In a deep corner of Ura Tenma, I found an incredibly tiny restaurant measuring just four tatami mats, where Chef Tanaka, who previously ran the burnt sanma (mackerel pike) restaurant, showcased his unique background as a former instructor at Tsuji Culinary Institute. His life story is truly impressive. Not only is the experience entertaining, but the food is also delicious and reasonably priced, making it a popular spot that’s hard to book!Unfortunately, when I visited the burnt sanma restaurant in the fall of 2023, Chef Tanaka had already moved on to establish his own place.Thanks to the support of regular customers, I was able to visit Tanaka Yoshihide. The L-shaped counter with eight seats is filled with a lively atmosphere, creating a cozy and intimate setting that encourages engaging conversations.Using fresh and juicy seafood like Amakusa squid, meji tuna, red sea urchin, katsuo (bonito), kinmedai (red snapper), oysters, clams, and seasonal fish, along with fresh vegetables such as snap peas, namida beans, Oura burdock, and corn, the dishes are meticulously crafted with flavors that never disappoint.He is planning to relocate to Tanimachi Rokuchome soon.It was a great meal! (^^)Today's menu: JPY 33,000- Chawanmushi (savory egg custard) with Kyoto red chicken- Amakusa squid, Amakusa meji tuna, Akau uni (red sea urchin), Fukien seaweed soy sauce- Katsuo (bonito), Kara-age (fried chicken), Yurinchi sauce- Chiba kinmedai (red snapper), clam broth with turnip soup, Jinhua ham, yuzu- Hyogo oysters with snap peas from Higashi Farm and namida beans in Chinese porridge- Oura burdock, corn from Kuwako Farm, Shumai (steamed dumplings)- Beef cheek and shark fin in spicy hot pot- Condiments: jellyfish, myoga (Japanese ginger), shiso leaves, sesame- Young corn from Kuwako Farm, black pork from Izu in spring rolls- Fried rice with seasonal fish and lettuce- Chinese noodles with clams and free-range chicken- Mapo tofu- Chilled tantan noodles- Almond tofu- Tieguanyin tea- Other drinks
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