There is a Japanese restaurant that I naturally find myself drawn to with each change of season."Ootani" is a highly sought-after establishment in Nagoya, renowned for its exceptional popularity and cost performance. It has earned trust not through flashiness, but through a consistent dedication to quality.The owner, Mr. Arihiro Otani, trained at "Mochizuki" before becoming independent in 2013. The calmness in his movements within the open kitchen reflects his commitment, as he faces each dish with sincerity.On this day, I enjoyed the "Minazuki" omakase course for lunch.The first dish featured grilled water shield and scallops, accompanied by corn mousse and dashi jelly. From the very first bite, the refreshing essence of early summer spread through.The soup was made with sweet shrimp and fava bean paste, garnished with winter melon, yomogi gluten, and green yuzu, highlighting the gentle flavor of the clear dashi.The simmered dish consisted of anago (conger eel) and edamame in a fried tofu skin, topped with a sauce made from wild celery. The tender cooking and fresh aroma left a lasting impression.The chilled dish, a sesame tofu, showcased the restaurant's quiet yet significant presence. Simple yet deeply satisfying, it is always a highlight.For the main course, I had rice cooked with sea bream, new lotus root, and young ginger. The meal flowed gently to a close, complemented by red miso soup and rolled omelet, creating a serene conclusion. The dessert, panna cotta with Miyazaki mango sauce and cherries, along with matcha and adzuki bean ice cream monaka, provided a refreshing finish.On this occasion, I shared the seasonal meal with my family, and the warm personalities of Chef Otani and his apprentice, Yuji Shindo, created a peaceful atmosphere throughout. It felt like not only the quality of the dishes but also the "comfortable dining experience" added significant value to this restaurant."Ootani" is not a place that emphasizes flashy surprises; instead, it leaves a profound sense of satisfaction through the precision of each dish and the high level of seasonal composition, making it a wonderful restaurant that I naturally want to visit again.◾️ Tabelog Bronze◾️ Tabelog Top 100 (Japanese Cuisine)◾️ Michelin One Star【Minazuki Lunch Course】* Appetizer - Grilled water shield from Aomori and scallops, corn mousse, and dashi jelly - Micro tomatoes and okra from Hokkaido * Soup - Sweet shrimp and fava bean paste soup, yomogi gluten, green yuzu, winter melon * Sashimi - Sashimi of gurnard and tuna, white shrimp wrapped in kombu, jelly with shirasu and edamame - Sea grapes, lotus root in soy sauce, and thick soy sauce * Simmered Dish - Anago and edamame in fried tofu skin with wild celery sauce, young corn, green beans, and red shiso leaves * Chilled Dish (Specialty) - Smooth sesame tofu (sesame crackers, sesame cream, sesame tofu) * Rice Dish - Rice cooked with sea bream, new lotus root, and young ginger, Moroccan beans - Red miso soup with myoga and nameko mushrooms - Rolled omelet * Pickles - Cucumber pickled in nuka, daikon pickled in plum vinegar, ginger pickles, and cabbage pickled with kombu * Dessert - Panna cotta with Miyazaki mango sauce and cherries - Matcha and adzuki bean ice cream monaka * Drinks - Yuzu tea, green tea #Ootani #JapaneseCuisine #NagoyaGourmet