Two friends from Tabelog, And this time I invited a friend who doesn’t use Tabelog. I’ve been raving about NOMI❣️ NOMI Love, So I suggested we go together. I always rely on Kinako Anko, And she has been taking care of me since the Osaka Expo last summer, So this is my second time being guided by her❣️ I trust her completely, knowing she provides a great experience. We met at Kyoto Station And took the train. A little luxurious outing☆*:.｡. o(≧▽≦)o .｡.:*☆ As always, the handsome Dango brothers, Congratulations on winning the Tabelog Silver Award! They remain humble and are a wonderful family. First, we savored the dashi, Then enjoyed the fish, Of course, it was from Fujimoto in Ehime. The cut was glistening and superb. My friends were already knocked out by the taste❣️ They kept saying how delicious it was! The usual carrots were also a new texture experience for them. Then we had the fresh Katsuo (bonito)❓ It was slightly seared, but it was a first-time experience. So incredibly delicious! The bamboo shoots were freshly dug‼️ I love bamboo shoots. During this season, I usually dig and boil them myself, But I’ve never tasted such delicious bamboo shoots, especially the roots‼️ This was the best bamboo shoot I’ve ever had❣️ Ah, pure bliss. Next, we had the meat. The fried venison has evolved significantly, And it was the best I’ve ever had. It was already delicious before, but now it’s even better—what a surprise! They keep evolving. Towards the end of the menu, We had a hamburger made with venison and boar, With a bit of pork mixed in. They asked about the size— I was already full, so I went with the regular size, While my friend chose the smaller portion. The Tabelog friends decided on the large‼️ Apparently, they had resolved to order the large a few days prior. The final rice dish was incredibly delicious. I enjoyed it plain, Then had it as a TKG (Tamago Kake Gohan) with a fresh egg. That day, we had Koshia-bura rice, Which I tried for the first time. There’s still more noodles to come! Udon made from Hattai flour. For dessert, we had large strawberries, With beautifully cut pieces. And ice cream‼️ It was subtly sweet with a hint of salt—so delicious‼️ Then we enjoyed the coffee, which I heard has also evolved, And my friends were grateful and impressed. We finished our meal completely satisfied, And they immediately wanted to invite their husbands next time‼️ I wonder if I can make a reservation for summer’s conger eel dishes. While discussing this, my daughter and her husband also expressed interest. Oh dear, I haven’t made a reservation yet~ Relying on others. I’ll need to ask for help again. Since it’s the season for lots of eggs, I received some as a souvenir. When I got home, I boiled the eggs, And since I cooked some rice with peas, I made TKG with that. First, I mixed the egg whites with the rice, Then added the yolk later, just a pinch of salt. The NOMI eggs were incredibly delicious❣️ The food, atmosphere, and the three brothers are all wonderful. They are serious, sincere, and cool, And every time, there’s something new and evolving. I’m looking forward to what’s to come. ◆Omakase Course JPY 33,000 Ultimate slice: 1 piece of Honkarebushi from Sezaki in Makurazaki, 4u thick. Dashi 0.8: A broth made from katsuo (bonito) flakes before the first dashi, simmered with wild bamboo shoots and local asparagus. KIREAJI x Junichi Fujimoto: Sashimi of Ishidai (stone bream) and Kaminari-ika (lightning squid) from Junichi Fujimoto, a master of nerve-tightening in Ehime. Ishidai’s back side, Wrapped with new onions, Japanese radish, shiso, and lemon. Kijihata (Japanese seabass) steamed in sake, With broth made from its bones and flavored oil. Lightly seared Katsuo, With sesame and moromi jelly. Wild vegetables (wild chives, mitsuba, and sansho). Boiled bamboo shoots and wild vegetables (Tokogomi). Simmered in dashi with a bit of soy sauce and freshly shaved katsuo flakes. Chawanmushi (savory egg custard) With clams from Miyazu, topped with mitsuba and pea sauce. Carrots x KIREAJI: Supermarket carrots transformed by the sharpness of the knife. Dried cranberries. Inoshishi x vegetables: Simmered inoshishi loin with wild vegetables (seris, bracken, and bamboo shoot tips). White soup made from inoshishi bones. Wontons filled with inoshishi meat and bamboo shoots. Shika-seri: Grilled young deer thigh with freshly picked seri in sesame dressing. Shika-tan: Thigh meat from male and female deer, With broth made from deer ribs. Wild chives, grilled lettuce, fried new onions, and shiitake mushrooms. Sute KIREAJI: Loin from female deer, Using hand-torn breadcrumbs. A cucumber that doesn’t realize it’s being cut— When cut well, it tastes better. The difference in cutting with a thin blade and a Santoku knife, Served with Fujimoto’s island seaweed vinegar. Inoshishi-shika-tetsu: A hamburger made by finely chopping inoshishi, shika, and Matsusaka pork. Homemade Koshihikari rice cooked in a clay pot. TKG: Koshia-bura rice cooked in a donabe. Noodles x KIREAJI: Homemade Hattai flour noodles cut with a knife. Fujimoto’s wakame seaweed. Sweets: Locally grown large strawberries. Salt and milk ice cream. Lemon peel and Tanba salt beans. Coffee. For drinks: Beer, Heartland. Two glasses of Japanese sake. Red wine.
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