【Chari Meshi Memoir | 2026.06】In the Shin-Sakae area.kitchen Toshiki has won the Tabelog Award BRONZE for four consecutive years from 2023 to 2026.Additionally, it has been selected multiple times as one of the top Western restaurants.I visited kitchen Toshiki, which opened in 2019 in the Kyomei area of Chikusa Ward.The owner chef trained at "Kitchen Masaki," one of Nagoya's representative Western restaurants, and later gained experience at "Bistro Daya."In 2022, he relocated to the site of the former Bistro Daya.While inheriting the lineage of Nagoya Western cuisine, he has established his own unique style, making him an indispensable figure in Nagoya's Western food scene.⸻What I enjoyed this time was the:・Standard Course (JPY 8,000)Comprising 11 dishes.Rather than flashy presentations, each dish captivates through the accumulation of skill.This course truly reflected the essence of Toshiki.⸻First, we had three seasonal appetizers:Natural flounder carpaccio from Mikawa Bay, Aichi Prefecture.Accompanied by lemon and fruit tomato jelly, it enhances the flounder's delicate flavor refreshingly.Next,Fried conger eel from Shirasaki Port, Aichi Prefecture.The generous serving of homemade tartar sauce was impressive.The light batter and the conger eel's umami paired beautifully with the rich tartar.Furthermore,Marinated squid from Shirasaki Port, Aichi Prefecture.Served with new ginger and shiso pesto sauce, it was a dish that evoked the refreshing feeling of early summer.⸻Next was today’s soup:A potage made with new onions, shipped directly from Awaji Island, with a sugar content of over 10 degrees.The moment I took a sip, I was surprised by its unexpected sweetness.There was no pungency typical of onions; the natural sweetness of the ingredient was beautifully highlighted.Floating in the soup were sautéed white asparagus from Hokkaido.Its tender texture and refined sweetness harmonized with the potage, melting naturally in the mouth.Because it was a simple dish, the choice of ingredients and cooking technique shone through.⸻Then came Toshiki's signature dish:・King Crab Cream CroquetteLightly fried on the outside, it contained the rich flavor of king crab inside.The sauce was enhanced with crab miso, further elevating the crab's umami.The marinated cabbage served alongside provided a nice accent, achieving a wonderful balance of richness and freshness.This dish conveyed why it has been supported by many fans for years.⸻For the main course:・Special A5 Wagyu Dish・Hamburg Steak・Signature Beef StewAn essential part of discussing Toshiki is the beef stew, which takes a week to prepare.The lengthy process is not just for the sake of time; it elevates the flavors through careful layering.The umami of the A5 Wagyu, the depth of the rich sauce, and the luxurious aftertaste unique to Western cuisine.What stood out particularly was the demi-glace sauce.Rich yet skillfully balanced just before bitterness takes over.The roasted flavor and richness layered intricately, evoking a complex aftertaste reminiscent of high-quality coffee.It was not a flashy sweetness but a refined demi-glace that delicately navigated the boundary between umami and bitterness.The long preparation time was clearly reflected in the flavor.At the same time as the main dish, you can choose either bread or rice,but this time I chose rice without hesitation.This rich demi-glace sauce paired excellently with the rice, allowing me to enjoy every last bit.The hamburg steak is also a popular menu item.First, I tried it plain.Then with sauce.Finally, with rock salt.The flavor changes depending on how you eat it, and with rock salt, the natural sweetness of the meat stands out.It was crispier on the outside than typical hamburg steaks, with a beautifully grilled finish.⸻For dessert:Crème brûlée made with Kumamoto's sweet summer oranges.Accompanied by orange jelly and compote, it evokes a sense of early summer with its bittersweet and refreshing flavors.Additionally,Financier,Chocolate cake,And the popular roaster KAJITA COFFEE from Nagoya, Issha, known for its selection as one of the top restaurants.The carefully designed structure extended through the after-meal time, maintaining satisfaction until the end.⸻The atmosphere in the restaurant has a moderate tension, but all dishes are enjoyed with chopsticks.You can appreciate the food without using forks or knives, allowing for a relaxed engagement with the dishes.Despite being a restaurant that has won the BRONZE award for four consecutive years,there is also a sense of approachability.I believe this comfortable distance is one of the reasons for its widespread support.⸻The genre of Western cuisine cannot be sustained by novelty or trends alone.Ingredients,Cooking techniques,Sauces,Preparation.It is a world that exists only through diligent accumulation.I felt that kitchen Toshiki continues to pursue this classic path while inheriting the lineage of Nagoya Western cuisine.That is why I believe it has led to the BRONZE award for four consecutive years and its recognition as one of the top restaurants.If you are discussing Western cuisine in Nagoya, this is a place you must visit at least once.It was delicious.It was a great meal.