This was my second visit to Onjaku, and I was amazed by the Katsuo (bonito) prepared as liver. I was surprised at how rich the flavor of the bloodline could be.■ Menu:⚪︎ Appetizers Sliced horse mackerel wrapped in cucumber with plum paste ⚪︎ Hamo (pike eel) with sansho oil and molokhia ⚪︎ Clear soup with white sea bream, shiitake mushrooms, and yuzu ⚪︎ Katsuo Prepared as liver from the bloodline ⚪︎ Tiger pufferfish ⚪︎ Green eggplant ⚪︎ Grilled eel wrapped in foil ⚪︎ Zucchini ⚪︎ Sea bream ⚪︎ Polinky (a type of sweet) ⚪︎ Kaji no ki (a type of fruit) ⚪︎ Rice with young ginger ⚪︎ Fried eggplant with ebodai batter ⚪︎ Hamo (pike eel) soboro (minced) ⚪︎ Katsuo marinated rice bowl ⚪︎ Chilled sesame broth ochazuke (rice in tea) ⚪︎ Peach ⚪︎ Zunda (sweet edamame) jade rice cake ■ Duration: 2.5 hours ■ Reservation Difficulty: Difficult ⚪︎ Next reservation via TableCheck ■ Cost Performance: Average ⚪︎ I was informed in advance that prices have increased since my last visit.
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