This is my third visit, fulfilling a long-held wish (⑅•ᴗ•⑅)I am convinced that it is worth visiting Yaizu just for this one restaurant...Once again, it was an exceptional dining experience.◆ Omakase Course- Horse Mackerel with Cucumber and Plum Paste- Grilled Shimenawa Squid, Water Spinach, Squid Ink Salt- Sea Bream, Snow Fungus, Molokhia, Boiled Peanuts- Threadfin Bream, Winter Melon- Flower Bream, Myoga, Wasabi- Grilled Eggplant with Zunda (Edamame) Sauce- Noodles in Crab and Clam Broth with a Drop of Sansho Oil- Red Sea Bream with Sansho Soy Sauce, Pickled Corinque and Onion- Yam Somen (Moon Viewing) with Quail Egg- Boiled Rice- Grilled Eel in White Miso Sauce with Small Potatoes (Ishikawa Town)- Grilled Pike Mackerel with Saikyo Miso and Sweet Long Pepper- Chestnut Rice- Marinated Mackerel Rice- Sea Bream Soup Rice with Aosa Seaweed- Pear, Shine Muscat- Walnut Peach Blossom Mochi with Black Tea Jelly- Thin Matcha◯ Kaiun Junmai Hiyaoroshi (Shizuoka Kakegawa)◯ Isojiman Daiginjo Ittoku Inkon (Shizuoka Yaizu)◯ Shidaizumi Junmai Ginjo Radio Masamune (Shizuoka Fujieda)This time, we quietly started with a group of nine guests.I have attached detailed impressions of the dishes in the images✩⡱The aesthetic of subtraction by the owner, Mr. Sugiyama, combined with the craftsmanship of Sasuemaeda Fish Shop, creates dishes that become more profound with each visit.Once again, the preparation of fish from Suruga Bay was perfect✨Rather than relying on flashy, high-end ingredients, the use of local, everyday vegetables and fish transformed into artistic plates by skilled hands is simply wonderful!From the appetizers to the main dishes, the quality was consistently satisfying✨I entrusted the pairing of drinks to the restaurant, and they were all breathtakingly exquisite.The shocking sweetness of the "Horse Mackerel with Cucumber" raised on plenty of sakura shrimp, the delicate flavor of the "Soup" that seeps into the five organs, and the specialty "Red Sea Bream" grilled right in front of me were all exceptional✨This time, the grilled eel in white miso was prepared over charcoal for the first time, and the overwhelming aroma of the eel combined with the sweetness of the white miso was undeniably delicious (ღ*ˇ ︶ ˇ*)｡o♡And above all, the "final rice" after enjoying the drinks is the greatest pleasure at Onjaku!This time, we were treated to a luxurious sequence of three types of rice.The comforting "Chestnut Rice (with Grilled Pike Mackerel in Saikyo Miso)", the irresistible "Marinated Mackerel Rice" that made it hard to put down my chopsticks, and the gentle, easy-to-eat "Sea Bream Soup Rice" with the aroma of broth and Aosa.Even though I was full, everything was so delicious that I finished it all.I am grateful for the accommodating response to my extravagant desire to taste everything by serving smaller portions ( ⁎ᴗ ᴗ⁎).*·The artisan skills that bring out the vitality of the ingredients and the warm hospitality... a moment of bliss.If possible, I look forward to returning to Yaizu to enjoy the seasonal drama next time•*¨*•.¸¸☆*･ﾟ
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