Tabelog 4.55🥇⁣
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Onjaku is perhaps my favorite place for lunch in Kanto because of its hearty food, ambiance, and experience. When you enter the restaurant, you will be escorted by the staff to the garden for a quick walk before being seated. Then, Chef Sugayama will introduce himself and welcome you with a simple opening speech before he commences his orchestra. ⁣
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The food is very different from kanto kaiseki as the flavor is more mellow and hearty. Freshness of the seafood was also outstanding as Yaizu is very close to a lot of famous habitats for different kinds of seafood, including but not limited to kinmedai [金目鯛], aji and akaza-ebi [赤座海老]. ⁣
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In fact, Shizuoka Prefecture is hailed as the city of seafood as Suruga Bay [駿河湾], which is the deepest bay in Japan (approximately 2,500 m deep), lands all sorts of rare deep-sea fish and crustaceans. All seafood used at Onjaku is sourced from the nationally renowned Sasue Maeda Fish Shop [前田鮮魚佔], which has supplied fish to the restaurant since it was run by Chef Sugiyama’s grandfather. This fish shop was also a pioneer in shinkeijime [神經締] that maximizes freshness of the catches when they arrive at the restaurant. ⁣
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The meal finished with a soothing tea ceremony. If the weather is good, I guarantee you an enjoyable meal with sunshine behind your back throughout the meal.⁣
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💴Budget: 20,000 yen⁣⁣⁣
🥘Food: 8.5⁣⁣
🍹Drinks: 8.5⁣⁣
🏢Vibes: 9.5⁣
⚖️C/P: 10