◻︎ Visit Date: July 7, 2026 (Tuesday) ◻︎ Reservation Time: 18:00 ◻︎ Reservation Method: OMAKASE ◻︎ Reservation Difficulty: ★★★★ ◻︎ Visit Time: 18:00 ◻︎ Number of Guests: 1 ◻︎ Payment Method: Credit Card ◻︎ Notes: Nearest Station: Shizuoka Station Address: 3-6 Sakae-cho, Aoi-ku, Shizuoka City, Shizuoka Prefecture 【Today's Order】 • Omakase Course • Red Shiso (with soda) • Mikami Mikan Juice • Homemade Ginger Ale Total: JPY 33,200 ◻︎ Course Menu ~ Omakase Course ~ ○ Corn Soup with Future Corn ○ Steamed Rice with Edamame and Homemade Karasumi ○ Shabu-shabu of Jindo Squid with Kujo Green Onion ○ Flower Sea Bream on a Platter ○ Sashimi of Hata ○ Grilled Sweet Sea Bream ○ White Sesame with Nagata Peach ○ Fried Corn Snacks and Fried Horse Mackerel and Sardines ○ Live Horse Mackerel from Ogawa Port, Yaizu, with Soft Roe Tartare Sauce ○ Steamed Kinmedai with Orito Eggplant and Yuzu Pepper Miso ○ Rice, Pickles, and Miso Soup with New Potatoes and Eggplant ○ Marinated Yaito Bonito Rice ○ Mixed Rice with New Ginger and Sesame ○ Rice Porridge with Broth from Today's Fish ○ Warabi Mochi ◻︎ Chef's Background Masaki Fujioka, the chef, hails from Shizuoka Station. He decided to pursue a culinary career during his university days. After training at "Isobe Honten" in Kyoto and "Buntoku Yam" in Tokyo, he opened "Japanese Cuisine Fuji" in his hometown of Shizuoka in 2014. Since around 2019, he has focused on local ingredients from Shizuoka, particularly seafood from "Saesu Maeda Fish Shop," known for its top-quality fish. ◻︎ Memorable Dishes ○ Corn Soup with Future Corn ★★★★★ While the seafood from "Saesu Maeda Fish Shop" is delicious, the most memorable dish was this one. According to Chef Fujioka, "The sugar content of melons is 17 degrees, while this corn has a sugar content of 20 degrees." This cold soup features corn kernels and silk, showcasing a multi-faceted approach to flavor, texture, temperature, and mouthfeel. Once you experience this sweetness, your standard for corn sweetness will be raised. The first dish was impressively shocking, and when the first dish is delicious, it raises expectations for the following courses. ○ Grilled Sweet Sea Bream ★★★★ The specialty "Grilled Sweet Sea Bream" showcases the chef's skill in controlling the cooking with both direct and indirect heat, making the fish scales stand up. Each fish is unique, and the chef determines the doneness by sight, sound, and touch. What’s remarkable is the high moisture retention. The contrast between the crispy scales and the tender, juicy flesh is delightful! I even finished the broth, which was rich in umami. It would be great for ramen as well. Of course, using good fish is important, but without skill, this flavor cannot be achieved. ○ White Sesame with Nagata Peach ★★★★ Combining the quickly harvested Nagata peaches, known as the best in Japan, with fragrant sesame, this dish was exceptional. The aroma of freshly roasted sesame filled the entire floor. The Nagata peach was rich in sweetness and juiciness, merging beautifully with the sesame flavor, leaving a unique aftertaste. While white sesame is a home-cooked dish, this version is entirely different from what one usually eats. "A top chef elevates home cooking to professional cuisine"—this dish clearly demonstrates that. ○ Steamed Kinmedai with Orito Eggplant and Yuzu Pepper Miso ★★★★★ The fibrous kinmedai was soft and easily cut with chopsticks. The harmony of its moist texture and the refreshing sweetness of the yuzu pepper miso was delightful. ◻︎ Other Dishes ○ Steamed Rice with Edamame and Homemade Karasumi ★★★ The fluffy rice with a grainy texture and soft edamame was seasoned gently, with a punch of saltiness and spiciness from the homemade karasumi! ○ Fried Corn Snacks and Fried Horse Mackerel and Sardines ★★★ The fried fish had the perfect saltiness, allowing me to enjoy it from head to tail. The corn snacks were naturally sweet and could be eaten endlessly. ○ Live Horse Mackerel from Ogawa Port, Yaizu, with Soft Roe Tartare Sauce ★★★ This dish allowed me to enjoy the combination of soft roe tartare sauce and fresh, firm horse mackerel, which is only possible at this time of year. ○ Rice Porridge with Broth from Today's Fish ★★★ The broth from the specialty "Grilled Sweet Sea Bream" was so delicious that I finished it all, so I was excited to hear about the rice porridge. The rice absorbed the broth beautifully, leaving a gentle flavor impression. The egg white was also prominent, making for a refined finish. ◻︎ Personal Impressions Since the course started at 18:00, I entered the restaurant right at the start time. There were two doors, and I wasn't sure which one was correct, so I opened the larger one, and it was the right choice. I was the first customer, but no one was there, which made me a bit anxious. After ordering a drink, the course started about five minutes later. Not all dishes were prepared right in front of me; many were made in the back. The course lasted about 2 hours and 35 minutes. I thoroughly enjoyed the seasonal seafood and vegetables. I would love to visit again at a different time of year. ◻︎ Recent Awards "Japan's Top 100 Restaurants EAST 2025" "THE TABELOG AWARD 2026 SILVER"