Kojitsu (好日) Nagoya

I was looking forward to visiting "Kojitsu" once again.The dishes, carefully crafted with seasonal ingredients, and the warm, welcoming hospitality from the chef and the owner are among the joys of visiting this place.The first dish that left an impression was the "Tenkei Ko" mushrooms from Gifu. These premium shiitake mushrooms are exceptionally large, with caps measuring over 7 to 12 cm in diameter, and have a substantial presence. They were served with white daikon, fruit tomatoes, silky tofu dressed in white miso, and a jelly made from three kinds of vinegar. The combination of flavors created a refreshing dish that perfectly captured the essence of summer.The lotus root dumplings from Ibaraki were generously filled with Hokkaido hairy crab. The delicate aroma of yuzu added a lovely touch, and the chewy texture of the dumplings paired wonderfully with the rich flavor of the crab.There were two types of sashimi. The swordfish from Tokyo Bay was lightly seared on the skin to enhance its aroma. The other was the "Hon-Ara" from Wajima, which had been aged for a few days to bring out its umami and achieve a moist texture. This restaurant's attention to detail in determining the perfect time to serve the ingredients, rather than just presenting them fresh, truly reflects its character.The deep-fried "Okoze" was delicious, with a flavor that allowed you to enjoy even the bones.Next was the grilled eel from Mikawa, served with a smooth Kamo eggplant puree and accompanied by "Manganji" peppers. The savory flavor of the eel combined beautifully with the gentle taste of the eggplant, making it a memorable dish.Then came the hand-made "Ni-hachi Soba," a specialty of Kojitsu. Using buckwheat flour from Fukui, the chef personally made the soba. This time, it was paired with a sauce made from peanuts from Chiba instead of the usual dipping sauce, and it was absolutely delicious. The nutty flavor of the peanuts complemented the taste of the soba perfectly.The sweetfish from Gujo was prepared in a fish dish. It was served with a light batter and salted fish roe, and the heads and bones of the sweetfish were later made into a crispy snack. It was delightful to savor every part of the fish.The "Hamo Shabu" was accompanied by yellow garlic chives and "Mibuna" greens. The fluffy texture of the hamo, combined with the crunch and aroma of the vegetables, allowed us to fully enjoy the flavors of summer.The meal concluded with a chilled soup made from rainbow trout from Mie Prefecture.We also had a taste comparison of rice: "Tochigi Shinmai" from Tochigi and "Koshihikari" from Toyama. It was interesting to experience the differences in the rice itself, making it hard to put down the chopsticks.We even enjoyed a hamo porridge, finishing off with "Kuzukiri" to wrap up the meal.Once again, I relished the dishes that took great care to highlight the natural flavors of the ingredients, with extra attention to detail.As I made a reservation for my next visit, I was surprised to find it was already booked until October 2027.It’s no wonder that reservations are filled so far in advance.Not only is the food exceptional, but the chef's meticulous work and the owner's thoughtful and warm hospitality make "Kojitsu" a place you want to return to.I look forward to my next visit!It was a great meal! Less

On this day, I visited Kojitsu. I was observing the table availability like a stalker, hoping it wouldn’t be too crowded, and by chance, I discovered an opening for lunch the day after my trip to Kyoto. I felt incredibly lucky and made a reservation right away.I had heard that it was usually fully booked and difficult for newcomers to get a table, so I never expected to secure a reservation at such a perfect time.I walked from my hotel and arrived about five minutes early. It seemed like they allowed early entry, and most of the other guests had already gathered. Soon after, the last guests arrived, and we began our meal on time.The pace of the food service was excellent. I was genuinely surprised by the quality of the dishes, wondering if they could really offer such a great course at this price.Considering the recent price hikes in various areas, I thought it was remarkable to provide delicious food at such a price. It truly felt like a popular restaurant, and my satisfaction level was very high.The final rice dish also had several options for flavor variations, which was great for those with a bit of room left in their stomachs. I definitely want to visit this place again! (*´∀`)It was a great meal!Reservation method: TableCheck Course price: JPY 8,800 Duration: Just under 2 hours Reservation difficulty: Quite hard for newcomers Order: Non-alcoholic beer and hojicha Total bill: JPY 10,780 Less

This experience was absolutely amazing.Rather than just one standout dish, everything from start to finish was delicious.This is the kind of Japanese cuisine that leaves you at a loss for words.I don’t even know what to praise because everything was so good. (laughs)The first dish that left an impression was the grilled horse mackerel.Even though dried fish is a familiar dish, the grilling technique, aroma, and the umami of the flesh combined to create something completely different.It doesn’t look flashy, but you can truly taste the difference.The crab shinjo soup was also wonderful.Kojitsu uses a variety of dashi made from katsuobushi, maguro bushi, muro bushi, and kombu, and they even shave the bonito flakes just before serving the soup.Perhaps that’s why the aroma is strong, yet the dashi doesn’t overpower the dish.Eating the crab shinjo and sipping the dashi soup is a moment I truly love about Japanese cuisine.Next was the grilled eel.By not layering unnecessary flavors, the essence of the eel and the grilling technique come through clearly.Then there was the seasonal conger eel shabu-shabu.Dipping the delicate conger eel into the dashi and enjoying its gentle flavor is very much in line with Kojitsu’s style.I was also looking forward to the hand-made soba, which is highly praised in the evening course.What stood out particularly was the dipping sauce.It had a unique flavor that was slightly different from the typical soba sauce, making me ponder, "What is this sauce?" as I enjoyed it.And the finale was something extraordinary.What appeared before me was a unique clay pot that I had never seen before.At Kojitsu, they change not only the type of rice but also the cooking method according to the season when preparing the clay pot rice.The freshly cooked white rice that came out of that pot was simply delicious.The rice was so well-prepared that I wanted to eat it plain, and then finally, the cold soup was served.The contrast of the warm, freshly cooked white rice with the cold soup, along with the temperature difference, dashi, and sweetness of the rice, made it so easy to eat even at the end of the course.Instead of just showcasing high-end ingredients and saying, "Isn’t this amazing?" they made me think, "Why is this so delicious?" with seemingly simple dishes like dried fish, soup, soba, and white rice.That’s what makes it truly remarkable.The ingredients, dashi, cooking techniques, and rice preparation—all were done with care, yet the dishes didn’t feel complicated.Everything was absolutely delicious.You can really understand why they won the Tabelog Award Bronze just by tasting their food that night. Less

On this day, we held a private reservation for 8 people, consisting of 4 couples, at the popular Japanese restaurant, Kojitsu.We had a double celebration:1. Kojitsu's 3rd anniversary2. A friend's birthdayWe had to celebrate!＊＊＊＊ Yamachan's Monologue ＊＊＊＊Overall Satisfaction★★★★★Taste★★★★★Value for Money★★★★★Cleanliness★★★★★Comfort & Atmosphere★★★★★Would I visit again?★★★★★【Note】We have a friend who has always been very kind to us, and we often rely on her. At least on this occasion, I wanted to do something that would make her happy...I started reserving a cake a month in advance, ordering a floral arrangement that suits her bright personality. The restaurant kindly cooperated with the presentation, and it seems she was very pleased.I am truly grateful to the head chef and the proprietress of Kojitsu for their kind assistance. Thank you so much m(_ _)m.Kojitsu's 3rd anniversary. I have been visiting since shortly after they opened, and I feel genuinely happy for them as if it were my own occasion. Their Tabelog rating is now 4.15! They have truly become a renowned restaurant. Congratulations on your 3rd anniversary! With the birthday of my friend and the restaurant's anniversary coinciding, we were able to hold a wonderful private gathering on this special day.I hope we continue to have a long-lasting relationship.This is how I feel... *\(^o^)/*【The Feast of the Day】1. Edamame tofu with tea beans & sea urchin from Hokkaido2. Clear soup with white gurnard and winter melon3. Grilled conger eel from Mikawa Bay4. Grilled sweetfish from Gujo & fresh wheat gluten5. Sweetfish heads and bones crackers6. Simmered dish with anago (conger eel), Kyoto eggplant, Manjiri pepper, and taro7. Vinegared sea snail from Hokkaido8. Main dishes: - Tachiuo (beltfish) tempura rice bowl - Slimy tororo rice - Rice with beef and chirimenjako (dried baby sardines)9. Red miso soup & pickles10. Mango and yogurt gelato11. Birthday cake Less

Course: JPY 8,800Soft Drink x 1Total: JPY 9,460Located an 8-minute walk from Ozone Station, this Japanese restaurant is on the first floor of a condominium. I was invited by a regular customer for my first visit.**Appetizer: Edamame Tofu with Sea Urchin** A dish featuring edamame tofu topped with sea urchin from Aomori. The tofu has a pleasant texture, and the gentle dashi enhances its flavor.**Soup: Sweetfish and Winter Melon** A bowl of thinly sliced sweetfish grilled over charcoal, served with winter melon. The aroma of yuzu is delightful, and the dashi has a deep flavor.**Grilled Pike Conger** Using pike conger from Korea, this dish features grilled slices and sashimi prepared in two different styles.**Grilled Sweetfish** Grilled sweetfish from Gujo, served with fresh wheat gluten and cucumber dressed with sesame. The bones have been removed for easy eating, allowing you to savor the natural flavor of the sweetfish.**Simmered Kamo Eggplant and Conger Eel** A dish of Kamo eggplant from Kyoto, simmered conger eel from Tsushima, small potatoes from Ishikawa, and Manju chili peppers.**Steamed Whelk and White Cucumber with Vinegar Miso** A dish of whelk from Hokkaido, sixteen beans from Aichi, and white cucumber mixed with vinegar miso.**Tempura Pike Conger Rice** The rice is Yudai 21 from Tochigi. This dish features tempura pike conger on top of rice. The tempura is crispy and juicy, and the sauce is delicious, making the rice enjoyable as well.**Tororo Kombu Rice** The second serving features diced yam and kombu on rice.**Chirimen Sansho Rice** The third serving.**Dessert: Peach Sorbet** A dessert of peach sorbet from Yamanashi topped with peach pieces and passion fruit.This restaurant offers classic Japanese cuisine that emphasizes the ingredients without flashy presentations. The quality is high from appetizers to rice dishes, with seasonal ingredients like pike conger and sweetfish that provide a delightful experience until the end. The incredible value at JPY 8,800 is truly impressive, and it's no surprise that even regulars have to wait a year for a reservation.It was a great meal.**Course Menu** ◯ Edamame Tofu with Sea Urchin ◯ Sweetfish and Winter Melon Soup ◯ Grilled Pike Conger and Sashimi ◯ Grilled Sweetfish with Fresh Wheat Gluten and Cucumber ◯ Fried Sweetfish Heads and Bones ◯ Simmered Kamo Eggplant and Conger Eel ◯ Steamed Whelk and White Cucumber with Vinegar Miso ◯ Pike Conger Rice ◯ Tororo Kombu Rice ◯ Chirimen Sansho Rice ◯ Pickles ◯ Red Miso Soup ◯ Peach Sorbet with Peach Pieces and Passion Fruit Less

As summer truly arrives, I stepped through the noren of Kojitsu for the eighth time.Upon entering, I was greeted by flowers celebrating the restaurant's third anniversary, and a serene world unfolded, making me forget the sweltering heat outside. Once again, the chef's sincere craftsmanship, the hostess's attentive hospitality, and the exquisite Japanese sake created a harmonious experience.【The Beginning of Coolness and Refined Dashi】The first dish was "Edamame Tofu from Niigata Nagai Farm." Creamy tofu topped with fresh sea urchin from Aomori heralded the start of summer with its rich flavor. Next was the soup featuring "Sweet Sea Bream and Winter Melon." The umami of the dashi was beautifully complemented by the fragrance of yuzu, gently warming the body.Paired with this was "Shinomine Natsukarin Omachi." It had a juicy umami typical of Omachi rice, while the refreshing effervescence of summer sake delicately enhanced the purity of the dashi.【The Aroma of Charcoal and Supreme Elegance】The sashimi featured the summer star, eel. Served in two styles—thinly sliced with the skin removed and lightly grilled to add a smoky flavor. The meticulous bone removal and the different preparations transformed the texture and flavor of the eel, showcasing the chef's skill.Accompanying this was "Isojiman Tojo Yamada Nishiki Junmai Ginjo." The elegant flavor of the rice harmonized beautifully with the delicate taste of the sashimi.【The Summer Star, Expertly Grilled Sweetfish and a Surprising Pairing】Next came the "Grilled Sweetfish from Gujo." The tender flesh, grilled just right, was aromatic, and the refreshing cucumber and sesame-dressed fresh gluten served as a perfect palate cleanser. The chef's skill in expertly removing the head and spine to create crispy fried bones was impressive, vividly recalling the emotions from two years ago.The hostess chose "Mutsu Hassen Natsu Doburoku." The lively sweetness of the sparkling nigori sake cleared the slight bitterness of the sweetfish's innards and the rich oiliness of the fried bones. This unexpected pairing was truly remarkable.【The Flavors of the Changing Seasons and the Bliss of Finishing】In the latter part of the course, the "Simmered Kamo Eggplant and Tsushima Simmered Eel" and "Tsubugai and White Cucumber with Dressing" were paired with the superb food-friendly "Hatsukame Tokubetsu Junmai." The comforting smoothness of the rice beautifully absorbed the dashi and richness.The brand rice for the clay pot rice was "Yuudai 21." The "Tempura Rice Bowl with Chiba Prefecture's Ribbonfish," "Kombu Toroto Rice," and the classic "Chirimen Sansho Rice" tempted me with their luxurious variations, and I couldn't resist. The final dish, a refreshing puree of "Yamanashi Prefecture's Yumemizuki (Peach)" with passion fruit's tangy acidity, beautifully concluded the summer experience.Currently, reservations are fully booked for over a year in advance, reflecting the restaurant's integrity and immense popularity. However, with only eight counter seats, there is a risk of stagnation in the customer base due to the fixed nature of regulars. Perhaps considering this, the restaurant has temporarily halted reservations for the year after next. As a fan, I feel a sense of loss, but I appreciate this sincere decision for the restaurant's future.Celebrating its third anniversary, Kojitsu continues to deepen its offerings. I hope to keep passing through this noren for many more years to come.Today's Dishes:◆ Appetizer: Edamame Tofu from Niigata Nagai Farm topped with Aomori Sea Urchin◆ Soup: Sweet Sea Bream and Winter Melon with Yuzu◆ Sashimi: Thinly sliced Eel and Grilled Eel◆ Grilled Sweetfish from Gujo (served with cucumber and fresh gluten in sesame dressing) / Fried Sweetfish Head and Bones◆ Simmered Dish: Kamo Eggplant, Tsushima Simmered Eel, Manganji Pepper, Ishikawa Small Potatoes◆ Tsubugai from Hokkaido, White Cucumber with Dressing, and Juroku Sasage◆ Rice (Clay Pot Rice: Yuudai 21)- Tempura Rice Bowl with Chiba Prefecture's Ribbonfish- Kombu Toroto Rice- Chirimen Sansho Rice◆ Dessert: Puree of Yamanashi Prefecture's Yumemizuki (Peach) and Passion Fruit Less

This is my favorite casual kaiseki restaurant where I can go without feeling too formal.Although I mentioned it’s casual, the truth is that there’s almost a one-year wait. Honestly, it’s not a place you can just drop by anytime.However, once seated at the counter, I can relax as if I’m at home, thanks to the quiet chef and his attentive wife.On this day, we enjoyed:**Appetizers** Edamame tofu from Nagai Farm in Niigata Sea urchin from Hokkaido **Soup** Winter melon and grilled red sweet sea bream **Sashimi** Grilled conger eel **Grilled Ayu from Gujo** Grilled sweetfish with sesame and cucumber **Handmade 2:8 Soba** Tempura of zucchini, corn, and okra **Ayu Bone Chips** **Steamed Abalone from Ibaraki** Liver rice porridge **Simmered Dishes** Conger eel, Ichirou Farm eggplant, and Manganji pepper **White Cucumber with Dried Radish** 16-Bean Salad Scallops from Hokkaido White sesame dressing **Main Course** Tochigi Yudai 21 rice Tempura rice bowl with ribbonfish and perilla from Chiba Organic Koshihikari rice from Toyama Tororo rice **Dessert** Peach and Yume Mizuki from Yamanashi Passion fruit From start to finish, I was able to enjoy dishes of impeccable quality that left me speechless. We began with refreshing cold edamame tofu, followed by conger eel and wild sweetfish.The sweetfish was particularly delightful, as the chef removed the head and bones after grilling, serving it without any bones. Such thoughtful service is much appreciated compared to just serving it whole.And the final treat was the rice cooked in a pot. This time, I enjoyed two varieties: Tochigi Yudai 21, which has become a staple, and organic Koshihikari rice from Toyama.This is the kind of restaurant I want to visit every season. It was a great meal! Less

【Difficult to Reserve Restaurant】Nagoya City, Ozone《Kojitsu》Since my office is in Higashi Ward, I was surprised to find such an amazing restaurant so close! I visited "Kojitsu" for the first time, located about a 5-minute walk from the Ozone intersection on National Route 19. I was invited by a friend, but it’s been hard to get a reservation lately, so I had to book my next visit while I was there! Incredible!This time, I opted for the lunch omakase course for JPY 8,800.◇ Appetizer: Edamame Tofu topped with Hokkaido Sea Urchin The texture is firm and delicious.◇ Soup: Sweetfish, Winter Melon, and Yuzu The gentle dashi enhances the sweetness of the sweetfish.◇ Sashimi: Hamo, thinly sliced with the skin removed, grilled.◇ Grilled Natural Sweetfish from the Masuda River in Gifu ◇ Sweetfish Head and Bones The careful removal of the bones leads to a perfect pairing with sake later on! (I can’t drink, though! ^◇^;)◇ Simmered Dish: Osaka White Eggplant, Nagasaki Simmered Conger Eel, Manjyu Pepper, and Taro◇ Hokkaido Turban Shell, White Cucumber Dried, Sixteen Beans, and Vinegar Miso◇ Clay Pot Rice with Tochigi Yudai 21 - Tempura of Chiba Prefecture's Knife Fish and Shiso served as a tempura rice bowl.◇ Clay Pot Rice with Toyama Koshihikari - Yamagata's local dish, Dashi - Nameko Mushrooms with Sansho Pepper, Shrimp Salt, and Egg Rice◇ Red Miso Soup and Pickles Both brands of clay pot rice were delicious, each with its own characteristics, but personally, I might prefer Yudai 21! The rice pairs well with the dishes and isn’t too sweet, which is great as it doesn’t overpower the meal!◇ Peach Sorbet with a Passion Fruit AccentOverall, the flavors of the dishes felt more aligned with Kyoto cuisine rather than typical Japanese cuisine, offering a gentle taste. Even the lunch course was quite substantial, leaving me incredibly satisfied! I had a wonderful meal! It was a great meal. Less

About a 5-minute walk from the south exit of JR Ozone Station, I regularly visit this popular Japanese restaurant in Nagoya.Recently, due to fluctuations in my hormone balance, I've been feeling unwell every day, haha.On days when I have a course meal planned, I find myself worrying more about how I’ll feel after eating rather than looking forward to it.Today was no exception; it was one of those days.The dishes at "Kojitsu" were light and perfectly balanced in saltiness, making me feel no burden on my body. The choice and combination of ingredients were astonishingly high in potential, with a playful spirit that embodies the craftsmanship of Japanese cuisine. Thanks to that, I ended up having several servings!The restaurant is run by the Hori couple and three staff members, and the course price is incredibly reasonable. From sourcing ingredients to preparation and cleaning, the Hori couple surely works tirelessly from early morning until late at night for us guests. I can only take my hat off to them.I always feel rejuvenated here. Thank you so much for the delicious dishes and warm hospitality. As the humid days continue, please take care of yourselves.I can’t wait for my next visit. It was a great meal.《Today's Dishes and Drinks》●Omakase Course JPY 16,500 (tax included, service charge separate)◎Non-alcoholic drinks, 3 servings◆AppetizerTenkeiko mushrooms (Gifu)Grilled dried Spanish mackerelKintoki greens (Ishikawa) ohitashi◆SoupBlanched conger eel (Mikawa Bay)OkraPlum paste, yuzu◆SashimiRed sea bream (Chiba)Mud squid (Mie)Quickly blanched turban shell (Mikawa Bay)Ginger, wasabi◆Fried DishDeep-fried sweetfish (Tenryu River) that was alive until just beforeAonori seaweed (Kochi)Deep-fried burdock◆Grilled White EggplantWhite eggplant from Urban Farm ASAOKAGinger, soy sauce, bonito flakes◆Handmade 2:8 Soba NoodlesSoba flour from Nakagawa Village, NaganoJunsai (Aomori)Sudachi◆Grilled DishSpanish mackerel (Chiba) grilled with kinomeNew lotus root with zunda◆HiryōzuNew potato hiryōzuClam (Mikawa Bay) dashiSpinach◆Rice DishMiso soupPickles❶Corn rice (Kuwako Farm "Mirai")Rice is Yudai 21 (Tochigi)❷Topped with crispy baby sardines❸Stir-fried with Anjo beef and black pepper❹Organic Koshihikari rice from Toyama, Tokishirazu❺Organic Koshihikari rice from Toyama, with sansho mushroom◆Yogurt GelatoKawachi Bankan (Ehime) Less

I visited my favorite Japanese restaurant in Ozone with a beloved companion.I was thrilled to be able to visit again after a long time.【Course Menu】◆ Grilled Spanish Mackerel with Kinome and Shiitake Mushrooms◆ Mikawa Bay Pike Conger with Okra, Plum Paste, Yuzu, and Soup◆ Chiba Kinmedai, Mie Mud-Squid, Mikawa Bay Torigai, and Blanched Seafood◆ Ayu from the Tenryu River with Aonori Seaweed and Fried Burdock◆ Osaka White Eggplant, Grilled with Ginger Soy Sauce◆ Handmade Nagano 2:8 Soba with Junsai and Sudachi◆ Sawara (Spanish Mackerel) Grilled with Wood Leaf and New Lotus Root with Zunda◆ Mikawa Bay Clams and New Potatoes in a Soup with Clam Broth◆ Corn Dolce Dream, Tochigi Yudai 21 Rice, Miso Soup, and Pickles• Corn Rice with Crispy Dried Fish• Stir-fried Rice with Corn and Anjo Wagyu◆ Toyama Koshihikari Rice with Nameko Mushrooms, Sansho Pepper, and Hijiki with Ume◆ Yogurt Gelato with Ehime Kawachi Bankan【Drinks】◇ Draft Beer◇ Japanese Sake: Tsuru no Koe◇ Japanese Sake: Tanaka Rokugo◇ Glass of White WineI enjoyed every dish from start to finish.The Ayu from the Tenryu River was beautifully presented, almost as if it were swimming, and the Corn Dolce Dream rice was incredibly delicious, prompting everyone, including myself, to ask for seconds.The dishes were beautifully crafted, and the drinks were delightful.Reservations for the next visit are filling up quickly.It's a great price for such delicious food, so I completely understand why.I’m looking forward to my next visit.It was a great meal! Less

It’s about a 6-7 minute walk from JR Ozone Station.I visited the popular restaurant "Kojitsu" for the first time in six months, where reservations are hard to come by.The warmth of the chef and the owner, along with their thoughtful hospitality, truly makes this place special.This time, I was invited by a dear friend, and I was unexpectedly blessed with the opportunity to visit. I am sincerely grateful for this.Starting my long-awaited return to Kojitsu with excitement!Here’s what we had on that day:☆ Grilled Kanpachi (Amberjack) -The lightly grilled fish had a delightful aroma, complemented by the refreshing citrus flavor of sudachi, along with kinjikusa and thick, meaty mushrooms.☆ Hamo (Pike Conger) Soup -Fluffy hamo with okra, ume paste, and yuzu. The elegant dashi broth spreads its umami flavor gently.☆ Ika (Squid) from Mie Prefecture -Along with tori-gai (bird shell) from Mikawa Bay and kinmedai (red snapper) from Chiba Prefecture. The rich flavor of the squid was delightful, and the tori-gai burst with umami with every bite.☆ Ayu (Sweetfish) from Tenryu River -With its fragrant aroma and subtle bitterness, it was simply the best. The flavor of the seaweed was exquisite, and the fried burdock underneath added a wonderful aroma and texture.☆ White Eggplant -With a melt-in-your-mouth texture, the simple combination of ginger soy sauce and bonito flakes enhances the natural sweetness of the ingredient.☆ Ni-hachi Soba (Buckwheat Noodles) -Served with jun-sai from Aomori and sudachi, it was a refreshing taste.☆ Grilled Tachiuo (Ribbonfish) from Chiba Prefecture -The fluffy flesh paired with the aroma of wood buds was delightful, and the new lotus root with zunda (sweet edamame paste) was impressive.☆ Hamaguri (Clam) from Mikawa Bay and new potatoes in a flying dragon head -The broth infused with clam flavor was exquisite.☆ Corn Rice -Using "Dolce Dream" and "Yudai 21" from Tochigi Prefecture. *Stir-fried with meat *Served with crispy small fish.☆ Koshihikari Rice from Toyama Prefecture -Served with nameko mushrooms and hijiki seaweed.Even when full, I couldn’t stop eating because it was so delicious.☆ Dessert -Yogurt gelato with Ehime Prefecture's Kawachi Bankan (a type of citrus). It was so delicious that it disappeared in no time, leaving a wonderful refreshing aftertaste.With beautifully crafted seasonal ingredients and the warm hospitality of the chef and owner, it was a fulfilling experience.This is truly a special place that I want to visit again and again.It was a great meal! Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a record of the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆ Tabelog Bronze Award 2026 Tabelog Japanese Cuisine EAST Top 100 Restaurants 2025 ◆Crowd Level◆ Difficult to make reservations Currently fully booked until around September 2027. ◆Parking◆ None ◆Duration of Stay◆ Approximately 2.5 hours ◆Cuisine◆ Dinner Course ◆Comment◆ This restaurant, which won the Bronze Award this year, is from Hogi. I hadn’t had the chance to visit until now, but I finally made it. I am grateful to the person who invited me.The Japanese cuisine here offers excellent cost performance and consistently delicious flavors.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ • Scores are primarily based on the taste of the dishes within their respective genres. • Points may be added or deducted based on cost performance, service, ambiance, and facilities. • Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire establishment. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝ I appreciate all your "likes," "follows," and "saving the restaurant". Thank you for reading until the end. I hope this helps you in choosing a restaurant. Less

The dishes featuring seasonal ingredients such as conger eel, sweetfish, clams, bird shellfish, young salmon, and swordfish, along with junshai, okra, and white eggplant, are meticulously prepared to highlight the natural flavors of the ingredients. The sweet and tender corn, with its high sugar content, blends beautifully with freshly cooked rice, providing a comforting and soothing experience. With such exceptional ingredients and delicious dishes, there’s no other place like Kojitsu where you can enjoy this quality at this price! It’s no wonder that the popularity is skyrocketing, with reservations extending over a year in advance (；゜０゜). I look forward to coming back next year. It was a great meal! (^^) Today's Menu: JPY 20,000 Omakase Course: JPY 16,500 Service Charge: JPY 1,500 - Dried Spanish mackerel from Ishikawa, Kintoki greens, shiitake mushrooms - Mikawa conger eel, mini okra, plum paste, soup - Mikawa bird shellfish, horse mackerel, Mie squid, cucumber flowers, sashimi - Ayu from the Tenryu River, burdock fries, blue seaweed - Urban Farm Asaoka white eggplant, charcoal-grilled, ginger soy sauce, bonito flakes - Sudachi from Aomori, junshai, 2:8 soba from Nakashibetsu, Hokkaido - Chiba swordfish, grilled with kinome, new lotus root with zunda - Hirousu, clams with new potatoes, clam broth - Shizuoka Dolce Dream, clay pot rice, miso soup, pickles - Homemade small fish, corn rice - Anjo Wagyu, corn rice - Tokishirazu shredded meat, nameko mushrooms, and sansho pepper, white rice - Yogurt gelato, Ehime Kawachi Bankan - Other drinks Less

I was invited to a private lunch gathering for the first time in a while.The omakase lunch course plus one drink was JPY 9790.We started with Kintoki greens and shiitake mushrooms, along with dried Spanish mackerel. The mackerel was grilled to perfection and delicious (･∀･),served with a squeeze of sudachi for a refreshing taste.Next was a bowl of soft and tender Mikawa conger eel in a comforting dashi broth.For sashimi, we had Isaki and hon-ara.Then came the deep-fried sweetfish from the Tenryu River, served with crispy burdock chips that didn’t leave any fibers in my mouth—so light and crunchy! The sweetfish was also crispy on the outside and tender inside, absolutely delicious!The grilled fish was seasonal salmon with a zunda (edamame) dressing.The aroma of sansho pepper was delightful, and it was soft and tasty!We enjoyed a rich clam dashi that was incredibly flavorful.Today's clay pot rice was corn rice!For the first serving, the corn was sweet and delicious.The second serving had crispy tiny fish on top (･∀･).The third serving was plain rice with enoki mushrooms and sansho pepper—so good!I forgot what the fourth serving was, haha.Overall, it was so delicious (･∀･).Even when I’m full from Japanese food,there’s still a healthy feeling that makes me think I could go for more! Less

The dishes are always delicious!! Especially the sweetfish, which was the best I've had in the past few years. The dessert was also well-crafted, refreshing, and tasty.For the Japanese sake pairing, I particularly enjoyed Oze no Yukidoke, Isojiman, Katsukoma, and Sanshoraku.What I love about Kojitsu is the variety of flavors they offer with their soba and rice dishes.This time, I ordered a draft beer (Kuro Label) for the first time at Kojitsu, as I wasn't a fan of the dish I chose, and it paired well with the meat and was delicious. Less

Searching for delicious food that matches its value,I visited Kojitsu this time. (´∇｀)My next reservation is a year from now.Hearing that makes me feel a sense of anticipation.However, when I actually visited, it wasn't about whether my expectations were met or exceeded; what left a lasting impression was the pleasant time I spent there.As I took my seat, a calm atmosphere enveloped the restaurant.It felt dignified yet somehow soft.Naturally, our voices lowered, creating an ambiance that made me want to focus on the dishes in front of me.That day, I enjoyed the Omakase lunch course.It started with grilled eel with Tosa vinegar,followed by a soup with scallop and edamame dumplings,sashimi of sea bream and red snapper,grilled bonito with sansho leaves,fried sweetfish,Dutch-style eggplant and tender octopus.Then came the black rockfish, new potatoes, and new ginger mixed rice.Finally, we had a dessert of Tokushima's konnyaku with black syrup.Looking back, none of the dishes were extravagant.Yet, each plate conveyed the essence of the season, and with every bite, I felt my spirit relax.What stood out the most was the mixed rice.The umami of the black rockfish and the fragrance of the new ginger were so delightful that even though I was already full, I couldn't put my chopsticks down. (´∇｀)Above all, the atmosphere of the restaurant was wonderful.In the kitchen, the chef quietly focused on his cooking,while the owner welcomed us with a gentle smile.Watching them as I enjoyed my meal, I found myself feeling strangely at peace.Eating delicious food is, of course, enjoyable.But it’s not just that;who you spend time with,and the kind of space you’re in,are also important, I realized once again.By the time I left the restaurant, I felt completely satisfied.Rather than just wanting to come back,I felt happy at the thought of being able to dine in this place again next year.It was an afternoon that left me with that feeling. (´∇｀) Less

The next reservation is an astonishingly long wait—over a year! This place has become incredibly popular.With delicious food and such a cozy atmosphere, it’s no wonder. And the lunch value is amazing!It’s hard to find a lunch that offers such high satisfaction.I really love the seasoning at Kojitsu.It’s not anything gimmicky, just solid Japanese cuisine that brings comfort. The chef does an excellent job.For May’s menu, we started with eel! The grilled eel with cucumber and Ishikawa-produced mozuku seaweed dressed in a mild vinegar was truly delicious.The soup was made with scallops and edamame. The broth was so gentle that I could drink it forever.I changed my sashimi order to grilled fish, but I forgot what it was—haha.The grilled Managatsuo (Japanese butterfish) was delightful. The white sesame salad with asparagus and fava beans was a great combination.The fried sweetfish with onions and tomatoes was a flavor I could easily imagine, yet it was perfectly delicious.I also enjoyed a non-alcoholic white wine.The tender octopus stew with eggplant was just right—not too soft, preserving the texture of the octopus, which I appreciated (I’m not a fan of overly soft textures).The clay pot rice was the standout dish for me! I was surprised at how well potatoes paired with rice! The aroma of shiso and potatoes was simply the best.The white rice was Koshihikari from Toyama Prefecture, served with chirimen sansho and nori tsukudani. I even had a second helping of white rice with pickled nuka and miso soup. Finally, I had another serving of the potato rice.I was completely satisfied.For dessert, we had tokoroten made from Amakusa, served with black syrup. It was a refreshing and delightful way to end the meal. Less

Kojitsu is one of our top five favorite kaiseki restaurants! ♡♡♡٩( ᐛ )و♡♡♡It had been a while since our last dinner visit, and it was wonderful to return. ♥️Every time we go, the warm hospitality from the chef and the owner makes us feel right at home, and all the dishes are delicious with a gentle flavor. (^^)On this day, we started with a toast with beer and kuromame tea, and then the much-anticipated meal began! ♪（ｖ＾＿＾）ｖ◆ Yomogi Mochi with Dashi◆ Hairy Crab Shiso Dumpling and Okra Soup◆ Sashimi of Sea Bream and Squid from Ishikawa Prefecture◆ Bonito with Kinome Sauce and Broad Bean White Miso◆ 2:8 Soba with Sesame Sauce◆ Eel with Mozuku Vinegar from Mikawa◆ Fried Sweet Bream with Tomato and New Onion◆ Tender Octopus and Braised Eggplant◆ Clay Pot Rice to finish off with Kuro-mutsu and New Ginger Rice, Red Miso Soup, and Pickles Yudai 21 White Rice Beef Shigureni Fried Sakura Shrimp◆ Tokoroten with Black Vinegar and Sanbai VinegarThroughout the meal, every dish was delicious! (o^^o)Each time we visit, no matter what we order, the delicate, carefully prepared flavors are so comforting and simply irresistible!This day was another satisfying dinner for our family, and it motivates us to work hard again starting tomorrow! ♡♡♡We look forward to our next visit! ♪（ｖ＾＿＾）ｖIt was a great meal! Less

A popular restaurant in Nagoya that gently expresses the deliciousness of seasonal ingredients throughout the year, captivating many food enthusiasts with its reliable cooking.Without being extravagant, the restaurant sincerely engages with its ingredients and has evolved into a place with solid skills, recently being selected for the Tabelog's top 100 restaurants and receiving its first award. While this brings joy, it has also made reservations increasingly difficult to secure.The owner, Mr. Tsuyoshi Hori, honed his skills at the renowned restaurant "Ajidokoro Koto Hogi" before opening this establishment in 2023.The modern Japanese-style counter seating is enveloped in a warm atmosphere, where each dish is crafted with careful selection and meticulous cooking, resulting in simple yet elegant cuisine.On this occasion, I visited with my mother-in-law for our regular lunch, enjoying a peaceful meal while experiencing the transition from spring to summer.We started with grilled eel, carefully cooked over charcoal, paired with the refreshing texture of Iwa Mozuku seaweed and the tanginess of Tosa vinegar. The soup was fragrant with freshly made dashi, allowing us to savor the sweetness of scallops and the texture of edamame, while the sashimi of Isaki and Aori Ika was enjoyed simply with ginger soy sauce, free of any off-flavors.The grilled Katsuo (bonito) was rich and fluffy, with a subtle bitterness and aroma from the kinome (Japanese pepper leaves), signaling the arrival of early summer. The tender octopus was perfectly cooked, complemented by the gentle flavors of simmered eggplant.The signature clay pot rice, made with sweet and sticky rice, was enhanced by the umami of charcoal-grilled black rockfish, served as a "three-color rice bowl" topped with spring sakura shrimp from Suruga Bay, homemade nori tsukudani, and chirimen sansho. I couldn't resist asking for a second helping.For dessert, we enjoyed freshly made Tokoroten, made from dried tengusa (a type of seaweed) from Izu, served with either black syrup or vinegar soy sauce and yuzu. By the way, the Kansai style is served with black syrup, while Nagoya follows the Kanto style.With a commitment to quality and serious craftsmanship, the restaurant enhances its offerings without relying solely on high-end ingredients, all at a reasonable price, resulting in a satisfying and enjoyable meal. The owner's gentle demeanor and the attentive service from the proprietress made for a comfortable dining experience, making this a highly recommended place I wish to visit regularly.◾️ Tabelog Bronze◾️ Tabelog Top 100 Restaurants, Top 100 Japanese Restaurants【Lunch Omakase Course】* Appetizer - Grilled eel from Mikawa Isshiki, Iwa Mozuku from Ishikawa, Jabara cucumber, with Tosa vinegar * Soup - Scallop and edamame fish cake from Hokkaido, Okahijiki, kinome * Sashimi - Isaki from Mie, Aori Ika, ginger soy sauce, Hanamaru cucumber * Grilled Dish - Grilled Katsuo with kinome miso, white sesame with fava beans and asparagus * Fried Dish - Fried sweet sea bream, fruit tomatoes, new onions with sansho, sudachi * Simmered Dish - Tender octopus from Mikawa Bay, simmered eggplant * Rice - Clay pot rice with black rockfish, new potatoes, and new ginger, Tochigi's Yudai 21 (developed by Utsunomiya University) - Clay pot rice with organic Koshihikari from Toyama, topped with sakura shrimp from Suruga Bay, chirimen sansho, and homemade nori tsukudani from Mikawa Bay - Red miso soup - Pickles * Dessert - Tokoroten made with tengusa from Izu and soft water, served with black syrup or vinegar soy sauce and yuzu * Drinks - Black soybean tea (cold) - Apple juice #Kojitsu #JapaneseCuisine #NagoyaGourmet Less

I visited my favorite Nagoya Japanese restaurant, Kojitsu.On this day, I joined a gathering of four with special guests! Let’s savor the flavors of Kojitsu in mid-June, just as the rainy season has begun.For drinks, we enjoyed the usual pairing with the lovely owner’s sake cups.◯ Kido Natsu no Shippu A refreshing and sweet cold sake with a mineral finish, perfect for starting the evening.☆ Grilled Kamatsu, Kintoki Greens, Shiitake The concentrated umami of the grilled Kamatsu and the slight acidity of the Kintoki greens provided a refreshing palate reset. The crunchy texture and flavor of the shiitake added a nice touch.We started with a rare grilled dish as the main feature at Kojitsu.☆ Ruriiro no Umi, Tohoku Izumi Junmai Daiginjo A sweet and sour cold sake with a mineral finish that pairs well with eel.☆ Hyogo Prefecture Eel, Ume Paste, Mini Okra, Aoyuzu The eel, which crumbles easily, absorbs the umami of the broth, spreading a delicate flavor and sweetness. The accents of mini okra and ume paste made this dish feel like early summer.The broth was rich in kombu umami and had a pleasant katsuobushi aroma, providing a comforting balance.◯ Tsurugai, Super Dry A crisp, mineral-rich dry sake that pairs excellently with sashimi!☆ Sashimi Served with Hanamaru cucumber, wasabi, sea salt, and soy sauce to taste.◯ Chiba Prefecture Kinmedai Rich and moist with umami. ◯ Mie Prefecture Aori Ika Chewy and sweet. ◯ Tokyo Bay Tachiuo Shimozukuri Aromatic and chewy.Each sashimi had a nice texture and edge, and was delicious with just sea salt and wasabi.◯ Tengu Mai, Super Dry Junmai A refreshing and sour cold sake that cuts through the oil of fried dishes.☆ Tenryu River Kara-age, Burdock Kara-age, Kochi Prefecture Aoyanori The light and crispy fried sweetfish had a direct taste of the liver’s bitterness, complemented by the aroma and sweetness of the aoyanori. The earthy crunch of the burdock kara-age made this dish a perfect fried delight.This combination reminded me of a dish I had at another restaurant, where the sweetfish paired beautifully with the aoyanori aroma!◯ Daina, Warm Sake Smooth and sweet-sour with a solid structure!☆ Osaka White Eggplant, Oil Grilled, Ginger Soy Sauce, Katsuobushi The crispy and melting texture of the white eggplant, combined with the sharpness of ginger soy sauce and the aroma of katsuobushi, was delightful! The warm sake’s smooth acidity balanced it perfectly.Eggplant is a seasonal vegetable that I love! This dish was wonderful, showcasing how a single ingredient can change with different cooking methods and seasonings.I’ve had oil-grilled eggplant at another restaurant, and while the preparation was different, it brought back fond memories of its deliciousness.☆ Ni-hachi Soba Specialty, Nakashibetsu Soba Flour Kojitsu’s specialty! The chef’s handmade ni-hachi soba in June features Aomori junsai and a straight dipping sauce.The simple straight soba dipping sauce was perfectly balanced for the hot summer, and I noticed a change from the previous stronger mirin and umami flavors to a more refreshing taste, which I preferred!I learned that they indeed made changes to the recipe! The soba had a nice elasticity and aroma, and the acidity of the aoyuzu combined with the refreshing broth made it incredibly delicious. I drank every last drop!This reset the course nicely.◯ Ojira Masamune, Namamoto A sweet and sour warm sake with a crisp mineral finish that cut through the fat of the grilled fish.☆ Gujo Amago, New Lotus Root with Zunda The moist and delicate amago, seasoned with a refined sauce, was perfectly complemented by the richness of the fat and the refreshing taste of the wood buds, with a perfect grilling technique!The seasoning of the grilled dish felt more balanced than before, with less sweetness from the mirin, which I appreciated.The strong presence of sweetness and aroma in the zunda was a great palate cleanser with its crisp texture.◯ Sansho Raku, Junmai, Warm Sake My favorite warm sake from Sansho Raku. Its umami and acidity pair wonderfully with simmered dishes and meals.☆ Clam & Potato Hiryu The soft texture of the new potatoes was delightful, combined with the umami of the chopped clams. The soft texture of the hiryu was perfectly integrated, and the careful preparation made it feel light (it was fried and then briefly simmered in broth to remove excess oil).I’ve had hiryu at Kojitsu before, and I felt it had improved in texture!The gentle clam broth and the crispness of the mizuna helped reset my palate.I noticed a change in the broth of the simmered dish (the sweetness was less pronounced), which was very much to my liking.☆ Meal ◯ Dolce Dream Rice (Yudai 21) ◯ Dolce Dream Jako Rice ◯ Dolce Dream Tuna Rice ◯ Toyama Prefecture Organic Koshihikari Salmon Hara ◯ Dolce Dream Crispy Rice ◯ Matsumae-zuke & Nameko ◯ Satoimo Red Miso Soup ◯ Pickles The final meal at Kojitsu always impresses with its quality as a dish!In June, the star was the rice featuring the sweetness of Dolce Dream corn, along with my favorite organic Koshihikari rice!The Yudai 21 rice was robust and flavorful. The first serving was simply corn rice, which was delicious with its high sugar content and perfect saltiness.The second serving included crispy fried baby sardines, which added a delightful crunch and harmony with the rice.The third serving was a rich rice mixed with stir-fried tuna.The fourth serving featured my beloved fluffy and light organic Koshihikari rice, served with salmon hara and Matsumae-zuke and nameko on the side.I finished with the crispy rice from the Koshihikari, along with the corn rice’s crispy bits and salmon hara.With two types of infinitely delicious rice, I always leave feeling satisfied!I also enjoyed the pickles and red miso soup, requesting refills as usual.☆ Ehime Prefecture Kawachi Bankan Yogurt Gelato The gelato made with Hirugano yogurt is rich and one of my favorites! The juicy and sweet-sour Kawachi bankan disappeared in an instant as a dessert.In June at Kojitsu, I felt that the overall use of broth had transformed into a cleaner flavor.The highlight was the specialty soba. The base of the broth, the kaeshi, had changed to a more refreshing blend, with the sweetness of mirin being less pronounced. For someone sensitive to sweetness like me, this was a more preferred flavor, allowing the soba’s aroma and taste to shine even more!As a broth lover, I wanted to drink every last drop, and the refreshing broth left a natural and pleasant aftertaste.Additionally, the seasoning of the grilled fish and the broth of the simmered dish, like the soba broth, had less sweetness, allowing the flavors of the main ingredients to stand out more.I’m not sure if this change in seasoning is seasonal or if they will continue in this direction (maybe I’ll ask next time?), but in any case, June offered a course with outstanding broth usage that truly suited my taste.Thank you for the wonderful meal! I look forward to my next visit. Less

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

I eagerly awaited my self-booked dinner reservation.I came with fellow wine enthusiasts to enjoy some bottle wine!*About the restaurant*Opened in July 2023.Located about a 10-minute walk southwest from JR Ozone Station in Higashi Ward, Higashi Ozone-cho.The Morishita Station on the Seto Line is slightly closer.It’s situated on the first floor of a residential building in a quiet neighborhood.The exterior features a long white wall with small windows at the bottom, making a striking impression.Inside, the atmosphere is modern and sophisticated.The seating is primarily at the counter, with a private room in the back left corner.There’s no background music, but the warm conversations of the couple running the place create a pleasant ambiance.Both lunch and dinner offer a single course.Please note that lunch is cash only!◾︎【Dinner】Omakase Course JPY 16,500 (tax included, service charge extra)▫️AppetizerYuba tofu from Ibuki MountainFried yomogi (mugwort)▫️SoupShinjō (fish cake) made with hairy crab from HokkaidoMomijigasa (maple leaves) and sansho leaves▫️SashimiIsaki (grunt fish) and sumiika (cuttlefish) from Mikawa BayServed with hamabōfū (a type of wild green) and ginger soy sauce▫️Grilled DishGrilled katsuo (bonito) with kinome (young leaves of the sansho plant) misoWhite sesame and asparagus salad▫️SobaNi-hachi soba (buckwheat noodles) from Nakashibetsu, HokkaidoServed with sesame dipping sauce and sudachi (Japanese citrus)▫️Vinegared DishEel from Mikawa BayIwamozuku (seaweed) from Ishikawa, snake cucumber, served with three-flavor vinegar▫️Fried DishFried shiro-amadai (sweetfish) with squeezed sudachiTossed with new onions and sansho oil, served with fruit tomatoes▫️Simmered DishTender octopus from Mikawa BayBraised eggplant▫️RiceKuro-mutsu (black rockfish) rice with new potatoes and new ginger(Utsunomiya Daikaihatsu Yudai 21)Served with red miso soup and picklesWhite rice (Koshihikari from Toyama)Fried sakura shrimp and beef shigurē▫️DessertTokoroten (gelatinous noodle made from seaweed) from AmakusaServed with vinegar soy sauce and yuzu or black syrupIt had been a while since I dined at night, and the soba served only in the evening was just as delicious as I remembered!The sesame dipping sauce with sudachi was refreshing.The shinjō tasted just like crab, pure bliss, and the broth was gentle yet deep, which I absolutely loved.Though I had a smaller portion, I still managed to eat four bowls of rice. The kuro-mutsu rice was delicious.All the dishes served that day were beautifully presented.As for the wine, we had a delightful selection to choose from, and it was hard to decide!The harmony with the broth was enjoyable.In the end, we each finished a bottle!＼(^^)／That night was filled with laughter and fun.It was a great meal! ✨️ Less