Tokyo Food, July 7, 2026 (Tue) 20:30 Tabelog 4.38 2026 SILVER 2025 Top 100 Restaurants 2026 Michelin ☆ Last night's dinner was here! It was my first visit in three months. Chef Ryujiro Nakamura, after serving as the second head chef of "Umi-Aji," opened this place in November 2019. The menu consists solely of an omakase course. 1. Chutoro (Medium Fatty Tuna) - Salt Crust "Let me start with one piece," said Chef Ryujiro Nakamura. The tuna is fresh, sourced from "Yama Ko," weighing 147 kg from Salt Crust. 2. Matsukawa Flounder Served with salt and wasabi or soy sauce and wasabi. 3. Summer Vegetable Egg Tofu 4. Steamed Abalone 5. Fried Clam Topped with seaweed sauce. 6. Mozuku Seaweed 7. Grilled Natural Eel with Sauce - Aomori 8. Shirasu (Whitebait) with Kudzu Noodles 9. Shako (Mantis Shrimp) Served with salt and sudachi (Japanese citrus). 10. Hon-Ara (Red Snapper) - Sado 11. Sweet Shrimp 12. Bonito With chopped green onion between the rice and fish. 13. Marinated Red Meat - Salt Crust From the same fish as the chutoro. 14. Otoro (Fatty Tuna) - Salt Crust From the same fish as the chutoro. 15. Kohada (Gizzard Shad) 16. Purple Sea Urchin 17. Anakyu Roll 18. Miso Soup 19. Tamagoyaki (Japanese Omelette) 20. Otoro - Snake Belly - Salt Crust (Extra) From the same fish as the chutoro, fresh from "Yama Ko," weighing 147 kg from Salt Crust. Served with salt. 21. Engawa (Flounder Fin) from Matsukawa (Extra) 22. Haruko Tai (Baby Sea Bream) (Extra) 23. Sagoshi (Extra) Young Sawara (Spanish Mackerel) Everything from start to finish was delicious this time as well.
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