matsu0 9111966

Today's lunch was at Oryori Hisamatsu.The owner, originally from Ehime, offers wonderful dishes made with ingredients from Shikoku and Aichi.A Bronze Award winner in 2026.I made a reservation by phone two weeks ago.I was really looking forward to it.I’m grateful.It took about 15 minutes by car from my accommodation.There’s a parking lot in front of the restaurant, and I was glad to find a spot today.The non-alcoholic beer was chilled and delightful.◯ Date shell and firefly squidThe firefly squid was lightly smoked and delicious.It had a gentle seasoning.◯ Mugwort tofu and a clear soup with Asian sea bassThis was also gentle and comforting. Simply delicious.◯ Bluefin tuna and Indian tuna sashimi, yuba, and wasabi leavesThe tuna itself was tasty. When enjoyed with yuba and wasabi leaves, it created a wonderful balance.◯ Sakura shrimp and Sanuki no Mezame fried tofuThe sakura shrimp was vibrant and aromatic. The Sanuki no Mezame (asparagus) was also delightful.Extremely delicious.◯ Seasonal hassun (small dishes)Corn Fruit tomato jelly Soft-boiled egg Bamboo shoots with kinome Fried Spanish mackerel Raw wheat gluten Mackerel namero rice Not only was it visually stunning, but each item was also very tasty.◯ Freshly cooked rice ◯ Dashimaki tamago (rolled omelet) ◯ Miso soup A perfect finish. The miso soup was delicious! The dashimaki tamago was so gentle.◯ Ginger sorbet and grilled manju The ginger flavor was prominent, and the sorbet was delicious, while the grilled manju had a delightful taste.I was amazed by the skillful preparation at the counter and couldn’t take my eyes off it.After the meal, the hot hojicha (roasted green tea) was served. Hot is justice.Even though it was lunch, the value far exceeded the price. It was incredibly reasonable.Tabelog AWARD-winning restaurants do not disappoint.It was a great meal.Thank you! Less

There is a road that I absolutely must take.Having spent a considerable amount of time in Nagoya, I knew I had to visit Steak House Kitchen Ribbon.So, this is my first visit.I made a reservation over the phone two weeks ago and was looking forward to it.There are several reasonably priced lunch courses available, but today, I chose the Matsusaka Beef Chateaubriand Course without hesitation.For my first visit, I wanted to try the restaurant's signature dish.■ Matsusaka Beef Chateaubriand Course◯ Appetizer Sea snail, bell pepper, and simmered beef The sea snail had a wonderful texture, the bell pepper was packed with flavor, and the simmered beef was just right.◯ Matsusaka Beef Tataki Incredibly tender and flavorful. It pairs well with the egg soy sauce.◯ Salad, drizzled with the egg soy sauce. Crisp and delicious vegetables. This is where the restaurant's excellence shines through.◯ Matsusaka Beef Chateaubriand Steak So tender and the meat itself is delicious. This is impressive. The variety of flavors with the delicious salt, butter, soy sauce, and demi-glace sauce is delightful. I've come to appreciate the taste of tenderloin. I truly feel like an adult now.◯ Garlic Rice, Red Miso Soup, Pickles The garlic rice was flavorful, the red miso soup was quite delicious, and the pickles were perfectly seasoned.◯ Dessert Shizuoka Melon The plate was chilled to perfection. These little details are wonderful.◯ CoffeeA beautifully harmonious meal.Prompt service.Attentive hospitality.It was a highly satisfying lunch.A Tabelog AWARD-winning restaurant truly does not disappoint.It was a great meal.Thank you. Less