It’s about a 6-7 minute walk from JR Ozone Station.I visited the popular restaurant "Kojitsu" for the first time in six months, where reservations are hard to come by.The warmth of the chef and the owner, along with their thoughtful hospitality, truly makes this place special.This time, I was invited by a dear friend, and I was unexpectedly blessed with the opportunity to visit. I am sincerely grateful for this.Starting my long-awaited return to Kojitsu with excitement!Here’s what we had on that day:☆ Grilled Kanpachi (Amberjack) -The lightly grilled fish had a delightful aroma, complemented by the refreshing citrus flavor of sudachi, along with kinjikusa and thick, meaty mushrooms.☆ Hamo (Pike Conger) Soup -Fluffy hamo with okra, ume paste, and yuzu. The elegant dashi broth spreads its umami flavor gently.☆ Ika (Squid) from Mie Prefecture -Along with tori-gai (bird shell) from Mikawa Bay and kinmedai (red snapper) from Chiba Prefecture. The rich flavor of the squid was delightful, and the tori-gai burst with umami with every bite.☆ Ayu (Sweetfish) from Tenryu River -With its fragrant aroma and subtle bitterness, it was simply the best. The flavor of the seaweed was exquisite, and the fried burdock underneath added a wonderful aroma and texture.☆ White Eggplant -With a melt-in-your-mouth texture, the simple combination of ginger soy sauce and bonito flakes enhances the natural sweetness of the ingredient.☆ Ni-hachi Soba (Buckwheat Noodles) -Served with jun-sai from Aomori and sudachi, it was a refreshing taste.☆ Grilled Tachiuo (Ribbonfish) from Chiba Prefecture -The fluffy flesh paired with the aroma of wood buds was delightful, and the new lotus root with zunda (sweet edamame paste) was impressive.☆ Hamaguri (Clam) from Mikawa Bay and new potatoes in a flying dragon head -The broth infused with clam flavor was exquisite.☆ Corn Rice -Using "Dolce Dream" and "Yudai 21" from Tochigi Prefecture. *Stir-fried with meat *Served with crispy small fish.☆ Koshihikari Rice from Toyama Prefecture -Served with nameko mushrooms and hijiki seaweed.Even when full, I couldn’t stop eating because it was so delicious.☆ Dessert -Yogurt gelato with Ehime Prefecture's Kawachi Bankan (a type of citrus). It was so delicious that it disappeared in no time, leaving a wonderful refreshing aftertaste.With beautifully crafted seasonal ingredients and the warm hospitality of the chef and owner, it was a fulfilling experience.This is truly a special place that I want to visit again and again.It was a great meal!
We use cookies on this site to enhance your user experience.
