About a 4-minute walk from Ginza Station,I made a reservation for Saturday at 8:30 PM.This place is a Tabelog Award GOLD winner,and I was invited by an acquaintance to visit.From the moment I arrived, the lively atmosphere felt a bit like a sports club,which was refreshing as it relieved any tension of being in a high-end restaurant.In May, they served... More
About a 4-minute walk from Ginza Station,I made a reservation for Saturday at 8:30 PM.This place is a Tabelog Award GOLD winner,and I was invited by an acquaintance to visit.From the moment I arrived, the lively atmosphere felt a bit like a sports club,which was refreshing as it relieved any tension of being in a high-end restaurant.In May, they served dishes with a meaning of purification for the Boys' Day festival.**Hamo Suisen**The dish featured conger eel, sweet shrimp, sea urchin, and okra,all harmonizing beautifully with the rich flavor of the broth.**Crab Tempura**The butter melted in my mouth, followed by the delightful taste of crab.**Edamame Purée**The sweetness of the edamame blended smoothly with the umami of the bonito broth,while the sea bream and Kamo eggplant melted in my mouth.**Nigirizushi of Young Sweetfish**The slight bitterness and roasted flavor were delightful,a seasonal sushi that truly captured the essence of spring.**Hand Roll with Eel and Sansho Pepper**The richness of the eel was perfectly balanced with the refreshing kick of sansho,creating a light yet satisfying dish.**Deep-fried Soft-shelled Turtle**This was incredibly moist and deeply flavorful,and the jelly-like broth paired excellently with sake.**Hassun**The combination of monkfish liver and fugu was indulgently delicious,with uni, squid, and tuna rolls that were all fantastic and paired wonderfully with drinks!**Foie Gras Monaka**The rich flavor of foie gras combined with buttery richness,the sweetness of dried persimmon, and the aroma of whiskey jelly created a luxurious taste.**Hida Beef Sukiyaki**The fat was sweet and had a refined flavor,and the broth was not too strong, allowing the meat's umami to shine.**Shin Shoga Clay Pot Rice**The refreshing spiciness of the new ginger was a perfect way to stimulate my appetite at the end of the meal.**Handa Noodles**These noodles were made with the sukiyaki broth, providing a rich flavor,and they had a pleasantly smooth texture.**Fruit Tomato with Wine Jelly**The sweetness of the tomato was pronounced, and the wine jelly added a refreshing aroma.**Freshly Made Yomogi Kuzumochi**This was incredibly soft and smooth, with a gentle sweetness in the filling, offering a refined taste.The chef was very friendly, allowing me to enjoy a leisurely and delicious meal.It was a great meal! Less
