Located a bit away from the bustling streets of Koriyama, this restaurant is nestled in a residential area. I visited for dinner during my trip to Koriyama and made a reservation for the omakase course priced at JPY 15,400 through Tabelog.All the drinks were Japanese sake, and I enjoyed a selection of sake from Fukushima, served in half-go portions. I had:- Hirotogawa from Ten'ei Village,- Hiromasa from Aizubange Town,- Ippokyo from Kodōn Town,- Blended sake Giudice from Yamatsuri Town,- Gin'en from the same Yamatsuri Town.To finish, I was served a complimentary aged sake called Niida no Gosan-shu from Koriyama.As for the dishes:- Sesame tofu topped with sea urchin in salted water (seasoned with Tosa vinegar),- Three summer vegetable dishes featuring corn, edamame, and eggplant,- A soup with conger eel and zucchini,- Blanched flounder from Tokiwa (with homemade ponzu),- Sashimi (surf clam, sanma fish marinated in kombu, true cod, squid),- Grilled items (Suzuki fish, sweet sea bream, needle seaweed, pumpkin yokan, beef menchi),- Simmered herring and eggplant,- Hair crab wrapped in daikon (with snow crab meat and crab vinegar),- Grilled Uneme beef from Koriyama (served with egg tofu, komatsuna, and tomato),- Ju-wari soba served cold,- Corn rice (with red miso soup and pickles),- Dessert (white corn ice cream, adzuki beans cooked in hojicha, and pistachios).The vegetables were primarily sourced from the local Suzuki Farm, and I was delighted to see many ingredients from Koriyama and Fukushima used in the dishes. The simmered herring and eggplant was a refined version of the local dish of boiled herring, and it was incredibly delicious. The menu prominently featured summer vegetables, allowing me to savor the flavors of seasonal produce. Perhaps due to the summer season, many dishes had a tangy taste.The Uneme beef was tender and flavorful.The portions were quite generous. With the combination of drinks and food, it was a very worthwhile course. It was a great meal!
We use cookies on this site to enhance your user experience.
