I had lunch in Nihonbashi because I was heading to Tokyo Station to catch the Shinkansen afterward. So, it’s been a month since I last visited Yaizu! This time, I’m excited for dinner at Onjaku, as it’s been six months since my last visit!- Appetizer: Cucumber-wrapped Horse Mackerel caught in Yaizu Topped with plum paste. The horse mackerel, having feasted on sakura shrimp, is incredibly flavorful. Delicious!- Jin Doi Squid caught in Yaizu Topped with homemade squid ink salt. Served with boiled water spinach. It was mentioned that this dish brings back the festival atmosphere, and the smell of grilled squid from the charcoal grill wafted over, making my mouth water before I even started eating. The squid was slightly undercooked, while the tentacles were perfectly grilled. So good!- Carefully boiled Sea Bream caught in Yaizu Topped with chopped green onions and shiso, served on a bed of molokhia. The vibrant appearance is beautiful. It has a subtle sweetness and is delicious. The stickiness of the molokhia underneath is also nice.- Clear Soup with Red Sea Bream and Winter Melon Topped with mustard on the winter melon. The yuzu adds fragrance. The red sea bream remains tender even when cooked, with a nice bounce and softness. The winter melon absorbs the broth beautifully!- Sashimi: Bonito and Houbou The bonito is best with onion and soy sauce, while the houbou is recommended with salt and wasabi. Both are rich and delicious! The fresh minced onion pairs perfectly with the bonito, adding a garlic-like aroma that complements it well!- Fried Lotus Root Wrapped with Spanish Mackerel Caught in Yaizu Served with salt and wasabi. The outside is crispy while the inside is soft and creamy. So tasty!- Noodle Soup with Douman Crab from Hamana Lake Topped with crab meat and pepper. The broth is made from clams and crab shells, with a drop of homemade sansho oil. The broth is excellent, and that single drop of sansho oil makes a difference. So delicious!- Blackthroat Sea Perch Served with yuzu vinegar and topped with fermented shallots. Accompanied by raw pumpkin called Korinky. Today’s dish is all about acidity. The rich blackthroat sea perch pairs perfectly with the fermented shallots!- Yam Somen Filled with quail eggs. A refreshing palate cleanser.- Freshly Cooked Corn Rice Mixed with freshly cooked white rice. Sweet and juicy corn rice. So good!- Simmered Dish: Eel and Grilled Eggplant in White Miso Topped with black shichimi. Eel and grilled eggplant pair well together. The eel is grilled white. Indeed, it’s a perfect match! Delicious!- Meal - Rice with Red Sea Bream and Sweet Long Peppers - Pickles - Miso Soup with Tofu and Mitsuba Finished with a sprinkle of salt and sansho. The rich red sea bream and sweet long peppers go well with the sansho. So tasty! - Marinated Bonito Rice The sashimi was delicious, but the marinated rice bowl is also fantastic! - Chilled Sesame Dashi Chazuke Topped with plum paste, myoga, and shiso for a refreshing finish.- Dessert: Pear and Peach The pear is drizzled with blended whiskey from Shizuoka Distillery, Gaia Flow, while the peach is topped with a jelly made from black tea and fig leaves.- Zunda Mochi A bite-sized chilled zunda mochi. So delicious!- Matcha prepared by the owner Although it was for other customers, it was prepared in a glass vessel. I’ve visited several times in summer, but I don’t recall seeing this before. It’s refreshing and perfect for summer.While the Douman crab from Hamana Lake was available, the meal was primarily filled with seafood caught in Yaizu, and it was delicious once again. Honestly, living inland makes me envious. When I lived in Yokohama, I was close to Tokyo Bay, so even in the hot summer, the sea breeze would cool things down a bit. Conversely, in winter, it’s somewhat warmer. So, I plan to visit again in winter. It was a great meal! Thank you, and I look forward to my next visit!
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