Kotowari o Hakaru Mise Bando (ことわりをはかるみせ ばんどう) Nagoya

Today, I was looking forward to another delicious encounter! This time, I visited "Kotowari o Hakaru Mise Bando." Since it’s a reservation-only restaurant, it’s not the kind of place you can just drop by, but I was invited this time and enjoyed the omakase lunch course. I also learned that this restaurant will be relocating in November, so they will be operating at this location only until the end of October. That means this was my last lunch at this spot. The course for the day included: - Hamo (pike eel) roe and swim bladder - Hamo (pike eel) and bones - Octopus and cucumber - Nagoya specialty "Kishimen" and water spinach - Pacific saury - Danto beef and mushrooms - Corn rice - Exquisite pudding Starting with hamo, followed by octopus, Pacific saury, and Danto beef, finishing with corn rice. There were some surprising combinations of ingredients, and the appearance of kishimen added a local touch, making each dish a delightful surprise as I wondered, "What will come next?" I love that with a course meal, you can enjoy not just the dishes themselves but also the anticipation of the next one. Each dish here was crafted to keep you curious about what was coming next, making the entire experience enjoyable until the end. And after the rice, we had the "exquisite pudding" to finish. It’s wonderful to have such a satisfying conclusion. Being a reservation-only restaurant adds a special touch that differs from everyday dining, but the atmosphere was not at all stiff. I was able to relax and savor each dish, which left a lasting impression. Above all, this was my last lunch at this location. Thinking about that makes me feel a bit nostalgic, but I’m excited for the new beginning at the new location in November. I can’t wait to see what kind of dishes will be served in the new space. Thank you for this wonderful opportunity! (´∇｀) Less

Once again, everything from the start was bursting with flavor and attention to detail! I truly enjoyed the chef's expertise, from the ingredients and dishes to the drinks, including non-alcoholic options and tea. The hamo (pike eel) was served with the bones removed, and its texture and umami were the best I've ever had. The natural eel was delicious as well.Among the highlights was the chef's special salt. This time, in addition to the magnifying glass salt, there was also something called desert salt.I feel like I could come here countless times without ever getting bored. Next time, it seems I'll be dining at the new location, which I'm looking forward to. It was a great meal! Less

In response to a regular customer's request for a sweetfish tasting experience, a special Sweetfish Tasting Course was organized, and I participated!The course featured three types of sweetfish: Wara, Gujo, and Tenryu. I can't wait to see what kind of dishes the incredible Bando will create!Lunch non-alcohol pairing is JPY 3500, along with the following drinks and dishes:☆ Soda with Sansho and Lemon A refreshing sparkling drink made with fresh green sansho and lemon juice mixed with soda.○ Premium Jun-sai from the Shirakami Mountains in Akita, served simply with a jelly made from bonito broth and lemon. A refreshing first dish. Purely delicious!☆ Ougonkai A fragrant and sweet coconut-like flavor that enhances the taste of the sweetfish.○ Wara Sweetfish with Cucumber Grilled on skewers in a tandoor, the fat drips down, making the head crispy while the flesh retains its pure flavor. Served with a grated cucumber sauce.The cucumber sauce is exceptionally delicious, and the aroma of the Wara sweetfish combined with its fluffy texture is irresistible!☆ Tieguanyin A robustly roasted oolong tea with a touch of elegance.○ Gujo Sweetfish with Red Onion The Gujo sweetfish has a "rich" and "classical" flavor. Served with a lemon salt sauce made with red onion and lemon. This is the most familiar taste of sweetfish.☆ Fenghuang Dancong An oolong tea that, when brewed at high temperatures, releases aromas reminiscent of muscat and lychee. Its subtle acidity gives it a flavor akin to high-quality rosé wine.○ Tenryu Sweetfish with Tomato The Tenryu sweetfish has a "sweet and rich" pop flavor. The fresh tomato sauce pairs perfectly.☆ Green Tea with Mandarin and Sansho A non-alcoholic drink made by infusing green tea with the juice of mandarin oranges and the aroma of sansho.○ Reconstructed Wara Sweetfish with Carrot The bones and innards are removed, with the bones turned into crispy fish crackers and crushed into "sweetfish powder." The innards are wrapped in carrot that has been cut into thin strips and grilled over charcoal. This is truly an extraordinary dish, and it is absolutely delicious!☆ Tienxiang White Peony One of the finest white teas, with a beautiful and elegant flavor that enhances the taste of the broth.○ Gujo Sweetfish Broth with Japanese Radish A bowl of "sweetfish soup" made by roasting the whole sweetfish in a vacuum pot and then simmering it in hot spring water. The radish is cooked in the broth, served as a shabu-shabu style.This was the highlight of the day! Bando highly recommended the "sweetfish soup," which left everyone astonished! It was an unforgettable, one-of-a-kind flavor that I will likely never forget!☆ Red Shiso Ginger Ale A spicy ginger ale made with red shiso and ginger.○ Tenryu Sweetfish Kara-age with Caramelized Onion The Tenryu sweetfish is coated in flour, skewered, and then grilled over an open flame, focusing on the head. After that, it is deep-fried in oil. Served with a sweet caramelized onion sauce.The caramelized onion sauce works wonders! The fragrant kara-age becomes even more delicious!☆ Blue Ro IPA A non-alcoholic IPA beer made with double the usual amount of hops and barley. It features a rich, fruity aroma from the hops and sweetness from the barley.○ Freshly Made "Thin Udon" with Sweetfish and Edamame Using quinoa flour, the thin udon is mixed with a paste made from Gujo sweetfish and edamame, then quickly tossed together.That sweetfish soup makes a return as the base!○ Sweetfish with Corn Rice Version 1: A simple rice dish made with sweetfish and rice. Version 2: Combined with butter-roasted corn. Version 3: Served as chazuke with a mix of sweetfish broth and the first broth.○ Dessert Exquisite pudding or freshly made waffles.That day, there were waffles available, so I chose those.Not the fluffy type, but rather a crispy, crunchy version made with natural yeast, served with mango sauce.Thus, I had the unique sweetfish course at Bando for the first time, and every dish was truly one of a kind. This is something I would love to have every year—an unforgettable experience and the best sweetfish of the year!Note: This special course is only available for regular customers, so new customers may not be able to access it right away. Less

Tabelog AWARD 2026 Bronze Winner.This is my third visit, but today I’m here with some delightful gentlemen instead of alone.A Summer Feast.Half Pairing.◯ Whale Cucumber ◯ Iwagaki with Junsai and Tosa Vinegar Jelly ◯ Hamo Soup ◯ Hamo Sashimi with Wasabi Salt ◯ Katsuo with Red Onion ◯ Sea Urchin Kishimen ◯ Grilled Sweetfish with Zucchini and Sweetfish Chips ◯ Kinmedai Simmered ◯ Grilled Eel with Champagne Sauce and Sweet Corn Butter ◯ Edamame Rice ◯ Edamame Rice mixed with Octopus and Kombu ◯ Kinmedai Dashi Chazuke ◯ Pancake with Mango Sauce ◯ Japanese Black Tea The pairings today were wonderful. Even for someone like me who doesn’t drink much, I enjoyed every sip and bite.The Hamo Soup was exquisite, leaving me in ecstasy. Deboned Hamo—what a surprising concept to not rely on bone cutting!The Hamo Sashimi was incredibly delicious, with a rich aging process.Katsuo with red onion was strikingly fresh.The Sea Urchin Kishimen was luxurious and absolutely delicious!The grilled Sweetfish changed my perception of what grilled Sweetfish should be. It was shocking.The Kinmedai Simmered was so moving, it felt like I was tasting it for the first time, despite having had it many times before. Simply wonderful.The extra-large Grilled Eel with Champagne Sauce and sweet corn butter was divine. The eel itself was delicious, and the sweet corn butter was the cherry on top.Edamame Rice had three variations. The Edamame Rice was delicious! Mixed with octopus, it became exquisite. The Kinmedai Dashi Chazuke was heavenly.While the classic pudding is good, the waffles were incredibly delicious as well.A night that truly embodies the essence of Kotowari. Not taking the ordinary for granted, but pursuing perfection—what a transformative experience. Spectacular.The hot towel served at the end was piping hot. Hot towels are a blessing.It was a great meal.Thank you! Less

I was invited to a celebratory gathering and had the pleasure of visiting this restaurant.It’s located just a 2-minute walk from Imaike Station.There is no parking available, so I recommend using a nearby parking lot.The interior consists only of counter seating.All seats are non-smoking.Payment is done at the table, and PayPay is not accepted."Cooking is about bringing out the best in ingredients through reasoned methods. While I strive for this, the path of exploration is endless, and I continue to learn and refine my skills every day. The dishes I present today are what I believe to be the most delicious at this moment, based on my ongoing exploration. Therefore, the preparation and flow may sometimes deviate from traditional theories, but I hope you enjoy it."▶️ Omakase Course (JPY 33,000) 〓 Tax Included☆ Pairing… Full (JPY 11,000)☆ Homemade Citrus Sour (JPY 800)☆ Mirin-Infused Sanshu Plum Wine 10 (JPY 900)☆ Tainai Enveresida (JPY 800)☆ Organic Selected Tea Leaves- Whale Yukke- Iwagaki with Tosa Vinegar Jelly- Hamo Soup- Hamo Sashimi- Kishu Men with Premium Sea Urchin- Charcoal-Grilled Katsuo- Zucchini Wrapped Ayu- Oven-Steamed Kinki- Charcoal-Grilled Eel with Champagne Sauce- Edamame Rice- Premium PuddingStarting with the Yukke made from the tail meat of the rare Nitari whale, which yields only about 10 kg from a weight of 12-13 tons! ✨Each dish was prepared to highlight the natural flavors of the ingredients, resulting in a refined and delicious taste. ψ(´ڡ`♡)The hamo and ayu were carefully deboned, making them very easy to eat.The Kishu men were freshly made and topped generously with premium sea urchin, creating a rich flavor. ♡The edamame rice, cooked in a steam pot, was sweet and chewy—simple yet delicious.For my second bowl, I paired it with charcoal-grilled swordfish, and for the third, I made a tea rice with a rich broth extracted from the bones of kinki. ♪The final dessert was a creamy, rich pudding that had been slowly cooked at a low temperature.The presentation and plating were also very beautiful. ✨I enjoyed every single dish until the end. (๑›‿‹๑)The owner provided attentive service and conveyed a serious dedication to their craft.It was clear that they take great care in their choice of seasonings and beverages, and they are constantly learning. ✨We had a wonderful time enjoying delicious food together, making it a lovely celebration.Thank you for the wonderful meal as always! m(_ _)m Less

I had the pleasure of attending a private gathering organized by a friend who loves food.The menu was primarily Japanese cuisine, but I enjoyed the incorporation of Western techniques in some dishes.I was amazed by the tenderness of the octopus. It maintained a firm exterior while being incredibly soft on the inside.The grilling of the fish and eel was also exceptional!The pudding served after the meal was just soft enough to hold its shape, and it was absolutely delicious.I was surprised by the variety of teas available.It was also fun to choose from five different types of tea at the end! Less

It had been a while since my last visit.Once again, Bando is simply wonderful.You can really feel the owner's dedication and hospitality in this place!It's my favorite Japanese restaurant.The pairing drinks at Bando, even the Japanese sake which I usually struggle with, are incredibly delicious and elevate my happiness, so I always order them.The post-meal tea is also carefully brewed to the right temperature, resulting in a delightful aroma and smooth taste.This time, I chose the mugwort and job's tears blend, and the scent of mugwort brought back such nostalgic feelings, creating a wonderful lingering moment.**Menu** 1. Chilled Chawanmushi with Ankimo, Potato, and Spices 2. Grilled Octopus with Fruit Tomato and Kagura Nanban 3. Carrot with Dashi 4. Striped Horse Mackerel with Onion 5. Nagoya Specialty "Kishimen" with Tender Chicken and New Onion 6. Grilled Bonito with Chinese Cabbage Sauerkraut 7. Extra Large Grilled Eel with Sweet Potato 8. Peas, Corn, and Wild Sweetfish 9. Classic Pudding 1. This is a chilled Chawanmushi! Although it's out of season, I was told it contains excellent ankimo, paired with rich ankimo, a hint of curry flavor, potato, and spices, served as a vichyssoise. The cooking of the ankimo was exquisite.2. The octopus sashimi is grilled over charcoal to a semi-raw finish, served with fruit tomato and a homemade salsa sauce made with Kagura Nanban (local chili pepper) pickled in sake.3. This is a "Carrot Shinjo" made with premium sweet carrots and a small amount of binding agent. The sweetness and aroma of the vegetables blend beautifully with the dashi. The dashi is made from natural Rausu kombu, soaked in hot spring water from Kagoshima, boiled for an hour, and then combined with bonito flakes—truly a labor of love.4. A dish featuring striped horse mackerel sashimi, mixed with water eggplant and red new onion in a salt sauce.5. This is Nagoya's famous "Kishimen." Made from locally sourced "Kinuakari" flour from Gamagori, it is freshly made by the chef. The sweet soup is made with charred tender chicken fat and new onion, creating a delightful flavor accentuated by fresh vegetables from the Shirakami region in Akita. The accompanying water plant was incredibly fresh, leaving a lasting impression with its texture.6. Grilled bonito served with homemade Chinese cabbage sauerkraut.7. An extra-large eel grilled over charcoal, served with sweet potato dumplings that have been grilled to enhance their sweetness.8. This is a rice dish cooked in a carbon graphite pot. The rice is blended to achieve the desired final texture. First, I enjoyed it straight with salt, beans, and corn, then combined it with the confit of wild sweetfish seasoned with fish sauce, and finally, I had it as a chazuke (rice with tea) using the broth from the sweetfish confit.Currently, they only offer dinner, but I highly recommend visiting Bando to experience the owner's dedication and exceptional attention to detail. Less

Hello♡ This is Momo0114.This time, I enjoyed a special Omakase Breakfast Course (JPY 9,000) at Kotowari o Hakaru Mise Bando.The theme for this meal was:"A breakfast that Bando himself wants to eat."Based on this concept, the course was crafted to offer a unique breakfast experience that you can only find here.When you think of breakfast, you might imagine a simple menu, but this is Bando we’re talking about.Each dish was thoughtfully prepared with seasonal ingredients, dashi, and cooking techniques, striking a balance between lightness suitable for breakfast and a satisfying depth of flavor.The combinations of ingredients and the flow of flavors were remarkable, naturally building anticipation for what dish would come next.Bando's unique ideas and playful spirit were sprinkled throughout, and despite being a breakfast theme, the course felt complete as a fine dining experience.While enjoying the meal, I found myself repeatedly impressed by how much expression can be achieved even at breakfast.Indeed, the course structure and use of ingredients are truly one-of-a-kind at Bando♡This time, it was not just about the deliciousness, but also about the joy and surprise of the dishes, making it a wonderful experience.I’m already looking forward to what kind of dishes I will encounter next time♪It was a great meal! Less

Today, I enjoyed a course designed around the concept of dishes one would want to eat at a hotel breakfast buffet. Every detail was meticulously crafted, providing the ultimate entertainment. I wonder what comes after "delicious." The cooking process, the enticing aromas, and the final touches being added right before my eyes created an exhilarating experience with each dish that was served. There was a mix of anticipation with a sense of wonder, as I thought, "What is this?!" and "I've never had anything like this before." Each dish had its own story, and even though they didn't use particularly rare or luxurious ingredients, the flavors exceeded my expectations, leaving me with no words other than the ordinary yet profound "amazing."The standout dish of the day was an edamame tofu with a soft-boiled egg and hollandaise sauce, inspired by eggs benedict. The crispy, thin coating enveloped the chewy edamame tofu, which had a strong edamame flavor. The hollandaise sauce, made with dashi, complemented it perfectly and felt like a work of art. The marinated bonito was moist and tender, making it a perfect companion for freshly cooked rice. Additionally, the tonjiru (pork miso soup) made with tonkotsu (pork bone) broth was surprisingly light and not heavy at all. The tender pork belly could be cut easily with chopsticks, and the subtle flavor of burdock root was delightful. I am truly grateful for the opportunity to enjoy such wonderful dishes. Less

I regularly visit Kotowari o Hakaru Mise Bando, and once again, it exceeded my expectations.The standout dish this time was the cherry salmon with sansho oil. Grilled to a perfect rare on charcoal, the salmon had a moist texture and exceptional flavor. The refreshing aroma of the sansho oil added a delightful spring touch to the dish.The edamame rice served as the finale was also outstanding. With its fragrant aroma and gentle taste, it was so delicious that I couldn't put my chopsticks down. Normally, I would turn any leftover rice into onigiri, but this time it was so good that I finished every last bite.Every visit to this wonderful restaurant brings a sense of seasonal delight and meticulous craftsmanship.It was a great meal. Less

It's a special gathering that happens every few months. Thank you to our regular customers! I already know the food is delicious, but this place is the only one that makes me go "Wow!" The grilled mackerel and onions were incredibly tasty, and the bamboo shoot rice was exceptional. They explained why it was so delicious with just salt and bamboo shoots, but I regret forgetting the details. Every time I come here, I feel like this is the only Japanese restaurant I need. I heard they can also accommodate giant-sized pudding, which is amusing! I’ll be back in early summer! Less

I regularly visit Kotowari o Hakaru Mise Bando, and once again, I enjoyed a wonderful meal featuring seasonal ingredients.Their relentless pursuit of culinary excellence and their scientific approach to cooking truly shine through.I always look forward to my visits.This time, they specially prepared a giant pudding for me. Despite the delicate balance required for it to set, they managed to create it at this impressive size.I might just request an even larger pudding next time (laughs).◉ Chilled Chawanmushi with Taraba Crab Eggs ◉ Octopus with Fruit Tomatoes ◉ Cherry Salmon with Cauliflower and Lettuce ◉ Spanish Mackerel with Green Onion and Lemon ◉ Nagoya Specialty "Kishimen" with Tender Chicken and New Onions ◉ Tender Chicken with Cabbage ◉ Mackerel with Butterbur Buds ◉ Bamboo Shoots with Shirasu and Sawara Rice ◉ Classic Pudding Less