A popular restaurant in Nagoya that gently expresses the deliciousness of seasonal ingredients throughout the year, captivating many food enthusiasts with its reliable cooking.Without being extravagant, the restaurant sincerely engages with its ingredients and has evolved into a place with solid skills, recently being selected for the Tabelog's top 100 restaurants and receiving its first award. While this brings joy, it has also made reservations increasingly difficult to secure.The owner, Mr. Tsuyoshi Hori, honed his skills at the renowned restaurant "Ajidokoro Koto Hogi" before opening this establishment in 2023.The modern Japanese-style counter seating is enveloped in a warm atmosphere, where each dish is crafted with careful selection and meticulous cooking, resulting in simple yet elegant cuisine.On this occasion, I visited with my mother-in-law for our regular lunch, enjoying a peaceful meal while experiencing the transition from spring to summer.We started with grilled eel, carefully cooked over charcoal, paired with the refreshing texture of Iwa Mozuku seaweed and the tanginess of Tosa vinegar. The soup was fragrant with freshly made dashi, allowing us to savor the sweetness of scallops and the texture of edamame, while the sashimi of Isaki and Aori Ika was enjoyed simply with ginger soy sauce, free of any off-flavors.The grilled Katsuo (bonito) was rich and fluffy, with a subtle bitterness and aroma from the kinome (Japanese pepper leaves), signaling the arrival of early summer. The tender octopus was perfectly cooked, complemented by the gentle flavors of simmered eggplant.The signature clay pot rice, made with sweet and sticky rice, was enhanced by the umami of charcoal-grilled black rockfish, served as a "three-color rice bowl" topped with spring sakura shrimp from Suruga Bay, homemade nori tsukudani, and chirimen sansho. I couldn't resist asking for a second helping.For dessert, we enjoyed freshly made Tokoroten, made from dried tengusa (a type of seaweed) from Izu, served with either black syrup or vinegar soy sauce and yuzu. By the way, the Kansai style is served with black syrup, while Nagoya follows the Kanto style.With a commitment to quality and serious craftsmanship, the restaurant enhances its offerings without relying solely on high-end ingredients, all at a reasonable price, resulting in a satisfying and enjoyable meal. The owner's gentle demeanor and the attentive service from the proprietress made for a comfortable dining experience, making this a highly recommended place I wish to visit regularly.◾️ Tabelog Bronze◾️ Tabelog Top 100 Restaurants, Top 100 Japanese Restaurants【Lunch Omakase Course】* Appetizer - Grilled eel from Mikawa Isshiki, Iwa Mozuku from Ishikawa, Jabara cucumber, with Tosa vinegar * Soup - Scallop and edamame fish cake from Hokkaido, Okahijiki, kinome * Sashimi - Isaki from Mie, Aori Ika, ginger soy sauce, Hanamaru cucumber * Grilled Dish - Grilled Katsuo with kinome miso, white sesame with fava beans and asparagus * Fried Dish - Fried sweet sea bream, fruit tomatoes, new onions with sansho, sudachi * Simmered Dish - Tender octopus from Mikawa Bay, simmered eggplant * Rice - Clay pot rice with black rockfish, new potatoes, and new ginger, Tochigi's Yudai 21 (developed by Utsunomiya University) - Clay pot rice with organic Koshihikari from Toyama, topped with sakura shrimp from Suruga Bay, chirimen sansho, and homemade nori tsukudani from Mikawa Bay - Red miso soup - Pickles * Dessert - Tokoroten made with tengusa from Izu and soft water, served with black syrup or vinegar soy sauce and yuzu * Drinks - Black soybean tea (cold) - Apple juice #Kojitsu #JapaneseCuisine #NagoyaGourmet