Nestled quietly in a residential area about a 20-minute walk from Yaizu Station, this tea kaiseki restaurant is run by the second-generation chef, Mr. Sugiyama. His grandparents operated a soba shop called "Sanshuya," and their partnership with "Sasue Maeda Fish Shop" began over 50 years ago. Mr. Sugiyama trained at the now-closed tea kaiseki restaurant "Wako" in Mejiro, just like his father, and returned home at the age of 24 to work alongside his father in the kitchen of "Onjaku." In 2018, they renovated the restaurant and opened the current tea kaiseki "Onjaku."The dish "Shanmi Shizuka" truly expressed the essence of flavor. I felt that a refined palate was necessary to fully appreciate the meals here. Only with a sharp sense of taste can one savor the natural flavors of the ingredients. The light and delicate taste leaves you feeling refreshed and invigorated after the meal. This might be the charm of Onjaku.Every dish, from the soup to the sashimi and fish from Sasue Maeda, was delicious and impressive. The vegetable dishes highlighted their sweet flavors beautifully. The rice was exceptionally good, and the freshly cooked rice was simply moving!The course was highly refined, not only delicious but also visually stunning, allowing us to experience culture and tradition. As expected from a tea kaiseki, Chef Sugiyama prepared tea for us, providing a warm and heartfelt moment of hospitality.On this day, the menu was filled with local ingredients from Shizuoka, centered around Yaizu. The chef's personality was wonderful. I left the restaurant feeling warm both physically and emotionally. Truly fitting for the name "Onjaku!"I would love to visit again. It was a great meal.Menu:1. Horse Mackerel with Edamame2. Grilled Squid with Squid Ink Salt and Mustard3. Fried Baby Horse Mackerel4. Soup (Sweetfish, Shiitake, and Japanese Pepper)5. Sashimi (Hirama and Shobore Squid)6. Fried Leaf Ginger with Stuffed Squid Tentacles7. Tomato8. Grilled Eel with Fried Burdock Wrap and Pickled Cucumber with Sansho Leaves9. White Asparagus with Sesame Dressing10. Grilled Kinmedai with Sansho Soy Sauce and Shredded Leeks11. Whole Roasted Turnip12. Ise Lobster with Lotus Root Dumpling13. New Ginger Clay Pot Rice (freshly cooked)14. Clay Pot Rice with Mackerel15. Marinated Mackerel Rice16. Cold Sesame Dashi Chazuke17. Late White Grapefruit, Citrus, and Hamagou Jelly18. Wild Vegetable Mochi19. Matcha
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