I visited for a weekday lunch. Normally, it starts at 12:00, but on this day, it began at 12:30.This is a place I’ve always wanted to try. Just looking at the photos, I could tell it would be my kind of restaurant! It turned out to be a delightful experience, exceeding my expectations.I took a bus from Yaizu Station (be careful, there’s not much around) which runs infrequently, and walked for 6 minutes. Taxis are also available nearby.By the way, it’s just a 5-minute walk from the renowned fish shop, Sasuemada Fish Shop, which is endorsed by top restaurants!The staff warmly welcomed us, and we enjoyed the course meal at a spacious counter.I ordered the cold-brewed green tea, which was not green but had a champagne color. It’s a tea-producing area, so it was delicious! ★ Corn From the neighboring town of Yoshida, "Dolce & Dream." The last of the corn.★ Fried Kamasu Served with boiled egg, capers, and a tartar sauce made with Japanese pepper and tomatoes from Kakegawa. ★ Horse Mackerel Freshly caught horse mackerel, marinated in sansho oil, topped with beets and onions. The striking deep red-purple color of the akamutsugai (red sea bream) was impressive.★ Sautéed Jindo Squid with Eggplant This was the Jindo squid I saw being sold at Sasuemada! It’s finished with a charcoal aroma from grilling. The scent while sautéing was irresistible! Served with a sauce of whole grain mustard and chopped natto, along with black garlic powder.There are many elements that enhance the flavors, but none overpower the dish, making it clear what the star of the meal is.The bread is homemade with blue seaweed from Lake Hamana.★ Red Sea Bream Slowly cooked at low temperature. It seems to be braised, served with a shrimp bisque sauce and long-roasted tomatoes.★ Grilled Akamutsugai (Blackthroat Sea Perch) Perfectly cooked to a tender, semi-raw finish. Since it’s summer, the fat is lighter. Served with potato puree and edamame, along with a sauce that has a hint of bitterness from roasted green tea and beet powder.Another type of bread was served, paired with Bordier’s seaweed butter. This bread went perfectly with the pastry-wrapped sauce!★ Pastry-wrapped Raw Shirasu (Baby Sardines) With shiso leaves for an accent. The sweetness of the onion in the center was also delightful.★ Abalone Risotto A fun texture with mixed barley and other grains. Packed with the umami of abalone, with a touch of red powder from pickled plum.★ Fujieda Mango with Fujieda Gyokuro Sorbet and Soup A subtle hint of kuromoji oil enhances the dish.★ Hamakou Ice Cream Ice cream made from Hamakou, a plant that grows on the beach with a scent reminiscent of mint or rosemary. I thought it was a herb.★ New Summer Orange Peel with Chocolate Terrine flavored with Roasted Green Tea and Coffee.It seems they enjoy adding a touch of elegance with powders and oils, but they don’t overdo it. I can recommend these dishes to both those who love traditional flavors and those who want to enjoy something unique.By the way, starting at 12:30, I called a taxi for the return trip (JPY 1400) and arrived back at Yaizu Station around 15:00. With one drink, the total was just over JPY 23,000. Although prices have recently increased, I felt it was worth every penny!
We use cookies on this site to enhance your user experience.
