It's the season for sansho pepper, and I visited the restaurant after six months. I wanted to try their special sansho pepper dish, so I went with a regular customer. On the counter, the main dish of the evening, sansho pepper, was served in a bowl, enough for two people! We started with a toast with Premium Malt beer. The dishes we enjoyed were as follows: - Hiryu (beef tendon, lily root, wood ear mushrooms, and chili pepper) with rape blossoms and deep-fried rice crackers - Mackerel sushi - Tempura with horse mackerel and sakura shrimp, topped with wasabi oil and homemade karasumi - Steamed white fish and beach vitex with blowfish milt sauce, sprinkled with black shichimi pepper - Grilled bamboo shoot, red sea bream, bracken, roasted bonito, green seaweed, and wood sorrel in a bowl - Karasumi soba noodles - Pickled cherry trout, grilled butterbur sprout, and grilled abalone with liver and shaved bonito - Assorted dishes including eggplant and mozuku seaweed, dried firefly squid, broad beans, white sesame tofu, octopus salad, lobster roll with caviar, wild vegetable salad, grilled nagaimo, and fried ayu fish - Sansho pepper hot pot with pork and beef - Bamboo shoot, sea bream roe, and butterbur sprout rice with red miso soup and pickles - Caramel ice cream with walnut and wine-soaked navel orange, and red bean and navel orange peel spring roll The meal was exquisite, with delicious mackerel sushi, flavorful soba noodles, and a fantastic eight-course meal. The sansho pepper hot pot was the highlight of the evening, with both pork and beef options. The numbing sensation of the sansho pepper added a unique touch to the meal. The evening ended with pouring the soup over bamboo shoot rice, a delightful surprise. Overall, it was a satisfying experience with an abundance of sansho pepper.

Before the relocation, I visited for the first time after the move. It was a private room dining experience. I remember their specialty being kawasumi soba, and tonight it made an appearance once again. The kawasumi on the blue plate looked striking against the yellow color. The impressionable dish of matsutake mushroom and conger eel was a highlight, especially with the refreshing touch of sudachi. It was my first matsutake of the year, but the humid September night didn't quite feel like autumn yet. The L-shaped private room was quite unique, wasn't it?

Counter dining with a group of girlfriends, met the lovely Okamoto-san and enjoyed delicious dishes. Many refreshing options perfect for summer! The Karasumi soba was amazing! We had the place to ourselves this day and ended up having a blast. They also have private rooms for those who want to enjoy their meal at a more relaxed pace.

My favorite Japanese restaurant in Kamiya-cho. I have been visiting every 3 months, and this is my 6th visit. Tonight, I am excited to see if the natural sea eel from Okayama that I had last July will be served. I went alone on a weekday night after a long time. One word to describe my feelings, seriously, it was an overwhelming series of emotions! The flavors of each dish were deep and rich. Tonight, with the scorching heat of over 35 degrees, the refreshing and summer-like dishes served by Okamoto-san were a perfect match for my tired stomach. I was once again impressed by Okamoto-san's skills. The price is a bit high, but the high-quality ingredients and Okamoto-san's flawless techniques made the dishes worth every penny, and I left extremely satisfied. Next visit will be in October. Last year, I was blown away by the matsutake mushroom and conger eel roll. The course menu for today was as follows: 1. Steamed abalone, white yam stem, okra, with Tosazu jelly. 2. Mackerel sushi, a signature dish by Okamoto-san. 3. Seared fatty tuna with egg yolk and grain mustard sauce. 4. Kudzu-starched sea urchin, grilled eggplant, winter melon soup. 5. Karasumi (bottarga) soba noodles, another signature dish by Okamoto-san. 6. Grilled conger eel with various vinegars and peppers. 7. Assorted appetizers including Miyako beans, Nara's "so" (a type of vegetable), seared dried pollack roe, and more. 8. Fried ayu (sweetfish) dipped in vinegar, duck eggplant, white melon, myoga ginger. 9. Okayama prefecture's natural sea eel grilled on a hot plate, served with pickled sansho pepper, rice cooked with Minuma greens and fresh ginger. The highlight was the grilled conger eel, which I had never found particularly impressive before. But the eel served by Okamoto-san was exceptional! The thick flesh of the eel, the sound of the bones being cut in front of me, and the first bite - I was struck by lightning! The gentle fattiness of the eel combined with the salt and citrus flavors was intense. The dish was a perfect harmony of the best natural ingredients. I also enjoyed the vinegar pickled sea urchin, duck eggplant, white melon, and myoga ginger. Every time, I look forward to the assorted appetizers by Okamoto-san, and this time, the sweetfish and shiso roll fried dish stood out. The satisfaction level was at 120% at this point. The fried ayu dipped in vinegar, duck eggplant, white melon, myoga ginger dish was a delight for adults who are tired of grilled ayu. The combination of flavors was overwhelming. Lastly, the Okayama prefecture's natural sea eel grilled on a hot plate was the highlight of the night. This year, it was served as an eel bowl style dish. The eel caught in the sea, without the muddy smell of river eel, was simply divine.

I saw a review from a fellow reviewer about the Sansho hot pot at this restaurant and immediately wanted to visit, but due to scheduling conflicts, I ended up going in July. However, based on the review, I believed that even if I didn't try the Sansho hot pot, I would still be able to enjoy delicious dishes. During the summer, the restaurant offers two courses priced at 22,000 yen and 33,000 yen. I opted for the 33,000 yen course. The dishes I enjoyed included: abalone with Tosazu jelly, mackerel sushi, seared tuna with egg yolk mustard, crab croquette, sea urchin, eggplant, and winter melon soup, Tang black soba noodles, pike conger eel with Tade vinegar and Manjushage hot pepper, an assortment of dishes including steamed egg custard with shrimp and shark fin, sweetfish tempura with 10-year aged soy sauce, vinegar dish with pickled seaweed and mozuku, vegetable dish with tofu sauce, etc. I was amazed by the variety of flavors and aromas in each dish. The sea urchin in the soup had a unique texture, and the tofu sauce on the vegetables was so rich and delicious that I wanted to have it at home. The sweetfish tempura was crispy and the 10-year aged soy sauce was incredibly tasty. The highlight was the Sansho pickled in soy sauce served with sea eel rice bowl. I was pleasantly surprised as I didn't expect to have it, and it elevated the dish to another level. This was my first time having such a filling course meal, and I couldn't even eat the dessert as I was too full. Despite trying not to waste any food, I had to ask for the dessert to be wrapped up. I appreciated the thoughtful gesture.

Today, as spring is coming to an end, I was invited by a business partner to visit this place for the last meal of the year featuring Sansho pepper. The restaurant is located right next to Kamiyacho Station, on the B1F floor. Inside, there are 4 seats at an L-shaped private counter and probably an 8-seat straight counter. The owner, Mr. Okamoto, is very friendly and welcoming. He has worked at renowned restaurants in Kyoto and Azabu, and the famous oversized Sansho pepper dish here is said to be in the lineage of the Azabu restaurant. We started with the following dishes: - Biwa Lake ayu with Kamo eggplant - Mackerel sushi - incredibly delicious! - Chawanmushi - a luxurious dish with fugu, shark fin, and broad beans - Beef tendon tempura - a unique and delicious dish with a mochi-like texture - Soup with greens, winter melon, conger eel, and pickles - Soba with Karasumi - a generous topping of Karasumi on hand-cut soba - White asparagus wrapped in eel with lotus root - Appetizer platter with cherry shrimp tempura, vinegared seaweed with okra, and more - Sansho pepper hot pot with pork and beef - a flavorful and numbing experience - Steamed rice with bonito and Minuma greens - Desserts: raspberry sorbet with pineapple wine, and steamed orange peel yokan spring rolls Overall, the hospitality of Mr. Okamoto and the exceptional Sansho pepper hot pot were highlights of the meal. The other dishes were also delicious, and the cozy atmosphere made the dining experience truly enjoyable.

Before the rainy season started, I visited the restaurant on a sunny day in May, when the flowers were in full bloom. As I entered through the entrance on the basement floor, the head chef and his apprentice greeted me with a friendly shout. Unlike other high-end restaurants, there was no sense of intimidation, making it easy for solo diners to feel comfortable. The dishes I tried were as follows: - Medium fatty tuna tataki with myoga, accompanied by fuki no tou tsukudani, egg yolk with mustard sauce - Steamed dish of white fish and edamame with fugu shirako sauce - Mackerel sushi, a specialty of the restaurant - Fried dish of beef tendon, lily bulb, and wood ear mushroom, served with rice crackers - Karasumi soba with buckwheat seeds - Soup with white sweetfish, winter melon, kuchiko, jun-sai, and aosa seaweed - White asparagus wrapped in sea eel from Okayama with walnut tofu sauce - Assorted appetizers including corn and sakura shrimp tempura, squid with caviar, simmered flying fish, grilled mentaiko, deep-fried nagaimo, Miyako-jima green soybeans, and eggplant and mozuku vinegar dish - Sansho pepper hot pot with a unique numbing sensation from Gifu's Hida Mountains, featuring pork and wagyu beef The hot pot was particularly impressive, with the numbing sensation of Gifu's Hida Mountains sansho pepper leaving a lasting impact. The wagyu beef was prepared in a delicate manner, enhancing its flavors without overwhelming the dish. Overall, each dish was a delightful experience, showcasing the chef's skillful craftsmanship and attention to detail.

After three years of waiting, I was finally able to visit this restaurant during the much-anticipated sansho pepper season. As soon as I exited Kamiyacho Station and turned right, I almost missed the entrance – it's located down a flight of stairs. Inside, Mr. Okamoto warmly greeted me with a smile and served me a refreshing cold tea. The meal started with a variety of dishes featuring bonito, which were all delicious. The highlight was the arrival of the sansho pepper, sourced from Gifu Prefecture, which was generously served in a hot pot. The combination of the pepper with the tender meat was absolutely divine. Mr. Okamoto explained that the cost of sansho pepper has increased, but he is committed to maintaining the quality and quantity for his customers. The meal was truly exceptional, and I am grateful to the person who invited me. Mr. Okamoto's attentive service and delicious food made the experience unforgettable. I look forward to returning in the future. Thank you for the wonderful meal.

It is May 2023, and I invited my reviewer friend to have dinner in Kamiyacho. We have been looking forward to trying the Hanazansho hot pot for a year. We descended to the underground as usual and took our seats at the counter. The Hanazansho hot pot course that we have been eagerly waiting for finally began. The dishes for the evening included seared bonito with fuki shoot and pickled sauce, mackerel sushi, beef tendon with lily bulb, okaki, and white fish with tea-flavored steamed egg custard and shirako sauce, a bowl of red clam, white yam, bracken, moist greens, and minced bachi, tang squid soba, white asparagus and conger eel roll, a set of eight dishes including shrimp and corn tempura, tang squid tempura, vinegared mozuku seaweed, and flower pepper hot pot with pork and beef. The meal ended with a serving of clay pot rice with sea bream roe and fuki, and a dessert of murky sake ice cream and fried orange peel spring rolls. We also enjoyed some premium malt beer and various types of sake. It had been a year since we last had the Hanazansho hot pot, and it was definitely worth the wait. The presentation and flavors were impressive, and the generous portion allowed us to savor the unique taste of the flower pepper. The addictive quality of the dish made us eagerly anticipate the next spring. We look forward to returning for the seasonal dishes featuring pike conger and eel. Thank you for the feast.

5th visit. The restaurant is run by the chef who has served as the head chef at 'Kyoto Wakuden' and 'Azabu Koushirou', so the taste is guaranteed. Today, I came with my followers to try the signature dish that impressed me last April, the Hanajiso hot pot. I couldn't forget that sensation and waited for a year with excitement. Review: I have never seen a restaurant serve such a generous amount of premium Hanajiso like this. And it's from Kyoto Tanba. Seriously, the amount of Hanajiso is unbelievable, it's overflowing. In the Hanajiso hot pot, you can enjoy two types of pork and beef, but when the plate arrived, the meat was almost hidden by the Hanajiso. It felt like I was eating Hanajiso more than meat. The harmony between the sweetness of pork fat and Hanajiso, and then the two-stage attack of beef and Hanajiso, left me even more impressed than last year. And even the finale of rice cooked with Hanajiso was served, and you can even get seconds! This is a course filled with Hanajiso. The unique texture of the Hanajiso with heat, the aroma piercing through the nasal cavity, and the numbness spreading in the mouth. This, along with the black truffle pie, is an addictive food that ruins people. Mr. Okamoto's autumn matsutake and conger eel roll was amazing, but the Hanajiso hot pot is on another level. The price is quite high, but just eating a little Hanajiso halfway will leave you unsatisfied. Eating this much, I have no regrets. For those considering trying the Hanajiso hot pot for the first time, or those who have experienced it before, I think you won't regret the volume and taste. The threshold is not high, reservations are easy to make, and it's highly recommended. Mr. Okamoto's Hanajiso hot pot is available until the end of May. In addition to the Hanajiso hot pot, there is a solid lineup. The specialty mackerel sushi and karasumi soba are amazing every time, providing a true essence of Japanese cuisine. Next time, it might be the summer natural sea eel from Okayama. Today's course consisted of the following: 1. Hiryu head (mock turtle) with beef tendon, lily bulbs, wood ear mushrooms, and chili pepper, served with rice crackers, rapeseed blossoms, wild taro sprouts. 2. Mackerel sushi 3. Tempura - young yellowtail and cherry shrimp tempura with wasabi oil, homemade karasumi 4. Steamed whitefish and beach vitex, fugu shirako sauce, black shichimi 5. Grilled bamboo shoots from Kyoto Tsukahara, red snapper, bracken, seared sea cucumber, green algae, pounded wood sorrel sprouts 6. Karasumi soba 7. Sakura trout in Kyoto-style marinade, seared butterbur sprouts 8. Grilled abalone, liver, shaved bonito 9. Hassun - vinegar dish with eggplant and mozuku, dried firefly squid, fava beans, katakuri, walnuts, jellyfish with sesame dressing, boiled octopus, Ise lobster, caviar, sesame dressing with fiddleheads, Asuka vinegar, taro in sweet miso, fried Biwa Lake ayu 10. Hanajiso hot pot - pork, beef 11. Bamboo shoots, sea bream roe, butterbur rice 12. Dessert - caramel ice cream, walnuts, Navel orange wine-infused orange 13. Red bean and Navel orange peel spring roll

The owner of the restaurant, who served as a head chef at two famous restaurants, has moved from Ginza. The dishes utilize high-quality ingredients and are wonderful. It's enjoyable to try a variety of dishes little by little. Every dish was delicious without any flaws. The meal ended with a satisfying mixed rice dish. The bill may be a bit on the expensive side, but if it's going to be that price, I might as well go to Ginza. It's perfect for important business dinners.

It's February night in 2023. On this day, I decided to enjoy crab for dinner in Kamiyacho. Following my visit in November, I returned to Okamoto-san's restaurant. Okamoto-san is known for their spring Sansho flowers, summer eel, and autumn pike and matsutake mushroom rolls, but their fugu Shirako soup has been delicious since the beginning of the year. So, I went to enjoy the last of the crab season and the fugu Shirako soup. Here is what I had that day: - Appetizer: Kagoshima's new bamboo shoots with fried Kwai and Yodo daikon in a Kwai sauce. The flavor of the new bamboo shoots and the umami from the Kwai go well together. The Kwai sauce is also interesting. - Mackerel Sushi: A classic dish that never fails to satisfy. - Appetizer: Chawanmushi with shark fin and crab. The combination of crab umami and shark fin texture is excellent. The bitterness of butterbur and eggplant adds an interesting touch. - Soup: The main ingredient is white sea bream rice crackers. The crispy skin and flavorful flesh of the white sea bream are delightful. The addition of taro adds a nice texture. The white miso broth is perfect for the cold season. - Tang Ink Soba: Another classic dish that I keep coming back for. - Crab: Sashimi, grilled, tempura. Tonight's star is the Oki Matsuba crab. All three cooking methods were excellent, but surprisingly, the tempura was the most delicious. The tang ink and taro shoot tempura on the side are perfect with sake. - Hassun: Crab miso shell grill, yuzu vinegar, vinegar-soaked vegetables, grilled mackerel with Kyoto miso, Moroko fish, white udo salad. They may look simple, but each dish has a strong flavor and is perfect for sake. Especially the crab miso shell grill, which goes perfectly with a glass of sake. - Shirako Soup: A hot soup made with fugu Shirako, Kujo green onions, and vegetables. This soup has a rich flavor and is delicious. The vegetables have absorbed the flavors. A seasonal specialty. - Rice in a pot: Ingredients include ice fish, Minami greens, bamboo shoots, and something else. The rice had a fragrant aroma of bamboo shoots. I had two helpings, but couldn't finish it all, so I saved some for breakfast the next day. - Dessert: Caramel ice cream, apple red wine stew, fried purple sweet potato spring rolls. While the classics are always good, the fugu Shirako soup lived up to expectations. Next time, I'll try the Sansho flowers. Thank you for the feast.

岡本英嗣, a chef who previously worked at Heikyuken and Azabu Yukimura, has opened his own restaurant. I heard great things about it, so I decided to visit, and it was truly wonderful. Every dish was delicious to the core. The chef himself may not be very talkative, but the atmosphere was welcoming and the meal was relaxed. Thank you for recommending such a great restaurant. #Thankyouforthemeal #ChefOkamotoEishi #Gourmet #KaisekiCuisine #Kamiyacho #ReservationOnly #MichelinOneStar #JustBetweenUs #StaffApproved #That'sAllFromTheScene

It's Tuesday night in Kamiyacho. The restaurant "Okamoto" has been on my radar for a while, known for its one Michelin star and the chef's experience at Kyoto's "Wakuden" and "Azabu Yukimura". Thanks to a friend, I finally made a reservation and had a private dining experience due to a cancellation. The meal was a course menu curated by the chef, featuring dishes like Matsuba crab from Tsuiyama and various sake pairings. The simple yet exquisite presentation and flavors impressed me, especially the Matsuba crab which was over 1kg in size and incredibly delicious. The course included a variety of dishes like sashimi, soup, steamed dishes, grilled items, tempura, and more, all showcasing the chef's skill in bringing out the essence of each ingredient. The sake selection was also top-notch, enhancing the overall dining experience. The meal ended with a delightful dessert of caramel ice cream and sweet potato spring rolls. Overall, it was a memorable dining experience that I thoroughly enjoyed.

4th visit. The restaurant is owned by a gentleman from Azabu Yukimura, and I only visit here and Akasaka Onuma-san for Japanese cuisine. Last time in October, I was blown away by the violent dish of Matsutake mushrooms wrapped around conger eel and seared over charcoal, but tonight I was excited because crab was on the menu. And this time, I escorted MyRebi-sama, who was visiting Okamoto-san for the first time. I am not a food connoisseur like MyRebi-sama, so I was nervous about whether Okamoto-san would satisfy him. With the forecast of snow in the evening, we headed to Kojimachi in the rapidly changing weather. ■ Inside the restaurant Unexpectedly, we had the restaurant all to ourselves due to the impact of the coronavirus. It felt a bit awkward, but having the place to ourselves with the owner was the ultimate luxury. The quiet atmosphere without background music was very comfortable for me in my fifties, with a nostalgic Showa era vibe. ■ Impressions The giant Matsuba crab that appeared in front of us was over 1 kilogram from Tsuiyama Port in Hyogo Prefecture, and it was said to be over 10 years old. We enjoyed the Matsuba crab steamed, grilled, tempura-fried, and grilled in its shell, savoring every last bit. I was completely satisfied with no regrets. Watching Okamoto-san skillfully break down the live Matsuba crab in front of us, my brain switched off! Since the Matsuba crab appeared, I almost lost my memory, self-destructed, and my thoughts stopped (laughs). The texture and flavor of the half-steamed Matsuba crab were like a food from another world that I had never experienced in my food journey. While eating the Matsuba crab, I lost my composure and turned into an animal just devouring it. The price was quite high, but I felt that this Matsuba crab was a food that every Japanese foodie should experience. Okamoto-san's dishes are truly robust and simple. There are no flashy appetizers or strange performances that are currently popular. The taciturn owner does not engage in service talk, but the dishes that come out are powerful and hearty, and I am always fascinated by this contrast. Next time, in April, I must go to try the Hana Sansho that shocked me last year. ■ Today's course menu was as follows: ❶ Fried cuttlefish, Yodo daikon from Kyoto, new bamboo shoots from Kumamoto, Kuwai's retreat, seared butterbur sprouts. The appearance of bamboo shoots and butterbur sprouts in January was unexpected. The bamboo shoots, simply boiled, were incredibly delicious. The bitterness of the butterbur sprouts made me feel spring all at once. ❷ Mackerel sushi, a specialty of the restaurant that is served throughout the year. I listened to the explanation, and they put a lot of effort into it. Ah, I would come for lunch just for this mackerel sushi (laughs). ❸ Kegani crab, shark fin, eggplant, butterbur sprouts chawanmushi, topped with chrysanthemum sauce. The rich flavor and texture of the Kegani crab roe, combined with the powerful shark fin, were outstanding. ❹ White sweetfish fried with rice crackers, taro, burdock from Horikawa, batico, white miso soup with mustard. The mixture of the powerful taste of the ingredients and the sweetness and umami of the white miso soup made my mouth drown in deliciousness. Ah, the luxury that makes me feel like New Year's (laughs). ❺ Tangy buckwheat noodles, another specialty of the restaurant. The texture and flavor of the buckwheat noodles themselves were wonderful, and the quality of the karasumi was outstanding. ❻ Lightly steamed half-cooked Matsuba crab, caviar, wasabi oil. The most impressive dish of the day. I probably won't forget the impact of this dish for the rest of my life. ❼ Grilled crab with sudachi and crab vinegar. I tried to dig out the crab meat diligently with chopsticks, but I couldn't resist and ended up eating it right away (laughs). ❽ Tempura. With sansho salt and sudachi. - Matsuba crab - Natural scallop sandwiched with pickled lotus root - Taranome The tempura of Matsuba crab was also amazing! Thick, fluffy fiber and exquisite cooking. I was in agony and ecstasy, unable to save the crab meat I dug out with chopsticks and ate it right away (laughs).

The cost performance, quality of ingredients, and craftsmanship at this luxurious restaurant are top-notch. The delicate preparation and handling of the fish really showcase the skills of the professionals, bringing out the best in the ingredients. Every dish was incredibly delicious, but the Karasumi soba and the grilled matsutake mushrooms wrapped in conger eel cooked over charcoal were exceptional. I would love to visit again on a special occasion.

It's November 2022 and I had a plan to enjoy Japanese cuisine in Kamiyacho after a long time. It's crab season, so I was looking forward to drinking sake and biting into the crab meat, as well as enjoying the classic dishes. When I entered the restaurant located in the basement of a building, I was the first one there. As time passed, more customers came in and eventually all the counter seats were full. Here is a rundown of the dishes for the day: - Biwako Moroage: Moroko from Lake Biwa deep-fried and served with grilled eggplant topped with sesame vinegar. The aroma of the grilled eggplant is delightful, and the acidity of the sesame vinegar complements the Moroko well. - Mackerel Sushi: A classic dish. - Kegani (Horsehair Crab) from Awaji: A set with Shirako (cod milt) chawanmushi in Fukahire sauce. The texture of the crab meat and the richness of the Shirako are irresistible. - Wanmono (soup): White sweetfish and fresh bamboo shoots in a bowl. The crispy white sweetfish and the slightly gooey texture of the soup warm you up on a cold day. - Karasumi Soba: Another classic dish. - Matsubagani (Snow Crab) from Shibayama: The main dish of the day, with crab legs, claws, and body grilled, and another leg tempura style. The delicate texture and sweetness of the crab meat are a treat after a year. The crab miso and lotus root grilled in the shell go perfectly with sake. - Hassun: Dried firefly squid, vinegared dish, white miso salad, saury, chestnut chips, Tanba black beans. Perfect accompaniments for sake. - Yodare daikon and fried tofu: Simmered daikon radish and fried tofu in white fish soup. It warms you up from the inside out, and the richness of the white fish soup is delicious. - Donabe Gohan (clay pot rice): A hearty dish with snow crab, ginkgo nuts, chestnuts, and mushrooms, showcasing the flavors of autumn and winter. It's impossible not to enjoy it. I took the leftovers home. - Dessert: After a long time, I enjoyed the dishes at Okamoto-san's restaurant, including the classic Karasumi Soba. I will definitely come back. Thank you for the feast.

Tonight, I was invited to visit "Okamoto" in Kojimachi. We happened to meet two people at the stairs of Kojimachi Station and went to the restaurant together. The restaurant is conveniently located in the basement of the building next to exit 2 of Kojimachi Station. We greeted the owner, Mr. Okamoto, and sat at the counter seats. The view of the kitchen in front of us was impressive, with large matsutake mushrooms catching our eye. We started the meal with a toast with three people. Here are some of the dishes we enjoyed: - Grilled juvenile ayu with eggplant and white melon - Mackerel sushi - Brown mushroom chawanmushi with chestnuts, grilled mushrooms, flying fish roe, and caviar - Fugu shabu-shabu style soup with fugu, ginger-flavored kudzu tofu, grilled matsutake mushrooms, and shark fin - Hamo (pike conger) with Nagano matsutake - Flying fish roe soba with karasumi (bottarga) - Hassun (assorted appetizers) including homemade tokoroten seaweed salad, dried firefly squid, boiled peanuts, grilled abalone, zucchini and pork rolls, tempura of matsutake mushrooms and lily bulbs with shrimp, su (ancient Japanese dairy product) with conger liver, ginger, sesame-coated saury, dried and grilled white yam stems and jellyfish, grilled duck eggplant, and sweetfish.

Today marks my third visit to my favorite Japanese restaurant in Kamiya-cho since July. I wish I could come more often, but the prices are a bit high, so it's not that frequent (laughs). Today, I invited my respected colleagues, the Myrevi couple, for a meal. Since I was the host this time, I arrived early. However, as I was climbing the stairs from the subway exit at Kamiya-cho Station, I heard a familiar voice from behind (laughs). When I turned around, there they were! Oh my, they arrived early too! It turns out we all have a 15-minute early arrival policy (laughs), and our actions following that were hilarious. As seasoned Foodies on Tabelog, we all took photos of the restaurant sign, entrance, and interior, behaving exactly the same and laughing about it (laughs). ■ Inside the restaurant Today, there were three groups including us. A couple-like pair of adults were using a private room, while we sat at the counter right in the middle. The owner's attire seemed different from what I remembered, so I asked, and he mentioned that he had gotten a new chef's coat, looking quite dignified. ■ Impressions Once again, we were blown away by the dishes. The specialty mackerel sushi and the karasumi soba left the Myrevi couple speechless, and I couldn't help but smirk while watching them (laughs). I remember everything being delicious, but the impact of the matsutake mushroom-wrapped conger eel in the middle was so intense that it overshadowed all other memories (laughs). The owner, who started in the culinary world at 16 and is now 48, undoubtedly showcases high culinary skills in the dishes he presents. His straightforward and quiet demeanor doesn't involve flashy service talk or extravagant presentations like some other Japanese restaurants, but the dishes that come out, like the matsutake mushroom following the April sansho pepper hot pot, leave a lasting impression. The prices may be a bit high, but with the generous portion of matsutake mushrooms, isn't it great value for money? The matsutake eel was delicious, and the final matsutake rice was shockingly tasty, making me decide that this is the place for matsutake mushrooms. The conversation with the Myrevi couple was also fantastic. We shared our struggles with doing Tabelog and had various discussions that I could relate to. It was just so enjoyable and delicious! Next time, let's come for crab in January. ■ Today's course menu: ❶ Lake Biwa juvenile ayu with grilled eggplant, white melon, green onion, myoga, and shiso. The smoky flavor of the grilled eggplant stood out. ❷ Mackerel sushi - I don't know of any mackerel sushi better than this. I want to buy a whole piece to take home. ❸ Brown mushroom chawanmushi with chestnuts, grilled mushrooms, and caviar. The rich aroma reminiscent of natural maitake mushrooms was impressive. ❹ Pufferfish with matsutake mushrooms, sea cucumber, shark fin, and ginger kudzu tofu. The powerful flavor of the pufferfish broth was invigorating. With crunchy matsutake mushrooms and sea cucumber, I felt like drowning in this bowl. ❺ Karasumi soba - Next time, I'll order a large serving! ❻ Matsutake mushroom-wrapped conger eel with sudachi. From the first dish, the preparation of this dish began right in front of us. Everyone was captivated (laughs). A massive matsutake mushroom from Nagano was forcefully wrapped around thick conger eel and skewered. Watching this, my excitement soared (laughs). They slowly grilled it over charcoal. When it was cut in front of us and served, I was practically in a trance. Can any Japanese person remain calm with this dish in front of them? I couldn't think of anything and just devoured it (laughs). The seasoning was only salt and sudachi. This dish allows you to enjoy the bold flavors of matsutake mushrooms and conger eel, leaving you satisfied with a lifetime's worth of matsutake mushrooms. It was so delicious that I can't remember anything anymore (laughs). I've posted a video on Instagram, so please take a look. ❼ Hors d'oeuvre: - Mozuku seaweed salad with homemade agar - Grilled dried firefly squid - Boiled peanuts - Grilled abalone - Zucchini wrapped in pork - Tempura of natural maitake mushrooms, lily bulbs, and spot prawns with sudachi - Simmered conger eel liver with sea cucumber - Grilled saury with sesame - Vinegared jellyfish, white burdock stems, and chrysanthemum flowers I always look forward to the hors d'oeuvre. The presentation was exquisite, and the taste was outstanding.

Former head chef of the Michelin three-star Azabu "Yukimura", Okamoto-san, has opened his own restaurant. To celebrate a friend's birthday, we visited the restaurant for a meal where everything was omakase. The first dish we had was "Kinmedai, asparagus, okra with yuzu pepper miso", which had a refreshing yuzu pepper miso dressing that complemented the flavors of the fish and vegetables. Next was the "Mackerel sushi", served in a casual hand-to-hand style, with a crispy seaweed and tender vinegar-marinated mackerel. The "Abalone with seared dried mentaiko" had a contrast of textures and flavors that worked beautifully together. The "Sea urchin and simmered lobster broth jelly" was delicate and flavorful, with a rich umami taste. The "Corn tempura" had a delicate and crispy batter that melted in the mouth, revealing the sweet and fragrant corn inside. The "Okinawa mozuku and jellyfish vinegar dish" was refreshing and light, with a lovely vinegar dressing. The "Conger eel and winter melon soup with lotus root" had a gentle and clear broth that highlighted the delicate flavors of the eel and vegetables. The "Biwa Lake ayu salt-grilled with sansho pepper sauce" featured tender young ayu fish with a subtle umami taste and fragrant sansho pepper sauce. The "White bamboo shoot and Japanese pomfret" dish had a crunchy texture and fresh flavors. The "Karasumi soba" was a luxurious dish with a mix of savory flavors. Each dish was beautifully presented and thoughtfully prepared, showcasing the skill and creativity of the chef.

Second visit. I visited the restaurant run by the owner from Azabu Yukimura, and back in April, I had the Sansho Pepper Hot Pot and everything else on the menu was amazing. It was so delicious that I made a reservation on the spot for today because I couldn't wait to come back. The prices are a bit high, so I can't come often, but I've been eagerly awaiting this day for 3 months. This time, the owner mentioned that they would be serving natural sea eel from Okayama and pickled Sansho pepper, so I was really looking forward to it. I went alone on a weekday night. Impressions: As promised by the owner, the rare natural sea eel from Okayama, raised on Seto shrimp, made an appearance. Paired with pickled Sansho pepper in an eel bowl, this eel lover was thrilled. The eel, grilled over charcoal by the owner in front of me, had a delicate crispy surface. The flavor and richness were completely different from the eel I've had from rivers and lakes, with no muddy taste and a delicate and delicious taste. Also, the specialty mackerel sushi and karasumi soba were mind-blowingly delicious, leaving me in awe. Even the other dishes were impressive. I struggled with the blandness of a certain Kyoto-style restaurant I visited recently, but I really love the assertive flavors here! The pacing is perfect, not rushed, and the atmosphere is relaxed. This place is truly wonderful! I've already made a reservation for autumn. Can't wait! Course for today: 1. Seared Iwate char with snap peas, white melon, and yuzu miso. 2. Mackerel sushi, conger eel nigiri marinated in kelp-infused soy sauce. 3. Steamed white sea urchin from Aomori with Ise lobster jelly. 4. Sand borer, winter melon, Hiroshima junsai in a bowl. 5. Karasumi soba. 6. Fried then grilled sweetfish with real sansho sauce. 7. Grilled cod with wasabi oil-marinated scallions, myoga, burdock. 8. Assorted appetizers including corn and sakura shrimp tempura, dried firefly squid, Niigata edamame, grilled lily bulb with chili pepper and sesame dressing, dried and grilled cherry salmon, Nara dairy product, vinegar dish of renkon, okra, and caviar. 9. Fried conger eel, stewed duck eggplant.