美食OLこ はだちゃん

I thought I would never get to visit Sugita...✨Without a doubt, it was the best sushi I’ve ever had in my life. I feel incredibly fortunate to have been born in the same era as the great sushi chef, Takaaki Sugita, and to have experienced his work firsthand. I can’t thank the person who made this connection enough.The ankimo (monkfish liver) was so delicious it felt like I could eat it forever, the kohada (gizzard shad) was perfectly firm, and the sweetness hidden in the freshly cooked rice was delightful. Every bite from that day, from that restaurant, is etched in my memory, and just recalling it brings me happiness. Experiencing such exquisite flavors makes me feel grateful to have been born for this one bite; it’s priceless and a treasure of my life. While the motivation to visit a notoriously hard-to-book restaurant might stem from a sense of adventure or a desire for approval, the emotional impact I encountered far exceeded that, deepening my love for Japanese cuisine.The elegance and beauty of Chef Sugita’s sushi-making techniques were simply mesmerizing, reminiscent of a kabuki actor! His refined storytelling, infused with Edo charm, combined with his serious gaze while preparing sushi and the gentle smile he offered to customers, reminded me of the late Nakamura Kanzaburo. He treated newcomers like me with sincerity, making for a delightful experience. I was also moved by the beauty of the tableware and the restaurant’s decor.The appetizers were plentiful, and the Japanese sake served as part of the omakase was delicious, leading me to indulge in 3.5 go (630ml) all by myself. Knowing I might never return, I couldn’t resist adding five appetizers and two pieces of sushi. I enjoyed a total of 13 appetizers and 15 pieces of sushi!* Junsai (water shield) and yam* Sashimi, flatfishThe smoothness of the flatfish’s fat was astonishing, and I was shocked at how incredible it was, even though I already knew!* Marinated bluefin tuna* Anago (conger eel) chawanmushi (steamed egg custard)The anago, along with the gentle flavor of the egg, was irresistible.* Grilled scallops* Ankimo and firefly squid in misoThis ankimo was truly amazing! Rich and sweet, it melted in my mouth, yet left a light aftertaste—I could eat a hundred of them! I was delighted to have it paired with Aramasa’s Kijo sake.* Grilled dish, knife fishFrom here, I added:* Tender octopus* Squid* Sea urchin* Kazunoko (herring roe)* Grilled anagoSo fluffy and delicious, I was constantly sighing in delight. This is definitely a must-add dish.For the nigiri, I only noted the ones that left an impression:* KohadaThis was the coveted kohada from Sugita! The slight acidity was followed by a surge of umami—so delicious...* Sumi-ika (cuttlefish)The perfect texture, neither too much nor too little, was outstanding. I was moved by the meticulous cutting technique.* Kasugo tai (young sea bream)With a gentle umami and a wonderfully pleasant texture, it was the best white fish I had.* Horse mackerelThe incredible aroma awakened my appetite in the latter part of the meal! The umami was strong, making it the best horse mackerel of my life—unforgettable!* Shako (mantis shrimp)Delicately balanced yet rich in flavor, it brought me joy.* Kuruma ebi (sweet shrimp)Large and delightful, with no off-flavors, the umami hit me hard, yet the aftertaste was clean.* Simmered clamsLike the appetizers, I loved the pleasantly old-fashioned sweetness of the seasoning.* EggWith a moist texture, it was sweet but had a richness unlike typical dessert-style eggs. So delicious!* Asari (clam) soupThis gentle flavor calmed my excitement from my first visit to Sugita and led me into a pleasant aftertaste.It’s been a while since I wrote such a long review! I hope to have another chance to visit. I’ll strive to be a good person every day. Less

I visited Restaurant Naz for the first time since their relocation, and I was really looking forward to it after the unforgettable experience from my last visit! @naz_karuizawa This place is more than just a restaurant; it’s Chef Suzuki's lab. I love how it stimulates parts of my brain that usually go untouched, providing a breathtaking experience. Last time, I opted for the wine pairing, but I heard the non-alcoholic options are amazing too, so I decided to go for a half-and-half pairing, which was a great choice. The non-alcoholic drinks, crafted after a long fermentation process, are just as meticulously made as the dishes, especially with their wonderful aromas. Following the cauliflower dish from my previous visit, the reimagined vegetable dishes were incredible. This time, it featured snow carrots, which had a unique texture after being dried and rehydrated. The sweet ice cream made from fermented carrots and the carrot leaf sauce brought out everything that carrots can offer. The tagliolini made from white asparagus that had been fermented for two months was also delicious. It really highlighted the freshness of the white asparagus. While the innovative sauce was captivating, the tagliolini itself was exceptional, showcasing the chef's training in Italy. For the main dish, the Japanese pheasant was prepared using rare farmed birds, allowing it to be served medium-rare. It was simply incredibly delicious! And as always, the wine selection was divine! Not only did it pair well with the dishes, but it also perfectly matched my personal taste, overflowing with my favorites. Just thinking about it makes me feel tipsy! The white wine from Châteauneuf-du-Pape was exquisite. Named "Magis," which means "more" in Latin, it reflected the winemaker's ambitious design philosophy. It started with a delicate violet impression, followed by a strong oak aroma, and then transitioned into a pleasant lemon fruitiness. I’m really looking forward to my visit next year! Less