RevisitAfter 7 years, I returned to this place, which reigns as the best izakaya in Japan【4.11】. The quality and pricing of this restaurant have set the benchmark for izakayas in Akita City. It seems that when you enter an izakaya in the Tohoku region and mention you’re from Akita, you’re met with visible disdain...Currently, there is only one course available for JPY 5000 (the JPY 4000 course has been discontinued). Here are the dishes that were served:1. Appetizer: Hassun White miso with wild celery, simmered herring, iwashi (sardine) with egg flower, Pounded bracken, chicken miso with nanban sauce, smoked white liver from Hinai chicken.2. Sashimi (Seafood) Flounder, rockfish, octopus, surf clam.3. Vinegared Dish Shio-sai fugu (pufferfish), water shield, topped with momiji oroshi (grated daikon).4. Soup-1 (Tofu Dish) Tofu, sweet shrimp, dashi sauce.5. Sashimi (Hinai Chicken) - Additional: JPY 1800 Sasami (chicken breast), liver, gizzard, rectum, heart, and egg yolk.6. Tempura Anago (conger eel), skinned oil, Sanai carrot (a traditional vegetable from the Yokote area), sweet pepper.7. Grilled (Hinai Chicken) Breast, neck, heart, rectum, outside skirt, liver.8. Soup-2 (Vegetable Dish) Turnip and nagaimo (Japanese yam) with buckwheat groats in sauce, topped with green beans.9. Soup-3 (Final Soup) Hinai chicken tsukune (meatball), shiitake mushroom, green onion, chicken dashi.10. Handmade Soba 100% buckwheat from the northern region, served with condiments (grated daikon juice, genuine wasabi from Niigata, salt).Three of us enjoyed the following sake, totaling 10 go + extras, with the bill coming to just over JPY 32,000. Yuki no Bisha, Bishu no Sekkei Chokai Mountain, Junmai Hidetsu, Junmai, Nakadori Kariho, Yamato Shizuku, Junmai Ginjo Yuki no Bijin, Junmai Yuki no Bisha, Yamahai Mansaku no Hana, Kame no O Shikomi, Junmai Ginjo Oohirayama, Kimoto.Here are my impressions of the meal: - The structure of the course was almost the same as 7 years ago, and I was astonished that the price remained unchanged... The discontinuation of the JPY 4000 course likely helped reduce ingredient procurement costs, leading to a relative increase in customer spending. I have great respect for this.- The Hinai chicken sashimi we ordered as an extra was excellent. In other places, it’s often served as tataki or low-temperature cooked, which can be disappointing, but here it was genuine sashimi, complete with the digestive tract as a bonus. The standout was the melt-in-your-mouth liver, which was by far the best I’ve ever had. This is a dish you can only enjoy by visiting the location. Since there was only one serving available, it’s advisable to order it when making a reservation.- On the other hand, while delicious, the grilled dishes were a bit gruesome. The rectum: the tube was quite realistic and pierced through with chopsticks... (see photo 11) The heart: when opened, the left and right atria and ventricles were realistically arranged. (No photo)
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