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“Can't book it.”
“I'll do it.”
This would have to be the most delightful thing to say when making a reservation at a Japanese restaurant.
The dining room is very compact, with the bar serving as the full operating table (it's great that there are no pretentious cassette ovens). There is a dishwashing specialist behind a curtain, which is sometimes lifted a crack to reveal a great dish scrubbing show.
The first course kicked off with a fresh sweetness, a surface of stock jelly and fried yam cubes with sea urchin and onion puree.
A spoonful of this dish delivered a punch to the taste buds with multiple layers of sweetness. The way the dish is served cold amplifies the impact even more, making the sweetness even more refreshing.
It's a great first course in the summer.
Sea eel is a Japanese summer favorite, and here it is made into tempura with mozuku beans and rice.
Deep-fried to a very high level, it is lightly coated and perfectly cooked on the inside, and is served with steamed rice that is close to the texture of sticky rice, making it soft and flavorful.
The addition of caviar makes the savory flavors dominate, and the seasonal soybeans bring a sense of seasonality to the summer and add a bit of freshness to the flavor of the whole rice, making it a fusion of flavors and a seasonal dish.
Aromatic fish with houma tofu is not to be missed in the summer, charcoal grilled with the head and guts removed, leaving the fish meat with its own fresh flavor. The fish is grilled over charcoal, leaving the head and guts intact, leaving only the flavor of the fish. The sweetness of the charcoal is mixed in with the lotus root tofu.
The sweetness of the charcoal is a perfect complement to the summer season.
The grilled kimchee with shiso pickles is still perfectly grilled with its crispy skin and fatty, tender flesh.
The shiso and pickles are soothing while reminding you that this is a summer menu. The control of the seasons is amazing.
The fried pomfret with fried onions is a great combination of grease and impeccable frying with a peppery gravy, which makes it even sweeter while relieving the greasiness.
Fried onions are even more amazing, after deep frying the texture is still tender and crispy, bite open with the juice out of the sweetness that can not be melted, with gravy, the sweetness is even more prevalent.
The succession of fried and grilled food did not bring fatigue or boredom, which is really rare.
After eating it, I found that it is actually more inclined to the Western style, charcoal grilling fully stimulate the duck meat itself and attached to the charcoal grill aroma, and then with the sauce flavor is a few points thicker, the outer skin is crispy, the inner degree of cooked just perfect, duck lovers ecstasy.
He Mao eggplant, Brasenia schrebergeri, and baby ginger with cold noodles, seasonal vegetables still continue the set meal very good sense of the season, slightly acidic soup with the sweetness of the eggplant against the greasy and summer heat.
Another bowl of parent-child rice, the egg yolks are gently pickled, with the right amount of saltiness to bring out the freshness. The sweetness of the chicken underneath binds all the flavors of the bowl of rice, and two bowls are not enough.
The rice duo was thoroughly stuffed, the abalone liver was added to the soup base to qualitatively change the entire flavor level and freshness, and the idea and final presentation was incredibly excellent.
The final mint ice cream wrapped up the meal, with a dense, silky texture of homemade ice cream and a balance of mint and milk flavors for a rich but refreshing finish.
- Author:japan guides
- URL:https://japan-guides.com/article/diet-19
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