Kojitsu in Nagoya Osu is a Japanese restaurant run by a diligent and sincere chef along with a sommelier wife.The chef, who has trained at various Japanese restaurants and soba-making schools, seems to have a low tolerance for alcohol, but his wife takes care of the drinks, including a selection of Japanese wines.On this day, we enjoyed:"Yomogi Tofu"The... More
Kojitsu in Nagoya Osu is a Japanese restaurant run by a diligent and sincere chef along with a sommelier wife.The chef, who has trained at various Japanese restaurants and soba-making schools, seems to have a low tolerance for alcohol, but his wife takes care of the drinks, including a selection of Japanese wines.On this day, we enjoyed:"Yomogi Tofu"The yomogi tofu made from fresh yomogi sprouts from Mount Ibuki is smooth and fragrant, with a refreshing taste, and the texture of the lightly fried yomogi adds a nice accent."Handmade Soba"During the course, we had soba time with handmade 2:8 soba made from buckwheat flour from Nakashibetsu, Hokkaido. It has a delightful texture, complemented by the aroma of sesame broth and refreshing sudachi, making it a delicious dish."Clay Pot Rice with Kuro-mutsu, New Ginger, and New Potatoes"The rice with the rich flavor of fatty kuro-mutsu and the fluffy texture of new potatoes is, of course, delicious, and the gentle aroma of new ginger adds a lovely touch.The white rice is made from Koshihikari from Toyama, and the accompaniments like roasted sakura shrimp, beef simmered in soy sauce, and chirimen sansho are all excellent.The "Grilled Managatsuo with Kinome Miso" served with "White Sesame Salad with Fava Beans and Asparagus" was also delightful.It was a great meal!For wine, we had:- Sauvignon Blanc 2024 / Rue de Vin (Nagano Prefecture, Togakushi)- Riesling 2014 Special Cuvee / Kusunoki Winery (Nagano Prefecture, Suzaka)- VINIQROBE Kurobe Pinot Noir 2020 / Vini Kurobe (Nagano Prefecture, Takayama)Yomogi Tofu and Lightly Fried YomogiHair Crab Shinjo Soup with Kinome and MomijigasaSashimi of Isaki and SumiikaGrilled Managatsuo with Kinome MisoWhite Sesame Salad with Fava Beans and AsparagusHandmade 2:8 Soba (Nakashibetsu Buckwheat) with Sesame Broth and SudachiGrilled Eel with Iwamo-zuku, Jabara Cucumber, and New GingerDeep-fried Shiro-amadai with Tomato, New Onion, and SanshoTender Boiled Octopus with EggplantClay Pot Rice with Kuro-mutsu, New Ginger, and New PotatoesRice with Roasted Sakura ShrimpRice with Beef Simmered in Soy SauceRice with Chirimen SanshoHomemade Tokoroten with Vinegar Soy Sauce. Less
