Akasaka OginoA Regular VisitI visited on June 4th!This was my 11th visit.My last visit was on February 12th of this year.This time, it was a gathering of four men.We toasted with chilled umeshu (plum wine).Please take a look at the photos!◎ "Chinowa Kuguri" Pre-meal SakeThe theme was the "Nagoshi no Harae" at the end of June.The chef personally poured Niigata Kamo Nishiki sake, which we enjoyed in a manner resembling the "Chinowa Kuguri" ritual.This ritual purifies the impurities accumulated over the past six months and prays for a healthy second half of the year.The heartfelt wishes for the happiness of each customer gathered in the restaurant were clearly conveyed.◎ AppetizerUpon opening the chilled glass dish, I found a sweet corn paste,with edamame kudzu tofu underneath,topped generously with Rausu sea urchin,and garnished with edamame and shiso flowers.A visually refreshing dish.◎ SaladLightly cooked kuruma shrimp,served with grilled eggplant, young corn, and snap peas.The jelly, resembling ice, was made from filtered tomatoes.No oil was used; it was prepared with wasabi, soy sauce, and sudachi.An exquisite dish.◎ SoupGrilled ayna fish with plum,jun-sai (water shield),winter melon, okra, and shredded white leeks.A clear broth with no off-flavors.Simply outstanding.◎ SashimiThe white sweet sea bream caught by producer Fujimoto.The second dish featured medium fatty tuna and hagashi,with the aroma of hon-maguro (bluefin tuna) infused directly with binchotan charcoal.Served with chopped nagaimo (Japanese yam), nori tsukudani (seaweed paste), and egg yolk soy sauce.◎ Awaji Hamo (pike eel)Bone-cut and briefly blanched,served with wasabi,and accompanied by summer asparagus.◎ Abalone SomenA signature dish of "Ogino" in early summer,featuring abalone paste with somen noodles,and topped with thick steamed abalone.This was the MVP of the meal.◎ Hassun (assorted seasonal dishes)A raft by the water,with various dishes presented on the raft.In the photo, at the back left, a glass dishwith fruit tomato ohitashi and jun-sai.To the right of that,yuba (tofu skin) with sweet soy sauce, chopped green onions, and ginger.In the front, from the left:a bamboo tube with Saga beef, grilled shabu-shabu, and zucchini.Next to it,squid with sesame dressing.Next,fried tamahikari fish with pickled vegetables.Next,braised octopus with adzuki beans, topped with local spicy mustard.Additionally,silk sweet tempura,crispy and fluffy, freshly fried (laughs).Ordered hot sake, Kuzuryu.◎ Grilled DishYoung sweetfish from the Tenryu River,paired with dark beer,creating a delightful bitter harmony.◎ Fried DishFried knife fish and eggplant in a dashi sauce.◎ IntermezzoFlower zucchini,stuffed with hairy crab shinjyo (crab paste),and lightly fried bonito flakes.◎ Main CourseUnadon (grilled eel rice bowl).Kinmedai (golden eye snapper) and corn mixed rice.Followed by five refills:Kinzanji miso burdock kinpira rice,shirasu (whitebait) and sansho rice,medium fatty tuna marinated rice bowl,karasumi (dried mullet roe) rice,and bonito flakes with egg rice.The finale was sea bream with ume (plum) chazuke (tea over rice).Served with nori tsukudani and wasabi.I really ate a lot!Delicious food always leaves room for more (laughs).◎ Dessert - SweetAn image of ice room.Upon opening the lid,I found waterless tofu with wasanbon syrup,and sweetened adzuki beans.A refined sweetness and refreshing sensation.◎ Dessert - FruitHamamatsu Amane melon,with coconut ice cream.The coconut ice cream was topped with passion fruit sauce.Delicate and overflowing with originality.Impeccable hospitality.Extremely reasonable pricing.Once again, it was perfect.A strong candidate for Tabelog Gold ranking in 2027!It was a great meal.Thank you very much.
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