Kashiwade no Tsukasa Suikouan (膳司 水光庵) Tokyo

Regular visits to Suikouan are always a delight! ✨This time, I enjoyed some impressive Matsutake mushrooms from Bhutan.The caps were huge!!!As always, the dashi was delicious! ♡The egg yolk soy sauce for the sashimi was thick and paired perfectly!!This was my first sanma (Pacific saury) of the year, and it was incredibly fragrant! ✨The winter melon was also tasty! ✨The way the Matsutake was sliced was just beautiful.I love the ebana (edible flowers) as usual, and the Matsutake rice was simply too good!!The Ranou egg over rice is unbeatable!!I managed to enjoy every last bite today!I’m so glad! ♡I’m looking forward to my next visit!! Less

【Rating: ★★★★★ 5.0/5.0】Nestled in the quiet area of Higashi-Azabu, "Kashiwade no Tsukasa Suikouan" is a sanctuary of exquisite cuisine. Upon entering, you are enveloped in an atmosphere of elegance and serenity.I was truly impressed by the array of dishes that vividly reflect the changing seasons. From the perfectly grilled skin of the conger eel to the exceptional clay pot rice infused with the rich flavors of sweetfish and mushrooms, the chef's skill in bringing out the essence of each ingredient is simply remarkable. The experience, from the carefully curated rice tasting to the jewel-like fruit jelly and the rich matcha shaved ice, showcases a beautiful progression throughout the course.This is the pinnacle of Japanese cuisine, promising emotions and bliss that exceed the price. It’s a remarkable restaurant that I absolutely want to visit again. Less

I recently attended the summer tea gathering at Suikouan, a place I have been fond of for a long time. Last year during the first tea ceremony, everyone was in kimono, and my husband and I felt a bit out of place. However, this year, everyone was dressed casually. Ishida-san mentioned that he wants everyone to enjoy the tea, and I highly recommend it to those who haven't been yet. While there are many places that offer tea ceremonies, Suikouan is unique in that it has a dedicated tea space, a master who understands the art of tea, and an impressive collection of tea utensils borrowed from Kyoto, all thanks to Ishida-san. He previously managed tea ceremonies while serving as the sous-chef at Arashiyama Kichijo, and they continue to receive great acclaim. The menu includes classic dishes available at night, as well as some that are exclusive to lunch, leaving me completely satisfied and full. Plus, the prices are more affordable than at night, which is an added bonus. I highly recommend it. It was a great meal! Less

On this day, I had a long-awaited reunion dinner with my middle and high school classmates at "Kashiwade no Tsukasa Suikouan," a Japanese restaurant owned by my classmate, Chef Tomohiro Ishida.After graduating high school, he moved to Kyoto and trained at the prestigious Kyoto Kitcho Arashiyama, eventually becoming a sous chef before going independent.Now, he has become a renowned chef, and I had the pleasure of enjoying "authentic Japanese cuisine" made with seasonal, top-quality ingredients.The restaurant is about a 10-minute walk from Akabanebashi. As I walked through the quiet residential area towards the restaurant, I caught a faint whiff of incense. Could it be around here? Yes, there it was—"Kashiwade no Tsukasa Suikouan."Before even stepping inside, the traditional Japanese atmosphere made me feel as if I had arrived in Kyoto.Once inside, this feeling intensified. A stunning space built in the sukiya style, reflecting Japan's aesthetic sensibilities, unfolded before me.The meal consisted of 15 courses, including appetizers. I took notes while listening to Chef Ishida and the staff, so I apologize in advance for any inaccuracies.◆ Juice extracted from yamamomo (Japanese mountain peach)◆ Jelly of sweet shrimp and purple sea urchin, served with yuba (tofu skin) and edamame◆ Shaved ice with tomato and a smooth sauce of Managiri pepper◆ Hassun: roasted beef with sansho pepper, tender octopus, corn tempura, yamamomo, sweet potato (Maru ju), lemon simmered, sweet ayu, and fried shrimp heads◆ Grilled anago (conger eel) with shredded cucumber, sudachi (Japanese citrus), and salt wasabi◆ Clear soup with white fish and plum paste, served with water shield and winter melon◆ Salt-grilled ayu (sweetfish) finished with frying, one with soy sauce◆ Stick sushi of striped jack mackerel, garnished with wasabi◆ Kyo Kamo eggplant with ultra-thin bonito flakes, salt, and sesame sauce◆ Kansai-style grilled eel, wrapped with myoga (Japanese ginger), shiso leaves, and cucumber in a wheat gluten◆ Inaniwa udon with grilled abalone, mixed with liver sauce and zucchini, finished with vinegared rice and yuzu olive oil◆ Clay pot rice with ayu and mushrooms◆ Simmered black-haired wagyu beef topped with egg yolk◆ Peach ice cream and Shine Muscat grapes◆ Uji Kintoki (shaved ice with sweet red bean)The meal was inspired by the tea kaiseki style, similar to the training he received at Kyoto Kitcho, further elevating the spirit of tea ceremony, calligraphy, and flower arrangement into his cooking.In July, the theme was Tanabata, one of the five seasonal festivals, delving into ancient Japanese rituals and Chinese court ceremonies.We began with a cleansing sip of Japanese sake, and the meal commenced. The chopsticks were pre-moistened, a practice known as "nurebashi," which not only prevents food from sticking but also reflects the chef's meticulous preparation.The first bite of the sweet shrimp and purple sea urchin jelly made my cheeks relax with delight. The richness of the seasonal sea urchin was gently enveloped by the Japanese broth, and the delicate yet rich sweetness of the sweet shrimp highlighted the depth of Japanese cuisine.The salt-grilled ayu was finished with frying, enhancing its aroma significantly. As I savored the umami of the white flesh and the slight bitterness of the liver, a sweetness gradually emerged. It was fascinating to enjoy both salty and soy flavors.The striped jack mackerel was truly impressive. Known as the king of mackerel, its size was astonishing. It had been aged for about ten days, concentrating its flavor. The wasabi, coarsely grated rather than ground, left only a refreshing aroma without any spiciness. This was the best stick sushi I had ever tasted.The grilled eel was the highlight, prepared in the Kansai style, with an exquisite balance of sweetness and aroma. Wrapped in wheat gluten, the refreshing scents of myoga and cucumber combined with the crunchy texture, creating layers of umami. I understood in one bite why this dish is considered the restaurant's signature.Even the udon in the final course delivered another wave of umami. The richness of the abalone liver paired perfectly with the udon. I added vinegared rice to the remaining sauce and drizzled yuzu olive oil. The fragrance of yuzu brought everything together, and I couldn't stop until the last drop.Listening to the chef's calm and smooth explanations, I savored each dish while engaging in lively conversation with my friends.Even the final rice dish was meticulously prepared.The rice, known as "niheban," refers to the moment when the rice transforms from raw to cooked, retaining plenty of moisture. It was juicy and incredibly sweet.I could choose my side dishes, opting for simmered black-haired wagyu beef, nameko mushrooms, and sakura shrimp furikake. I wondered how many bowls I could eat! Since the meal was inspired by tea kaiseki, we concluded with Uji Kintoki. After finishing the shaved ice, a rich matcha flavor lingered, and I drank it down like tea. I was thoroughly satisfied.After the meal, I chatted with Ishida for a while. It had been decades since we graduated high school, but everyone seemed just as they were back then... maybe? Reuniting with old friends and experiencing the depth of Japanese cuisine made for an unforgettable night that filled my heart. Less

I heard the chef trained in Kyoto, so I expected a gentle flavor with a rich dashi, but I was pleasantly surprised by the bold seasoning. This restaurant showcases the unique characteristics of each dish, making it a delightful experience. I definitely want to come back.● Yamatomo Kumidashi ● Sea Urchin, Wood Ear Mushrooms, Edamame, Sweet Shrimp, Yuba I love the distinct flavors. ● Manbanji Pepper Puree Topped with Shaved Ice of Fruit Tomato ● Hassun Roast Beef with Yellow Water Inspection Tender Octopus with Vinegared Mozuku Corn Tempura Yamatomo with Liqueur Sweet Potato with Round Lemon Sweet Simmered Ayu Sweet Shrimp Heads ● Grilled Densuke Anago Bones are cut for easy eating. ● Fried Kue Perfectly seasoned. ● Ayu from Kiyotaki River Grilled with two types of seasoning: salt and sweet soy sauce. Enjoy with matcha salt if desired. ● Striped Horse Mackerel Sushi Rich in fat and delicious. ● Whole Roasted Kamigamo Nasu Served with salt or sesame sauce. ● Grilled Eel Wrapped in baked wheat gluten. ○ Abalone Udon The liver of the abalone becomes the soup. Finish with rice added. ○ Nibana Rice Topped with two-year aged Karasumi Mochi. ○ Ayu Clay Pot Rice ○ Shigure-ni with Egg Yolk ● Milk Ice Cream with Peach Sauce Shine Muscat and Blueberries ● Shaved Ice, Shiratama, Dainagon Red Beans Uji Kintoki. Less

【2026 Bronze】 【2026 Top 100 Restaurants】 I recently heard a lot about this rising Japanese restaurant in Higashi-Azabu, and it seems that reservations are becoming difficult, so I decided to visit. I took the Toei Bus No. 06 from Shimbashi and got off at the Akabanebashi stop to visit "Kashiwade no Tsukasa Suikouan"; rating: 4.20. The location is about halfway between Akabanebashi and Azabu-Juban, so it takes about 7-8 minutes to walk from either station. Proceeding behind the Circular Route 3, you will find a Japanese-style entrance deep within the building. Chef Tomohiro Ishida, who previously worked at the Kiccho Arashiyama main branch, has established this restaurant. ■ Omakase Course: JPY 46,200 + Japanese Sake: JPY 52,900 1. Amuse-Bouche ◇ Yama-momo (Japanese peach) infusion 2. Appetizer Decorated with a leaf of Kaji, reminiscent of the Heian period's Tanabata festival. - Edamame, Yuba (tofu skin), Bafun Uni (sea urchin), Kuruma Ebi (sweet shrimp) 3. Noodle Dish - Man-gaji Chili Pepper with Tomato Shaved Ice and Salt 4. Sashimi - Hokkaido's Densuke Anago (conger eel), cucumber, sudachi (citrus), and wasabi 5. Grilled Dish ◇ Salt-grilled Ayu (sweetfish) x 2 from Kyoto's Seiryu River 6. Soup ◇ Zucchini, plum paste, dashi made from kombu and bonito flakes ◇ Grilled Ayu from Seiryu River, served with salt and sauce - Shima Aji (striped jack) sushi, with sesame in the rice, shiso leaves and pickled ginger in between, topped with freshly grated wasabi, pickled for a week ◇ Kamo Eggplant grilled for an hour over charcoal, served with roasted sesame cream, salt, and bonito flakes 10. Main Dish ◇ Farmed eel, grilled eel gluten, sansho sauce, and Tosa vinegar - Aichi Prefecture's Isshiki eel gluten wrapped in gluten dough, with cucumber, shiso, and myoga (Japanese ginger) 11. ◇ Inaniwa Udon, with abalone meat and liver puree, shiso flowers, and yuzu olive oil 12. Rice Dragon's Eye rice (cooked in hot water) First serving: Nibana Karasumi rice (small) Second serving: Clay pot rice (medium, for takeout) Third serving: White rice refill (up to 5 servings) - Oita Ran-Oh eggs, soy sauce marinated salmon roe, and pickles For white rice refills, you can adjust the ingredients: 1) Quantity (large, medium, small) 2) No egg, whole egg, or just yolk 3) Black Wagyu beef simmered 4) Shichimi sansho 5) Nameko mushrooms 6) Sakura shrimp furikake (for ochazuke) 7) Extra thin bonito flakes 8) Ikkyu-ji natto Additional options: a) Homemade karasumi (salted mullet roe) b) Soy sauce marinated salmon roe 13. Dessert ◇ Yume Mizuki peach, homemade ice cream, Shine Muscat grapes, and Hebesu ◆ Hojicha (roasted green tea) 14. Sweet ◇ Uji Kintoki, Shiratama (rice dumplings) with Dainagon azuki beans The meal began with a story-themed dish inspired by Tanabata, which was quite enjoyable. In the end, I was overwhelmed by a barrage of rice servings and ended up eating almost everything... I definitely overindulged! Less

■ June 6, 2026 (Saturday) 6:30 PM - 9:00 PM■ Omakase Course ¥44,000, tax includedTotal with drinks ¥61,100, tax included1. Amuse-Bouche◉ Homemade Ume Juice2. AppetizerAn appetizer that combines the decoration of a Chawa ring with a Somin Shorai talisman, serving as a purification for everyone.◉ Steamed Abalone with Salted Sake- Akita Water Shield- Yam Stem- Snap Peas- Clam Broth Jelly- Yuzu AromaThe abalone, steamed with sake salt, has a delicate texture that is both crunchy and enticingly elastic, creating a delightful chewing experience that warms the heart with its umami. The cool clam broth jelly refreshes the palate, harmonizing beautifully with the abalone's exquisite flavor. This culinary skill leaves me in awe.The deliciousness doesn’t stop here; it continues to impress, with the Akita Water Shield playfully dancing on the tongue, its slippery texture providing a delightful sensation that glides smoothly down the throat, making me want to shout with joy at this rare delicacy.Accompanying the refreshing flavors of early summer are the crisp yam stem and snap peas, which add a delightful crunch and freshness to the dish.The chaotic combination of ingredients is beautifully arranged, and the coolness of the dish is a pleasant surprise, raising the bar for what’s to come, filling me with excitement and a hint of apprehension.3. Noodle Dish◉ White Corn SoupThe corn cob is simmered and then pureed without any seasonings, just salt to enhance the flavor. Two grains of sweet peppercorn are pickled in sweet vinegar and floated on top.This dish feels like the elegant dance of early summer's sweet king, refreshing the palate with a sweet flavor that invites slow savoring. The pure white soup reveals a beautiful sweetness that gradually seeps into the mouth, creating a truly intoxicating experience. This dish showcases the full charm and essence of white corn.As the early summer temperatures rise, this cool dish provides a soothing texture and refreshing taste, allowing me to fully enjoy the appetizer.4. Sashimi◉ Isaki from Bungo Suido◉ Botan Shrimp from Habomai◉ Flower Cucumber◉ Homemade Seaweed Jelly- Wasabi- Sudachi- Soy SauceThe Isaki delivers an exquisite and vibrant punch, creating a shocking wave of flavor on the tongue! The moment I bite into it, the firm texture and rich meatiness resonate deeply. This is an irresistible experience, with the delightful chewiness captivating my senses.The Isaki, mild yet beautifully flavorful, is complemented by a colorful array of condiments that enhance the tasting experience, making it impossible to stop chewing.One piece is enjoyed simply with wasabi and soy sauce, the second with a squeeze of sudachi for a touch of acidity, and the third with the fragrant seaweed jelly, allowing the Isaki's delicate umami to shine through, leaving a lasting impression.This beautifully arranged sashimi brings a sense of elation and satisfaction, making it a truly happy moment.5. Seasonal DelicaciesThe elegantly arranged flowers celebrate the season, creating a beautiful presentation.- Hydrangea- Firefly Bag- Mizuhiki Patterned TrayThe decorations evoke a refreshing feeling that soothes the spirit, reminiscent of a summer night with fireflies flickering, capturing the essence of the countryside in Suikouan's early summer delicacies.◉ First Bonito, Kombu-Dried, Charred from Katsuura- Served with Grated PonzuThe arrival of the first bonito, in season during early summer, delights the palate. Smoke rises from the kitchen as the skin is charred over direct heat, removing excess fat while crisping the skin and enhancing the sweetness and umami of the bonito.This early bonito is particularly lean, allowing for a refined and delicate flavor that is a rare treat. The fish's firm texture, honed by swimming against the strong currents of the Kuroshio, provides a delightful chew that releases the rich aroma and flavor with each bite.The grated ponzu, with its pleasant acidity, complements the bonito beautifully, enhancing the overall tasting experience. It feels luxurious to have this dish as part of the seasonal delicacies.◉ Yuba and Edamame- Vinegar JellyThis dish beautifully balances the lingering spring flavors with the refreshing essence of early summer. The presentation and selection of ingredients reflect the care taken in this transitional season.The yuba offers a lovely texture that glides smoothly on the tongue, while the edamame provides a crisp, refreshing bite, naturally spreading its sweetness throughout the mouth. This dish is a remarkable creation that cools the palate and encourages a lightness in the meal.◉ Sweetened Green Plums- Brandy Jelly with Umeshu- Finely Chopped GingerThis dish serves as a delightful drink, offering a sweet and sour flavor that refreshes the palate, accompanied by the crunchy texture of ginger. It leaves a pleasant aftertaste, soothing the tongue.◉ Hamo ZakuA representative summer dish featuring grilled hamo, which has been meticulously deboned, paired with thinly sliced cucumber and dressed in Tosa vinegar. This is essentially a hamo version of unagi zaku, harmonizing beautifully with the rich texture and vibrant acidity, stimulating the appetite.6. Soup◉ Golden Hamo from Amakusa with Kudzu◉ Green Beans◉ Hydrangea Okra- Plum Paste- Yuzu AromaThe broth is made from kombu that has been steeped for over three days, capturing the delicate umami of the kombu, enhanced by the aroma of bonito, creating a vibrant and flavorful base.This broth is purely made from kombu and bonito, with no additional seasonings, allowing the natural flavors to shine.The soup offers a comforting depth of flavor that seeps into the tongue, revealing a subtle umami that is truly delightful.The golden hamo is prepared with kudzu and then blanched, served as the main ingredient in the bowl.As I move my chopsticks to the hamo, I find that this seasonal fish has a rich texture and a delightful flavor that fills the mouth with a sense of indulgence. The green beans and okra add a refreshing crunch, creating a wonderful harmony of texture and flavor in this exquisite bowl.7. Grilled Dish◉ Salt-Grilled Sweetfish from Kyoto's Kiyotaki River (2 pieces)- Matcha Vinegar- Dark BeerWhile sweetfish is typically served with wasabi vinegar, here it is paired with matcha vinegar, offering a unique twist. Additionally, dark beer complements the slightly bitter flavor of the sweetfish's innards, enhancing the overall tasting experience.The sweetfish is grilled and then lightly fried, achieving a perfect balance of saltiness and crispiness, transforming the fish into a delightful dish that is both light and refreshing.The innards are cooked just right, releasing a pleasant bitterness that gradually turns sweet with each bite, making me completely captivated by this grilled sweetfish.8. Noodle Dish◉ Grilled Striped Horse Mackerel Sushi- Nori- Shiso- Ginger- Fresh WasabiThis dish features fresh striped horse mackerel, lightly grilled and served atop sushi rice, garnished with nori and fresh wasabi. The combination of shiso and ginger enhances the flavors, showcasing the impressive thickness of the fish.As I take a big bite, the rich flavor of the horse mackerel bursts forth, creating a delightful experience that leaves me in a state of bliss.The texture of the fish is firm yet tender, releasing its sweetness and umami with each chew, creating a truly memorable taste.9. Grilled Dish◉ Whole Grilled Kamo Eggplant from Kamigamo- Bonito Flakes- Sesame Cream- SaltThe grilled kamo eggplant is perfectly dehydrated, appearing slightly shriveled. The chef skillfully cuts it while it is still hot, releasing steam and the aroma of bonito flakes.The eggplant's sweetness and unique smoky flavor are irresistible, transforming it into a delicious dish through the careful application of heat.The grilling process enhances the umami of the eggplant, making it a truly delightful experience.The sesame cream adds a touch of elegance, harmonizing beautifully with the warm, fluffy flesh of the eggplant, creating a wonderful combination of flavors.10. Main Dish◉ Grilled Eel from Isshiki, Aichi Prefecture◉ Wheat Gluten◉ Cucumber◉ Shiso◉ Myoga- Fresh PeppercornThis dish features eel prepared using a unique method involving wheat gluten, showcasing a creative twist on traditional eel dishes.The yellow base beneath the eel is made from wheat gluten, and the combination of ingredients creates a delightful balance of flavors.The eel is wrapped in the gluten, accompanied by cucumber, shiso, and myoga, enhancing the dish's texture and flavor.11. Sea Urchin Udon◉ Inaniwa Udon- Purple Sea Urchin- Horsehair Sea Urchin Sauce- Sea Urchin Jelly- Shiso SproutsThis dish features Inaniwa udon, known for its strong texture, coated in a sauce made from horsehair sea urchin, topped with a generous serving of purple sea urchin.As I savor the udon, the rich flavors of the sea urchin sauce meld beautifully, creating a delightful experience that excites the palate.12. Rice DishThe menu for today's rice is presented on a card, and I immediately sense that I won't be able to finish it all. Carefully considering my appetite, I indulge in the tempting offerings.The rice menu is as follows:First Serving: Boiled Rice with Karasumi (Salted Mullet Roe) - SmallSecond Serving: Clay Pot Rice - Medium (Takeaway)Third Serving: White Rice Refills - Up to 5 servingsFor the white rice refills, I can choose:❶ Size (Large, Medium, Small)❷ No Egg, Whole Egg, Only Yolks❸ Wagyu Beef Shigureni❹ Shichimi Pepper❺ Nameko Mushrooms❻ Sakura Shrimp Furikake (for Ochazuke)❼ Extra Thin Bonito Flakes❽ Ikkyu Temple Natto❾ Wasabi[First Serving] Boiled Rice- Boiled with Dragon's Eye Rice- Karasumi Strips- Bonito and Sesame Cream- PicklesThe boiled rice is served in a bowl, accompanied by the pre-set karasumi strips, which pair beautifully with the rice. The homemade karasumi is aged for two years, offering a fresh and flavorful experience.The al dente rice grains blend harmoniously with the karasumi, creating a delightful combination.[Second Serving] Sweetfish Clay Pot Rice◉ Sweetfish Rice- Garnished with Tade Leaves- Chopped Grilled Shiitake MushroomsThe sweetfish rice is prepared using a broth made from sweetfish, ensuring that the flavors are deeply infused into the rice. This results in an incredibly delicious clay pot rice.The sweetfish pieces are generously mixed in, enhancing the overall flavor and creating a memorable dish.[Third Serving] White Rice Refills- Dragon's Eye White Rice- Soy Sauce Pickled IkuraFor the third serving, I choose soy sauce pickled ikura, enjoying the delightful combination of flavors.[Fourth Serving] Sakura Shrimp Furikake OchazukeTo finish the meal, I enjoy a light ochazuke with sakura shrimp, refreshing my palate and concluding a satisfying dining experience.13. Seasonal Fruits◉ Coconut Ice Cream◉ Passion Fruit◉ Miyazaki's Sun Egg (Mango)◉ Blueberries◉ Frozen Raspberries14. Sweets◉ Mizunazuki Water YokanThis traditional Japanese sweet is made from a dough of wheat or rice flour, steamed and topped with sweetened red beans, cut into triangles. The triangular shape is beautifully crafted, showcasing the flavors of the sweetened red beans.15. Thin Tea16. Genmaicha (Brown Rice Tea) Less

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12.お食事

本日のご飯のお献立を記した短冊が
眼前に置かれその豊富なメニューに
こりゃ食べ切れないなと直感します。
お腹の都合を慎重に見極めながらも
この誘惑に駆られる食事メニューに
極力お付き合いさせて頂きました。

お食事の献立は以下の通りとなります。

一膳目:煮えばな唐墨ご飯・小
二膳目:土鍋ご飯・中（お土産）
三膳目:白ご飯おかわり 最大5杯迄

白ご飯おかわり用の選択肢として
❶量（大・中・小）の調整
❷卵なし・全卵・黄身のみ
❸黒毛和牛しぐれ煮
❹縮緬山椒
❺なめ茸
❻桜海老ふりかけ（お茶漬け）
❼極薄かつお節
❽一休寺納豆
❾わさび

【追加オプション】
❶自家製からすみ
❷いくら醤油漬け

[一膳目]煮えばな

・龍の瞳で炊いた煮えばな
・唐墨短冊
・鰹と胡麻クリーム
・香の物

龍の瞳を炊いて煮えばなの一膳を
お茶碗にて装って頂き煮えばなの
お供には予めセットされた３種の
ご用意のお供の中で短冊の唐墨を
チョイスして煮えばなに散らして
珍味とご一緒させて頂きます。
唐墨は自家製の2年熟成ものにて
中々鮮度の高い唐墨で塩味珍味の
度合いが綺麗な仕上がりを見せて
舌に印象的な味わいで着地します。

煮えばなのアルデンテ状の米粒の
甘味と柔らかな食感に唐墨が大変
馴染み深く絡んで実に相性の良い
唐墨ご飯を作り上げておりました。

[二膳目]鮎の塩焼き土鍋ご飯

◉鮎ご飯
・蓼の葉を散らして
・焼き椎茸を刻んで

鮎のご飯は鮎から頭や骨を取り除いた
鮎スープでお出汁を整えて炊いたご飯
故に鮎の香味とエキスが龍の瞳の米に
確り馴染んだ滅茶美味なる土鍋ご飯と
なっております。
軽めにお茶碗に装って頂いて鮎ご飯の
妙味に舌鼓を重ねる事となります。
これは咀嚼が圧倒的に楽しくなるもの
焼いた鮎もゴロゴロと大きな切り身が
鮎のスープで染められた鮎ご飯と共に
ご一緒して鮎の旨みに甘味苦味等々が
同居しており鮎ご飯の醍醐味を存分に
堪能させて頂きます。
どんどんお箸が無意識に進んでしまう
そんな美味しさが散りばめられたご飯
大変印象的な美味しさが脳裏に刻まれ
記憶に残る土鍋ご飯となりました。
とても土鍋でご用意された量の全部を
頂けるお腹の余裕は無く余りは土産に
お持ち帰りとさせて頂きました。
お陰様で
一晩寝かせた鮎の味が染み込み素敵な
朝ご飯にありつく事が出来ました。

[三膳目]白ご飯のおかわり

・龍の瞳の白ご飯
・いくらの醤油漬け

三膳目以降のおかわりとしましては
数多の選択肢からいくら醤油漬けに
興味を惹かれておりましたので選定
〆のお食事として此方の一品を所望
楽しい珍味が行き届くいくらご飯と
舌が戯れあいとても楽しいご飯との
ひと時を頂きました。

[四膳目]桜海老振り掛けのお茶漬け

お食事の締めにサラッとお口を整える
意味合いにても桜海老お茶漬けを頂き
舌の気分もサッパリとリセットさせて
頂いて宜しいお食事の仕上げとなって
お腹も心も大満足のお食事でした。

13.水菓子

◉ココナッツアイス
◉パッションフルーツ
◉宮崎の太陽のたまご（マンゴー）
◉ブルーベリー
◉凍らせたラズベリーのフローズン

14.甘味

◉水無月の水羊羹

本来の和菓子の「水無月」は小麦粉や米粉を練り
蒸し上げた「ういろう」の生地に甘く煮た小豆を
散らして三角形にカットしたものとなる様です。
その三角形の部分だけを抽出された様な形にて
甘く風味を凝らして作り上げた水羊羹としてて
因みに丹波の大納言を使用しておられてました。

15.お薄

16.玄米茶

#東麻布グルメ
#麻布十番グルメ
#麻布十番日本料理
#膳司 水光庵
#石田知裕

■2026.6.6(土)18時半〜21時

■お料理 お任せ ¥44,000税込
お酒含むお会計¥61,100税込 Less

I visited Suikouan, a place I frequent, in search of their ayu and shima aji sushi.I started with sushi chimaki, marinated botan shrimp, and chirimenjako. Enjoying it with shobu sake, the aroma of the bamboo leaves paired perfectly with the chimaki! The rich yet refreshing flavor gently spread across my palate.The smoked first bonito was served with a new onion sauce, accompanied by myoga and broccoli sprouts. The first bonito, which isn’t overly fatty, harmonized beautifully with the new onion for a light taste.Today’s hassun also had a shobu theme. It included kamo eggplant with shrimp miso, duck breast, thick omelet, miso-marinated snap peas, yuba with usui beans, and hamo with mozuku vinegar. Everything was elegant, especially the beans, which were surprisingly delicious, and the dengaku was exceptionally tasty despite being a common dish!The sashimi featured isaki and aori ika, with the aori ika being particularly outstanding. Its transparent flavor and tender texture made it delightful, especially when simply paired with salt.The hamo soup included junsai and yuzu. The kombu dashi, extracted over three days, provided umami without overpowering the hamo.Grilled asparagus from Hokkaido and shiitake mushrooms, along with two-year-aged potatoes, were served with a rich egg yolk vinegar sauce that wasn’t too acidic. The addition of kinome added a refreshing touch.The shima aji sushi was exceptional. The fatty aji melded beautifully with the rice, and the gari and shiso added a nice contrast.The grilled eel rolled in a fumi was irresistible with its crunchy texture! It came with cucumber and miso, but it was not too strong, making it easy to eat.The double sea urchin dish featured horse dung sea urchin and purple sea urchin served with Inaniwa udon. The yuzu olive oil and ho shiso created a light flavor that was perfect for the end of the meal.Today’s rice was tokishirazu and lotus root. The fish was grilled to perfection, with a crispy skin and delicious flavor underneath.I had plenty of white rice and finished with dessert: melon, fruit milk ice, and kashiwa mochi.It was another wonderful meal today! Less

【Total Payment】1 person: JPY 52,000*Includes 2 alcoholic drinks【Review】This was my second visit. This time, I used the restaurant for a business dinner with a client. The calm atmosphere and consistent quality of the dishes reaffirmed my belief that this is a reliable place for important meetings.The interior has a hidden gem vibe, creating a quiet and comfortable space. The cuisine respects the traditions of classic Japanese cooking while seamlessly incorporating the chef's unique sensibilities and creativity, making it more than just traditional fare.The overall quality of the course was exceptionally high, allowing me to savor each dish from start to finish. I believe this Japanese cuisine satisfies not with flamboyance, but through the accumulated skills and sensibilities of the chef.I personally highly recommend this restaurant and look forward to visiting it seasonally in the future.－－－－－－－－－－－－－－－－－－－－Thank you for always reading my reviews. I would greatly appreciate any "likes," "follows," or "saves" for the restaurant.Camera: RICHO GRⅢxInstagram: xxtaimuxx*Please feel free to follow me on Instagram as well. Less

The dishes were quite impressive, showcasing a lot of care in their preparation. However, I felt that the chef's performance and the explanations of the dishes were a bit excessive and somewhat overshadowed the food itself. The chef is very personable.Atmosphere of the restaurant... 8 pointsService from the staff... 8 pointsTaste preference... 9 pointsCost performance... 7 pointsCleanliness... 9 points*Scores range from 0 (minimum) to 10 (maximum).This is purely a personal opinion. I love eating and enjoy everything from inexpensive to high-end dishes. Less

This restaurant is run by Tomohiro Ishida, who previously worked as the head chef at Kichijo in Arashiyama, Kyoto. It is a rare establishment that teaches the elegance of Japanese cuisine, and the meticulously prepared dishes are truly delicious. On this day, I had three young sweetfish, which were incredibly tasty. I initially thought the portion would be large, but despite some unexpected issues, I still had room before the rice course. I thoroughly enjoyed the rice.◆ Red Cup with Iris Sake ◆ Kabuto Dish with Botan Shrimp, Okahijiki, and Soy Sauce Pickled Caviar ◆ Sea Bream Chumaki Sushi ◆ Chirimen with Flower Pepper ◆ Salt-Seared Bonito ◆ Hassun Representing the Aoi Matsuri, Kamo Eggplant with Shrimp Miso Steamed Duck Breast, Thick Omelet, and Miso-Pickled Snap Peas Yomogi Wheat Gluten with Miso Yuba, Edamame, and Tofu Dashi Jelly ◆ Isaki from Oita and Aori Squid from Nagasaki ◆ Hamachi Soup with Kuzudama, Ume Paste, Koshiabura, and Jun-sai from Akita ◆ Hokkaido White Asparagus, Smoked Shiitake Mushrooms, and Roasted Vegetables with 2-Year-Aged May Queen Potatoes ◆ Stick Sushi of Shima Aji Pickled for Over a Week ◆ Young Sweetfish from Nagano, with the right side salted and the left side with sauce, served with Cucumber in Mizore Vinegar ◆ Sweetfish Nanban with New Onions and Manganji Peppers, and New Burdock ◆ Inaniwa Udon with Sea Urchin, topped with Bafun Uni ◆ Nieban (Dragon's Eye), Karasumi, Marinated Bonito, Nara Pickles, and Pickles ◆ Gyushi Gure, Jako Rice ◆ Marinated Bonito Rice ◆ Gyushi Gure, Ikkyuji Natto ◆ Sakura Ebi and Bonito Flakes Chazuke ◆ Tokishirazu, New Ginger, Asparagus, and New Lotus Root Clay Pot Rice ◆ Homemade Milk Ice Cream and Jelly ◆ Warabi Mochi Less

I visited Kashiwade no Tsukasa Suikouan located in Higashi-Azabu. This time, I enjoyed the "Unagi Course" featuring various preparations of unagi (eel) using the finest quality unagi from Isshiki. The course included dishes such as jelly, sake-steamed eel, grilled eel, and omelet, allowing for a delightful experience of unagi in different styles. What stood out the most was the comparison between the Kanto and Kansai styles. The Kanto style was fluffy and tender, while the Kansai style was grilled to perfection, each offering its own unique charm. 【Course Details】 - Isshiki Unagi Jelly - Isshiki Unagi (Kanto Style) Soup - Isshiki Unagi Sake-Steamed - Isshiki Unagi (Kansai Style) - Isshiki Unagi (Kanto Style) Omelet with Mitsuba Sauce - Unagi Zaku - Isshiki Unagi Grilled (Kansai Style) with Dragon's Eye - Milk Ice Cream with Matcha Sauce Although it was farmed unagi, the thickness of the meat and the richness of the fat were impressive, showcasing high quality. The restaurant has a calm atmosphere, allowing you to enjoy your meal while watching the chefs prepare the dishes at the counter. I highly recommend this place for special occasions or business dinners. Less