Kappou ShintakuI have always wanted to visit this restaurant.Upon arriving by car, I was greeted by the beautiful gardens of historical Murakami.The exterior of the facility reflects the history of the trees that change with the seasons,including a 600-year-old Zelkova tree, which fills my heart with joy.It’s amazing how wonderful it is! Founded in 1863 (Keio 3),this 163-year history is truly remarkable.At the entrance, there was a flower water basin,with vibrant flowers floating in water, beautifully illuminated.Entering through the historically styled entrance,I found Tabelog and Michelin decorations on the right,and entered through the door on the left.Inside, there is a counter that seats 7 and two tables for 4.This time, we requested a table,but I took a photo of the counter before sitting down.I greeted the chef, who was very friendly and charming.The chefs are brothers, Shinsuke and Ryota Yamagai.At this restaurant, founded in Keio 3, they focus on local ingredients from Murakami,providing innovative Japanese cuisine that has earned a Michelin star and recognition in Go! Go! Michelin.Once seated, I noticed our reservation name and the menu for the day,written in beautiful cursive on each table.Reading and deciphering it was quite enjoyable.We started with beer,while my companion ordered wild grape juice and cold green tea from Murakami.We chose the JPY 16,600 course,with a pairing of four types of Japanese sake,plus an additional two later on.The first dish was a starter:red kogomi, Ohara, and momijigasa,which taught me the best way to enjoy mountain vegetables.Next was the sliced raw squid,cut with exquisite precision,and I was moved by the melt-in-your-mouth sweetness of the squid.Then came the soup dish:uruai and flatfish dumpling,with kinome.The flatfish dumpling had a perfectly cooked exterior,while the inside was rare, creating a surprising texture.The gradient of the flatfish's umami was truly wonderful,with gentle kombu broth and urai,and the light accent of kinome evoked the feeling of spring.For sashimi,the aji sashimi was also rich in flavor,seasoned with roasted sake,perfectly complementing the Japanese sake.I enjoyed the sake, a Junmai Daiginjo Green Label from Shimohari Tsurukame,which is not commonly found,and it enhanced the deliciousness of the dishes.Next, we were served a complimentary dish offuki no tsubomi (butterbur buds) with kuzumochi.This was more than just a service; it was a dish in itself.The slight bitterness of spring and the gentle texture provided a delightful experience.Then came the second sashimi dish:Spanish mackerel,with a perfect charcoal grill finish,adding a delightful crunch and aroma,while the umami of the mackerel overwhelmed my senses.At this point, the sake kept disappearing.The chawanmushi (savory egg custard) with koshiaburawas made with a green sauce that had an indescribable aroma,and as I tasted it, the umami of koshiabura spread in my mouth,feeling more like a koshiabura soup with chawanmushi inside.It was a shocking first experience that I wanted to savor forever.The pressed sushi with sakura trout,combined with the spice of akebi root and the pleasant texture of jerusalem artichoke,transcended the concept of pressed sushi,providing a delightful and pleasurable experience for my palate.The pickled udo was a refreshing change of flavor.The warabi (bracken) with a sticky grated sauce was a remarkable technique that impressed me.The Tsukinowaguma (Asian black bear) was a testament to the chef's inspiration,creating a wonderful low-temperature treatment that brought joy to my palate,resulting in a decisive victory of deliciousness.The side dishes includedwild garlic, kakuma, and aokogomi,with roasted rice.The fried wild boar with soy sauce marinated masunosukon.The pickled mizu was paired with kombu,and the iwafune fu (wheat gluten) soup was delightfully fluffy.The taranome (bitter buds) rice was a happiness I plan to carry into tomorrow.Additionally, the effects of sesame were wonderful.For dessert, we had ice cream made from hamabofuu (a type of wild plant) and red bean.The fruit was melon,but I forgot to take a photo.We received the remaining rice as onigiri (rice balls) to take home.It was a great meal.The deliciousness and hospitality were truly moving.I will definitely visit again, so please take care of me.
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