My 27th visit to my favorite Japanese restaurant in Akasaka.I went solo on a Friday night.◾️ ReviewWow, today was absolutely amazing! I was so captivated by the delicious food that my excitement kept building as I ate (laughs). I devoured my way to the 9th dish in just an hour (laughs). When the food is this good, I can’t help but eat faster. However, Akanezaka Onuma kept up with my pace in serving (laughs). The highlight of the day was the grilled white sweet sea bream with crispy skin and the sakura shrimp tempura soba!The first full week after Golden Week was long and tough, but the relaxed atmosphere at Onuma felt like being at a friend’s house, soothing both my heart and stomach! With each passing year, I realize how important places like this are to me.◾️ Today's Botan Course included the following:1. AppetizerFried tofu with natural butterbur from Yamagata Prefecture, served with white miso.This is a masterpiece from Onuma, only available this season, and it’s my second time having it this season. I was lucky to have it since it’s the last of the butterbur!No matter how many times I eat this, it never fails to impress.2. SoupAiname from Aomori Prefecture, natural butterbur from Yamagata Prefecture, kinome (Japanese pepper leaves), and ume paste.The rich fat content and the robust dashi broth were simply the best!3. Sashimi- Tairagai (pen shell), sayori (halfbeak), asparagus- Natural sea bream from Akashi- Aori ika (bigfin reef squid)The texture of the sea bream from Akashi, which was caught this morning and flown in, was shockingly fresh!4. Grilled DishGrilled white sweet sea bream from Ehime Prefecture, cooked over charcoal.It was perfectly medium-rare, with a translucent umami flavor that was incredibly delicious!5. Assorted Dishes- Corn puree from Gunma Prefecture with okra- Warabi (bracken fern) with cashew white miso- Young corn, beard, and konowata (sea cucumber roe) cream sauce- Tempura of wild udo (Japanese wild mountain vegetable)- Homemade karasumi (salted mullet roe) mochi- Rice croquette with Obanazawa beef (glutinous rice)As always, Onuma’s assorted dishes were impressive! Everything was delicious, but I was particularly amazed by how well the young corn paired with the konowata cream sauce!6. Noodle DishSoba with sakura shrimp tempura and green onions from Suruga Bay.The sakura shrimp tempura had that signature crispy coating that Onuma is known for, and it was simply delicious! There were even more shrimp than soba (laughs).7. Simmered DishWild boar, flower pepper, and bamboo shoots.The gentle fat of the boar paired perfectly with the flower pepper.8. Main DishCharcoal-grilled tenderloin of Obanazawa beef.As expected, it was delicious like Obanazawa beef should be.9. Rice DishBamboo shoots, firefly squid, and warabi mixed rice.The flavor of the firefly squid was explosive.10. DessertPassion fruit.Everything was perfect until the end.Served with sencha (green tea).Rating: 3.93
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