[Yoru Kaiseki] Pre-meal drink: Hairy Crab (Hokkaido) with Vinegar Jelly, Corn, Edamame, Tempura Ball. Sliced Conger Eel, Steamed Conger Eel, Abalone and Egg Tofu Soup. Spear squid (Yamaguchi), Sea Urchin (Hokkaido). Comparison of Fresh and Kombu-cured Flounder, Kombu-battered Tempura Abalone, Zucchini. Grilled Softshell Turtle with Fushimi Chili, Octopus, Pumpkin, Winter Melon. A5 Miyagi Sirloin Beef, Eggplant, Summer Truffle, Egg Yolk. Eel Rice, Miso Soup, Pickles. Peach Compote, Shine Muscat, Kudzu Jelly.

I wanted to eat the limited-time ayu rice dish at this time of year, so this is my second visit. Last time, during the winter season when fugu and crab were served, the course meal cost over 30,000 yen, and this time it was the same amount. Although the restaurant originally stood out for its reasonable prices and delicious food, as well as its unique cuisine that does not belong to any particular school, I couldn't help but think that spending over 30,000 yen again was a bit much. The flavors seemed too strong for me, especially when compared to restaurants like Wakyuden, Kichotei, and Kyomise. Even though there were high-quality ingredients, they didn't leave a lasting impression. This will be my last visit. There have been murmurs of the prices being raised too high, even among my gourmet friends. It's a restaurant that's difficult to make reservations at, so even if people think that way, most will continue to visit... unless they are truly enamored with the personality of the owner. I wonder why there are some dishes that look familiar when I look at the photos on Tabelog, even though the restaurant does not belong to any particular school. It's like the age-old question of "Which came first, the chicken or the egg?" Here are some memorable dishes: - Pike conger with Kaga-style cucumber - Crab vinegar jelly (also served in winter) - Abalone and egg tofu with strong bonito broth - Eel white grilled (too crispy to feel like eel) - Miyazaki beef sukiyaki with Kamo eggplant in an ankake sauce topped with summer truffle - Special ayu rice dish: Ayu that has been gutted, salted, dried overnight, seared, and placed on top of old Koshihikari rice, lightly steamed. The old Koshihikari rice is sweet and delicious on its own. The dish is meant to be enjoyed for the richness of the ayu, rather than its aroma. However, I thought there are other places in Tokyo where you can enjoy ayu one-night dried fish at a more reasonable price, so maybe I'll go there instead.

I have been looking forward to visiting Maki Village for a while now. It was my first time dining at a Michelin three-star restaurant! Due to some circumstances, we had to change the menu for the organizer. We started with plum wine as an aperitif, followed by refreshing dishes like hairy crab, corn and edamame dumplings, and fresh ginkgo nuts. We also had dishes like conger eel, conger eel roe, abalone soup, squid and sea urchin, flounder, and grilled eel. After a series of fish dishes, we enjoyed sirloin and summer truffles. For the finale, we had ayu rice with crispy rice crust, as well as delicious desserts like watermelon and kudzu jelly. Everything was delicious and light until the end! The chef, the hostess, and the staff were all wonderful. I would love to visit again if given the chance. Thank you for the wonderful meal!

I'm sorry that it seems to have been deleted, but I reposted it outside of the timeline. The timing of starting the meal, the timing of the next dish being brought out, was very impressive. I arrived about 10 minutes early, and they started the course at that time, and then each dish was brought out with no waiting time, at a good pace, allowing us to enjoy the meal at our own pace. Another thing that stood out was that the master, the lady of the house, and the staff came to greet us before and after the course, which was a bit surprising. It was the first time I've been greeted by each person, and it made me feel warm and happy. I hope you can see what I enjoyed on that day through the photos (with captions). Thank you for a wonderful time.

I was captivated by the smile of General Makimura when he first greeted us. The landlady and the staff were also extremely pleasant, making our dining experience very enjoyable. It was a wonderful restaurant. - Grilled conger eel with Amakusa, grilled frost, Kaga thick cucumber - New lotus root, cucumber, shiitake mushrooms with sesame cream dressing - Corn tempura - Shark fin and scallop soup - Edo-style sand borer - Edo-style marbled sole, Amakusa shrimp, Sajima squid - Kyoto simmered conger eel with steamed rice - Abalone, sea urchin - Miyazaki beef with eggplant - Sweetfish rice - Miyazaki mango

I think the best Michelin three-star restaurant is Maki Village. The fish is always delicious, and the vegetables and broth create a comforting Japanese cuisine. The highlights include plum wine, grilled conger eel with cucumber and dashi jelly, corn tempura, bonito sashimi with sesame ginger scallion and soy sauce, scallop and sea cucumber soup, Edomae flounder, Japanese flying squid, simmered conger eel with rice, grilled turban shell with sea urchin, fried sweetfish with zucchini tempura, Miyazaki beef sirloin sukiyaki with Kamo eggplant and egg yolk sauce, dried ayu fish rice, and mascarpone mango dessert. The owner's bear paw grows larger each year, and special orders are a tradition, but this time a huge one was brought without request. The flavors of the flounder and Japanese flying squid were excellent. The attraction of this season is the ayu fish rice. In the past, reservations could be made over the phone, but now only regulars can go without asking someone. The owner is already over sixty, but I hope the restaurant continues for a long time.

A revisit after 9 months. Upon being seated at the counter, the owner, the hostess, and the staff took turns greeting me warmly. The welcoming atmosphere at Maki-mura makes it feel like I never left. Starting with homemade plum wine to mark the arrival of summer, we began with grilled conger eel with bone crackers and cucumber. The corn tempura balls were a favorite, beautifully presented. The sashimi course featured bonito from Kesennuma, flounder from Miyagi, and tuna from Sakaiminato, along with squid from Kanagawa. The grilled anago and sazae with uni on top made a big impression. The fried amberjack with tempura zucchini was a gentle dish that captured the essence of Japanese cuisine. The Miyazaki beef chateaubriand sukiyaki with Kamo eggplant was a delightful combination. The ayu rice, a seasonal specialty, was a must-try, although I couldn't manage seconds due to being full. The Miyazaki mango with wine jelly was a perfect ending to the traditional Japanese meal. Despite the recent price increase, the quality and presentation of the dishes remained exceptional. It may be a while before my next visit, but I look forward to it.

After finishing work in Tokyo, I visited Maki Mura in Omori to relax and heal my tired body from the hustle and bustle of the city. I started with a beer to quench my thirst, then moved on to sake from Fushimi, Kyoto, with a slightly sharp taste. I recommend drinking it slightly chilled to fully enjoy its rich flavor. I also tried a sake that paired well with sashimi, served in a wine glass. It had a balanced taste that complemented the seafood dishes perfectly. Next, I enjoyed a sake made from Ochou rice, known for its rich aroma and robust flavor. It paired wonderfully with dishes like conger eel, turban shell, and sukiyaki. Each bite of food followed by a sip of sake was a delightful experience. The restaurant's signature dish, Katsuo no Hasami, was a standout with its clever combination of bonito and ginger. The meal continued with dishes like scallop and shark fin soup, Kiss sashimi, and Anago sushi, each offering a unique and delicious taste. The meal ended with a satisfying sukiyaki made with Miyazaki beef, and a flavorful rice dish cooked with ayu fish. Despite feeling full, I couldn't resist trying the dessert of Miyazaki mango and mascarpone cheese. Overall, the dining experience at Maki Mura was exceptional, and I left feeling content and satisfied. I may have to make a reservation for my next visit in April 2024. #JapaneseSake #SakeLover #MakiMura #JapaneseCuisine #Kaiseki

Tokyo Meshi, June 19, 2023 (Monday) 18:00- A visit after 8 and a half months. Food log rating 4.46, SILVER 2023, Top 100 Restaurants 2023, Michelin ☆☆☆ 2023, Go-E-Miyo 4 Tock. Tonight's dinner is here! A visit after 8 and a half months. Only the chef's course menu available. Menu: 1. Plum wine (apéritif) 2. Grilled conger eel with turnips and cucumbers, topped with plum flesh and fried eel bones. Served with dashi jelly sauce. 3. Corn tempura 4. Bonito sandwiched sashimi with leeks, ginger, and sesame. Topped with shiso leaves and drizzled with kudzu soy sauce. 5. Hokkaido scallops and Kesennuma shark fin in winter melon with plum flesh. 6. Olive flounder with Miyagi citrus. One piece seasoned with salt and kombu, the rest with ponzu or wasabi and soy sauce. 7. Squid from Sajima and horse mackerel from Kanagawa. 8. Steamed conger eel with rice from Kanagawa. 9. Large turban shell and sea urchin in a pot. 10. Sweetfish tempura with Yamaguchi zucchini. 11. Miyazaki beef shabu-shabu with new potatoes and silver sauce. 12. Dried natural ayu fish with rice from Shiga. 13. Miso soup 14. Pickles 15. Watermelon juice. Everything from start to finish was delicious this time as well. #Makimura #TokyoGourmet #Tokyo #HighlyRatedOnFoodLog #Top100OnFoodLog #HardToReserveRestaurant #Michelin #MichelinThreeStars #MichelinRestaurant #Kaiseki #JapaneseCuisine #JapaneseFood #Gourmet #GourmetClub #GourmetLovers #GourmetInstagram #FoodInstagram #FineDining #Foodie #FoodieGram #FoodPorn #FoodStagram.

The highlight of the day was the limited-time special ayu rice dish for this season. The set menu for June 2023 included: Grilled conger eel with bone senbei and Kaga cucumber, Corn tempura, Katsuo sandwich, Scallop and shark fin rice bowl, Young flounder, Horse mackerel and swordtip squid, White asparagus and conger eel tempura, Abalone and potato stem simmered dish topped with fresh sea urchin, Kamo eggplant and Wagyu Chateaubriand, Ayu rice, Shizuoka musk melon, Crown, and almond tofu dessert.

I had given up on the idea of visiting Maki Mura again, but a friend had made a reservation for me three months ago. I had worked hard in preparation for this day, but my companion unexpectedly canceled at the last minute. I frantically tried to find a replacement, but to no avail. In the end, I went to the restaurant alone, feeling terrible. I still can't calm my anger... The early summer menu included: Plum wine, Early summer vegetables with sesame cream, Ayu and corn tempura, Scallops and natural caridean shrimp with seaweed jelly, Softshell turtle and yam soup, Snapper sashimi from Miyazaki, Bonito sashimi from Kesennuma, Turban shell and sea urchin simmered dish, Conger eel tempura, Simmered eggplant, nanohana, and fiddleheads, Lettuce and sirloin shabu-shabu, Sea bream rice porridge, Musk melon and almond tofu. Maki Mura was amazing as always. However, I wasted a valuable seat and caused inconvenience to the restaurant and the person who recommended me. I can't apologize enough. I feel like I don't deserve to return to Maki Mura. I should have chosen my dining companion more carefully and now I regret it. There was only a brief message from the person who canceled, leaving me feeling shocked and sad. Despite my age, this experience was a great lesson for me. Maki Mura is truly a wonderful restaurant! It's a three-star restaurant with difficult reservations, but if you have the opportunity, please visit. You will have a peaceful and delicious experience. Thank you very much.

As expected of a Michelin three-star restaurant. The extravagant meals served reflect a strong dedication to each dish. Each dish brings surprises and remains delicious. It's a unique and delicious dining experience that other restaurants cannot imitate. Above all, the landlady's care extends to every detail, making it a place where reservations are hard to come by.

I have been to Maki Village more than 10 times already. Every time I go, I always think "I want to come back again." The course composition is always the same, but they always incorporate new ideas. The seasonal dishes are probably expensive, but they are visually appealing and enhance the beautiful presentation. And above all, the service led by the landlady is pleasant. The chef focuses on cooking, while the service is handled by the landlady and well-mannered staff. I always leave satisfied. We often visit with 4-5 family members, so it's not easy on the wallet, but everyone who eats is satisfied, so I always end up making a reservation again.

Warm hospitality is always a delight to experience, and the special feeling of being valued that comes with a reservation-only policy brings a unique sense of relaxation and joy. Every dish was beautifully presented and delicious, but the standout was the cauliflower mousse topped with fresh tomatoes, a truly exquisite dish that captured my heart. I can't wait for my next visit in February! Thank you for the wonderful meal.

I visited this restaurant for the first time and unfortunately it was raining. I took a taxi to the entrance and took a photo of the curtain. The landlady welcomed me as I entered. I was escorted to a private room through the counter. Starting with homemade plum wine, the beautifully presented dishes were served at a good pace with just the right portion sizes. I tried some recommended sake, each dish had a deep flavor and the service was warm and heartfelt. The freshly cooked rice and sea bream tea pickles were exquisite, I couldn't resist getting seconds. The landlady kindly taught me how to make sesame sauce and the procedure for takeout. Even the dessert was delicious and I finished it all. It truly lived up to its Michelin three-star rating.

I regularly visit Makimura, a Japanese restaurant in Oimori. Even if I eat until I'm full, my stomach never feels heavy the next morning. The dishes are not too bland, but are full of flavor and creatively combined. Makimura-san's gentle and humble manner, the smooth teamwork and perfect timing of the service, the delicious selection of Japanese sake by the landlady, and her cheerful personality - everything is perfect. Course ¥28,500: - Aperitif - Octopus from Sajima with plum - Appetizer platter - Matsuba crab with yam - Sashimi of wild tiger pufferfish - Icefish tuna from Himi - Sea bream with bamboo shoot - Tiger pufferfish milt - Fried tiger pufferfish - Roast beef of Miyazaki beef with green asparagus - Sea bream rice porridge - Strawberry milk pudding