A Japanese cuisine restaurant located on the 5th floor of the Shinmaru Nai Building, close to Tokyo Station.
The entrance features off-white walls, with the "Poli" logo. The interior has a simple and casual appearance, with views of the interior through the glass windows.
I arrived around 12:15 on a weekday. The restaurant was already quite crowded, but I was directed to one empty table at the counter.
The kitchen is located at the back and on the left side of the restaurant. In front of the kitchen on the left side, there are L-shaped counter seats. In the center and on the right side of the restaurant, there are tables. On the right side, there are benches along the walls.
Under the chairs, there was a basket for storing items.
A clean and warm atmosphere awaits you in our restaurant.
The lunch menu is as follows:
■오후의 요리
Steak with rice – 1,980 yen
Japanese text: 生姜焼きでごはん 1,980円
English text: Ginger-roasted rice – 1,980 yen
Direct delivery from the port. Ajiro-fry with rice. 2,640 yen.
Fresh and Colorful: Ozori's Rice, 2,640 yen
Limited quantity. Delivered directly from Misaki Port. Stewed Golden Dolphin with rice. Price: 3,300 yen.
Nigy toro Seafood Dinnerjap 3,080 yen
■ 추가용 작은 접시
Minami Beef Croquettes 490円
Akamo-ko Tororo, 330 yen
ネギトロ 550円
As soon as I sat down, water and hand sanitizers were provided to me.
As a restaurant specializing in Japanese cuisine, it was a pity that water wasn't provided for customers.
Today’s grilled fish is made from salmon.
Direct delivery from the port. I was interested in the jumbo shrimp dish as well as the rice. Upon learning about the ingredients, it turned out to include about six types of fish, including tuna and salmon.Fresh and colorful food at Ozori.I decided to order this.
I could choose between white rice and brown rice, so I opted for brown rice.
約10分後、料理はすべて盆に乗せられて運ばれてきました。
Fresh and Colorful: Served at Ozori： In the right rear corner, there were a salad, a small dish of side dishes, pickled vegetables and okonomiyaki. Everything was arranged in a very beautiful manner, which really excited me.
OzoriThe tuna in the upper left corner is served in a small dish, with radish slices laid underneath. It has a flexible texture and a rich flavor.
What appears white are prawns (I think it’s shrimp) and another type of seafood. They have a firm, elastic texture, and they’re extremely flavorful.
The salmon served nearby has just the right amount of vinegar, allowing the umami flavor to be fully expressed.
The tuna and abalone were served in small amounts, but the tuna was rich in fat, while the abalone had a sweet taste and was delicious.
In the upper right corner, there is a creamy soup made of wakame seaweed. I really like it, so I'm extremely happy.
Red radish, radish, and decorative pieces cut into the shape of parsley and aspen trees were served alongside the dish. The seasonal-themed presentation was impressive and gave a great first impression.
Small bowls：On top of the tofu were crab meat and arugula, with broth spread out below. There was also a slice of lemon served alongside.
It has a smooth, silky texture on the tongue, with a sweetness reminiscent of coconut milk.
The menu stated that it was mountainoka tofu made by mixing milk and kudzu powder.
Salad：リーフレタス、水菜、黄色のパプリカにオニオンのベースを使った甘みのあるドレッシングがかけられていました。
The dish has a flavor that evokes the essence of the broth, making it a refreshing choice.
Pickled Vegetables: 2 types of pickled vegetables and 2 types of nakomushi.
In the upper left corner, there were pickled Chinese cabbage and red radishes. In the lower left corner, there was pickled katsumachi (a type of vegetable) stir-fried in oil. In the upper right corner, there were shiitake mushrooms. In the lower right corner, there was a dish resembling a spicy miso stew made with cucumbers.
Each dish had a different taste, allowing one to sense individual personalities. It was truly delicious.
Miso Soup：人参、大根、牛蒡、ブラウンえのき、里芋、油揚げ、三つ葉……そして、たっぷりの具材！
The soy sauce with a smooth broth had radishes and turnips that were tender, while the burdock was large and plump. We were able to fully enjoy the flavors of the ingredients.
Rice：Even though it was brown rice, the cooked result was soft. The unique texture of brown rice was well preserved, and it had a fragrant taste.
Although it was just a small amount, each dish had its own unique flavor, making it a highly satisfying lunch.
The menu featured two dishes in small servings. One of them was tofu with a unique flavor, reflecting the chef’s dedication to quality. The other dish was a salad, which I found very pleasing since I enjoy vegetables. Additionally, there were two types of pickles and two types of natto, making the meal even more satisfying. Moreover, the miso soup was rich in ingredients, which added to its overall appeal.
It's also a great point that the presentation was beautifully colored and reflective of the season.
I knew that the restaurant I used to visit occasionally and which I really liked, Sasaoka, was located in a place where the menu would be sold out if you went there at a slightly later time. So I decided to go there earlier this time, and that was a good decision.
The ajiro-fry seemed to be very popular around where I sat, and it looked extremely delicious.
It was quite delicious, so I would like to have another chance to visit and try it again.
