In Osaka.Higashi Chaya Nakamura.This was my first visit.I wondered if there would be a restaurant in such a place, and then it appeared—a very nice-looking establishment.The space was beautifully designed, and I naturally felt my expectations rising about what would be served.After tasting the food, I realized that this restaurant has some very interesting combinations.It’s not just about being extravagant; there were dishes that made me think, "Are they really pairing that together?" But once I tried them, they were genuinely delicious.This impression left a strong mark on me.One of the highlights was the conger eel.I enjoyed it with plum sauce and matsutake mushroom sauce, and the texture was incredibly soft and fluffy.It was quite different from the conger eel I usually eat.I learned that they prepare the freshly caught conger eel without refrigeration.Then there was the grouper.To be honest, I didn’t have a strong attachment to grouper, but this was delicious!I finally understood what everyone was talking about regarding the deliciousness of grouper.Even though it wasn’t the peak winter season, the texture and fat content were excellent,I thought, "Wait, is grouper really this tasty?"As always, it surprises me when my perception of ingredients changes.The dashi (broth) had a rich umami flavor from kombu and fish bones, and it was so good that I felt I could drink about a liter of it. Haha.What particularly stood out was the combination of matsutake and shark fin.Matsutake is a staple in Japanese cuisine, while shark fin is strongly associated with Chinese cuisine.At first glance, they seem like very distant ingredients,but the aroma of the matsutake and the texture of the shark fin complemented each other perfectly, creating a cohesive dish.Yet, it wasn’t heavy; it was refreshing.I finished every drop of the soup.Then came the final dessert.Peach sorbet with jellyfish.At first, I thought,"Jellyfish??"But the crunchy texture of the jellyfish added a nice contrast to the peach’s aroma and sweetness, preventing it from being monotonous.I learned that the jellyfish is sweetened during cooking.This combination also made sense once I tasted it.Finally, the rice.The rice itself was delicious.I believe it’s from Toyama, and it made me realize once again how amazing the Hokuriku region is.It had a rich sweetness and aroma, and it was delicious even on its own.Then they served eel, chirimen (tiny dried fish), and bonito.The eel was grilled to a crisp, the chirimen had a nice kick, and the bonito was marinated.I even enjoyed a TKG (tamago kake gohan) at the end, and I was completely stuffed. Haha.The bonito flakes were so good that I ended up eating too much.Throughout the entire course, I felt that while the techniques of Japanese cuisine were the foundation, the combinations of ingredients were quite free.However, there was no impression of being overly extravagant.Even with unexpected combinations, they all made sense!I was entertained until the very end, wondering what would come next.In the spirit of the Chrysanthemum Festival, there was a theme of longevity, celebrating the end of summer and the arrival of autumn ingredients!It was a wonderful restaurant.Maru!!
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