Today, I made my way to Yaizu. It was quite a journey as I took my time with transfers. I arrived at the restaurant just in time after taking a bus and walking from Yaizu Station. The atmosphere was calm and pleasant, and the building had a sense of history. I was greeted at the entrance and seated about 10 minutes early. After exchanging pleasantries, the feast began at 12:35. Here’s what I enjoyed today:1. Yaizu-sourced Horse Mackerel wrapped in cucumber → Customers were saying, "This is delicious!" The sweetness and aroma of the horse mackerel combined with the refreshing cucumber made for a wonderful dish.2. Yaizu-sourced Jindo Squid and Mizuna → Lightly grilled to bring out its sweetness and aroma. The homemade karasumi salt with a subtle fragrance paired perfectly. The homemade mustard on top of the mizuna also added a nice touch.3. Yaizu-sourced Barracuda → The barracuda was coated in potato starch, briefly blanched, and finished with sansho oil, with a flavorful layer of molokhia underneath.4. Ogawa-sourced Red Sea Bream and Shiitake from Fujieda → The aroma of the first dashi was delightful, and the red sea bream was tender and delicious, not tough even after cooking.5. Sea Bass Sashimi → The sashimi was served first with salt, then with soy sauce diluted with lemon and dashi. Finally, it was topped with myoga and wasabi, enjoyed with soy sauce. The soy sauce really enhanced the umami flavor.6. Fried Ginger Shoots → The fried dish was fragrant, with sweetness from the corn and squid. My wife mentioned it was so delicious that she wanted more.7. Grilled Eel Wrapped in Rice Paper → A twist on the traditional Yawata roll, with grilled eel, burdock, and sansho wrapped in rice paper and grilled over charcoal. I love to eat it with homemade doubanjiang, grabbing it with my hands for a hearty experience.8. Grilled Zucchini → Prepared with great care, the natural sweetness of the vegetables provided a refreshing palate cleanser.9. Grilled Kinmedai (Golden Eye Snapper) → The specialty kinmedai made its appearance. Grilling over charcoal allowed a lot of fat to drip off. The aroma of burnt soy sauce was exceptional, and the taste was indescribably good; I wanted a second helping.10. Kaji Leaf and Korinkyi with Sesame Vinegar → The light and refreshing sesame vinegar had a mild acidity, making it easy to eat. The korinkyi had a pleasant hint of sweetness.11. New Ginger Rice → The chef encouraged me to savor this moment, and as I took a bite of the steaming hot rice, the aroma of new ginger filled my nose, and its distinct sweetness spread in my mouth.12. Fried Ebodai with Folded Eggplant and Okra → A gentle finish to the meal; I could still eat more. Alternating between the fried items and eggplant enhanced the flavors.13. Grilled Sawara (Spanish Mackerel) with Long Green Chili, Ginger Rice, Miso Soup, and Pickles → The grilled sawara and long green chili paired well with the new ginger rice. The umami of the sawara and the bitterness of the long green chili were delightful. The miso soup contained molokhia and had a slight thickness. The pickles included yam, bitter melon, eggplant, and cucumber.14. Marinated Bluefin Tuna Rice → First helping of rice. I had eight pieces of marinated tuna all to myself, served in a large portion. I apologize for being so greedy.15. Myoga and Shiso White Miso Chazuke → Second helping of rice. The fragrant myoga and shiso were served in a chilled white miso chazuke style.16. Peach Jelly with Black Tea → Infused with the elegant aroma of hamagou leaves from above. It was beautifully aromatic.17. Jade Rice Cake → Edamame was coarsely crushed into zunda and wrapped in kudzu rice cake. The moderate sweetness made for an exquisite finish.18. Matcha → The end of the kaiseki meal was marked by the traditional matcha. I need to study this properly as well...This was my first visit, and I was impressed by the refined and efficient movements that felt very Japanese. However, there are no complicated dining manners to worry about, so feel free to eat comfortably. The specialty kinmedai exceeded my expectations and was a wonderful dish that only those who have tasted it can truly appreciate. Every dish was finely honed, and I felt the dedication behind the service. I understand it must be quite challenging for the staff, but I had a truly wonderful experience. Thank you for today. I will definitely come back!
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