Rantei Bibian Koriyama

●Date: July 29, 2026 (Wed) 6:00 PM - First Visit.╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Name ▷Omakase Course (JPY 24,200 per person) ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Details ▷Steamed Sea Urchin with Lotus Flower Soup with Pike Conger and Edamame Shinjo Flatfish with Ponzu Jelly ▷Chuck Eye Roll with Kombu Kelp and Fresh Sea Urchin Roll Sauce made with Tosa Soy Sauce and Ponzu ▷Pike Conger with Plum Paste and Vinegar Miso ▷Karasumi Mochi ▷Grilled Bluefin Tuna with Straw, Yam, and Green Onion ▷4-inch Assortment ・Pike Conger Tempura ・Cucumber and Pike Conger with Sesame Vinegar ・Flower Mozuku Seaweed ・Rare Shijimi Clams with Yuba Sauce ▷Hairy Crab (Funka Bay) ▷Domestic Eel ▷Water Eggplant in Osaka Chihayafuru's White Sauce with Karasumi ▷Red Miso Soup ▷Clay Pot White Rice ▷Clear Jelly with Famous Water ▷Matcha Ice Cream Water Yokan Black Honey and Wasanbon Sugar ●Add-ons ▷Small Beer ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Review I visited during a trip. First, I was astonished by how spacious the private room was. It was quiet and allowed for a relaxed experience. What impressed me the most was the Karasumi Mochi. The refined saltiness of the karasumi combined with the flavor of nori and the soft texture of the mochi was truly delightful. The hairy crab was packed with meat, though there were a few thin shells mixed in. The sauce made from the crab shell had a subtle saltiness that enhanced the sweetness of the crab itself, making it delicious. The rice in the clay pot was from a brand called "Fukuwarai," characterized by its chewy yet refreshing texture. It was lightly seasoned with salt, and they mixed in myoga right in front of me to create myoga mixed rice. For the second serving, I enjoyed a flavor change by adding simmered small sardines with sansho pepper. There were two types of desserts. First was the water yokan. It was refreshing and had a smooth texture, almost drinkable. The second was a rich matcha ice and yokan. The balance of sweetness was exquisite, resulting in a refined flavor. Less

This Japanese restaurant is located in Koriyama City, Fukushima Prefecture. I made a reservation in advance through Tabelog and visited for lunch on a holiday.I opted for the lunch omakase course, priced at JPY 11,000 (tax included, service charge 10% extra).Since I was traveling by car, I chose herbal tea as my drink.The first dishes included the sea bass marinated in kombu, assorted appetizers, akou-dai (red sea bream), Akashi octopus, and squid from Goto, all of which were delicious. The signature stone-grilled sesame tofu and shrimp shinjo (dumplings) were exceptional. However, I wished to try the premium "Uneme Beef," which is raised exclusively in Koriyama City, prepared in a different style rather than in sukiyaki.While the entrance and lobby exude luxury, the private rooms have a surprisingly rustic feel. I would love to visit again in a different season or during the evening to experience a higher level of dining. It was a great meal! Less

【Return Visit】【Tabelog BRONZE】【Tabelog 100 Best Restaurants】Nestled quietly near Ohu University in Koriyama, Fukushima, is Ran Tei ~ Bibi An.This restaurant, representing Koriyama, is run by a chef who honed his skills at the kaiseki restaurant "Kawakami" in Kyoto.Since my first visit during a trip to Fukushima last September, my wife and I have become hooked, making this our third visit from Tokyo.This time, we enjoyed a special two-day course paired with sake from the Koriyama brewery "Niida Honke."⚫︎ Ran Tei Bibi An x Niida Honke Pairing Dinner - JPY 24,200⭐︎ Gentle Sparkling- Appetizer (Lotus Tofu, Lotus Seeds, Young Junsei, Sea Urchin, Shiso Flowers, Sesame Sauce, and Amber Jelly)I learned for the first time that junsei is the baby of the lotus plant. This dish features lotus tofu, lotus seeds, junsei, and even the lotus leaf used as a serving dish.⭐︎ Shizen Shu Junmai Ginjo- Soup (Edamame Shinjo, Awaji Hamo, Clear Broth)The dashi at Ran Tei Bibi An is concentrated with the chef's skill and love, always providing a comforting experience.⭐︎ Shizen Shu Natsuyuki- Sashimi (Live Hirame from Tokiwa, Ponzu Jelly, Young Green Onion, Hamo Sashimi, Umeshu)In addition to the hirame, the same hamo sashimi from the soup was served. I thought there was no ume paste, but surprisingly, umeshu was served separately. It was a delightful experience to sip the umeshu before enjoying the hamo, made possible by the umeshu's mild sweetness and strong acidity.- Grilled Dish (Salt-Grilled Ayu from Gujo Hachiman, Young Corn from Koriyama)I enjoyed every part of it from head to tail.⭐︎ Niida Gran Shu- Fried Dish (Charcoal-Grilled Uneme Beef from Koriyama)I always enjoy uneme beef at Ran Tei Bibi An, but this time, they prepared a large piece for a simultaneous start event, making the contrast between the crispy exterior and juicy interior even more pronounced and delicious.⭐︎ Master’s Warm Sake ?- Delicacies (Homemade Karasumi Mochi, Homemade Konoko Dried Fish, Fresh Hoya)The specialty karasumi mochi, along with konoko and hoya, are flavors that every sake lover will find addictive.⭐︎ Gentle Summer Break- Simmered Dish (Shallow Pickled Water Eggplant with White Sauce)This gentle flavor helps to balance the saltiness of the previous delicacies.- Rice Dish (Myoga Rice Cooked in a Pot - Fortune and Laughter)Served with Tokiwa's small sardines simmered with sansho, red miso soup (with yuba and mitsuba), cucumber pickles, umeboshi, and Nara pickles from Niida Honke. While rice and sake often don’t pair well, mixing in myoga and small sardines enhances the flavor, making it a perfect match for sake.⭐︎ Hyakunen Kijo Shu- DessertA dessert made with water sourced from Niida Honke, featuring blueberries from Miharu (Elizabeth) - a specialty of the chef's son, Shodairo.During the post-meal bar time, I enjoyed various drinks while chatting with the chef, his wife, their son, and regular customers. It was a delightful experience.Not only is the restaurant itself wonderful, but the clientele is truly lovely. The couples I met during my first visit and the new acquaintances I made this time were all gracious yet friendly and warm.This is a rare place that we, who don’t often repeat visits, keep coming back to from Tokyo.Thank you for reading until the end.If you’d like, please follow me on Instagram.Dining account: @516kizokuneko516Home cooking account: @kizokuneko0516 Less

Time flies like an arrow. Lately, I've been feeling anxious about how quickly time passes. It's hard to believe that two and a half years have gone by since my last visit. So, on the second night of my trip to Koriyama, I had the pleasure of dining at the renowned restaurant Namiki's branch, Ran Tei ~ Bibi An.Since it was June, I passed through a ring of reeds at the entrance, symbolizing the summer purification ritual, to cleanse myself before entering the restaurant. I took my usual seat at the counter and began by quenching my thirst with a refreshing, unblemished draft beer served in a pilsner glass.The first dish was a corn tofu made from the naturally sweet white corn "Pure Sweet," served on a lotus leaf, accompanied by refreshing water shield seasoned with sesame sauce. This marked the beginning of the June performance at Igarashi Theater. The eight-part appetizer featured a dish that reflected the spirit of the young chef Igarashi, who honed his skills in Gion, with a blue maple leaf symbolizing his lineage.Instead of the red maple, the still-green blue maple suggests a sense of subtraction, perhaps? The presentation evoked the elegance of Kyoto, and even a young chef who has spent a few years absorbing the atmosphere of Kyoto would struggle to replicate it. Next, I was served a "Red Sea Cucumber" resembling Mickey Mouse, garnished with freshly grated wasabi. The flavor of this Hokkaido red sea cucumber was rich and distinct, with a sweetness that lingered after swallowing, truly a unique experience reminiscent of the "Makkura" sea pineapple.The highlight of the meal was a clear soup featuring Hokkaido scallop dumplings, crunchy mountain vegetables, and steamed abalone from Tokiwa, all enhanced with a sprinkle of yuzu. The clear broth, primarily made from kombu dashi and supported by the first extraction of bonito dashi, permeated my senses with its exquisite flavor.The sashimi course featured two arrangements: the first half included grilled "Hatsu Katsuo" with ginger and garlic chips, while the second half offered a refreshing taste of summer tuna, thickly sliced "Hon Maguro," and "Hon Kyu-e" with multiple hidden cuts to enhance the flavor. The "Shobudai" squid was also included, providing a strong sweetness and umami.For the grilled dish, I enjoyed the Ayu from Gujo Hachiman, seasoned with plenty of wasabi, and I savored the fish from head to tail without using any tare sauce, as it was perfectly grilled to tenderness. Next, I was introduced to the local brand of black-haired wagyu, "Uneme Beef," which was grilled over charcoal, allowing me to enjoy the natural flavor and sweetness of the meat.The skill in grilling both fish and meat was evident, and I continued with a tasting of "Karasumi Mochi" paired with grilled "Shiroko" from fugu and grilled "Hokyokai" clams, topped with shaved karasumi, a dish that was a delightful indulgence. Following this, I experienced the specialty of Chef Igarashi, who previously ran a sushi restaurant. He prepared "Hon Kyu-e" sushi right in front of me, using red vinegar rice, along with two types of "Kohada," "Shobudai," and medium fatty "Hon Maguro" nigiri, as well as gunkan rolls and tekka maki, generously topped with sea urchin from Rebun Island.After enjoying two types of fluffy and tender "Anago" nigiri, I was served "Shiro Imo Suki" with a silver sauce, followed by rice cooked in a clay pot with myoga, accompanied by lightly pickled "Mizunasu" from Senshu, homemade pickled plum, and "Chirimen Jako." To finish, I indulged in a dessert of red bean, agar, matcha gelato, and water dumplings, completing the special omakase course for June.Throughout the meal, I savored the flavors of Fukushima's representative sake, "Hiroki" Junmai Ginjo, and "Sharak" Junmai Ginjo, along with a red wine from Southern Italy, "Colosi Salina Rosso," and a glass of "MACALLAN." I was overwhelmed with gratitude as I enjoyed delightful conversations with the legendary chef Igarashi and the hostess, making for an unforgettable experience. Less