【Course】☆ Hair Crab, Wood Ear Mushrooms, Okahijiki with Dashi Sauce ☆ Aji Sushi, Okra, Fruit Hōzuki ☆ Unagi from Lake Ogawara, Aomori Prefecture, Grilled ☆ Kinmedai (Golden Eye Snapper) with Kombu ☆ Ayu (Sweetfish) Kara-age with Sansho Soy Sauce ☆ Tempura of Corn ☆ Kuruma Ebi (Tiger Prawn), Winter Melon, Junsai Soup ☆ Grilled Suzu (Sea Bass) ☆ Kamo Eggplant and Koiimo (Japanese Sweet Potato) Simmered ☆ Fig with White Tofu ☆ Manganji Pepper, Young Ginger, Clay Pot Rice ☆ Clay Pot Rice with Side Dishes (Choice) ☆ Melon and Cherry 【Total Payment】 For 2 people: JPY 85,000 *Includes 5 alcoholic drinks and 2 non-alcoholic drinks 【Review】 This was my first visit. This restaurant is highly regarded as one of the most difficult to reserve in Tokyo. The owner, Takuto Isoda, trained at the renowned "Shinbashi Hoshino" before becoming independent. I had been looking forward to visiting for a long time. The dishes were meticulously prepared throughout. Rather than flashy presentations or strong impacts seen in recent years, it left an impression of carefully building upon the fundamentals of Japanese cuisine. Attention to detail was evident in the dashi, cooking techniques, and handling of ingredients, resulting in high completion for each dish. While not extravagant, the flavors lingered in a remarkable way. Reflecting on the meal, I can clearly recall the distinct characteristics of each dish, which I believe is a significant charm of this restaurant. The difficulty in making reservations is understandable, and I highly recommend this place to anyone who loves Japanese cuisine. I look forward to returning in a different season. －－－－－－－－－－－－－－－－－－－－ Thank you for always viewing my posts. I would be very happy if you could give me a "like," "follow," or save this restaurant. Camera: RICHO GRⅢx Instagram: xxtaimuxx *Please feel free to follow me on Instagram as well. －－－－－－－－－－－－－－－－－－－－
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