A Visit to a Famous Restaurant in YaizuI made my first visit to Onjaku, a place that has been the talk of my friends. Yaizu truly has a vibrant food scene!Crossing a beautifully maintained Japanese garden to reach the counter seats in the annex was a delightful surprise, far beyond what I imagined from the entrance. While I might forget the taste of some dishes, such memorable experiences certainly stay with me.◯ Horse Mackerel with Cucumber and Ume Paste The dish had no fishy smell, which is surprising for horse mackerel. ◯ Jindou Squid with Homemade Squid Ink Salt ◯ Fried Sardines ◯ Barracuda with Homemade Sansho Oil and Molokhia It was reminiscent of Sweet Sea Bream, Shiitake Mushrooms, Fern, and Yuzu. ◯ Bonito, Hata, Salt Wasabi, Onion, and Wasabi The bonito was so fresh it shimmered with rainbow colors. ◯ Spanish Mackerel with Fermented Shallots and Green Onions ◯ Fried Ginger Shinjo ◯ Tomato ◯ Grilled Eel Wrapped with Tofu Skin, Doubanjiang, Burdock, and Sansho Strangely reminiscent of Unaju (grilled eel over rice). ◯ Zucchini and Onion Pickled in Soy Sauce ◯ Red Snapper with Wood Bud Vinegar and Salt Specialty ◯ Edamame Soup ◯ Ginger Rice ◯ Orikoto Nasu, Itoyori Dais, and Okra ◯ Rice with Swordfish and Amana Chili This was the highlight of the day! ◯ Marinated Spanish Mackerel Rice ◯ Chilled Sesame Dashi Ochazuke ◯ Loquat with Black Tea Jelly ◯ Wild Vegetable Mochi Although it was a tea kaiseki, it felt relaxed and allowed me to fully enjoy the charm of seafood unique to Yaizu. The course was built around seasonal local ingredients, with each dish carefully highlighting the natural flavors, leaving a deep impression of richness. I enjoyed my meal slowly while watching the chef at work across the counter. The tableware and presentation reflected the spirit of tea kaiseki, creating a time to savor the seasons through not just the food, but the entire atmosphere.It was a great meal!
We use cookies on this site to enhance your user experience.
