I eagerly awaited my self-booked dinner reservation.I came with fellow wine enthusiasts to enjoy some bottle wine!*About the restaurant*Opened in July 2023.Located about a 10-minute walk southwest from JR Ozone Station in Higashi Ward, Higashi Ozone-cho.The Morishita Station on the Seto Line is slightly closer.It’s situated on the first floor of a residential building in a quiet neighborhood.The exterior features a long white wall with small windows at the bottom, making a striking impression.Inside, the atmosphere is modern and sophisticated.The seating is primarily at the counter, with a private room in the back left corner.There’s no background music, but the warm conversations of the couple running the place create a pleasant ambiance.Both lunch and dinner offer a single course.Please note that lunch is cash only!◾︎【Dinner】Omakase Course JPY 16,500 (tax included, service charge extra)▫️AppetizerYuba tofu from Ibuki MountainFried yomogi (mugwort)▫️SoupShinjō (fish cake) made with hairy crab from HokkaidoMomijigasa (maple leaves) and sansho leaves▫️SashimiIsaki (grunt fish) and sumiika (cuttlefish) from Mikawa BayServed with hamabōfū (a type of wild green) and ginger soy sauce▫️Grilled DishGrilled katsuo (bonito) with kinome (young leaves of the sansho plant) misoWhite sesame and asparagus salad▫️SobaNi-hachi soba (buckwheat noodles) from Nakashibetsu, HokkaidoServed with sesame dipping sauce and sudachi (Japanese citrus)▫️Vinegared DishEel from Mikawa BayIwamozuku (seaweed) from Ishikawa, snake cucumber, served with three-flavor vinegar▫️Fried DishFried shiro-amadai (sweetfish) with squeezed sudachiTossed with new onions and sansho oil, served with fruit tomatoes▫️Simmered DishTender octopus from Mikawa BayBraised eggplant▫️RiceKuro-mutsu (black rockfish) rice with new potatoes and new ginger(Utsunomiya Daikaihatsu Yudai 21)Served with red miso soup and picklesWhite rice (Koshihikari from Toyama)Fried sakura shrimp and beef shigurē▫️DessertTokoroten (gelatinous noodle made from seaweed) from AmakusaServed with vinegar soy sauce and yuzu or black syrupIt had been a while since I dined at night, and the soba served only in the evening was just as delicious as I remembered!The sesame dipping sauce with sudachi was refreshing.The shinjō tasted just like crab, pure bliss, and the broth was gentle yet deep, which I absolutely loved.Though I had a smaller portion, I still managed to eat four bowls of rice. The kuro-mutsu rice was delicious.All the dishes served that day were beautifully presented.As for the wine, we had a delightful selection to choose from, and it was hard to decide!The harmony with the broth was enjoyable.In the end, we each finished a bottle!＼(^^)／That night was filled with laughter and fun.It was a great meal! ✨️
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