Tokyo Cuisine June 16, 2026 (Tuesday) 19:45 Tabelog 4.37 2026 SILVER 2025 Top 100 Restaurants 2026 Michelin ☆☆☆ 2025 Go-E-Mi-yo 4 Tock Last night's dinner was here! It was my first visit in four months. The menu consists of an Omakase course only. < Menu > 1. Steamed Hamo (pike eel) Lightly grilled on the skin side, served over rice with konoko (young hamo) in between. 2. Tempura of Young Ayu (sweetfish) from Tenryu River Served with a sauce made from Hokkaido wasabi. 3. Clear Soup with Yamato Clam from Kuwana 4. Meita Sole from Akashi Served with salt and sudachi or soy sauce and wasabi. 5. Two Types of Purple Sea Urchin Left: from Kitakyushu, Right: from Rebun. 6. Grilled Tokishirazu (young salmon) Served with sansho (Japanese pepper) and grated daikon. 7. Grilled Lotus Root 8. Chilled Tanba Black Chicken Served with winter melon that has been cooked and broken down, topped with "Oshetra," a soft-skinned imitation of tobiko (fish roe) that has not been pasteurized. 9. Clear Soup with Hon-Ara (sea bream) from Akita Contains water shield and new onion. 10. Cold Somen Noodles with Sesame Sauce Made with unroasted sesame. 11. Freshly Cooked Rice from Niigata Made with Koshihikari rice in a clay pot. 12. Marinated Bonito 13. Small Squid 14. Grated Daikon with Baby Sardines 15. Miso Soup 16. Pickles 17. Delicious Melon and Sweet Watermelon 18. Agar Jelly with Black Syrup Served over coconut milk sauce. Everything from start to finish was delicious this time as well.
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