Omakase: Eel stew with mountain vegetables | Shiroyaki unagi | Aged umeiro with maguro karasumi | Semi ebi tempura wrapped in yuba | Valencia orange and sakura ume sorbet
_
Sizen Mukuan (召膳 無苦庵), Wakayama (May 2019)
#cityfoodsters_wakayama
#cityfoodsters_sizenmukuan
_
#sizenmukuan #召膳無苦庵 #wakayama
Omakase: Eel stew with mountain vegetables | Shiroyaki unagi | Aged umeiro with maguro karasumi | Semi ebi tempura wrapped in yuba | Valencia orange and sakura ume sorbet
_
Sizen Mukuan (召膳 無苦庵), Wakayama (May 2019)
#cityfoodsters_wakayama
#cityfoodsters_sizenmukuan
_
#sizenmukuan #召膳無苦庵 #wakayama
Omakase: Ayu + Unagi over binchotan | Wakayama almond, Kihada maguro, signature tamago, honey orange ume | Akahata + skin, semi ebi | Grilled Ayu | Shiro amadai soup
_
Sizen Mukuan (召膳 無苦庵), Wakayama (May 2019)
#cityfoodsters_wakayama
#cityfoodsters_sizenmukuan
_
#sizenmukuan #召膳無苦庵 #wakayama
Sizen Mukuan (召膳無苦庵) is one of the highest rated restaurant on Tabelog in Wakayama in the town of Tanabe. Opened in 2016 by Chef Toshimasu Kumoi, he only uses local ingredients from the southern Kii-Peninsula with many unique components. There are 7 counter seats and 8 table seats, but we were the only guests for lunch when we went so Kumoi-san spent a lot of time explaining each course and his philosophy to us. Kumoi-san is also the only person in the kitchen with no assistance from apprentices. We watched him prepare and cook every single course from scratch. 🐍
_
Sizen Mukuan (召膳 無苦庵), Wakayama (May 2019)
#cityfoodsters_wakayama
#cityfoodsters_sizenmukuan
_
#sizenmukuan #召膳無苦庵 #wakayama
