Tabelog 4.51 🥇
1) Kinmedai [金目鯛] from Shizuoka [靜岡], Urokoyaki [鱗焼き], Mizansho [実山椒] Shoyu
It is the signature dish of Onjaku which is also the only dish that exists throughout the year. It is my 4th time trying this dish and I was amused by the consistency of Chef Sugiyama’s cooking. Scales were savory and crispy whilst the meat was moist and cooked to perfection. The cooking process was also a joy to witness, which stimulated our sight and smell simultaneously.
2) Shiro Amadai [白甘鯛] from Yaizu [燒津], Kamouri[冬瓜], Dashi [出汁]
Such a thick filet that’s packed with deep flavor and fattiness. The dashi was comforting, making it a magical match with the shiro amadai.
3) Ama-gatsuo [甘鰹], Tamanegi [新玉蔥] Shoyu
Relatively firm texture which demonstrated the freshness. The tamanegi shoyu was seasoned perfectly to neutralize the potential unpleasant blood aftertaste of katsuo.
4) Charcoal Grilled Figs, Peanut Miso
This is the best piece of figs I have ever had in my life. So impressed by the synergy with the unconventional flavors of peanut miso.
5) Kabura [蕪菁]
6) Tachiuo [太刀魚] Renko Mochi [蓮根餅]
7) Aonori [青海苔] Senbei [仙貝], Hamaguri [蛤] Dashi [出汁]
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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. In particular, all seafood used at Onjaku is sourced from the nationally renowned Sasue Maeda Fish Shop, which has supplied fish to the restaurant since it was run by Chef Sugiyama’s grandfather. This fish shop is also a pioneer in shinkeijime [神經締] that maximises freshness of the catches when they arrive at the restaurant. I strongly recommend visiting Onjaku for lunch as the sunshine behind your back will make it a very pleasant dining experience.
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🥘Food: 9
🍹Drinks: 8.5
🏢Vibes: 9.5⠀
⚖️C/P: 10
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