【Return Visit】【Tabelog BRONZE】【Tabelog 100 Best Restaurants】Nestled quietly near Ohu University in Koriyama, Fukushima, is Ran Tei ~ Bibi An.This restaurant, representing Koriyama, is run by a chef who honed his skills at the kaiseki restaurant "Kawakami" in Kyoto.Since my first visit during a trip to Fukushima last September, my wife and I have become hooked, making this our third visit from Tokyo.This time, we enjoyed a special two-day course paired with sake from the Koriyama brewery "Niida Honke."⚫︎ Ran Tei Bibi An x Niida Honke Pairing Dinner - JPY 24,200⭐︎ Gentle Sparkling- Appetizer (Lotus Tofu, Lotus Seeds, Young Junsei, Sea Urchin, Shiso Flowers, Sesame Sauce, and Amber Jelly)I learned for the first time that junsei is the baby of the lotus plant. This dish features lotus tofu, lotus seeds, junsei, and even the lotus leaf used as a serving dish.⭐︎ Shizen Shu Junmai Ginjo- Soup (Edamame Shinjo, Awaji Hamo, Clear Broth)The dashi at Ran Tei Bibi An is concentrated with the chef's skill and love, always providing a comforting experience.⭐︎ Shizen Shu Natsuyuki- Sashimi (Live Hirame from Tokiwa, Ponzu Jelly, Young Green Onion, Hamo Sashimi, Umeshu)In addition to the hirame, the same hamo sashimi from the soup was served. I thought there was no ume paste, but surprisingly, umeshu was served separately. It was a delightful experience to sip the umeshu before enjoying the hamo, made possible by the umeshu's mild sweetness and strong acidity.- Grilled Dish (Salt-Grilled Ayu from Gujo Hachiman, Young Corn from Koriyama)I enjoyed every part of it from head to tail.⭐︎ Niida Gran Shu- Fried Dish (Charcoal-Grilled Uneme Beef from Koriyama)I always enjoy uneme beef at Ran Tei Bibi An, but this time, they prepared a large piece for a simultaneous start event, making the contrast between the crispy exterior and juicy interior even more pronounced and delicious.⭐︎ Master’s Warm Sake ?- Delicacies (Homemade Karasumi Mochi, Homemade Konoko Dried Fish, Fresh Hoya)The specialty karasumi mochi, along with konoko and hoya, are flavors that every sake lover will find addictive.⭐︎ Gentle Summer Break- Simmered Dish (Shallow Pickled Water Eggplant with White Sauce)This gentle flavor helps to balance the saltiness of the previous delicacies.- Rice Dish (Myoga Rice Cooked in a Pot - Fortune and Laughter)Served with Tokiwa's small sardines simmered with sansho, red miso soup (with yuba and mitsuba), cucumber pickles, umeboshi, and Nara pickles from Niida Honke. While rice and sake often don’t pair well, mixing in myoga and small sardines enhances the flavor, making it a perfect match for sake.⭐︎ Hyakunen Kijo Shu- DessertA dessert made with water sourced from Niida Honke, featuring blueberries from Miharu (Elizabeth) - a specialty of the chef's son, Shodairo.During the post-meal bar time, I enjoyed various drinks while chatting with the chef, his wife, their son, and regular customers. It was a delightful experience.Not only is the restaurant itself wonderful, but the clientele is truly lovely. The couples I met during my first visit and the new acquaintances I made this time were all gracious yet friendly and warm.This is a rare place that we, who don’t often repeat visits, keep coming back to from Tokyo.Thank you for reading until the end.If you’d like, please follow me on Instagram.Dining account: @516kizokuneko516Home cooking account: @kizokuneko0516
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