I made a reservation over the phone on the same day. Despite the last-minute request, they welcomed me and I ordered the JPY 7,000 course at the counter seat.For sake, I chose Harushika Cho Karakuchi, which is typical of Nara.The course included a total of 13 dishes, including seasonal fruits. Considering the price of JPY 7,000, the number of dishes was more than sufficient, but what stood out was the luxurious ingredients. Sea urchin, conger eel, fatty tuna, sweet shrimp, and managatsuo were served one after another, providing a high level of satisfaction.The seasonal side dish particularly impressed me. The sea bream was recommended to be enjoyed with plum paste, which paired perfectly. Both the sweet shrimp and fatty tuna were of high quality, and the refreshing presentation with plenty of ice felt very summery.The soup was also excellent. The conger eel was thick and fluffy, and the burdock was hollowed out and shaped like bamboo, making for a visually delightful bowl.Starting with the grilled managatsuo, sea urchin also made an appearance along the way. Each dish had variations in the vessels and presentation, ensuring that even with 13 dishes, it never felt monotonous.Towards the end, I particularly enjoyed the soft-shelled turtle porridge. I don't think there were any pieces of turtle meat, but the broth had a unique gelatinous quality, and the richness felt like collagen melting in my mouth. Yet, it wasn’t heavy, and the umami gradually spread throughout.I finished with seasonal fruits and matcha.The counter was mostly filled with regular customers, which made me feel a bit out of place at first (laughs). However, the person in charge of the cooking was very friendly. I learned he was the chef's younger brother, and I was able to chat with him between dishes, making for an enjoyable experience.On that day, the restaurant was nearly full, including the table seats. I am grateful that they kindly prepared a seat for me despite my sudden reservation.
We use cookies on this site to enhance your user experience.
