Tonight, I headed to Gatagata Ya.This time, just like last time, it was a private party.Since I have to gather five other people besides myself for a private event, it’s quite a challenge for someone like me who doesn’t have many friends.While waiting outside until the scheduled time, the owner kindly invited me in, saying, "It’s hot outside, please come in."Now, let’s enjoy the omakase course for JPY 20,000 tonight!I noticed that the owner always asks, "Is there anyone here for the first time?" If there are, they explain the flow of the dishes, and tonight, two people were first-timers.We toasted with our usual craft beer, celebrating with six people from Takatsu.Tonight’s craft beer is "BEER-TEX #1.1 Rainy Jacket" produced by Y.MARKET BREWING from Aichi Prefecture.Its mascot character is a three-legged Yatagarasu named Duckrow.The first drink of the night is "Kozaiemon Umapawa (小左衛門 旨泡醗泡)" ordinary sake from Nakajima Brewery in Gifu Prefecture, R7BY.This first cup is bubbly and refreshing.Next is the appetizer, featuring fried herring, taro, oysters, roast beef, and edamame.We then enjoyed "Kōeigiku SNOW CRESCENT (光栄菊 ＳＮＯＷ ＣＲＥＳＣＥＮＴ)" unfiltered raw sake from Kōeigiku Brewery in Saga Prefecture, R7BY.This one is also bubbly; it seems like we had a lot of sparkling drinks tonight.The drunken hairy crab dish is quite luxurious.This dish involves soaking a live hairy crab in sake (making it drink), and it’s unclear whether it’s one crab per person or shared between two.Everyone was silent as we dug into the crab with our hands.Next, we had "Tenkanishiki Tokubetsu Junmai Origarami (天下錦 特別純米 おりがらみ)" junmai sake from Fukumochi Brewery in Mie Prefecture, R7BY.I learned about Tenkanishiki at this restaurant, and it’s one of my favorite sakes; I always keep two bottles in my fridge.We also had spring rolls filled with crab, scallops, and cheese.The teppan-yaki style is wonderful and delicious.Next was "Bodaijimon Nigori Sake Light (菩提酛 にごり酒ライト)" junmai raw sake from Tsujimoto Brewery in Okayama Prefecture, R7BY.The previous master brewer, who supported sake production, revived the Bodaijimon method from the Muromachi period.We enjoyed a dish of sea pineapple and okra salad.I was so surprised by how delicious the sea pineapple was that I almost fell off my chair.It’s hard to believe I finished it all.Next, we had "Sakaya Hachibei Junmai Ginjo KAYA (酒屋八兵衛 純米吟醸 KAYA)" junmai ginjo sake from Motomasa Brewery in Mie Prefecture, R7BY.It’s slightly sparkling and delicious when chilled.We also had grilled young sweetfish on the teppan.The aroma alone is enough to make you want to drink another cup.The smoked young sweetfish on the teppan was served with miso-pickled shallots.The young sweetfish were beautifully sized and adorable, and they tasted amazing.Next was "Gikyō Junmai Ginjo Genshu (義侠 純米吟醸原酒)" junmai ginjo sake from Yamachū Honke Brewery in Aichi Prefecture, made from 100% Yamada Nishiki from the special A area in Hyōgo Prefecture, 2012BY.The newspaper wrapping the bottle is from the local paper, Chunichi Shimbun.It’s delicious chilled, but even better when warmed.We had a large roll of flatfish.I can’t remember the name of the green ingredient, but it was spicy and delicious.Next was "Kagami no Origarami Limited Raw Sake (鏡野 おりがらみ 限定生酒)" junmai sake, unfiltered raw sake from Arisawa Brewery in Kochi Prefecture, R7BY.Arisawa is famous for the Bunkajin brand, and this is their locally distributed sake.We enjoyed grilled sweet potatoes and asparagus on the teppan.The mashed potato-like side dish was fantastic and incredibly delicious.Next was "Mimuro Sugi Dio Abita (みむろ杉 Dio Abita)" junmai sake, unfiltered raw sake from Imanishi Brewery in Nara Prefecture, R7BY.Gatagata Ya introduced and spread the word about Mimuro Sugi in the Kanto area, including Tokyo and Kanagawa.Now, let’s move on to the grilled eel on the teppan.I never thought I would get to eat it again; it felt like a dream.The grilled eel from Aomori Prefecture was served with sea urchin.The grilled eel was delicious on its own, but adding the sea urchin made it heavenly.Finally, we had ramen, which was supposed to be tantanmen.It was topped generously with cilantro.There were two large clams in the bowl, surrounded by bitter melon and cilantro.The broth was quite spicy, giving my tipsy body a boost.I forgot to ask what was mixed into the green noodles, or maybe I asked but forgot.Regardless, the homemade noodles were incredibly delicious.It’s usual for me to finish the broth as well.I’m aware of the high salt content and that it’s not good for my health, but I just can’t stop.For dessert, we had watermelon and peach.Thank you for the delicious sake and wonderful dishes!
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