It's been a while since my last visit. It seems like they are currently operating with only one person. The dishes I had were as follows: - Fried tofu and shirako in broth - Fried young sweetfish and egg, kombu with eggs, edamame - Okra steamed in a teacup - Grilled shijimi eel from Lake Shinji - Kamameshi with barracuda - Marinated flounder with liver sauce - Cutlass fish - Simmered sardines - Sake-steamed masunosuke fish - Red rice - Mango shaved ice. I have discovered many new favorite ingredients since dining here, such as the cutlass fish this time. It feels like they serve more main course-level dishes compared to other restaurants. The eel was delicious despite being small. Thank you as always. It was a feast.

We have had a long-standing relationship with this restaurant since before moving to Yotsuya. Despite facing various challenges, they have maintained the same quality of food. Today, the steamed swordfish and sea eel were delicious. The sashimi, made with fresh flounder, was also tasty.

Visited Aoka Kobayashi for the first time on 1/31 as a celebration. The dishes were incredibly delicious, with impressive seasoning and broth. However, the atmosphere felt a bit uncomfortable, like eating in a martial arts dojo. The meal and drinks cost 31,000 yen per person, which seemed reasonable considering the quality, but the ambiance made it hard to fully enjoy. Overall, it was a good experience.

Azumabashi. For some reason, there are many high-class Japanese restaurants in this area. Onion tofu with scallops, deep-fried egg, kombu with roe, ham and cheese, silk pod, shrimp with konbu, white fish chawanmushi with a strong taste of fire, hard and crispy five-color namasu, white sweet sea bream soup, fresh tuna sashimi with a strong frozen-thawed taste, grilled salted Japanese Spanish mackerel, salty grilled eggplant, sake-steamed red rice, unexpectedly sesame salt with a commercial taste, shaved ice - none of them suited my taste. It may have been a while since I had a high-class Japanese course meal. The bill came out to around 50,000 yen for two people.

Thank you for viewing. I would appreciate it if you could give me a 'like,' 'follow,' or save the restaurant. Instagram [@gohandesuyo_o] [Atmosphere] A restaurant that only takes reservations for 3 groups a day! The interior has a spacious counter and private rooms! There was no tension, so it was easy to use! [Price] 38,000 yen per person [Summary] The dishes were served in beautiful and nice plates, but the value for money was not great... I thought it would have been better if the last sushi roll was served with seasoned rice. Next visit undecided. Thank you for the meal. Amalog [2 points] 5 points I want to revisit immediately! (I want to make a reservation and go back) 4 points I would like to revisit if I have the chance! 3 points I wouldn't mind revisiting if I have the chance. 2 points Once is enough. 1 point There was no need to go.

<September 2021 Visit> [Content] - Walnut Tofu - Assorted Appetizers - Porcini Chawanmushi - Fresh Ginkgo Nuts - Eel - Belt Fish - Bluefin Tuna - Flying Fish - Abalone and Shark Fin - Silver Salmon Belly - Futomaki - Kaga Pear [Details] September's "Seika Kobayashi" lunch ☆ "Walnut Tofu" Smooth texture with a pleasant walnut flavor spreading. And the wonderful taste of the broth adds to the bliss. "Assorted Appetizers" The satisfying shrimp has a rich shrimp flavor. The crispy egg fry is a favorite. The child-carrying kombu with the flavor of the broth. The scallop soaked in the taste of the broth. And the refreshing texture of green beans. "Porcini Chawanmushi" Enjoying it while it's steaming hot... The aroma of porcini fills the mouth. The silky chawanmushi is delicious. "Fresh Ginkgo Nuts" You can deeply feel the season in the unique aroma and flavor. "Eel" Crispy and fragrant charcoal-grilled eel appears. The smell is already delicious. Dip it in a little wasabi and enjoy... The flavor of the eel fills the mouth. "Belt Fish" Grilled salted belt fish, a favorite, is served for the first time in a bowl! The incredibly delicious belt fish alone is satisfying enough. Moreover, the juicy and tender eggplant is equally exquisite. A surprising and impressive bowl. "Bluefin Tuna" The glossy hues of lean and medium fatty tuna are already delicious to look at. Dip it generously in wasabi... Mmm, delicious! I want to chew on it forever, but it disappears quickly. Oh, happiness. "Flying Fish" This time, the salt-grilled flying fish, another favorite of mine! Just the right amount of fat and perfectly grilled. Mmm, so delicious. "Abalone and Shark Fin" A luxurious stew has appeared! The tender abalone and delicate shark fin texture. And the whole dish is enveloped in a soup made from softshell turtle broth! A masterpiece packed with rich flavors and impressive textures. "Silver Salmon Belly" The fatty silver salmon belly, gently steamed in sake, is just right. The soup that seeps out with umami is so delicious. It warms the body. "Futomaki" Lately, Kobayashi's specialty has become luxurious futomaki instead of rice porridge. The combination of tuna, cucumber, and pickled radish is the perfect finale! "Kaga Pear" The refreshing large pear shaved ice is the perfect combination. Kobayashi was really adventurous this day! I'm already full and completely satisfied. Grateful for the joy of savoring the best fish each season. Looking forward to the next visit already.

<June 2021 Visit> [Contents] - Mashed Taro Soup - Assorted Plate - Shimanto Sweetfish - Okra Chawanmushi - Conger Eel, Water Shield - Tuna - Conger Eel Roe - Beltfish - Grilled Eggplant - Golden Eye Snapper - Thick Roll Sushi - Small Clear Soup - Watermelon [Details] For lunch in June, I visited "Seika Kobayashi". Starting with the new "Mashed Taro Soup". The smooth texture and natural sweetness were gentle and comforting. Next was the "Assorted Plate". Always a favorite, with items like herring roe, shrimp, scallop, fried egg, and edamame. The crispy and delicate fried egg is a personal favorite. The robust shrimp has a rich flavor, and the herring roe has an amazing texture. The meticulous preparation of the Shimanto Sweetfish involved removing the bones and frying the head and bones separately. This dish allows you to fully appreciate the unique flavor of the sweetfish. The hot Okra Chawanmushi was comforting, warming you up from the inside. The beloved "Conger Eel and Water Shield" soup was a delight. The flavorful eel melts in your mouth, complemented by the unique taste of the water shield. The "Tuna" included lean and almost fatty tuna, topped with plenty of wasabi. The contrast between the flavors of the lean and fatty tuna was exceptional. The delicate texture and flavor of the Conger Eel Roe were a treat. The Beltfish was the highlight, with a thick and juicy texture that was perfectly grilled. The Grilled Eggplant was a simple yet delightful dish, with a rich dashi flavor. The rare Golden Eye Snapper was served in a sake-steamed dish, with a delicious broth. The luxurious Thick Roll Sushi with tuna, pickled radish, and cucumber was a burst of happiness in your mouth. The meal ended with a Small Clear Soup with seaweed, accompanied by a refreshing ginger flavor. Lastly, there was a refreshing Watermelon Shaved Ice, marking the start of the season. I can't wait for my next visit, hoping for a return to normalcy soon so we can enjoy dining out without worry. Thank you!

Thank you for visiting my page. I recently visited "Seika Kobayashi," a Michelin one-star restaurant that won the Tabelog Award 2021 Bronze. It is located about a 5-minute walk from Yotsuya-Sanchome Station, or about 3 minutes from Akebonobashi Station. The service was average, neither good nor bad. The counter is very spacious, about twice the size of a regular restaurant's counter. The owner has been collecting unique dishes since his youth, which is quite impressive. The dishes were plentiful, with a focus on fish such as sea bream, cutlassfish, and cherry salmon. The meal ended with a delicious tuna roll, although I would have preferred rice instead. Overall, it was a good experience. The dishes I had that day included "Junsai from Kamikochi," "Fried shrimp, green soybeans, snow peas, scallops, kelp, and chopped boiled egg," "Clam chawanmushi," "Fried young ayu from Lake Biwa with tade leaves," "Sea bream soup," "Tuna, medium fatty tuna, and lean tuna sashimi," "Flounder liver with soy sauce," "Cutlassfish," "Cherry salmon steamed in sake," and "Tuna roll with medium fatty tuna, lean tuna, pickled radish, flying fish roe, and egg." Lastly, I had a hojicha shaved ice with pineapple at the bottom.

<April 2021 visit> [Contents] - New mozuku - Assorted sashimi - Fugu - Seaweed chawanmushi with asari clams - Ainame and takenoko (bamboo shoots) - Tuna - Firefly squid - Tachiuo (belt fish) - Beef tendon - Softshell turtle - Thick rolls and tekka rolls - Strawberry - Yamazaki highball - Kirin Ichiban Shibori small bottle - Kikuhime - Yamamoto Junmai Ginjo - Nanbu Bijin - Tatenokawa [Details] Lunch at Uzuki's "Seika Kobayashi" ☆ I visited before the state of emergency was declared, so alcohol was served as usual. They also take thorough measures for infection prevention. Four of us, with close friends and a new acquaintance. Kobachan was amazing on this day. We started the banquet with "Yamazaki Highball" and "Kirin Ichiban Shibori small bottle"! "New mozuku". Delicate threads with just the right balance of vinegar. I love mozuku like this. "Assorted sashimi". Botan shrimp, egg fry, konbu with eggs, scallop, and rare pork belly - all delicious as always. The rare pork belly was made because, as the chef said, they would forget if they didn't make it (laughs). "Fugu". I thought it was just shirako (fugu milt), but underneath the shirako were various parts like liver and skin. A super luxurious fugu assortment in the dish! It's so delicious! "Seaweed chawanmushi". Blowing on the hot dish, the aroma of seaweed stimulates the appetite. This time, it had asari clams hidden inside. A gentle taste that permeates the body. I love the "soup bowl". This day, it was made with ainame, takenoko, nanohana, and sansho pepper. The melt-in-your-mouth ainame, the crispy and fragrant takenoko, and the refreshing aroma of sansho pepper. And the perfect broth that envelops everything. Oh, happiness! The sashimi was "tuna". Almost all otoro and chutoro generously served. Topped with plenty of wasabi...so delicious! "Firefly squid". Homemade pickled firefly squid, a delight of this season. A big firefly squid, so exquisite that it makes the alcohol go down smoothly. Here comes Kobachan's specialty salt-grilled dish! And it's my favorite "tachiuo" (belt fish). The grilled fish, cut into chunks, is tender and flavorful. The incredibly delicious tachiuo always impresses me! The "beef tendon" is so tender that it melts without chewing. The richness of beef oozes out. "Softshell turtle", with sansho pepper. Collagen that is soft and gooey. The aroma of sansho pepper is the accent. It's a knockout. Normally, the meal would end with a porridge at this point...but not this day! The finale is a luxurious "thick rolls and tekka rolls"!! Topped with salmon roe, sea urchin, and crab innards!!! An incredibly lineup that is irresistibly delicious. And Kobachan remains cool (laughs). Finally, "strawberry shaved ice". It's comforting. I enjoyed the top-notch fish dishes to my heart's content! I'm so full now (laughs). Of course, I also had my fill of alcohol. "Kikuhime". "Yamamoto Junmai Ginjo". "Nanbu Bijin". "Tatenokawa". And even a taste of the exquisite forced white wine. Grateful and excited!

<February 2021 Visit> [Content] - Goshiki Kaiseki - Assorted sashimi - Seaweed chawanmushi - Crab rice steamed dish - Fugu shirako soup - Medai sashimi - Fugu guts - Managatsuo salt-grilled - Kanburi sake-steamed - Wagyu sukiyaki-style - Fugu karaage - Zosui with kanburi dashi - Kombu soy sauce simmered - Late white grapefruit shaved ice - Yamazaki highball - Kirin Ichiban Shibori small bottle - Daishichi Junmai sake - Shinsei No.6 X-type - Nanbu Bijin Junmai Ginjo one-time fire heating [Details] February's lunch at "Seika Kobayashi" ☆ First visit of the new year. First, a toast with "Yamazaki highball" and "Kirin Ichiban Shibori small bottle"! Starting with "Goshiki Kaiseki". It's my first time having Kaiseki at the restaurant. But it's a familiar taste from the New Year's Osechi every year. The balance of acidity is just right. "Assorted sashimi". A selection of four items: konbu with eggs, shrimp, fried egg, and scallop. Each one has a comforting flavor. It makes you want to drink sake, doesn't it? So, I requested the chef's choice of sake. "Daishichi Junmai sake". "Seaweed chawanmushi". The hot chawanmushi with the aroma of seaweed is comforting. "Crab rice steamed dish". The gentle flavor of the crab pairs perfectly with the sticky rice. "Fugu shirako soup". The rich broth with the creamy shirako is exquisite. The next sake is "Shinsei No.6 X-type". Delicious. "Medai sashimi". Topped with plenty of wasabi... the right amount of fat and umami make it easy to eat. "Fugu guts". In this season, Fugu guts are a must-have and they are amazing! To fully enjoy the taste of Fugu, you need to have the guts. It's happiness. The next sake is "Nanbu Bijin Junmai Ginjo one-time fire heating". It goes down smoothly. "Managatsuo salt-grilled". The chef carefully grills the Managatsuo and it's wonderful. The crispy skin and moist flesh have a deep flavor. The simple salt-grilling brings out the deliciousness of the fish. "Kanburi sake-steamed". The large Kanburi is served steamed in sake. The tender flesh with just the right amount of fat melts in your mouth. The flavorful broth is also amazing. "Wagyu sukiyaki-style". Aside from fish, Kobayashi-san's beef is also superb! The combination of sweet and savory sauce with egg yolk is impressive. "Fugu karaage". The best part of Fugu is the karaage that you can eat with your hands! I bite into it vigorously. Delicious... The next sake is "Nanbu Bijin Junmai Ginjo one-time fire heating". It goes well. For the finale, "Zosui" with Kanburi dashi. It warms you to the core. Served with "Kombu soy sauce simmered". "Late white grapefruit shaved ice". The juicy late white grapefruit with a good balance of acidity and sweetness is nice. Kobayashi's shaved ice can be enjoyed regardless of the season, which is great. The New Year's Osechi from Kobayashi-san is a staple in our home during the New Year. There are many ingredients and flavors that you can't experience at the restaurant, making it a yearly delight. When I finish eating, I can't help but think, "I can't wait for the New Year to come!" (laughs) It's the first visit of the new year, but I will continue to enjoy the best fish this year. Once again, I am grateful for the joy of savoring the best fish of each season... Thank you.

<November 2020 visit> [Contents] - Grilled eggplant - Assorted appetizers - Chawanmushi (savory egg custard) - Shrimp, edamame - Eel - Matsutake mushroom, white sea bream - Bluefin tuna - Beltfish - Matsutake mushroom fry - Beltfish rice porridge - Kakigori (shaved ice) - Yamazaki highball - Kirin Ichiban Shibori (small bottle) - Domaine Albert Grivault Meursault 1er Cru Clos des Perrières 2011 - Kikuhime Tsurunosato Reiwa 1BY Junmai sake - Yukinakaume [Details] Lunch at Shigetsu's "Seika Kobayashi" ☆ Cheers with Kirin Ichiban Shibori and Yamazaki highball! The first dish is "Grilled eggplant". The aroma of the grilled eggplant spreads, with a delicious umami flavor and a gentle dashi taste. "Assorted appetizers". Tamagoyaki (rolled omelette), konbu with eggs, octopus, scallops. A classic combination with a touch of freshness. Time for a mandatory white wine glass (laughs). "Domaine Albert Grivault Meursault 1er Cru Clos des Perrières 2011". A classic Chardonnay with a rich flavor. "Porcini mushroom chawanmushi". The rich aroma of porcini mushrooms and the flavorful soup are exquisite. The moist chawanmushi is delightful. "Shrimp, edamame". The small fried shrimp are crispy. Let's leave it to the chef for a sake recommendation. "Kikuhime Tsurunosato Reiwa 1BY Junmai sake". "Eel". Crispy grilled eel. The perfect amount of fat and umami flavor. "Matsutake mushroom, white sea bream soup". The generous amount of matsutake mushrooms is impressive. The moist and thick white sea bream is enveloped in a rich broth. Delicious! "Oma bluefin tuna". The rich flavor of the tuna is evident. The next drink is "Yukinakaume". "Beltfish". The thick beltfish is grilled with salt. The right amount of fat and the crispy skin are delightful. "Beltfish rice porridge". The rice porridge soaked in the essence of beltfish is incredibly delicious. Enjoying the shaved ice with "persimmon", a favorite flavor. Truly a taste of early autumn. The joy of savoring the best fish of each season. Grateful.

In September 2020, I visited "Shougetsu" for lunch. We started with a toast with a "Highball" and bottled beer. The Highball with Hibiki was delicious. The first dish was grilled eggplant, which had a gentle dashi flavor that soaked into the eggplant. It was simple and delicious. Next was a platter with egg omelette, konbu seaweed with roe, and scallop, which never fails to impress. We asked for the chef's choice of sake, and got "Dewazakura". The fried small prawns with edamame were amazing, especially with sake. The prawns were carefully prepared to prevent the whiskers from getting stuck in the mouth. The next sake was "Yamamoto". Then came the highlight of the season, grilled saury, expertly deboned by the chef. It was the first saury of the season, and it was delicious. The steaming hot chawanmushi with onion was exquisite, and the soup with conger eel and matsutake mushroom was superb. We had "Tenzan" sake with sashimi of cuttlefish and bluefin tuna. The bluefin tuna with plenty of wasabi and soy sauce was indescribably good. The salmon roe with dashi was a delightful burst of happiness. We had "Mizuo" sake with wagyu beef fillet cooked with egg yolk and sauce. It was delicious. The foie gras dish was next, and it was heavenly. The steamed cuttlefish with sake had a different flavor profile from the sashimi, showcasing the deliciousness of the white flesh. Finally, we had cuttlefish porridge, which absorbed the rich flavor of the cuttlefish. It was incredibly delicious. The pear shaved ice was made with a large and sweet Kaga pear, which was refreshing. The joy of being able to taste the best fish of each season is unparalleled. I was happy to finally have saury. I wonder what I will taste next time I visit. I am already looking forward to it. Thank you.

I visited the restaurant "Seika Kobayashi" with a rating of 3.91 on Tabelog, awarded the bronze in 2020 and one Michelin star in 2019. Located in Yotsuya Araki-cho, the restaurant blends well with the nostalgic streetscape. The exterior exudes charm among the dining district. Inside, there are counter seats and tatami rooms, with spacious tatami rooms creating a pleasant atmosphere. The restaurant emphasizes on quality ingredients and uses the exquisite pottery of the Kiyomizu pottery studio "Suda Seika". The owner, captivated by the pottery, offers meals served in carefully selected dishes. Reservations are limited to 3 groups per day, with different course options based on price. The menu includes grilled eggplant, assorted appetizers, seaweed and clam chawanmushi, grilled sweetfish, soup with rockfish and rapeseed blossoms, assorted tuna sashimi, firefly squid marinated in vinegar, grilled cutlassfish, white croaker grilled in sweet soy sauce, sake-steamed rice porridge with kelp, and hojicha syrup shaved ice. The restaurant exceeded expectations with its atmosphere, hidden gem vibe, quality ingredients, meticulous flavor presentation, and storytelling. The unique pottery further enhances the dining experience. Notable dishes were the grilled sweetfish and grilled cutlassfish, both showcasing exceptional flavors. It's truly a remarkable dining experience.

<May 2020 Visit> [Contents] - Grilled eggplant - Assorted appetizers - Lightly boiled beans - Asari and Aosa chawanmushi - Young sweetfish - Ainame soup - Tuna - Isaki fish - Firefly squid marinated in soy sauce - Belt fish - Eel - Tuna marinated rice bowl - Strawberry shaved ice - Small bottle of Ebisu beer - Highball - Shimeharitsuru Junmai Ginjo - Mizuo - Kankuichi [Details] This time, we visited Aobana Kobayashi for the "Seikou Kobayashi" lunch course. The first dish was different from usual, starting with "grilled eggplant." The freshness of the eggplant and the flavor of the broth were exquisite. The ginger added a nice accent. Moving on to the "assorted appetizers" with five types of dishes. The shrimp had a refined sweetness, the scallop had a rich flavor, the egg fry had a crispy texture and delicious egg flavor, the kombu with roe had a unique texture, and the silk pod added color and texture. The "lightly boiled beans" were simple yet delicious with a gentle sweetness. The "Asari and Aosa chawanmushi" was a hot chawanmushi with a comforting taste of Asari clam broth and a pleasant aroma of Aosa seaweed. The "young sweetfish" was grilled with salt, offering a delicate texture and a subtle bitterness. The "Ainame soup," a favorite, had thick Ainame fish that melted in the mouth, complemented by the aroma of wood buds and a rich broth. The "tuna" with plenty of wasabi was almost medium fatty tuna, melting in the mouth with a rich flavor. The "Isaki fish" had a good balance of fat and a distinct flavor. The "firefly squid marinated in soy sauce" was a perfect accompaniment to alcohol, with a burst of umami and a deep flavor. The "belt fish" was grilled with salt, offering a crispy skin and tender flesh. The "eel" was grilled with soy sauce, crispy and fragrant. The meal ended with a luxurious "tuna marinated rice bowl" with fresh sea grapes, perilla, and sesame. The sea grapes were a standout, creating a wonderful combination of flavors. For dessert, we enjoyed "strawberry shaved ice," perfect for the upcoming hot season with a refreshing balance of strawberry's acidity and roasted tea syrup's sweetness. We started with a "highball" and a small bottle of Ebisu beer, then enjoyed the recommended Japanese sake, including "Shimeharitsuru Junmai Ginjo," "Mizuo," and "Kankuichi." Despite the challenging circumstances, the restaurant maintained proper social distancing measures and provided a satisfying dining experience. The chef seemed happy, and we are grateful for their efforts to continue operating safely. We will continue to support them as much as we can. Thank you!

<April 2020 Visit> [Contents] - Yuba Tofu - Assorted Appetizers - Moroko and Fuki no Tou Tempura - Asari Clam and Seaweed Chawanmushi - White Amadai Soup - White Cuttlefish and Uni - Tuna - Marinated Mackerel - Firefly Squid Marinated - Beltfish Salt Grilled - Softshell Turtle - Blowfish Karaage - Softshell Turtle Zosui - Late White Citron Shaved Ice - Beer - Sake Selection: Shimeharitsuru, Yamamoto, Tatenokawa [Details] Visited Uzuki for the "Seika Kobayashi" lunch set. The first dish was Yuba Tofu, a creamy and rich yuba tofu with delicious broth and a touch of wasabi. The Assorted Appetizers included 5 items: sweet and plump Botan Shrimp, moist and flavorful Scallop, delicious Egg Fry, chewy Konbu with great texture, and tender Octopus. Moroko and Fuki no Tou were served as Tempura, with crispy Moroko and the gentle bitterness of Fuki no Tou capturing the essence of spring. The Asari Clam and Seaweed Chawanmushi was comforting, with the umami of the clams and the sea aroma of seaweed. The White Amadai Soup had the perfect balance of fat and flavor in the fish and broth, truly delicious. The White Cuttlefish and Uni dish was luxurious, with sweet and sticky white cuttlefish seasoned with salt and sesame, paired with rich and elegant uni. A great accompaniment to sake. The Tuna with plenty of wasabi was meltingly tender and delicious. The Marinated Mackerel was thick and fatty, hidden under a generous amount of green onion and myoga. The flavorful mackerel was a delight. The trio of sashimi started with Marinated Firefly Squid, sprinkled with black seven-spice blend. The large firefly squid burst with umami. The Beltfish Salt Grilled was a long-awaited dish, with crispy skin and juicy flesh, a top-notch salt-grilled dish. The Softshell Turtle was served in a broth with Hanazansho, the aroma and flavor of the turtle combined with the fragrant spice was delightful. The large Blowfish Karaage was flavorful and a joy to eat, with bones to nibble on. The meal ended with Softshell Turtle Zosui, a comforting and delicious rice porridge with kombu. For dessert, we had Late White Citron Shaved Ice with roasted green tea syrup, a refreshing and satisfying end to the meal. We enjoyed Kirin Ichiban beer and a selection of sake: Shimeharitsuru, Yamamoto, and Tatenokawa, chosen by the chef. Overall, it was a fantastic dining experience with a strong lineup of dishes and exquisite presentation. Thank you!

<February 2020 Visit> [Content] - Yuba tofu - Appetizer - Shrimp - Seaweed Chawanmushi - Shirako soup - Tuna - Shime saba - Fugu parts - Grilled mackerel - Beef tendon stew - Fried fugu - Fugu broth rice porridge - Late white grapefruit shaved ice - Kirin Ichiban Shibori - Kikuhime - Kaiun - Ta-sake [Details] In February, I had the opportunity to visit "Seika Kobayashi" twice. I decided to hold off on sharing the details of the first visit and instead focus on the second visit. Starting off with "Yuba tofu," the delicate flavor of yuba combined with the richness of the broth was a perfect way to kick off the meal. The appetizer consisted of five dishes. The "shrimp" was large and succulent, with a sweet flavor that was very satisfying. The "egg fry" was a favorite of my companion, with a taste of pure bliss. The "kombu with roe" had a satisfying crunch that I loved. The "simmered octopus" was tender and packed with the delicious flavor of octopus. The "scallop" had a concentrated taste that spread in the mouth. The "shrimp" was simple yet highlighted the quality of the ingredient. The subtle hint of ginger added a nice touch. The "seaweed chawanmushi" was steaming hot and exuded the aroma of seaweed, with a gentle texture and flavor that perfectly complemented each other. The "shirako soup" featured a large charcoal-grilled shirako that melted in the mouth, accompanied by an exquisite broth. It was pure bliss. Served with rapeseed blossoms. The "tuna" was fatty and served with plenty of wasabi. The refined sweetness of the fat was truly wonderful. The "shime saba" was topped with a generous amount of myoga and ginger sauce. The thick mackerel had a rich amount of fat, and the flavor of the mackerel was pronounced. The "fugu parts" were a highlight of the season! Fugu parts are truly the best. Enjoyed with plenty of green onions, it was amazing. The "grilled mackerel" was cooked to perfection over charcoal, bringing out the rich flavor and fat of the mackerel. The crispy skin and moist flesh were perfectly balanced. The "beef tendon stew" was a first for me. The sweet and savory seasoning went well with sake. The beef tendon was so tender that it didn't require chewing. The "fried fugu" was impressively large! I grabbed it with my hands and enjoyed it heartily, sucking the meat around the bones. The perfectly seasoned coating and flavorful meat were delicious. And to finish off the meal, a dish made with fugu. The "fugu broth rice porridge" had a gentle and exquisite broth infused with fugu essence. The rice absorbed the flavors beautifully. It was so delicious. For dessert, I had the "late white grapefruit shaved ice." The tartness of the late white grapefruit, with hojicha syrup, was a perfect balance. I toasted with "Kirin Ichiban Shibori" and then enjoyed a selection of sake chosen by the chef. From "Kikuhime" to "Kaiun" to "Ta-sake," I savored each one. The joy of savoring seasonal fish to the fullest is unique to "Seika Kobayashi." The dishes served in exquisite vessels were simple yet elegant. I thoroughly enjoyed every moment of the meal.

To Kobayashi-san, who has moved three years ago. The restaurant has 3 counter seats and private rooms with sunken hearths. There are two course options, priced at ¥23,000 and ¥32,000. This time, we chose the ¥23,000 course. - Walnut Tofu - Octopus Egg Fry (fried egg with kombu and octopus) - Chestnut Chawanmushi (steamed egg custard) - Warm Snow Crab - Thin Kamasu Fish Soup - Oma Tuna - Grilled Mana Gatsuo (Japanese bonito) with salt - Turnip simmered dish - Whale meat with watercress - Egg rice porridge - Hojicha (roasted green tea) shaved ice with leche cream. The Kutani ware "Suda Seika" dishes were wonderful.

This restaurant only accepts three reservations per day and is located in the quiet area of Araki-cho. Payment must be made in advance through a reservation site, and if you cancel, you will be charged 100%. I experienced paying after bank transfer for the first time. Additionally, the drink fee on the day of the reservation is paid on the day itself. The food cost exceeds 110,000 yen, the drink cost is 33,000 yen, and it costs over 35,000 yen per person, which is a bold pricing. I used to use a high-class Japanese restaurant in Akasaka, but this one is not much different. Compared to that, the taste of the food here is far superior, the service is the same, and the ambiance is brighter, depending on personal preference. However, the drink cost of 33,000 yen without drinking much is quite high, and the cost performance is not good. The dishes that I thought were excellent were the fresh tuna sashimi from Oma, the mackerel with myoga, and the dessert of shaved ice with ponzu. The other items such as mashed dishes, bowl dishes, and grilled dishes are also delicious, but at this price, I think this level is expected. In the end, the conversation was lively in the bright atmosphere, and I found the food tastier than the high-class restaurants in Akasaka. It is a good place to use as a last resort.

Aobana Kobayashi Food Log Award 2020 Bronze Award-winning restaurant Michelin Tokyo 2020 One Star Located about a 5-minute walk from Akasaka Station, it has only 3 groups per day, with 2 counter seats and 1 private room. There are course options for ¥23,000 and ¥32,000, and this time we had the ¥23,000 course. The menu included: Goshiki namasu, Hachizun, Fried egg, Shrimp and konbu roll, Black beans, Scallop with seaweed, Chawanmushi with green seaweed, White bream soup, Sashimi of Oma tuna, Ankimo, Grilled saury with soy sauce, Grilled mackerel, Steamed white bream with sake, Rice, Egg porridge, Hojicha shaved ice with honey.

A spacious and relaxing atmosphere in a private room. The fried raw salmon eggs, shrimp, scallops, rolled kombu, and kombu with fish eggs were surprisingly delicious. The tartare sauce was unique and had a fried texture. The chestnut chawanmushi and snow crab were delicious. The eel soup, fatty tuna sashimi, grilled fish, simmered abalone, and Kobe beef with melting fat were all delicious. The tuna and salmon roe bowl was a perfect combination. The bite-sized tuna made it easy to enjoy with the salmon roe. The hojicha shaved ice was slightly sweet. Thank you for the wonderful meal. The service was very polite and made the experience even better.