π₯ Tabelog 4.53π₯
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A short Shinkansen ride from Tokyo sits Nihonryori Fuji β a 7-seat counter where Chef Masaki Fujioka works with the dayβs best local catch from Shizuoka. He lets the freshest fish and vegetables (especially seafood from Sasue Maeda) shape the menu rather than forcing ingredients to fit a fixed plan. The cooking is clean, restrained, and focused on the natural taste of the prefectureβs sea and land.
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Three dishes that stood out:
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π¦ Azabu-ebi from Yaizu
Freshly grilled, the langoustine stayed sweet and firm, paired with a miso sauce that adds depth without covering the shellfish.
π Ma-saba confit
Soft texture from the confit method, finished with a lightly sweet miso sauce.
π₯£ Ebodai o-wan
A simple, clear soup where the fish is soft and the dashi is clean, letting the mild flavour of the ebodai come forward.
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The counter setup lets you watch the preparation, catch the smell of freshly shaved katsuobushi, and follow the cooking up close.
Shizuoka Station is about an hour from Tokyo, and the restaurant is a five-minute walk from the north exit. Worth planning a day trip for. Book ahead β the seven seats fill quickly.
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π΅ Budget: 30,000 yen
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#ζ₯ζ¬ζη#ε²ηΉ#ζη³ζη#ει£#kaiseki
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