It had been a while since my last visit.Once again, Bando is simply wonderful.You can really feel the owner's dedication and hospitality in this place!It's my favorite Japanese restaurant.The pairing drinks at Bando, even the Japanese sake which I usually struggle with, are incredibly delicious and elevate my happiness, so I always order them.The post-meal tea is also carefully brewed to the right temperature, resulting in a delightful aroma and smooth taste.This time, I chose the mugwort and job's tears blend, and the scent of mugwort brought back such nostalgic feelings, creating a wonderful lingering moment.**Menu** 1. Chilled Chawanmushi with Ankimo, Potato, and Spices 2. Grilled Octopus with Fruit Tomato and Kagura Nanban 3. Carrot with Dashi 4. Striped Horse Mackerel with Onion 5. Nagoya Specialty "Kishimen" with Tender Chicken and New Onion 6. Grilled Bonito with Chinese Cabbage Sauerkraut 7. Extra Large Grilled Eel with Sweet Potato 8. Peas, Corn, and Wild Sweetfish 9. Classic Pudding 1. This is a chilled Chawanmushi! Although it's out of season, I was told it contains excellent ankimo, paired with rich ankimo, a hint of curry flavor, potato, and spices, served as a vichyssoise. The cooking of the ankimo was exquisite.2. The octopus sashimi is grilled over charcoal to a semi-raw finish, served with fruit tomato and a homemade salsa sauce made with Kagura Nanban (local chili pepper) pickled in sake.3. This is a "Carrot Shinjo" made with premium sweet carrots and a small amount of binding agent. The sweetness and aroma of the vegetables blend beautifully with the dashi. The dashi is made from natural Rausu kombu, soaked in hot spring water from Kagoshima, boiled for an hour, and then combined with bonito flakes—truly a labor of love.4. A dish featuring striped horse mackerel sashimi, mixed with water eggplant and red new onion in a salt sauce.5. This is Nagoya's famous "Kishimen." Made from locally sourced "Kinuakari" flour from Gamagori, it is freshly made by the chef. The sweet soup is made with charred tender chicken fat and new onion, creating a delightful flavor accentuated by fresh vegetables from the Shirakami region in Akita. The accompanying water plant was incredibly fresh, leaving a lasting impression with its texture.6. Grilled bonito served with homemade Chinese cabbage sauerkraut.7. An extra-large eel grilled over charcoal, served with sweet potato dumplings that have been grilled to enhance their sweetness.8. This is a rice dish cooked in a carbon graphite pot. The rice is blended to achieve the desired final texture. First, I enjoyed it straight with salt, beans, and corn, then combined it with the confit of wild sweetfish seasoned with fish sauce, and finally, I had it as a chazuke (rice with tea) using the broth from the sweetfish confit.Currently, they only offer dinner, but I highly recommend visiting Bando to experience the owner's dedication and exceptional attention to detail.
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