The Suzuta Shiki restaurant, part of the Suetomi Group, has gained popularity thanks to the rise of places like Maki Tori Shin-Kobe, Azabu Muroi, and Takubo in Daikanyama. The performance of the wood-fired cooking creates a fragrant aroma, resulting in a crispy exterior and juicy, fluffy interior, allowing diners to enjoy the process of cooking as well as the movement of the flames.However, it seems that the once soaring popularity is beginning to wane, as if entering a plateau.After witnessing the fiery performance of the burning wood in the clay pot multiple times, it feels like my stomach is about to burst from being so full! Haha.The food is undoubtedly delicious, so thank you for the great meal! (^^)Today's menu: JPY 57,000- Ruby Droplet Fruit Tomatoes, White Shrimp, Kuzusomen with Smoked Caviar- Akashi's Okose, Liver, Sashimi, Saltwater Sea Urchin, Hamabofu- Hokkaido Grilled Hokkigai with Shaoxing Wine Marinade, Niboshi, Warabi, Elderflower- Tokushima Tenkeiko Shiitake Mushrooms, Grilled with Wood, Sō Cheese- Aged Black Wagyu Beef Fillet, Grilled with Wood, Onion Sauce, Edamame, Rice- Ehime White Sweet Sea Bream, Asparagus, Wild Asparagus, Junsai, Soup- Mejikari, Two-Year Aged May Queen, Fried, Sudachi, Salt- Osmanthus Tea Foam, Setoka Sorbet- Lake Hamana Eel, Aomori, Small Turnip, Flower Pepper, Sauce- Tsuki no Wa Bear and New Onion, Pepper, Clay Pot Rice, Aosa Red Miso Soup- Salt Soba- Dong Ding Oolong Tea- Milk Ice Cream (with Smoked Flavor), Whiskey- Taiwanese Castella- Other Drinks
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