Onjaku (温石) Yaizu

Tabelog 4.55🥇⁣
⁣
Onjaku is perhaps my favorite place for lunch in Kanto because of its hearty food, ambiance, and experience. When you enter the restaurant, you will be escorted by the staff to the garden for a quick walk before being seated. Then, Chef Sugayama will introduce himself and welcome you with a simple opening speech before he commences his orchestra. ⁣
⁣
The food is very different from kanto kaiseki as the flavor is more mellow and hearty. Freshness of the seafood was also outstanding as Yaizu is very close to a lot of famous habitats for different kinds of seafood, including but not limited to kinmedai [金目鯛], aji and akaza-ebi [赤座海老]. ⁣
⁡⁣
In fact, Shizuoka Prefecture is hailed as the city of seafood as Suruga Bay [駿河湾], which is the deepest bay in Japan (approximately 2,500 m deep), lands all sorts of rare deep-sea fish and crustaceans. All seafood used at Onjaku is sourced from the nationally renowned Sasue Maeda Fish Shop [前田鮮魚佔], which has supplied fish to the restaurant since it was run by Chef Sugiyama’s grandfather. This fish shop was also a pioneer in shinkeijime [神經締] that maximizes freshness of the catches when they arrive at the restaurant. ⁣
⁡⁣
The meal finished with a soothing tea ceremony. If the weather is good, I guarantee you an enjoyable meal with sunshine behind your back throughout the meal.⁣
⁣
-—————⁣⁣
💴Budget: 20,000 yen⁣⁣⁣
🥘Food: 8.5⁣⁣
🍹Drinks: 8.5⁣⁣
🏢Vibes: 9.5⁣
⚖️C/P: 10 Less

Been coming here for a couple years now and this meal was probably the best so far! Every dish was extremely delicate and balanced, showcasing the highest quality Japanese seafood. The geoduck was especially memorable, lightly grilled, fresh, crunchy and full of flavor. @daigonjaku •
•
•
•
•
#foodgasm #yum #eat #foodpic #foodpics #foodphotography #foodlover #tasty #hungry #foodblogger #dessert #foods #cooking #foodies #eating #chef #foodblog #nomnom #delicious #food #foodie #instafood #茶懐石温石 #懐石料理 #日本 #日本料理 #静岡 #海鮮 #japanesefood #japan Less

Onjaku is a Tabelog Gold restaurant located just outside of Shizuoka . They are privy to some of the best seafood available , and today the sweetness was certainly evident . While no individual dish was anything but satisfying , the overall menu composition would have perhaps benefited from a dish or two with more fat or a stronger garnish as the subtly sweet produce was a little monochromatic.

But let’s talk about the leek ! I think this is the best leek I have had in my life , somehow deep fried with a crisp casing that slightly separates from the vegetable, the leek itself was absurdly tender and sweet . I have had great leeks from the hands of Rene Redzepi, Magnus Nillsson and Sato Hideaki - but this dish blew me away .

Horse mackerel and deep fried gobo
Squid and choy sum blossom
Baby aji
Gurnard and bamboo
Spanish mackerel and squid
Leek
Langoustine
Shiitake with langoustine roe
Hairtail and kale , sancho pepper
Hokkaido Wagyu rump , cabbage , lotus root and squid Mochi
Bamboo and Wakame rice
Tamago donburi
Strawberry Less

Tabelog 4.51 🥇⁣
⁣
1) Kinmedai [金目鯛] from Shizuoka [靜岡], Urokoyaki [鱗焼き], Mizansho [実山椒] Shoyu⁣
⁣
It is the signature dish of Onjaku which is also the only dish that exists throughout the year. It is my 4th time trying this dish and I was amused by the consistency of Chef Sugiyama’s cooking. Scales were savory and crispy whilst the meat was moist and cooked to perfection. The cooking process was also a joy to witness, which stimulated our sight and smell simultaneously. ⁣
⁣
2) Shiro Amadai [白甘鯛] from Yaizu [燒津], Kamouri[冬瓜], Dashi [出汁]⁣
⁣
Such a thick filet that’s packed with deep flavor and fattiness. The dashi was comforting, making it a magical match with the shiro amadai.⁣
⁣
3) Ama-gatsuo [甘鰹], Tamanegi [新玉蔥] Shoyu⁣
⁣
Relatively firm texture which demonstrated the freshness. The tamanegi shoyu was seasoned perfectly to neutralize the potential unpleasant blood aftertaste of katsuo. ⁣
⁣
4) Charcoal Grilled Figs, Peanut Miso⁣
⁣
This is the best piece of figs I have ever had in my life. So impressed by the synergy with the unconventional flavors of peanut miso.⁣
⁣
5) Kabura [蕪菁]⁣
⁣
6) Tachiuo [太刀魚] Renko Mochi [蓮根餅]⁣
⁣
7) Aonori [青海苔] Senbei [仙貝], Hamaguri [蛤] Dashi [出汁]⁣
⁣
-—————⁣
Shizuoka Prefecture is hailed as the city of seafood as Suruga Bay [駿河湾], which is the deepest bay in Japan (approximately 2,500 m deep), lands all sorts of rare deep-sea fish and crustaceans. In particular, all seafood used at Onjaku is sourced from the nationally renowned Sasue Maeda Fish Shop, which has supplied fish to the restaurant since it was run by Chef Sugiyama’s grandfather. This fish shop is also a pioneer in shinkeijime [神經締] that maximises freshness of the catches when they arrive at the restaurant. I strongly recommend visiting Onjaku for lunch as the sunshine behind your back will make it a very pleasant dining experience.⁣
-—————⁣⁣
🥘Food: 9⁣
🍹Drinks: 8.5⁣
🏢Vibes: 9.5⠀⁣⁣
⚖️C/P: 10 Less