Located in front of Shorenin Monzeki, a quiet spot along Jingu Road, Tsukioka has been a restaurant I’ve been curious about for a while.The appetizer features a variety of ingredients including peanuts, spring rolls with potatoes, shrimp, snails, edamame, and Sugiya chili, which pairs perfectly with cold sake.The white miso soup is vibrant with roasted corn, okra flowers, grilled eggplant, and the bright red of beets.I enjoyed the hamo (pike eel) from Akashi, along with goya (bitter melon) from Ohara, Kyoto, cucumber, and vine purple.There’s also the fresh bonito from Ehime, and the white sweet sea bream from Fujimoto in Ehime, served with zucchini and water shield.The dish includes hanabira mushrooms, beef from a mature cow, and eggplant paste.I also had sweetfish.Throughout the meal, a grater hanging on the wall made several appearances. When I remarked that it wasn’t just for decoration, the owner chimed in, "We specialize in grated dishes."The chef’s handmade ju-wari soba (100% buckwheat noodles) was served with clams, molokhia, okra, and shrimp.For the rice, I had chicken rice and simmered vegetables, as well as eel rice, with options for firmness and crispy bits.Sprinkling a little salt on the heshiko (fermented mackerel) and crispy bits enhances the flavor.The dessert included ice cream drizzled with mango sauce for a delightful twist.To finish, I enjoyed a Choco Brownie from East 42nd Street, New York.I look forward to returning in a different season.
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