This is my second visit to Suzuta Shiki after its relocation to Nishiazabu. I made a reservation during my last visit, and it’s hard to believe it’s been 1 year and 8 months since then! The number of seats has increased from the previous location in Mita (nearest station: Azabu-Juban), and they now have private rooms, yet the popularity remains unchanged.I’ve enjoyed the wood-fired kaiseki from the Suetomi Group at Jigen-do in Akasaka, but it’s been a while since I’ve had Chef Tashiro’s dishes. I’m looking forward to it!- Kuzusomen (Kuzu Noodles) Served with a broth made from "Ruby Drops," a fruit tomato from Nagasaki, topped with saltwater sea urchin from Fukuoka. It wasn’t too hot that day, but as it’s getting more humid, I started with something refreshing.- Freshly Caught Akashi Stone Flounder Topped with smoked caviar, served with either soy sauce or ponzu. The fish is cut into back, belly, and edge portions. The back has a clean umami flavor, while the belly and edge are rich and sweet. Delicious! I even wrapped the caviar in the fish… great seasoning and aroma.- Naturally Caught Striped Horse Mackerel from Goto Islands The skin is grilled over wood and served with a lacto-fermented turnip puree. The fish is slightly undercooked, just the right amount of heat. It’s rich and tasty!- Tokushima’s Tenkeiko (Shiitake Mushrooms) Served with a sauce made from fermented shiitake and cheese. The shiitake has changed again—thick and plump! The sauce is delicious!- Steamed Aged Tenderloin Served with a sauce of onions and black garlic, on a bed of sticky rice and edamame. Previously served as a whole piece with deep cuts, this time it was cut in half. Still tender, but easier to eat this way.- Hokkaido Hairy Crab Soup Made with a broth of kombu and bonito flakes aged for 6 years, with crab dumplings, white asparagus, wild asparagus, and water shield from Akita. The kombu broth is strong and has a nice, thick texture.- Fried Swordfish from Chiba Takeoka Stuffed with potatoes that have been stored for 2 years. The potatoes are sweet! They pair well with the swordfish.- Sorbet of Beach Pineapple from Okinawa Topped with black sesame and marigold espuma. A refreshing palate cleanser.- White Sweetfish from Ehime and Zucchini from Ichiro Farm in Aichi This plate is part of the Tokaido Gojusan-tsugi series, previously at Sanjo Ohashi and now at Nihonbashi. It’s a bit silly, but the grilled white sweetfish on a skewer was so sweet that I understood why it’s called sweetfish.- Kamo Eggplant from Kyoto and Black Abalone from Chiba Served with abalone broth. The abalone is tender and infused with the aroma of wood. I’m curious about the liver…- Meal - Rice with Wood-Fired Kawachi Duck and Manganji Peppers - Pickles (sweet vinegar pickled red daikon, okahijiki, young corn) - Red Miso Soup (Aosa) The duck minced meat grilled in a strainer with shredded Manganji peppers, along with finely chopped new onions and sansho, is delicious! I had seconds!! - Homemade Ju-wari Soba from Hitachi Aki Served with salt, mixed with dressing like capellini. This is also a classic. I could use a bit more volume though!- Taiwanese Frozen Oolong Tea "Jin Jian Cha" - Smoked Milk Ice Cream Drizzled with Ichiro’s Malt halfway through, it tastes like rum raisin?!- Taiwanese Castella This is also a signature dessert at Suzuta Shiki. Freshly baked and jiggly! The first bite is just as it is, followed by a mix of coarse sugar or syrup made from black truffle and wasanbon.Once again, everything was delicious. Thank you for the meal! At Suzuta Shiki, I also look forward to the take-home treats, but it seems like the portions have increased!? Since the Mita days, even during my last visit after the move to Nishiazabu, I used to get one rice ball of the mixed rice and a slice of Taiwanese castella. This time, I received the mixed rice in a bento box and two slices of Taiwanese castella. Both were delicious the next morning!
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