yoko p451

I vividly remembered the Aiko I had eaten before, and to my surprise, it had actually been three years since my last visit (laughs).Thanks to not being able to take photos, I remember it very well.The shellfish from Aichi is delicious, with the flavors of the torigai (bird clam) and asari (short-necked clam) really standing out, making it clear that this place is on a different level compared to others.According to the chef, the main dish of the day, "Aoi Aiko," was carefully cooked and served with a sweet flower pepper paste. The refreshing fat of the river fish combined with the rich minerals from the mountains was simply irresistible.It truly was "Satsuki's Aiko, unmatched by sweetfish!"Other standout dishes included the "Deep-fried Hairy Crab with Koshiabura" and the simmered dish of "Zucchini and Kiwame Tomato," both of which were unforgettable in their deliciousness.Since it was a non-alcohol day, I made sure to finish everything, including all the rice with sea bream. I was completely satisfied after three servings!The dessert of loquat was also wonderful.It was a great meal.---------------------------------CourseI didn’t take notes this time (laughs)+ Drinks+ All types of riceJPY 49,280---------------------------------*For ramen and B-class gourmet, a rating of 4.5 is the maximum.▪️ Restaurant 4.0-4.5: Generally delicious or satisfactory for the cost 4.6 and above: Extremely delicious or more satisfying than the cost▪️ Ramen 3.7 and above: Delicious 3.9 and above: A must-try▪️ B-class Focused on cost performance Below 3.4: ... Above 3.7: Generally tasty. Above 4.0: A very good restaurant! Less

My last visit was in October, and after a long wait of 7 months, I finally returned.It takes about an hour and a half by train from Nagoya, but the anticipation makes it worthwhile. This is what I call an adult's excursion.Starting with the appetizer of tori-gai (bird clam), my palate was immediately captivated by the flavors of Komada.On this day, the salt-grilled tuna and isaki (Japanese grunt) stood out as particularly exceptional. I never expected to enjoy such powerful tuna in May. What a lucky find!Normally, I don’t pay much attention to the source of my seafood, but the isaki on this day was on a whole different level of deliciousness compared to what I’ve had before. It was packed with umami, yet the clean fat left a wonderful aftertaste.I learned that they have started sourcing fish from Mr. Fujimoto in Ehime. It reminded me of the quality of sashimi I had at Dogo Kaishu.I wonder if they will continue to expand their lineup? I’m looking forward to it.I can’t wait for my next visit.It was a great meal.---------------------------------Course (JPY 38,000)From a post by a famous food blogger who happened to be seated with me:↓● Akami @ Shiogama ● Haruko-dai @ Sajima ● Shiro-ika @ Fukuoka: Shio Sudachi ● Chutoro @ Shiogama ● Isaki @ Ehime: Hirakumar, Fujimoto ● Kisu @ Aichi: Marinated, Shiso ● Hamaguri @ Kuwana ● Hon-ara @ Katsuyama ● Murasaki Uni @ Yamaguchi: Hosomaki ● Akagai @ Mikawa ● Akagai Himo @ Mikawa: Hosomaki ● Hon-mirugai @ Mikawa ● Aji @ Izumi ● Anago ● Nakaochi: Temaki ● Senpyo: Hosomaki ● Tamago + Drinks JPY 43,000 ---------------------------------*For ramen and B-class gourmet, a rating of 4.5 is the maximum.▪️ Restaurant 4.0-4.5: Generally delicious or satisfactory for the cost 4.6 and above: Extremely delicious or more satisfying than the cost ▪️ Ramen 3.7 and above: Delicious 3.9 and above: Definitely worth a visit ▪️ B-class Focused on cost performance 3.4 and below: ... 3.7 and above: Generally tasty. Above 4.0: A very good restaurant. Less