
◆Eggplant Tempura
◆ Carrot and sweet salmon dish
◆ぶり大根
◆フライドアワビにフカヒレの餡を添えて提供されます。
◆ Ten-percent buckwheat rice, served with chazuke.
Is this a tribute to Akasaka Shimotani? (Laugh)
◆肩ロース（飛騨牛の飛び牛）、九条ネギ
The rice is,
◆いつもの天バラ
◆大根ご飯
◆In the golden bundle of sweet potatoes, there are small pieces of Nodo Da Nanjiro’s specialty. Serve them with matcha.
The sake paired with the dishes was also outstanding.
Limited editions of the fourteenth generation, as well as the No.6 Christmas version, etc.
Both the food and the alcohol were excellent.
It was delicious.
Thank you for your hospitality.
After the toast, the dishes began to be served.
First of all,
◆ Nanjing's Extraction
Let's warm our stomachs.
Next,
◆ 디자인에 국화를 사용한 요리.
Clouded scallops, clams, yuba, and eggplant prepared with a jelly made from Tosa vinegar.
◆八寸
October is known as the "Kamimon" month, a time when we celebrate the full moon and pray for a good harvest of grains. It is also a month to express gratitude to the gods.
Beautiful ceiling
・Kaki no shirawae
・Seattle's grilled salmon sashimi
Bought a whole 15-kilogram item to consume.
・ジーマミー豆腐
・Kikyua Shimeji Ohitashi
・シメサバ
・Fried Ginkgo Trees
◆在飞騨高山制作的帕勒莫天妇罗。由于是在高地种植，因此口感更加甜美。
◆ Tuna Canned
This is absolutely delicious.
◆瀬戸内の鯛と岩手の松茸を菊花椀で。
◆長良川の子持ち鮎。酢蓮根と一緒に。
◆アワビのフライを肝のソースで。
◆ Ten-percent buckwheat rice, served with eggplant tempura.
◆飛騨牛の飛び牛を高品質の鋼材で加工しました。
◆淡海地鶏と四種類のキノコの煮物
◆Matsutake Rice
◆天バラのおむすび
◆ Chestnut Dora-yaki with Matcha
Today, both the sake pairing and the cuisine were absolutely outstanding.
Thank you for the delicious meal.
This time, both the classic dishes and the sake were absolutely delicious.
Here is the translated text:
Several delicious dishes that left a lasting impression are introduced.
Let's toast with Per Eir!
◆Cold winter melon served with a long sauce
September is called a "long month," as the moon appears for a long time.
Let's start with the explanation of the decorations for the appetizers.
September 9th is the Chongyang Festival.
In the evening, cotton is placed on chrysanthemums. By morning, the cotton has absorbed morning dew, and when it is applied to the body, it is said to enhance health. This is a tradition derived from historical stories.
In the small bowls, there are…
◆ Ssusun no itoko goori to suo no kanmankitai
◆イシガキ豆腐
◆ Fig Stuffed with Sesame Paste
◆庄内ふのチーズ挟み
◆福井のシメサバ
◆淡路のはもの南蛮つけ
◆ Hokkaido, MEGUMI's cotton tempura
The sugar content is high, and it's delicious.
◆Handmade sushi with ikura marinated in soy sauce
◆ With pea and miso paste, white eggplant, oysters, and a consommé jellied mixture.
◆Matsutake-roujin-ya
鱧しんじょうと卵豆腐
◆長良川の鮎の天婦羅
Below, there is sauerkraut made with cucumbers; on top, caviar that has been aged.
You can chew it thoroughly from the head.
◆ Ten-percent soba, served in ice containers
◆浜松のエビの蒲焼き、葡萄山椒を添えて。横にはキュウリや昆布の酢物も。
◆アワビの天婦羅を肝ソースで。
The abalone has been gently cooked, making it very soft and delicious.
◆Yellow Onion and Squid Stew
This is a segment from restaurant reviews. The translation should be focused on the content of this specific segment, maintaining the natural flow of English language. Here's the translated text:
"Jumbo-sized Japanese radish in Toya, wrapped in plum sauce with silver acacia leaves."
◆鍛造鋼で焼いた飛騨牛の飛び牛
◆ 추가된 해산물 요리
We ate the rice and other ingredients together, beautifully.
The rice for the set meal is,
◆天バラご飯
◆松茸のご飯（おかわりしました）
Desserts are,
◆このレストランの葛饅頭は、中に能登大納言のあんことパイナップルが入っています。葛饅頭にはジャスミンの風味を加えており、絶妙なバランスでとても美味しかったです。
Today, I was also extremely satisfied.
Thank you for the generous hospitality.
Visited at the end of August.
In August, due to the practice of "Obon," decorations such as horses and cows were adorned with lotus leaves, creating a beautiful display of eight inches in size.
This time, both the classic dishes and the sake were absolutely delicious.
By referring to the explanations from last month, I will introduce several delicious dishes that left a lasting impression.
First, let's start with the Yutaka from "Ryūhōen", a restaurant that has been in operation for over 200 years.
◆装饰着莲花叶和鬼灯的八寸料理
◆Clams and oysters served with mustard paste and jellies made with Tosa vinegar
◆Winter melon steamed dumpling bowl
Takifugu and Egg Tofu
◆ White eggplant sushi at Giazzania in Giazzania, Gifu
It's hot, so be careful, okay? (Laughter)
◆長良川の鮎
Below is sauerkraut, and above is caviar that has been aged.
You can chew it thoroughly from the head.
◆サザエの壷焼き、車エビと
◆ Traditional spiny thread skewers served as a staple dish
Choose grape mountain pepper according to your preference.
A very favorite dish of mine.
◆玉鋼で焼いた飛騨牛の飛び牛、秋田ポーク
Not only were the flying cattle delicious, but the Akita pork was also excellent.
◆提取番茄
Inside, there are things that will surprise you (laughs)
◆淡海地鶏のすき焼き
◆長良川の鮎と新生姜のご飯
Desserts are,
◆このレストランでは、牛乳が入った葛のマントウの中に能登大納言のあんことパイナップルが入っています。葛のマントウにはジャスミンの風味を加えており、絶妙なバランスでとても美味しかったです。
Today too, I was absolutely satisfied.
Thank you for your hospitality.
This month, I was able to visit "Kita Kawan" in Ginza.
This time, the highlight of the restaurant was NISHŌ Shūzō’s "Invisible Pink Unicorn" Japanese sake.
It's really delicious.
So, the cuisine for this time is
◆Starting with Yutake from Ryūhōen in Kyoto.
◆八寸は、7月ということで、蓮の花と葉っぱで飾り付けられています。
Within the hokuzuki, there’s a yama mori.
Jima-Mi Tofu
Fish So-men (Stir-fried Fillet of Catfish)
Sauces (Smoked Salmon, Daidokoro, Jellyfish and Cucumbers)
Raw lamb, roasted pork
It looked stunning as well, and the food was delicious.
◆이미지에 잘 어울리는, 비와코 호수의 잉어 튀김.
Below, there’s saba cream, and on top of the fried foods, there’s plenty of caviar that has been specially prepared.
◆飛騨高山の白ナスを天ぷらで
I received the hot food to avoid burns.
◆鰻を、卵と一緒にたっぷりの木の芽を添えて手巻きにした
◆香川の夏のふぐ、雲丹、アワビ、トマトを一緒にジュレで
◆鱧のお椀
◆ Freshly peeled lobster in salt-baked form
From the head down, everything was delicious.
◆天ぷら付きのすっぽんの串焼き。
Served with Wakanami mountain pepper.
This, I really like it.
◆옥수수(골드러시)의 추출
Sweet and delicious
◆ Added taro fried with dragon technique
The cooking is perfectly done. It's delicious.
◆ Higashi-Ni Beef Flying Cattle, Gyokudo Sōyaki
◆滋賀県の淡海地鶏のすき焼き。
◆ 2種類のご飯
Heavenly roses, truly outstanding.
I also ordered extra for the rice with filling (laughs).
I enjoyed every dish, even the dessert.
It was truly delicious.
Thank you for your hospitality.
Water Moon's "Kita Kawachi" in Ginza.
After raising a toast at Père Éole,
Meals begin.
The first item,
◆ゴールドラッシュのくみ出し
It's sweet and delicious. It really warms the stomach.
Second item
◆ Appetizer Combos
It is beautifully decorated with cherry blossoms.
A salted mixture of clams and small shrimps.
Soft-boiled octopus, raw mochi, Jimaime tofu
Autumn vegetables and fruit tomatoes, etc.
◆琵琶湖の稚鮎を一晩干し、お好みでスダチを絞って。
From head to tail, a complete feast. (Laughter)
◆Egg pancake, topped with caviar
◆ Ninushiro’s scallop tempura served with mountain pepper soy sauce
◆Steamed eel kabayaki with egg tempura handmade sushi
Kino no hane is a great accent, isn't it?
◆Consomme Jule, mashed sweet potato
◆ Duck eggplant and shrimp bowl
◆低温で油を通したサーモン
With lemon pepper and ponzu sauce.
◆ Salt-baked giant shrimp prepared with a peeled preparation
Since it's just recently shed, the skin is still soft. You can eat it whole, from head to tail, with the skin included.
◆ Ssuspen no Tanchari no Tenjirou
It's already a classic dish. It's delicious.
◆マンゴー、パッションフルーツ、フォアグラが入ったモナカ
Here, two additional items
◆Fried Squid
◆ Drunk Edamame and Abalone
Finally, I ate it all up with a spoon, along with a little bit of rice.
◆鍛造で焼かれた飛騨牛の飛び牛
Indeed, this is a truly delicious dish.
◆New Riegan, bracken, young bass, and kinu-saya in broth
Set meal
◆テンバラご飯
◆Ten-percent soba (lime sauce)
Desserts are,
◆Nodō Daonangu's filling dora-yaki
◆Matcha
Today was also an excellent day.
Thank you for your hospitality.
Today was also an extremely delicious day.
May beginning, at the "Ginza Kita-kawa" restaurant of Satsuki.
During the Dragon Boat Festival, I visited this place to dispel negative energy at a time when fatigue was unbearable.
Today's menu includes,
◆汲出し
corn
◆Appetizers
Taco Jima-Mi Tofu, Shōnai Mushi Cheese
Aqua Roasted Duck with Asahi Nuta Sauce
Marinated Tuna Hand-rolled (Hana-yamane) with Flower Pepper
Seasonal Asparagus (Bird cooked in salted fermented sauce with asparagus and salted fermented sauce; served with sea scallops and mountain pepper soy sauce)
◆Appetizer
White shrimp, dill, snow peas, cauliflower
Yōzu Creamy Soup with Tosa Vinegar Jelly
◆채
Kamomoji Eggplant, Sea Cucumber, Ugiisu Mugle Sauce
◆Mitsumata
Tuna Oil Sliced Off the Tail, White Triangular Leaves, Udon Stewed
Miso-flavored shellfish, wheat dredge topped with miso
◆進肴
Ssumpun Tsubaki Tempura
・・・これは最高です。美味しいです。
Here, we have added the following:
◆Tuna Fried Doughnuts
There are parts of the food that are still raw on the inside, which is really excellent.
◆Premium Product
Foie gras Mochi
◆Strong Aromas
Hida Beef Steel-Fired Steak
◆鉢
Sōzen Koshō Yōshō Enkai Kinza Yaya
◆ 식사
Tenbara
Oyakodon (with filling)
Lemon Soba
◆과자
Kashan-tou
Today was also an excellent day.
Thank you for your hospitality.
April is called "Ukeko Tsuki" (the month of flowers), and it also marks the birthday of Buddha. The eight-course meal decorated with flowers is truly beautiful.
After a Pilzner to celebrate, we had a drink as N0.6 was delivered.
Delicious. It seems that they haven't received any new items recently.
And, the menu for this month is as follows.
◆汲出し
New Onions
◆ Appetizers
Za Saishi Heba Mokoken Gen, Shinko Aji Miso Wae, Ikko Tsubu Yanagiku
Rice Scallop by Tamako Tamako; Red Cucumber; Tuna Kimono Sushi
Red shellfish smoked dishes, vegetables pickles, herring sprouts, sesame paste
Seasonal Udon (Abon wood shiitake mushrooms from Oita)
◆Appetizer
Lightly flavored beans, nori, shrimp, cauliflower, yuba
◆椀
Mōkai to hanejiru shi, bachi ko, hamouken, ki no mae
◆Mikata
Tuna oil extraction
Tabi Ushio White Shrimp
◆進肴
Sweet Tuna Fried with Moss
◆フライド料理
Grilled Clam Caviar
Here, we have added the following:
◆フグの唐揚げ
Add drinks as well. Next, "Eriimae".
This is also delicious.
◆Premium Product
Foie gras Mochi with mango and passion fruit
◆Tsuke-ao
Hida Beef Aste Steel Roast
◆鉢
Ifuji Kuchiku – New Tree Buds
◆ 식사
Heaven's Blossoms
Eel Oyako Aspar Rice
Kamiyama Kuba Soba
◆과자
Lemon Shabut, Strawberry, Miso Yogurt
Today again, the cuisine was outstanding.
March is the peach festival.
This month's menu consists of...
◆汲出し
New Onions
◆Appetizers
Za Saï, Flat Shells, Moroccan Ingen, Spicy Vinegar Miso Stew, Stewed Edamame
Grilled Melon with Egg, Yam, Red Konnyā, Tuna Small-Sleeve Sushi, Tuna Sprouts, Decomposed Sesame Paste
Seasonal Udon Noodles
◆Appetizer
Lightly seasoned beans, nori, lobster, cauliflower, yuba
◆ bowls
Sable crab and scallop, Bachi Ko, coastal windbreak, tree buds.
◆Mikata
River pork oil dressing, tatami fish, white shrimp
◆進肴
Sweet Tuna Fried with Moss
◆フライドアイテム
Gunman smoked caviar
◆Premium Product
Fōgra Mochi Anpan Tako
◆Tsuke Aso
Hida Beef Bronze Grilled Steak
◆鉢
Ryukou Shoku – Wooden Buds
◆ 식사
Heaven's Blossoms
Fire Crowed Asparagus Rice
Kashan Kai Shibeyaki
◆과자
Lemon Shabut, Strawberry, Water Oyster Custard
Today too, it was delicious.
Thank you for your hospitality.
After the New Year, the first menu for this meal is as follows. Once again, I enjoyed it together with delicious Japanese sake.
◆汲出し
Buckwheat
◆Appetizers
Black beans, roasted zushi seeds, sea rat vinegar, egg-yummy sweet potatoes, anpen persimmon red and white tempura, shrimp and taro dumplings, carapace shrimp with water lily greens and white vegetables, red shellfish nuta stew
It’s beautifully decorated, reminiscent of the New Year’s season.
The seasonal tempura consists of tempura made with giant fish and tempura made with golden radishes.
◆Appetizer
Prawn, Steel Skin, Cream Sauce, Tosa Vinegar Jelly
◆Overlap
Yuzukabako Kumojo Gōsho
◆Mimata
Oyster and Etofu Oil
◆Grilled
Salmon Seafood Grilled
This was cooked to perfection.
◆椀
Kusubi: Red and White Chiyo Knotted Rice, served with White Miso Sauce
It's a good time for the New Year, isn't it?
◆フライド料理
Puffer Dragon Yam
◆Strong Aromas
Hida Beef Metal-Fired Steak
Here, there was a dish that wasn't on the menu
A dish made with sea crab, called "Egg Shrimp Shijō".
Delicious indeed.
◆작은 냄비
Oda Gappa Maru: Yodo Doga, Yuzu
◆ 식사
Heaven's Blossoms
Tiancha
Jade Ceiling
Everything was served in a standard portion, and it was well prepared.
◆과자
Red, White, Gold Group
O Matcha
It has been a great start to the year.
It was delicious.
Thank you very much for your hospitality.
This time, what deserves special mention is the sake.
This is a commemorative wine from Nishi Shuzo, celebrating the 10th anniversary of the Niruga Turtle series.
It was a commemorative bottle, and it was delicious.
The menu was as follows:
There have been no significant changes compared to last month. Any changes are marked with ⭐.
This time too, it was truly delicious.
◆汲出し
First, warm the stomach by extracting the Kinjo radish.
◆Appetizers
The theme of late autumn.
Featuring red leaves. Decored with peacock grass, nandina, and chrysanthemums.
I use a minikago to decorate the dishes.
I particularly liked the brandy-marinated crab dishes at this restaurant.
Additionally, the fried eggplant rolls with smoked caviar were also outstanding.
This dish, "Tuna Oil Ankangwa Ea," is truly outstanding.
The seasonal tempura consists of tempura made with Japanese mackerel marinated in miso, and tempura made with shiitake mushrooms.
Delicious.
◆Appetizer
Egg and konjac, cream sauce, and Tosa vinegar jelly
上に鞍掛豆
◆ bowls
Crab true potatoes, Maru Ten, Yuzu
◆Mikata
Prawn Dragon Fried ⭐
This dish is a grilled salmon tempura served with yellow sauce and mountain wakame.
◆スシ
Sashimi with Salmon
Topped with sesame miso and wasaebi.
◆Grilled
Eel-roasted in Pudong
We wrap the eel around it and then cook it. The inside becomes steamed and soft, while the outside becomes crispy and delicious. This is the best way to cook it.
Just this amount will be enough to have a bowl of rice.
◆使用する箸
Kuri Shibiki Yakoyaki
This, I really like it.
◆Strong Dishes
Yamato beef's Gyokusaage
◆작은 냄비
This is a segment 398/618. Translate only this segment and keep the wording natural.
◆ 식사
・テンバラ
・Hormon Kaki Yori Soba
Hormones are topped with miso, and the thin tempura is served as a side dish.
・Tama Ten-Don
◆ 디저트
Sake Konjac Ice
Kurikudan
Today too, it was truly delicious.
Thank you for your hospitality.
This time, the theme is "Shuuki Tsuki".
The menu was as follows:
This time too, it was delicious.
◆汲出し
First, warm the stomach by extracting the Kinshi ginseng.
◆Appetizers
Theme for Shōgetsu.
Featuring red leaves. Decored with peonies, hibiscus, and chrysanthemums.
We use minikago to decorate the dishes.
The blanched shrimp preserved in brandy soy sauce was particularly my favorite.
Additionally, the fried eggplant rolls with smoked caviar were also outstanding.
This season's "Tianfu Luo" is made with soy sauce pickled swordfish and green onions. It was delicious.
◆Appetizer
Egg and konjac, consomme and Tosa vinegar jelly
上に鞍掛豆
◆채
Crab true potatoes, Maru ten, red and white thousand knots, pomelo
◆Mikata
Fried Squid
Steamed scallop tempura served with yellow vinegar and mountain arugula
◆スシ
Sashimi with Salmon
Topped with sesame miso and wakame.
◆ 추가 메뉴
Yamaguchi Prefecture-produced Matsutake in tempura
◆Grilled
Eel-roasted in Pudao
We wrap the eel around it and then cook it. The inside becomes steamed and soft, while the outside remains crispy and delicious.
◆ Chopsticks Break
Kuri Shibiki Yakoyaki
This, I really like it.
◆Strong Aromas
Yamato beef's Gyokusaage
◆小鍋
Sumpun no Sūpuru: Tofu, pork, beef, large mushrooms, garlic, and other ingredients.
◆ 식사
・天バラ
・Hormon Kaki Yashiki
Hormones are upper mino, thin yō no tempura
・Tama Ten-Don
◆과자
Sake Konjac Ice
Kurikudan
Today too, it was truly delicious.
Thank you for your hospitality.
Last week, I visited "Ginza Shihara" to celebrate the restaurant's acquisition of a Michelin ★★ rating. So today, I'm here at this restaurant. (Laugh)
“銀座 きた川”さん。
First, let's toast with a champagne and enjoy the first dish.
The description of the cuisine has not changed significantly compared to my previous visit in September 2024. Therefore, please refer to my previous comments for more details.
Nanjing’s “汲み上げ” dish. It starts with a warm soup to warm up the stomach.
Next, there's a dish called "Tendōro no Inen (rice steamed with dried trout), with ginkgo nuts, seaweed leaves, salt, and river seaweed."
This meal of eight dishes is also decorated with a lot of chrysanthemums.
Under the dishes, there are taro leaves. Even during the New Tanpō Festival, taro leaves are still used.
Each dish featured roasted sea urchin, zucchini, and chives, served with plum sauce and Tosa vinegar.
This dish includes salted herring, Japanese shrimp, yuzu-pepper. The octopus is marinated in hot water and seasoned with chili vinegar. There’s also a stew of bai shellfish, etc.
Here, I decided to switch the drink to Japanese sake. After asking for recommendations, I ordered a bottle of sake from a popular brand.
Today, I was also recommended two other types of Japanese sake.
Another pleasure of visiting Kita Kawan-san is being able to find Japanese sake that suits your preferences.
Next, fried shrimp in a wok dish.
We will serve a large plate of white eggplant prepared in a sushi-style manner.
This dish consists of mashed potatoes and yuba, served with sweet shrimp and oysters in a creamy sauce. topped with edamame. It was prepared by mixing these ingredients together.
Here, I ordered an additional dish: “Nagano Matsutake Sushi Roll”. It’s quite large, and the aroma is absolutely wonderful.
The matsutake looked a bit heart-shaped, which gave me a special feeling. (Laughs)
The bowl features a "Hiyōsu" (Flying Dragon Head) design, inspired by a snake. It is served with spring onions.
The next dish is fried tofu with seasonal ingredients.
We are served fried tofu topped with a large amount of chili peppers, which is seasoned with handmade mountain pepper salt from the restaurant.
This is a recipe for cauliflower tempura. It has a pleasant sweetness and is delicious.
Grilled bonito fish at this restaurant.
It’s a time when the food is grilled with grass, resulting in a large flame burning right before our eyes.
We serve homemade mayonnaise. We add an abundance of flower mountain pepper on top.
Lowly prepared Hokkaido scallops.
Recently, the catch of large scallops seems to be low. Serve it with asparagus tempura.
Steak of a Hida beef, cooked using jade steel.
Please enjoy it with a paste of fresh pepper.
This softness and richness are truly unforgettable.
Next, fried sweet tuna in a soup-like dish.
Soups made from the bones of sweet tuna, with yellow green onions.
The texture of the skin of the sweet tuna is crispy and delicious. This perfect crisp texture of the skin is simply unforgettable.
From here, there are three types of rice dishes available.
First, Baratendon.
Next, matsutake grilled rice.
And finally, a long-awaited egg tempura rice.
Serve the brand egg tempura over freshly cooked rice, with plenty of bonito fillets added. This is truly delicious. For this reason, I adjust my appetite accordingly.
As side dishes for the rice, there is soy sauce (red dashi), fresh vegetables, and of course, wakame soy sauce.
There are also three types of desserts.
First, serve Seki-na Lemon Shaved Ice with Shine Mackerel.
The taste in my mouth is refreshing.
Next, after letting the sweet potato sit for half a year, it was slowly cooked at low temperature for one hour. Finally, the skin was fried to perfection using high heat. The sweet potato is extremely delicious, thanks solely to the sweetness of the sweet potato itself.
Finally, enjoy water dumplings made with Nōden Da Nanin from Ishikawa Prefecture, served with matcha.
Today again, the cuisine was outstanding.
Thank you very much for your hospitality.
Visited in mid-September 2022.
“銀座 きた川”さん。
This time, all the customers other than us two were from overseas.
First, let's toast with an Eau de Vie and enjoy the first dish.
南京の出店。温かいスープで胃を温めてから、始めましょう。
Sushi of sea scallops.
This time, the theme of the eight-course meal is September 9th, "Chongyang Festival".
“重陽の節句”は、時代の初めに中国から伝わったとされています。
It is said that this tradition originated from the belief that a happy family, prosperous offspring, and longevity were desired. In China, odd numbers were considered auspicious "positive days," and days with multiple odd numbers were regarded as days for celebration.
At the center of each serving, there is a round piece of cotton, which is referred to as "kisewata," and it is said to be read as "きせわた."
On the day before the Chongyang Festival, delicate cotton is draped over chrysanthemums, allowing them to absorb their fragrance and dew. The next day, on the morning of the Chongyang Festival, it is said that by wiping one's body with this cotton, one can ward off evil and achieve a long life.
In each of the eight-inch serving dishes, there were dishes made with abalone and cucumbers in vinegar, stewed clams, edamame served with sake sauce, clam chili vinegar, red clams and wakame, as well as abalone and other seafood.
Next, the eel served as tempura with rice steamed over water (the dish contained polished rice and acorn kernels).
I would like to order white eggplant served as tempura.
It's a delicious time for eggplant, isn't it?
Today, I was able to obtain a rare type of alcohol, so I decided to enjoy it in a glass.
[KUHEIJI]의 크레망 드 블르고뉴
A unique winery in the world that offers two types of sake and wine. A sparkling wine with delicate foam, a balanced combination of acidity and taste, and a powerful style.
From the Enoteca Website
This also suits Japanese cuisine.
Here, I ordered an additional dish: “Nagano Matsutake Sushi Roll”. It’s quite large, and the aroma is absolutely wonderful.
Potatoes, yuba, sweet shrimp, and oysters are served in a jellied dish, topped with edamame. We enjoy eating this dish by mixing all the ingredients together.
The bowl is called "Hiyouasu" by the snake.
When searching for "ひろうす" on Google, it turns out to be a dish made by mixing shredded tofu with mountain yam, eggs, and other ingredients. Vegetables are also added, the mixture is rolled into balls, and then fried in oil. In Kansai region, this dish is affectionately known as "ひりょうず" or "ひろうす". Currently, there seems to be no difference between the names used in Kanto and Kansai regions; however, it appears that these two dishes actually have completely different origins. This was quite enlightening. Laughing.
And, another rare type of alcohol.
“日々酒造”와 “宇宙兄弟”의 콜라보 상품 “月日”.
This also pairs well with Japanese sake. It's delicious.
Even with a low alcohol content of 11 degrees, it is possible to enjoy the rich and mellow flavor typical of “Nichi”. This is achieved through direct collaboration with farmers, allowing for deep involvement in the cultivation process. We use the highest-quality rice used for brewing sake—“Yama-Da Kinjo”, produced in Akaishi-mura, Kōbe Prefecture, Special A Region. Additionally, to ensure a strong and satisfying taste experience, we adopt the method of brewing with live kudzu. (From the homepage of Nikichi Sakuhō)
“Kita Kawan-san” always brings out innovative Japanese sake, offering new discoveries every time.
Next dish was kakiayake.
We are served fried tofu topped with a large amount of chili peppers, seasoned with mountain pepper salt.
Sliced bonito fish, grilled with straw for optimal flavor—an exciting moment where a large flame burns right before our eyes.
We serve homemade mayonnaise. We add an abundance of flower mountain pepper to it.
Lowly prepared Hokkaido scallops.
Recently, the fishing yields of large scallops seem to be low. Serve them with asparagus tempura.
Steaks of Hida beef cooked in jade steel.
Please enjoy it with a paste of fresh pepper.
This softness and richness are truly unforgettable.
To match the meat, I asked for the last drink.
“飛露喜”を。
Next, fried sweet salmon served in a soup-based dish.
Soups made from the bones of sweet tuna, with yellow green onions.
The texture of the skin of the sweet tuna is crispy, and it tastes delicious.
From here, there are three types of rice dishes available.
First, Baratendou.
Next, matsutake grilled rice.
And finally, a long-awaited egg tempura rice.
Serve the brand egg “Kyu” in tempura over steaming rice. Add plenty of bonito fillets to make this dish even more delicious.
After a while, this dish has finally made its return.
As a side dish for the rice, there is soy sauce (red dashi), fresh vegetables, and of course, wakame-miso.
Desserts are also available in three varieties.
First, add shiin mascarpone to the Seido-na Lemon Shaved Ice.
The taste in my mouth is refreshing.
Next, after letting the sweet potato sit for half a year, it was carefully fried at low temperature for an hour. Finally, the skin was fried until delicious with high heat. It's extremely delicious, thanks solely to the sweetness of the sweet potato.
Finally, we served water yukkey made with Nodo Daigo from Ishikawa Prefecture, accompanied by matcha.
Today's cuisine was also of the highest quality.
Thank you for your hospitality.
July Midseason Menu
◆オートミールそのまま
◆Appetizers
Fig-flavored miso grilled dish, eel udon wrapped in a Hachiman-style wrapper
Seasonal tempura dishes
◆Mikata
Kiji wa-tan oil treatment
Yashi rice paper, scallops, smoked caviar
◆お椀
Sweet tuna, wax gourd, etc.
◆Overlap
Eggplant-roll Sushi
◆Grilled Dishes
Comparison of Oya Fishes (Grouped Oya Fishes, Lake Biwa Oya Fishes)
◆鮎骨煎餅
◆フライドアイテム
Tuna tempura, suisen filling
◆進肴
Grilled Spare Ribs
◆Premium Product
Akita Pork Gyokusaouki
◆ 식사
Heavenly roses, red broth
Rice
Ten-percent cold soba
◆Water Candy
Seto-naite Lemon Chew Butter
◆과자
Water-yamgeng, matcha
This time too, it was truly delicious.
The combination of sake and the food was absolutely outstanding.
Thank you for your hospitality.
Recently, I have been visiting "Ginza Kita-kawa" every month.
This time, the dishes such as the embroidered shelled octopus preserved in Shaoxing wine, the bowl of taro, the fried eel, and the salt-baked grayling were quite delicious.
The usual snake串焼き, foie gras最中 (this time, mango and passion fruit), and Sanuki 코치ンの玉鋼焼き are all consistently delicious.
The "Ahi no Hagi" side dish was also outstandingly delicious.
Also, the last two dishes for dinner are not worth mentioning at all.
This time, it was "past 1" that was delicious.
Additionally, we were served some special alcoholic drinks. When I asked if there was anything delicious from the new brand, they said they had managed to get a rare type of alcohol, so we decided to enjoy it alone.
Next Five‼️
It's like asking, "Is this a Japanese sake?" The taste is light, with a slight carbonation. It's completely different from any other Japanese sake I've ever tasted.
It was a shocking Japanese sake.
Delicious! ‼️
Thank you very much for your hospitality.
Visited because it has become a spring menu.
From the moment the new onions are removed from the dish, we start warming our stomachs before the main course begins.
The alcohol served at "New Policy's ' heretical prophet stock company'" is truly something that is very rare to see.
Delicious.
The dishes range from the first-flavored 8-inch items, which also look beautiful.
Seasonal fried fish: "Tachi-fish".
The side dish consists of oil-soaked pufferfish with white shrimp sauce. There are also tofu, white shrimp, and arugula.
Vases, side dishes, oily foods, and so on. Then, my favorite type of grilled dish: "Steamed Spareribs with a Sparerib Skewer."
I ordered a delicious Yutaka-yaki of Yutai beef, which is considered a fine product. I had the beef marinated with plenty of seasonal Chinese pepper, and it was truly delicious.
After eating the ifuji bamboo stew, let's move on to dinner.
超美味しい！天バラご飯に続いて登場するのは、見た目も鮮やかな「蛍烏賊菜の花ご飯」です。
The lemon soba that followed was also hand-pressed, and this one was also outstanding.
I enjoyed everything, from the appetizers to the desserts.
Thank you for your hospitality.
After earning a star rating at the Michelin restaurant, it was my first visit. The food has become even more delicious.
This place offers delicious Japanese sake. In particular, Nōjī has some items that you can only find here. I always order these products.
The spiny chicken kabab was truly delicious. I ate it in secret.
Thank you for your hospitality.