At Sharikimon Onozawa, a reservation-only restaurant located in Yotsuya Sanchome and Arakicho, I experienced a delightful course that combined traditional Japanese cuisine with a playful twist, keeping the excitement alive until the very end.The first standout dish was a rich crab soup, where the aroma of the dashi broth enveloped me, drawing me in from the very first bite. The hassun (seasonal appetizer platter) was bursting with seasonal flavors and visually stunning. The careful pairing of the dishes with their vessels made it a joy to simply gaze at them from across the counter.The sashimi showcased the sweetness of the squid, with a wonderfully chewy texture. The tuna sashimi was of exceptional quality, perfectly balancing the richness of the fat with the umami of the lean meat. The signature toro-taku maki (fatty tuna roll) was impressively impactful, with the melt-in-your-mouth tuna and the crunchy texture of the pickled daikon complementing each other perfectly, making it hard to resist ordering more.The grilled fish, with its crispy skin, contrasted beautifully with the tender flesh. The moment the large eel was presented, the entire counter buzzed with excitement. It was a luxurious experience to enjoy both the white grilled eel and the kabayaki (grilled eel with sauce).To finish, I was surprised to find two options for soba: one served with plenty of karasumi (dried mullet roe) and the other with dipping sauce. Despite its richness, it was surprisingly light, and I found myself eating it eagerly. The soba was fragrant and had a smooth texture, making it easy to enjoy even after such a full meal.Not only the food but also the atmosphere created by the chef and staff was pleasant, striking a balance between a relaxed vibe and a sense of formality. It was a high-end restaurant that still felt warm and welcoming. I look forward to visiting this place each season.
We use cookies on this site to enhance your user experience.
