Visited after work. Enjoyed a tasting tour of warm sake. Started with the pickled Spanish mackerel and fermented onion with ground chicken. The acidity of the pickled mackerel served as a starter and also boosted the sake. The ground chicken soup was comforting and delicious, pairing well with the refreshing Aya flower sake. We ordered the course menu, which was a great deal at less than 4000 yen for 6 dishes. The bonito ham-style salad with dried tomatoes was very moist and you could feel the aging process. The combination with the dried tomatoes was perfect. We also had the "Kyoto Spring" sake with it. The flounder carpaccio, bluefin tuna sashimi, and firefly squid and bamboo shoot nuta were all amazing. The carpaccio was served with a roasted sake and yukari sauce, which had a lovely fragrance. The bluefin tuna was closer to medium fatty tuna, which was a nice change from the usual lean tuna I usually eat. The wasabege sauce, made with wasabi and genovese, complemented the sashimi well. The firefly squid and bamboo shoot nuta was genius, with cumin in the nuta adding a wonderful aroma that paired perfectly with the vinegar miso. The clam and pickled cabbage steamed in sake was tangy due to the pickled cabbage. The sake used was luxurious, made with Kinkame sake, and paired well with the Hiten's mizunamazake. The broiled trout with sansho soy sauce was fatty and delicious. The trout this year has been exceptionally tasty. The side of asparagus and mountain vegetable tempura was sweet and went well with the sake. We paired it with the Hiyoshi Sakura's nama-kijoshu. The minced meatball skewers with moromi miso sauce were a favorite. The moromi miso had a balanced flavor between sweetness and saltiness. The meatballs were juicy and delicious. The course ended with pickles and fermented sausage, which was like an appetizer. All the pickles were delicious, and the sausage was a classic. It's amazing to eat raw pork. The garlic sausage had a strong raw aroma but didn't leave any lingering smell, which was impressive. We paired it with Kinkame sake. We also ordered the two curry plate as a finisher. The coconut milk and tuna curry and the fermented sausage keema curry were both flavorful and rich in spices. The owner's love for spices was evident in the curry dishes. The curry had almost no spiciness, so you could adjust the heat level with the accompanying dried red chili peppers. It was just the right amount of spiciness for those who love spicy food. The owner mentioned that even though he made the curry himself, he found it too spicy to eat. The total bill was less than 8000 yen, which was impressive. Next time, I'll come back for wine.

I finished work at Tokyo Station on this day, so I headed to Orizee in Kinshicho. I arrived around 5:30 pm before the restaurant got crowded. It was a Friday night, so I planned to eat and drink before it got busy. I ordered the following dishes: - Appetizers (mushroom puree, two types of bell peppers with chicken namul) - Scallops with yuzu pepper namero - OFC (Orizee Fried Chicken) - Pork belly and fermented mushroom salted stew - Plum fish keema I also had the following drinks: - Shoryu Hourai Yumachi 70 Soba Directly Filled Fresh Sake Limited Edition R4BY - Kawaguchi Natto Original Cold Aged Special Cultivated Rice Sasashiki - Kyoto Spring Taiyo no Hinata Cold Aged - Kyoto Spring Ine-cho Summer Memories 4BY - Kamikame Maho Hito The dishes were delicious, especially the appetizers and the fried chicken. The drinks were also enjoyable, with a good mix of flavors. The atmosphere started to get busier around 7 pm, so I left before then. Overall, it was a great dining experience.

Located 3-4 minutes walk from Kinsicho Station North Exit, along Hokusai Street facing Kinsicho Park, is a fermented food and drink izakaya. I made a reservation for a weekday night and visited. The interior of the restaurant mainly consists of counter seats, with some tables as well. It has a cozy and homely atmosphere. They have a wide selection of Japanese sake, craft beers, and wines. I tried the Mie no Himitsu Beer IPA, which was very fruity and delicious. The other sake that followed was also very good. They offer two courses, one for 3,850 yen and another for 2,750 yen. I opted for the lower-priced course and added some individual dishes. Although the portions were small, the quality of each dish was solid. It may not be suitable for those who don't drink. I also added individual dishes like donko shiitake mushrooms, fried chicken, and curry. Everything was delicious. The tsukune with miso sauce included in the course, as well as the fermented dishes, were particularly tasty. The staff were very hospitable, and it was a very comfortable place to dine.

Deep Japanese sake. The restaurant offers a wide selection of sake and wine, pleasing to those who enjoy alcohol. The food menu is also extensive and the atmosphere is pleasant. There are many unknown sake breweries, making it interesting to explore and learn more. The friendly atmosphere is not too quiet, making it comfortable to relax.

I made a reservation and visited the restaurant on Friday at 7:00 PM. About 30 minutes after entering, more and more customers started to arrive, indicating that it is a popular place. The cuisine is creative Japanese cuisine, and the combination of beer, sake, wine, and creative Japanese dishes was very good. I ordered the chef's special course, and each dish came with an explanation from the chef, showing how elaborate the dishes were.

I visited without a reservation around 6 pm on Sunday. The mascarpone and fruit salad was perfect with wine, as was the sake lees fig butter. They had a wide selection of beer and sake, and the menu was great for enjoying drinks. Thank you for the delicious meal. ☺︎

I stopped by on my way back from a business trip to Osaka. I made a reservation a day before because Orizee is popular, and arrived around 7:20 PM. Since I wasn't very hungry that day, I ordered mainly appetizers. Here is what I ordered: - Appetizer (corn tofu, fried eggplant with bonito flakes) - Scallop with yuzu pepper miso - Big-eyed snapper in dashi broth - Egg mayo with blowfish roe sauce - Simmered black clam - Mini salmon roe rice bowl I also had the following drinks: - Draft beer - Etsugaito Junmai Ginjo Nama - Tanzawa Junmai Sake Yama70 2015BY - Shichirobei Junmai Nigori Sake 2022BY The corn tofu was sweet and had a summer flavor. The Etsugaito Junmai Ginjo Nama was not spicy but had a bitter and astringent umami taste. The draft beer served as a good palate cleanser. The scallop with yuzu pepper miso was deliciously sweet with a nice kick from the green chili yuzu pepper. The Big-eyed snapper in dashi broth had the rich flavor of the fish and a slightly bitter taste. The Tanzawa Junmai Sake Yama70 2015BY, also known as Gunmetal, was aged and served at around 50°C, making it enjoyable at a wide range of temperatures. The egg mayo with blowfish roe sauce had a perfectly runny yolk and flavorful blowfish roe. The simmered black clam had a nice chewy texture with a tasty liver and sweet broth. The Shichirobei Junmai Nigori Sake 2022BY was not too heavy, showing a different side of Shichirobei. The mini salmon roe rice bowl had popping salmon roe that was not overpowering.

Today, fermentation is attracting attention from chefs around the world and being incorporated into various dishes. The owner of "oryzae" is a graduate of the brewing department of an agricultural university, and the restaurant is known for its dishes revolving around fermentation, microbes, and brewing, paired with a selection of carefully chosen drinks. I met up with friends from a Chinese restaurant and a Szechuan noodle shop in Kinshicho after work for a meal. The menu was intriguing, with dishes that piqued our curiosity. The restaurant was full and the owner was running the place alone, so we opted for the chef's choice course with a few specific dishes we wanted to try. The lineup of beer, wine, and sake was well thought out, and those with knowledge on the subject would appreciate it even more. We left it up to the staff to pair the drinks with the food, and they did an excellent job. It was a fun night filled with delicious food, great drinks, and engaging conversations. Among the many dishes, my favorite was the "Confit of Ayu with Fermented Cucumber and Tade Sauce." I couldn't help but exclaim, "Delicious!" It's a place that you can't fully explore in just one visit. I definitely want to go back. Just a tip, we made a reservation for 6:30 pm on a Wednesday, and the restaurant was already full when we arrived, so it's best to book in advance when planning to visit.

- Simmered Conger Eel: A refreshing and cool dish with a rich flavor of conger eel, paired with the fresh sweetness and aroma of summer vegetables for a delightful summer treat. The conger eel is tender and delicious. Love it! ❤️ - Chilled Parrotfish Chawanmushi with Moroheiya Sauce: A dish that combines the deep umami flavor of parrotfish with the refreshing taste of summer vegetables, perfect for savoring the summer. Of course, there are plenty of chunks of parrotfish. Love it! ❤️ - Octopus Marinated Style: A dish recommended as a replacement for another menu item that was sold out. The umami of the octopus, the saltiness, the nostalgic flavor of the homemade dressing, and the harmony of summer herbs - it's amazing! Goes perfectly with a crisp white wine. - Peach and Basil with Mascarpone and Sesame Dressing: A collaboration of juicy and fragrant peach juice, nutty sesame, and refreshing basil aroma. The sesame flavor is strong, while the mascarpone is subtle. - Clam and New Kame Pickled Dish: The umami and synergy between clams and new kame are explosive. - Grilled Summer Vegetables: Young corn, yellow zucchini, corinqui, shishito peppers - so juicy, sweet, and crunchy! Simple is the best! - Fermented Sausage: Grilled for the first time, resulting in a unique texture, prominent aroma, and acidity. My favorite! Goes dangerously well with any type of alcohol. - Forgot to take a picture as usual, but Grilled Rice Ball and Miso Soup: I come here just to drink this miso soup, and it's no exaggeration to say that I eat various dishes just to accompany it. It has to be you, my favorite! From the appetizers to the desserts, the delicious sake selected for me, I was extremely satisfied and delighted today.

Located about a 5-minute walk from Kinshicho Station, this shop specializes in Japanese sake and wine. Their product lineup incorporates fermentation throughout, and as the name suggests, their brewed alcohol pairs well. The shop offers a wide range of flavors with exquisite balance, high-quality ingredients, cooking expertise, and knowledge, creating a sense of excitement and appreciation for the value of food. This restaurant, which combines traditional culture with cutting-edge technology, is a place I would love to continue visiting.

Today was a drinking session with my former colleague, Orize-san. He likes cold sake and hot sake, so we ordered a variety of sake. We had Longzhen SUMMERJUN 4BY Junmai, Longzhen Shinbunshi, Zansouhourai Oringo Kudasai, Tenon Junmai Ginjo Kaoru from a small restaurant called Kokoro Mai, Toriyoen Natsugin Ga Junmai Ginjo Namazake, Mukyu Tenon Mizumo, Kyoto no Haru Taiyokihata, Kyoto no Haru Ine Mankai, Natsu Ayaka, Toriyoen Junmai Sake Kame no O Rokujyu Percent Seimai. For food, we chose the recommended option priced at 2,750 yen, which included appetizers, shirasu oil-marinated and karasumi salad, flying fish with yuzu pepper namero, smoked octopus, whole conger eel confit, fried corn with fried fritters, charcoal-grilled roast pork, and fermented chicken cartilage karaage. We were so engrossed in our conversation that we couldn't fully appreciate the flavors, but everything was delicious - both the sake and the food. It was a refreshing experience to alternate between hot and cold sake, which we don't usually do. The Tenon and Taiyokihata sake served hot were particularly good. The fried corn with fritters was especially tasty. Thank you for the wonderful meal.

In other reviews, there were comments about the portion size being small and not knowing the prices of the drinks, but when I told the staff my taste preferences and desired price range, they lined up several wines that matched my preferences and explained the flavors and price ranges in detail. They were really kind and everything was delicious. It was the best restaurant. I would like to visit again on a special occasion.

Tonight's drinking spot was Orize-san. I was supposed to arrive at 6:00 PM but ended up being 15 minutes late due to rushing. There were two groups of four guests already there, and five more guests arrived after 7:00 PM, mostly reservation customers. We ordered the following drinks: - Suwazumi Summer Junmai Namazake EDAMAME - Kamikame Junmai Sake Namazake Light - Kyoto no Haru Yamahai Kyoto Shuku 100% - Toriyoeimon Junmai Sake Muroka 2015 - Rumiko no Sake Special Junmai Genshu 9th Yeast Ise Nishiki H29BY We also had the following dishes: - Appetizer (Corn Surimono, Mizuna and Mackerel Simmered) - Iwagaki Iine-san - Asparagus Pudding - Shime Saba and Mashed Potatoes - Shima-zoku's Kerala Stew Unfortunately, I forgot to take a picture of the appetizer, but the corn surimono was delicious. The Suwazumi Summer Junmai Namazake EDAMAME was a good cold sake, but the edamame didn't pair perfectly with it. The Kamikame Junmai Sake Namazake Light had a nice sharpness compared to other new sakes. The Iwagaki Iine-san from Ine had a rich mineral flavor without any fishy taste. The Kyoto no Haru Yamahai Kyoto Shuku 100% paired well with the Iwagaki from Ine. The Asparagus Pudding was more like a dessert with a subtle asparagus flavor. The Shime Saba and Mashed Potatoes were a popular dish, and the mackerel was fresh. The Toriyoeimon Junmai Sake Muroka 2015 was rich and best served warm. The Shima-zoku's Kerala Stew was a white curry with a hint of cumin and no spiciness. The Rumiko no Sake Special Junmai Genshu 9th Yeast Ise Nishiki H29BY was also best served warm and had a delicious taste. It was a one-man show for the master today, and with more customers coming in, the service might slow down, so we decided to leave early after a two-hour stay. Thank you for the meal.

Tokyo Kinshicho "Brewing Science oryzae" is a sake establishment that utilizes fermentation to create delicious dishes to accompany their drinks. They specialize in pure sake and natural wine, with food options available on weekends starting from 1:00 PM. During my visit for lunch, I enjoyed "Grilled White Asparagus with Meat Sauce" and a "Cheese Assortment" while savoring natural wine. The wine selection included K21AK_DD_01 2021 from Kyoeido in Yamanashi prefecture, served in a glass. The iced tea served as a chaser was also excellent. It was a delightful dining experience.

A menu that feels like the end of spring. The appetizers are grilled eggplant with mashed tofu and wild vegetables with sesame dressing. There is no option not to order clams if you see them. A dish with firefly squid, udo, and cumin, a unique dish that can only be tasted here. Cabbage rolls with fermented tomato sauce, too juicy donko and asparagus, I wanted to eat more. The pickles, soaked thoroughly but still retaining the freshness of the ingredients, have a professional taste that I want to imitate but can't. And the reliable grilled rice balls and miso soup, addictive. Everything was unexpectedly delicious, making me eat and drink too much. This restaurant is definitely a safe choice! Looking forward to the summer dishes.

I visited a restaurant in Kinshicho, an area I don't often go to, recommended by a friend who used to live there. I made a reservation for a table a few days ago. It's located about a 3-minute walk from the north exit of Kinshicho Station, across from Kinshi Park, with a retro-modern old house-style entrance with a wooden door. As soon as you enter the restaurant, you see the kitchen surrounded by a counter with 9 seats, and there are table seats in the back. The menu focuses on appetizers, with several curry dishes for the main course and a wide variety of aged cheeses and desserts. The drink menu includes a wide range of options from sake to domestic wines, natural wines, and shochu. There are two types of courses available, a light course for 2,750 yen (4-5 dishes) and a full course for 3,850 yen (6-7 dishes), and on this day, I had the full course. The course consisted of: 1. Miso soup with bamboo shoots and shiso, tuna daikon 2. Oysters, fermented cucumber - large oysters paired with homemade fermented cucumbers. The acidity is subdued, and the slight spiciness enhances the creaminess of the oysters. 3. Isaaki and soy koji wasabi vinaigrette, firefly squid with cumin vinegar miso, tuna ham-style and fermented spring onion salad 4. Extra-large clams and pickled Chinese cabbage steamed in sake 5. Grilled honmasu with sansho soy koji 6. Cabbage rolls with fermented tomato soup - the main cabbage roll may look small, but it is a decent size. The beef is generously wrapped in the well-cooked cabbage, and the meat juices seep into the tomato soup. The minced meat is coarsely textured and juicy. The flavor of the meat and fermented tomato soup spreads in the mouth, making it a dish that goes well with alcohol. 7. Chicken liver paste, bread, Skikqueen liver - I usually like liver, but I'm quite picky when it comes to liver paste, not a fan of the unique smell and texture. However, this liver paste was so good that I wanted more. It has a fluffy texture, a mild saltiness, and a simple preparation that allows you to taste the flavor of the chicken liver directly. The Skikqueen here is a Norwegian goat cheese. It looks and tastes like caramel! It has a smooth texture, a rich and slightly salty taste, just like salted caramel. The drink options included champagne Menti (Italy), white bottle Individualist (Austria), and white glass Traditionalist (Austria). The name of the restaurant, "Brewing Science Oryzae," is derived from the scientific name of koji mold, and the owner, Mr. Watanabe, majored in brewing science at Tokyo University of Agriculture, which is also a rare field of study. The dishes were rich in originality, combining fermentation learned from his studies with spices in a way that you don't see elsewhere. In addition to the food, the variety of drinks was truly extensive, allowing for different ways to enjoy depending on the mood or preference of the day, which was a great point. Moreover, all the dishes were quite reasonably priced, and the portion of each dish was not too large, so it was nice to order various items and enjoy them with different drinks. The restaurant is open from 1 pm on weekends and holidays, so it's also good for daytime drinking! The handsome owner seemed reserved at first glance due to his strong gaze, but he was actually very friendly and approachable. The chopstick rest was cute, so I couldn't help but take a picture. Thank you for the delicious meal!

On this night, I visited Orize for the first time in a while as I was too busy to go in March. I ordered the course menu priced at 2,750 yen along with some drinks. The items included in the course were as follows: - Appetizers (grated new onion and chicken, swordfish nanban-zuke) - Assorted sashimi - Grilled masu with sansho soy sauce, grilled asparagus - Firefly squid and seasonal vegetable tempura - Cabbage roll - Nukazuke, salami The drinks I had were: - Manten Hoshizora - Betsujyo - Daichi - Nudist 2020 Riesling - WG Vaigant/White The review of the dishes and drinks are as follows: - The grated chicken and onion appetizer was tasty, with small bone fragments adding to the flavor. - Manten Hoshizora was a refreshing sake. - Betsujyo had a milky flavor and was perfect when served warm. - The assorted sashimi included flounder, bluefin tuna, and bonito, each offering a unique taste and texture. - Daichi was a mild sake with a versatile flavor that complemented the dishes well. - The grilled masu and asparagus were delicious, with the asparagus being tender and slightly bitter. - Firefly squid and vegetable tempura was a flavorful combination of squid, bamboo shoots, and fiddleheads. - Nudist 2020 Riesling was a fruity white wine with a refreshing acidity. - The cabbage roll with fermented tomato sauce was unique and flavorful, with a wild taste from the meat. - WG Vaigant/White was a German wine with a crisp and mineral taste. - The pickles and salami were a perfect way to end the meal, complementing the wine. Overall, I enjoyed the experience at Orize and appreciated the variety of dishes and drinks offered.

The staff was straightforward at first but turned out to be really nice. The food was delicious! The spring vegetable fritters were amazing! The menu is not extensive, but they offer free refills on the aioli and the bread is really tasty. The two kinds of curry at the end were served with plain rice, which was a bit disappointing. The seaweed and grilled sea bream were delicious! Grilled sea bream might be a better choice for the end. Thank you for the meal!

I had heard about a Japanese sake bar serving curry and was curious to try it out. The atmosphere inside the bar was very calm, with a masterful and quiet shop owner. In addition to traditional Japanese sake bar snacks like pickles and sake-steamed clams, they also offered a wide range of dishes including Thai fermented sausages and caprese. The first dish I ordered was grilled bamboo shoots with marjoram miso. The bamboo shoots were perfectly grilled and juicy, and the marjoram miso complemented them well. The curry options change daily, and on this day they had lamb keema curry and chickpea curry, both of which were flavorful without being overpowering. The lamb keema and chickpeas were cooked to highlight the natural flavors, and served with cumin rice to create a harmonious combination. The attention to detail in the dishes and pairings was evident, and the overall experience was enjoyable. There has been a growing trend of pairing Japanese sake with spicy foods, and the combination with curry worked well due to sake being made from rice. This is a place where you can enjoy without any preconceptions.

Spring vegetables, seafood, and sake were all amazing as usual! The yogurt salad with spring vegetables, grilled bamboo shoots, spring vegetable fritters, and shiitake mushrooms were all incredibly delicious for someone like me who loves vegetables. The Isaki fish with wasabi and the steamed clams and rockfish in broth were also delicious, with a broth I could drink a bathtub full of. The fermented sausage I tried for the first time had a rich umami flavor, acidity, and ginger aroma, with a variety of textures that made it hard to stop drinking. I vowed to order it every time from now on. The grilled rice balls, miso soup, and curry were all consistently delicious. I definitely want to go back before spring ends! I noticed that the usually energetic staff seemed a bit tired, which made me a little worried.

At Orizee, soup is often served as an appetizer, with a soup rate of 75% in normal business hours. Today, I ordered the ¥2,750 course with pumpkin pudding. The meal included yellowtail carpaccio, dried bonito and Chinese cabbage stew, duck roast, and more. The sake selection was diverse, with my favorite being the Ameno Itonami Kagura. The meal was delicious and the unique sake selection added to the experience. Thank you for the meal.