I visited Ninomae, a Japanese restaurant in Ashiya, with some close friends for a gourmet gathering.It’s a Tabelog Bronze and one of the top 100 restaurants where you can savor seasonal Japanese cuisine.✨My previous visit was incredibly delicious, so I made a reservation and was really looking forward to it. And it was absolutely amazing!*̩̩͙⸝⋆Omakase Course 39,600 yen▫️Grilled Isaki (Japanese grunt fish) With sesame vinegar, sesame, and perilla, it was a winning combination. Wrapped with figs, loquats, and bell peppers, the moist fish paired perfectly with the juicy fruits, and I loved the balance of sweetness and acidity from the sesame vinegar! ❣️▫️Japanese-style Vichyssoise Made with Hokkaido's 2-year aged potatoes, it was loaded with hairy crab. The saltwater sea urchin was rich yet refreshing, and the dashi with tomato jelly had a gentle aroma of shiso and yuzu, which was simply delightful. The melon added a nice accent.—Appetizers—▫️Three types of Tempura ▫️Junsai (water shield) with Yamato potato ▫️Sweetened Green Plums ▫️Masuzushi (trout sushi) ▫️Goma-ae (sesame dressing) with Sando beans ▫️Tokobushi (a type of shellfish) ▫️Braised Octopus I was so happy to see tempura made with young corn with husks! The combination of junsai and okra with fried Yamato potato was delicious, and the masuzushi had a nice crunch from the cucumber. The sweetened green plums were tender and just to my liking. I could go for a shaved ice version of that! ▫️Mita Asparagus Soup The fresh asparagus had a wonderful aroma and texture, reminiscent of somen noodles. The fish was a large, firm flounder that was flaky and delicious.▫️Sashimi of Squid and Sweet Shrimp Both were incredibly sweet! The squid was soft and fluffy, while the sweet shrimp was rich and plump—both were absolutely delicious!▫️Akou (red sea bream) Served with grated daikon, new onions, and green onions, the crunchy texture was irresistible! ❣️ The ponzu sauce was spot on.▫️Sadohara Eggplant Simmered Incredibly rich and moist, with a lovely sesame oil flavor, it was deeply infused and simply amazing.▫️Ayugawa Sweetfish The head was crispy, and the bitterness was mild, making it very easy to eat.▫️Aichi Duck Jibu-ni The duck, prepared with nerve-stunning techniques, was tender and juicy with a sweet fat. The dashi had a nice aroma but was not overpowering, complemented by the sansho pepper and wild herbs.▫️Clay Pot Rice with Accompaniments Served with three side dishes, grilled fish, and miso soup. ✨ The grilled Mehikari fish was incredibly delicious, and the rice was cooked to perfection.▫️Tempura of Densuke Anago (conger eel) Crispy and fluffy! ✨ The aosa seaweed added a fantastic touch. The sauce was rich but delicious.▫️Yogurt Ice Cream The popping passion fruit was delightful. It had a strong dairy flavor yet was very light.▫️Daifuku (sweet rice cake) On this day, it was warm peach-filled. The homemade red bean paste had reduced sugar, and the moist, subtly sweet, and elegant rice cake was simply divine! ✨My personal top three are…1st: Vichyssoise2nd: Mehikari & Densuke Anago Tempura Rice Bowl3rd: Asparagus SoupEverything was just incredibly delicious, and I was amazed that all the appetizers were so good! ✨It was absolutely fantastic!✨#Yui's Recommended GourmetBy the way, lunch is 22,000 yen. I definitely want to go back again!I highly recommend you check it out! ❣️https://www.instagram.com/x.yui.yui.x
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