I went out for lunch today. I decided to go to a restaurant I had wanted to try for a while, and they also had a lunch menu. There were four options on the lunch menu, and I chose the seafood dish, which was marinated. The side dishes and miso soup had a gentle flavor, and I left feeling satisfied and full (๑❛ڡ❛๑)! Looking at the dinner menu, I definitely want to come back for dinner next time.

I was discharged in the morning and my husband picked me up. The weather was fine in Sapporo but it got really bad as we got closer to home. I'm hungry! For a discharge celebration, my husband treated me to lunch at Nanamitei. I had the "Oyster Fry Set" which had huge oysters! The batter was crispy and the oysters were juicy. The homemade tartar sauce was delicious. Thank you for the meal!

Around 12 o'clock on August 9th, my wife and I were lured by a delicious smell and decided to visit this restaurant for the first time. The lunch special, small shrimp tempura rice bowl, was amazing! It came with pickles and a flavorful miso soup with a rich broth, all for 700 yen. The quality was outstanding! I regret not taking a photo before starting to eat... Looking at the evening menu, there were enticing seasonal dishes on offer. I definitely want to come back for dinner next time.

I was invited by my husband to go to Nanamitei because he saw something that seemed like I would like it. We had lunch there and I tried the "Bang Bang Ji Cold Noodles," which is like a combination of cold Chinese noodles and Bang Bang Chicken. It was a perfect dish for a hot day when you don't have much of an appetite, as it provided a good amount of salt after sweating a lot. Despite its appearance, it was quite filling and had a good balance with vegetables included. Nanamitei is located at 26-24-317, 3-6-7-10, Iwamizawa City, and is open from 11:30 to 13:30 on weekdays and from 17:00 to 22:00.

In June, I went to Nanabitete right away to treat myself because I was tired. I ate a lot of delicious food! "Chilled Chawanmushi" with crab, bamboo shoots, junsai, abalone, and asparagus, with a hint of yuzu fragrance, perfect for hot days. "Sashimi Three-Point Assortment" featured tuna, grouper, and mantis shrimp. I'm not a fan of mantis shrimp, but this one was delicious, not mushy at all! "Grilled Ayu with Salt" was not smelly and perfectly seasoned. "Kasube Nigori" is a favorite of mine, with a preference for the cartilage-rich parts. "Maru Eggplant with Shrimp Ankake" had a wonderful dashi aroma, sweet and plump shrimp. "Tender Cow Tongue" was so soft and tasty, it made me smile. "Grilled Tomato and Foie Gras with Japanese Balsamic Sauce" had a large tomato with a sweet Japanese sauce and balsamic vinegar, delicious. "Mackerel Stick Sushi" I was full but ended up eating two pieces. The mackerel was perfectly seasoned, not too sweet or sour, with a hint of spiciness. I ate a lot this time too. Thank you for the meal!

My husband said, "The menu has changed in September, so let's go to Shichimitei!" and we went there right away. We started with a toast with beer, which was Ebisu. There were plenty of autumn menu items. For appetizers, we had steamed chicken with mayonnaise and edamame. The edamame had a rich flavor. The sashimi of the day was Kasube, which I love. I had a second beer, "Kiroku." The "Oyster and Mushroom Miso-flavored Grilled" dish had large oysters with a sweet miso flavor. The "Matsutake Mushroom Steamed in a Pot" dish had a delicious broth. The "Beef Tendon and Tofu Stew" had very tender beef tendons. The "Soft Abalone and Lily Root with Ume Plum" dish had tender abalone and crunchy lily root. The "Lotus Root Tempura" was crispy and delicious with shrimp. The chef also served a hidden sake called "Atago no Matsu," which was refreshing. We also had "Shime Mackerel with Mustard" and garlic toast with mascarpone cheese and semi-dried figs. We went back for lunch to try the "Japanese-style Cold Tantanmen" which was spicy and delicious. The dish had plenty of ingredients and the noodles were slightly firm. The lunch was satisfying. Lastly, we had the "Ebi Tendon" which had two delicious prawns. We also tried the "Unagi Hitsumabushi Course" last week, which included a variety of dishes such as soup, appetizers, sashimi, grilled ayu fish, and eel. The eel was soft and tasty, and the meal ended with a refreshing pear dessert. Overall, we had a great dining experience at Shichimitei.

I received a New Year's osechi from Nanabitei in Iwamizawa this year and I was deeply impressed. Starting the new year by eating this osechi was a very auspicious start. I felt very happy. The delicate work that brings out the flavor of each ingredient was done very elegantly and I loved the taste. Even though there were no flashy elements, the depth of Japanese cuisine lies in the use of dashi like this. I was completely impressed. Each dish brought out the value of the ingredients, with the master's seasoning being just a touch (the restraint in this is amazing). It's wonderful. I am humbled. This time, the osechi was arranged by my wife's parents. Next time, I definitely want to dine at the restaurant. (At that time, I must treat my wife's parents.) This osechi alone served as a vivid example of their amazing craftsmanship. They must be incredible artisans. It's very intriguing.

Last month's Nanaaji-kai was sushi~ They made one roll at a time in front of us at the counter, it's been a while since I brought my camera and went with determination, but I was worried if I could take pictures before eating all the sushi. The first three dishes were saba with spicy miso, simmered kasube, and chilled chawanmushi. The chawanmushi had white and green asparagus and jun-sai in it, making it refreshing and delicious. I love the deep-fried shrimp heads, but they can be sharp when you eat them. The lineup of today's sushi was carefully prepared because it was Edomae sushi. It's okay not to dip it in soy sauce. I'm not familiar with hirame, kohada, and akagai, but I love them. The tuna's akami melted in my mouth and was sweet. The botan shrimp was sweet and crunchy. The shime-aji with miso soup was delicious. The chutoro melts in your mouth, it disappears quickly, and makes you smile unintentionally. I forgot to take a picture of the steamed abalone... it was soft, and topped with liver. The hamaguri and anago were soft. The uni was from Rishiri and Rebun, and it was sweet. Lastly, there was kanpyo maki, which was delicious with the nori. I forgot to take a picture of the dessert, but it was a jelly with strawberries and gold kiwi. I was full and it was delicious. The combination of the perfectly loosened shari and the top-notch neta was the best.