Approximately 4 minutes of walking from the West Gate of Tōbu・Takinozuka StationEggplantThis is a Japanese cuisine specialty store where you can enjoy local sake, shochu, cold shabu, kani shabu, and tori water kake. Depending on the season, dishes like puffer fish and eel are also served.
On a holiday day around 12 o’clock, I entered the restaurant. On the wall, there were wooden boards with inscriptions like “Filled with Delicious Seafood Dilled,” “Echizen Prefecture’s Eel,” and “Cooked One Squid.” Next to the sign reading “Fullness and Satisfaction – Lunch,” there was a menu. Today’s rotating set included grilled scallops, bamboo worm rice, colorful salad, and miso soba for 900 yen. After passing through the white curtain, I entered the restaurant. On the left side, there were 6 counter seats facing the kitchen, as well as 5-seater and 6-seater tables. On the right side, there were seating areas for customers. There was no one else inside, so I was directed to the counters. The rotating menu caught my attention, but what really drew me was the seafood dilled written on the wooden boards. Looking at the menu, I saw that the ingredients and rice could be ordered separately. I chose the set where rice and mapo tofu were served separately. Mapo dilled? Just pure disappointment. No More MarbleDome!
＊具沢山海鮮丼 1,100円
Ordering took only 5 minutes, and the dishes were served separately. The main courses are served separately from the rice, so it seems like a typical sashimi meal. The items include egg kama, salmon, tuna, red meat, green onions toro, octopus, salmon, mackerel, shrimp, flying squid, flying crab, grilled eggplant, dill, cucumber, wasabi, and seaweed. These are served with rice and miso soup. There are also pickles on the table, so even if there’s leftover rice, it’s no problem.
Sashimi is just like the ingredients used in a revolving sushi restaurant. Still, it was a good impression to have the eyes removed from the Cuttlefish. What I didn’t like was the fried sauce—the meat seemed dry and crispy after being cooked for too long. After taking a bite, I really wished they had kept the effort of peeling the shells. Even the hands became stinky from the shrimp sauce, but since there were cloth wipes available, it was a compromise. I truly felt relieved when this was paper wipes instead of cloth wipes.
If asked about the amount of ingredients, it's quite substantial. But if questioned about whether it's well-prepared, I guess that's not the case either.
