Kaiseki "Onjaku" in YaizuOnjaku embodies the philosophy of creating dishes that warm the heart and bring happiness, prioritizing emotion over technique.Using fish selected by Mr. Naoki Maeda from the long-established "Sasue Maeda Fish Shop" and seasonal ingredients from the local Yaizu area, the dishes are crafted with skilled techniques.I visited with five friends.【Drinks】 "Non-Alcoholic Sparkling Pierre Zero" "Fuji Water" 【Grilled Jindo Squid】 Lightly grilled Jindo squid served with squid ink salt and regular salt, accompanied by tentacles and watercress ohitashi. Homemade mustard and wasabi are available to taste.【Boiled Spanish Mackerel】 Spanish mackerel from Yaizu boiled to medium-rare, topped with homemade sansho soy sauce and served with a velvety moringa ohitashi. Garnished with shiso flowers.【Fried Horse Mackerel】 Crispy fried horse mackerel. Freshly caught, these small mackerels are packed with flavor.【White Sweet Sea Bream Soup】 White sweet sea bream prepared as a kuzutakaki, served with bracken and thick shiitake mushrooms in a gentle dashi sauce. Garnished with yuzu from the garden, the tender sea bream is rich in umami.【Bonito Sashimi】 Thickly sliced bonito, served with a sesame dressing made from the bloodline and liver. Accompanied by finely chopped onions, soy sauce, and a blend of Maldon and coarse salt. The bloodline is seasoned with salt.【Flower Sea Bream Sashimi】 Sliced flower sea bream served with a green onion sauce. Accompanied by shredded myoga. The freshness speaks for itself, with a delightful chewy texture.【Fried Ginger Leaf Fish Cake】 Fish cake made from the leaves of Kuno ginger, harvested near Kunozan Toshogu Shrine, and fried. Served with freshly boiled fava beans.【Grilled Eel Wrap】 Grilled eel wrapped in spring rolls with Daura burdock and sansho. Served with homemade doubanjiang. A new interpretation of the burdock Yawata roll.【Edamame Purée】 A vibrant green purée made from edamame.【Grilled Red Sea Bream Skin】 The skin of red sea bream is aged for a week, resulting in a crispy exterior while the flesh remains moist and rare. Served with wood leaf vinegar and salt.【Whole Roasted Turnip】 The turnip is charred black, then peeled by the chef while hot. Juicy and refreshing!【Clam Kuzu Stew】 Large clams and Shimizu's traditional vegetable, Orito eggplant, stewed in kuzu. Served with okra, this eggplant is said to have been loved by Tokugawa Ieyasu.【Ginger Rice】 Freshly cooked rice mixed with ginger.【Hojicha】 【Rice】 "Squid and Watercress Rice" Rice mixed generously with squid and watercress.【Pickles】 Cucumber, carrot, melon, eggplant, and daikon. Always the best pickles.【Tofu Miso Soup】 【Rice】 "Marinated Horse Mackerel Rice" Moist marinated horse mackerel served over rice.【Sesame Dashi Chazuke】 Can be enjoyed as a light dish.【Citrus Tea Jelly】 Fresh natsumi and Kawachi Bankan combined with tea jelly.【Wild Vegetable Mochi】 Wrapped in spring rolls with taranome, udo, barley, white miso paste, walnuts, and sansho.【Matcha】 The chef personally prepares matcha for everyone.The chef (oyakata) serves dishes to everyone, but to me, he says, "Here you go, a large portion!" with a smile.His attention to detail and care is truly remarkable.
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