◻︎ Visit Date: July 25, 2026 (Saturday) ◻︎ Reservation Time: 18:00 ◻︎ Reservation Method: OMAKASE ◻︎ Reservation Difficulty: ★★★★★ ◻︎ Arrival Time: 17:40 ◻︎ Number of Guests: 1 ◻︎ Payment Method: Credit Card ◻︎ Notes: * Photography of dishes is not allowed (ingredients and drinks are okay) Nearest Station: Takakura Station Address: 3-24 Shumokucho, Higashi Ward, Nagoya, Aichi Prefecture, 1F Prandor Shumokucho 【Today's Order】 • Omakase Course • Pierre Zero Blanc de Blanc • Ginger Ale • Oolong Tea Total: JPY 54,340 ◻︎ Course Menu ~ Omakase Course ~ ○ Tonic with Snake Belly ○ Ice Bowl with Black Abalone, New Lotus Root from Aichi, Kiji Valley, Fava Beans, Water Shield, Nankin Squash Noodles, Purple Shiso Flower, and Gelled Tomato Water from Hokkaido ○ Gifu Gujo Hachiman Wild Satsuki Trout with Hoba Sushi ○ Korean Pike Conger with Wasabi Plum Sauce, Swim Bladder, and Liver ○ Sesame Tofu with Red Sea Urchin from Yamaguchi, Juroku Island Seaweed from Shimane, and Okra from Ichiro Farm ○ Kaji Leaf from Mikawa, Aichi, Kijihata from Hokkaido, Stewed True Mutsu Shell, Okahijiki, and Sudachi ○ Gifu Live Horse Mackerel with Tade Vinegar ○ Kijihata Jelly ○ Gifu Waragawa Horse Mackerel with Tade Vinegar ○ Shine Muscat, White Sweet Potato, Myoga, and Shiso Sprouts with Grated Sauce ○ Simmered Dish with Eimi Gold, Mirai White, Hairy Crab, Hiryu Tofu, Eggplant from Ichiro Farm, and New Ginger Sauce ○ Gifu Waragawa Horse Mackerel, Fried Head and Backbone ○ Rice (Inochi no Ichi), Winter Melon Red Miso Soup, Pickles, Salted Trout, and Trout Head ○ New Young Eel from Mikawa, Aichi ○ Hida Beef Shigure-ni ○ Pike Conger Tsukudani ○ Kijihata with Sesame Sauce ○ Hokkaido Jersey Milk Ice Cream with Mango from Chita, Aichi, and Lychee from Miyazaki ○ Bamboo Wrapped White Adzuki Bean Yokan ○ Matcha ◻︎ Chef's Background Chef Yosuke Shimizu studied Japanese cuisine at Tsuji Culinary Institute and honed his skills for 11 years at the renowned Japanese restaurant "Hon Kogetsu" in Osaka Minami and for 6 years at the famous Gifu restaurant "Takada Hassho." He deepened his knowledge of Gifu's ingredients and connections with producers, and opened "Shumoku Cho Shimizu" in January 2022. In 2026, he received three toques in the "Gault & Millau" guide. ◻︎ Memorable Dishes ○ Ice Bowl with Black Abalone, New Lotus Root from Aichi, Kiji Valley, Fava Beans, Water Shield, Nankin Squash Noodles, Purple Shiso Flower, and Gelled Tomato Water from Hokkaido ★★★ This seasonal dish reflects the colors of Tanabata with black (black abalone), white (new lotus root), green (fava beans and water shield), yellow (Nankin squash noodles), and red (purple shiso flower and tomato). The various ingredients in the ice bowl make for a refreshing appetizer perfect for hot summer days. Some guests even pour sake or gyokuro into the bowl after finishing the dish. I saw someone next to me do it and wished I had done the same. ○ Gifu Live Horse Mackerel with Tade Vinegar ★★★★ This is the horse mackerel swimming lively in the glass bowl I photographed. You can eat everything from head to tail. The head is crispy, and the fish is grilled to perfection with its own fat, creating an irresistible savory flavor. As I ate, the taste evolved, with some bitterness in the liver, allowing me to indulge in the luxurious experience of horse mackerel. ○ Gifu Waragawa Horse Mackerel with Tade Vinegar ★★★★ This one is slightly larger than the "Gifu Live Horse Mackerel." The head and backbone were removed and later served as fried pieces. This horse mackerel has won several grand prizes in fish competitions and is a Gifu specialty. The flesh is packed tightly, with just the right amount of saltiness and fat that is addictive. ○ New Young Eel from Mikawa, Aichi ★★★★ The charm of this Kansai-style eel is that it is grilled over charcoal right in front of you. Tomorrow is the Day of the Ox! Both the skin and flesh are crispy, and the savory sauce makes it hard to stop eating. I enjoyed it with wasabi and sansho for a flavor change. ◻︎ Other Dishes ○ Kijihata Jelly ★★★ With a smooth texture, it is rich in umami and has a deep flavor. I had a second helping. ○ Simmered Dish with Eimi Gold, Mirai White, Hairy Crab, Hiryu Tofu, Eggplant from Ichiro Farm, and New Ginger Sauce ★★★ Hiryu Tofu is a nickname for ganmodoki, referring to how it is called in Kansai. The sweetness of corn and the umami of hairy crab blend together, enveloped by the gentle flavor of the new ginger sauce. ○ Kijihata with Sesame Sauce ★★★ First, I enjoyed it with rice. It has a nice texture, and the more you chew, the deeper the flavor becomes, with the aroma and sweetness of the sesame sauce being outstanding! Next, I poured dashi over it for a dashi chazuke. The combination of the Kijihata and dashi was so delicious that it disappeared in an instant. Regulars often ask for just the sesame sauce when it’s not served. ◻︎ Personal Thoughts I had been participating in the monthly reservation battles, but it was a very competitive process, mostly requiring reservations for two or more. As someone who often dines alone, I was starting to feel like I might not have the chance to go. By chance, I secured a cancellation slot through OMAKASE and finally made my long-awaited first visit. Three days before my visit, I called to confirm and mentioned that I wouldn’t be drinking alcohol. The phone response was very polite. I arrived early and thought about taking a photo of the entrance when I unexpectedly ran into the proprietress, and I entered about 20 minutes early. It was a pleasant space created by the chef, who is serious about his cooking, and the beautiful proprietress. The course lasted about 2 hours and 45 minutes, allowing me to enjoy carefully selected ingredients from Gifu, as well as from across Japan and overseas. ◻︎ Recent Awards "Japan's 100 Best Japanese Restaurants EAST 2025" "THE TABELOG AWARD 2026 GOLD"