This review is a reprint from a blog article. Sushi Log: https://sushi-blog.com/entry/edomae-shibahamaRecently received sake: Masuhiro Sakagura Nekoma no Shizuku Junmai Ginjo Muroka NamazakeToshimaya Main Store Junmai Muroka Genshu Jyuroemon Akishika Junmai Aragoshi NamazakeTsukinoi Sakagura Junmai "Hikoshi" Nekoma no ShizukuAppetizer: Soybeans "Huh, soybeans?" But Shibahama-san's charm is making you smile with the unexpected deliciousness. The combination of whitefish and daikon, butterbur miso, and monkfish surimi is tear-inducing... The whitefish is superb in its bitterness, texture, and aroma. And making surimi out of monkfish! Surimi is made by mixing fish meat with yam, incorporating many air bubbles to create "boiled kamaboko." With a salt concentration of about 0.5%, it brilliantly enhances the sweetness of monkfish while bringing out its saltiness. Not many chefs can elevate flavors by subtracting rather than adding. The butterbur miso balances sweetness, highlighting the bitterness of butterbur. Combining the sweetness and richness of Edo miso with the bitterness of butterbur shoots. These are gem-like small dishes to fully enjoy spring!!Soup: Clam and UdoClam and Udo soup. The intense flavor of clams seeps into the broth, harmonizing with the refreshing aroma of Udo. The clams themselves are sweet! I was impressed by this flavorful contrast. Cherry salmonCherry salmon is fatty and has a vivid aroma. It pairs very well with Japanese parsley and Japanese mustard. Chopped and minced small fins and spotted shrimpsAnother interesting combination. Pairing tangy small fins with flavorful aged spotted shrimps. The spotted shrimps develop a rare nuance when aged, so a small amount of green onions is added as a garnish. ...A dish that tickles the taste buds of enthusiasts. Peeled and dried conger eelThe dish is adjusted to appeal to a wider audience. The dashi broth for cooking dried radish is made from clam broth. The pairing is excellent. Monkfish liverThe monkfish liver itself is left unseasoned. It is served with a mixture of Edo sweet miso and vinegar. Very challenging, but more delicious than overly sweetened monkfish liver. How many chefs in Japan can take on such a challenge?Bamboo shoot soup with bonito flakesThe bamboo shoot soup is prepared in the Edo style with bonito flakes, and the bamboo shoots are exceptionally delicious! The sweetness and bitterness are charming, evoking the joy of the season. The bamboo shoots are from Kumamoto Prefecture. The amount of used sansho pepper is just right. There is a trend that "the more, the better" when it comes to sansho pepper, but rejoicing over the quantity has unfortunately become a barometer of ignorance towards food.Monkfish shio-jiruOutstanding. I have never encountered such a pure monkfish dish. The umami and gelatin are incredible. The saltiness comes only from the fish itself. The flesh collapses softly, offering a surprising texture. I asked if the meat around the cheeks was included, and it was indeed. Monkfish nabeA change from the light taste to a rich hot pot. However, this is Shibahama-san. Even though it's described as "rich," the saltiness, sweetness, and even the miso aroma are all controlled. Enjoy the "seven tools of monkfish." With a well-balanced flavor, this excellent monkfish hot pot never gets boring.MealFirst, the renowned white rice. As mentioned at the beginning, it boasts top-class deliciousness in Japan. The rice grains are small and fluffy. Made from Tochigi Prefecture's Koshihikari rice, it has low stickiness yet strong sweetness!! The pickled vegetables selection is just... superb. Here, the monkfish hot pot is served on top of the rice. A taste that makes you grateful to be alive. A cooking style that is overwhelmingly delicious without turning into a porridge. Dessert: Sesame miso and yomogi dumplingsA dessert combining miso is consistent until the end.

I am very satisfied with the simple yet carefully prepared dishes and the lovely descriptions that evoke a sense of nostalgia. It's definitely worth a visit! The total bill came to 16,500 yen for two people, with an additional 650 yen for non-alcoholic beer and 880 yen for Aomori apple sparkling wine. I visited the restaurant based on the recommendation of someone I follow online, even though it was more of a solo reservation for an event in Ginza with friends. The dishes included autumn delicacies like steamed chestnuts, eggplant in sweet vinegar, and lightly boiled sablefish with grated yam, which was delicious. The atmosphere of the restaurant with its Edo period charm and informative decorations added to the overall experience. While the overall impact was a bit subtle for a modern diner like me, the meticulous preparation of the fish dishes was commendable. The prices were a bit on the higher side, especially considering the additional cost for drinks. Thank you for the wonderful meal!

"Edomae Shibahama" boasts authentic Edo-style cuisine. Formerly known as "Taika," it relocated and rebranded in 2021, selected as one of the top 100 restaurants. Located about a 5-minute walk from Shibakoen Station, it's right near my beloved hamburger specialty shop "Munch's Burger Shack." The interior has 2 tables and a 7-seat counter. Chef Kaihara hails from Tokyo, with extensive experience in traditional Japanese restaurants like "Hinokage Chaya," "Kokorokome," and "Yonefuku," specializing in Edo cuisine based on ancient texts. Edo cuisine? As expected from an Edomae restaurant, they offer Tokyo sake. The prices are typical for this type of Japanese restaurant, around 1,000 yen per serving. Starting with beans, the miso was Edo-style, and the fried ayu was enjoyed in a Nanban-style marinade. The bitterness of the ayu blended well with the broth, perfect with beer. The bonito sashimi was refreshing, allowing you to savor the texture and nearby fat. Next, the Shibahama shrimp shinjo soup was exquisite, I wanted seconds. The flounder and turban shell sashimi with roasted sake lacked a bit of flavor for my soy sauce-trained palate. The grilled ayu was good, but due to frequent dining out, I'm a bit tired of it this season, a personal issue. The eggplant was simple yet delicious, a dish I'd like to have at home. Transitioning to a heavier fried dish with duck, it had a robust flavor, but the deep-fried coating caused slight heartburn. The meal included several side dishes with firm, crispy rice and flavorful fish. The dessert, agar with Japanese black currant, wasn't to my taste. The course cost 16,500 yen, with drinks totaling just over 20,000 yen. While relatively reasonable compared to other Tokyo restaurants, the lack of flair and persuasiveness left me wanting more excitement in taste and presentation. Personally, I prefer a bit more glamour. [For photos, visit the blog here: https://www.takemachelin.com/2023/06/shibahama.html]

Blog: Edomae Shibahama (Shiba Park) Theme: Turban shell tempura / Tofu skin with soy milk agar jelly / Miso beans (Edo sweet miso) / Bonito tataki / Raw wheat gluten, sliced and dried, bite-sized eggplant in sweet and sour sauce / Tilefish soup / Marinated flounder, flounder, sea urchin / Soba noodles / Grilled ayu fish with salt (Gujo Hachiman style) / Shiba shrimp and winter melon / Miso soup with Edo sweet miso (melon) / Pickled vegetables / Eel rice bowl / Ice tofu

Edo-mae Shibahama, a Japanese restaurant in Japan 🌟🌟 A trendy restaurant that will be featured in the 2024 edition of the Michelin Guide. They research the dishes that people in Edo used to eat, deciphering the ingredients such as vegetables, seafood, and seasonings that were likely used at the time to recreate various dishes. The restaurant opened in June 2021 and is located a 3-minute walk from Shiba Koen Station on the Toei Mita Line. The interior has a calm and sophisticated atmosphere, with gentlemen and ladies enjoying their meals in a space filled with jazz music. How does the food taste? (*´∇｀)ﾉ ■ Menu ① Negima Nabe Course 13,500 yen ② Duck Course 13,500 yen ③ Shibahama Course 16,500 yen ④ Chef's Choice Course 27,500 yen ■ Shibahama Course 16,500 yen (incl. tax) ⚫ Miso Soybeans: Plump soybeans dipped in red miso. A rustic dish with excellent flavors of soybeans and the aroma of red miso. ⚫ Sazae Sashimi: Simple and fresh sazae sashimi, highlighting the quality of the ingredients. ⚫ Tofu in Soy Milk: Smooth and creamy tofu with a delightful texture. A unique finish that is refreshing. ⚫ Kinshi Uri with Green Chili and Okra: A rustic dish with a spicy kick from the green chili. The balance of flavors is excellent. ⚫ Katsuo no Shirokawa-zukuri: Katsuo with a thin layer of skin left on, offering a unique taste experience. ⚫ Shib Ebi Shinjo Soup: A delicate and clear flavor of katsuo broth. The use of high-quality katsuo flakes without kombu creates a unique texture, and the flavor of Shib Ebi is delightful. ⚫ Meitaka Karei Sashimi: Sweet and delicious flounder sashimi, showcasing the simplicity and quality of the ingredients. ⚫ Nagara River Wild Ayu (deboned): Excellent quality ayu, expertly prepared. The tartness of the tadezu vinegar was also delicious. ⚫ Eggplant Kuzunii: Eggplant in a gentle kuzunii sauce, offering a soothing flavor. ⚫ Kochi Tempura: Crispy and tender kochi tempura, simple and delicious. ⚫ Duck Tempura: A rare dish of duck tempura, skillfully highlighting the umami of the duck meat. ⚫ Freshly Cooked Rice with Pickles: Enjoy the freshly cooked rice with pickles, followed by flaked ayu and ayu broth. Simple yet high in quality, bringing out the deliciousness of the ayu. ⚫ Fig Simmered in Sake: A hot fig simmered in sake, served as a dessert. ■ Drinks ⚫ Sapporo Red Star 880 yen ⚫ Chiyotsuru Junmai Ginjo in Tokkuri 1,400 yen: A unique sake from Toyama Prefecture with a rich umami and aroma of rice. ■ Service: Efficient and clear service. ■ Price: The total bill for the Chef's Choice Course and drinks came to 18,780 yen, slightly on the higher side. A bold move indeed! (*´ｪ｀*) The dishes focus on showcasing the ingredients. It takes courage for a chef to present such ingredient-centric dishes while adhering to Edo cuisine. I admire their dedication to Edo-mae cuisine. The pioneer of Edo-mae cuisine. It was delicious. Thank you for the wonderful meal! m(_ _)m □ Rating: As of July 2023, the restaurant has a rating of 3.78 on Tabelog with 33 reviews. □ Chef: Daishi Unabara, born in 1979 in Tokyo. He discovered the joy of cooking through part-time work at an Italian restaurant and later pursued the path of Japanese cuisine. He trained at various renowned restaurants such as "Hikage Chaya" in Hayama, "Kokonemai" in Shirogane, "Yoneka" in Daikanyama, "Yonefuku" in Ebisu, and "Ginza Naruto" in Ueno Matsuya. Intrigued by Tokyo's local cuisine, he delved into recreating the flavors of Edo based on old literature. In 2016, he opened "Taika" to convey the charm of Edo cuisine.

It might be good for people who like sweetfish. You can eat two grilled sweetfish and sweetfish in the rice for a total of three servings. Also, washed and boiled rockfish is served. Honestly, I got bored personally. I'm not sure if this is the Edo style, but it didn't suit me. The rice has a good texture and sweetness, but it feels dry, even though it's cooked well. I was expecting it to be freshly cooked because it took quite a while, but it seems not. It costs over 16,000 yen per person, so I was hoping for freshly cooked rice, but maybe that's just me being selfish. Since it's not freshly cooked, there may be other ways to enjoy it. Added on August 6, 2023: I suddenly remembered that I didn't provide enough details, so I'm adding more. The bonito with vinegar and the shrimp cake were very delicious, and depending on the season or course, the impression of the restaurant might change. It might take a few visits to understand. I respect the restaurant's sophisticated attempts, but perhaps my level as a diner is still low, and I may need more training.

I had always wanted to visit this place since it opened. Ever since reading Tomiko Miyao's "People of Kikutei Yaosan" decades ago, I had been curious about Edo cuisine. Finally, I was able to go with my family, who loves rakugo. Despite my family member having no interest in food, one of their hobbies is watching rakugo. I managed to lure them in with the restaurant name "Shibahama" ;) The interior is sleek and modern. Since my family member doesn't prefer sitting at the counter, we opted for a table. Our meal began with plump, sweet soybeans. Simple enjoyment with miso. The salted cucumbers had a delightful aroma of sazae and a crunchy texture. The Shibaeby shrimp and yam dish featured a fluffy yam crumbled in dashi, spreading the aroma of shrimp in the broth. But the highlight for me was the duck tempura! I had seen a review by MyRebi-sama, whom I get along with, mentioning that there was a mention of "duck" in Edo-era tempura literature. This was the recreation. Tempura of Aomori's Barbari breed of duck breast, leg, and liver. The umami of the duck overflowing from the crispy batter. The liver, in particular, was exquisite. For the closing rice dish, it was rice cooked in a kettle with ayu soup. It was said that you could enjoy it as ayu chazuke afterwards. I had seconds of the rice to savor it. The dishes were all prepared with minimal seasoning. They may seem simple, but they require effort. The selection of shochu, especially the variety of Kuma shochu, was extensive. It was mentioned that the proprietress had been involved in a related profession and was supporting Kuma shochu. "It's a shochu made from rice that has a 500-year history," said the proprietress. This made my usually reserved family member very pleased. He loves rice shochu. He was engaged in conversation with the proprietress about shochu. We started with a toast with Heartland beer. The dishes we had were as follows: Shibahama course (16,500 yen). Miso beans, salted cucumbers and sazae, vinegared golden thread melon, bonito sashimi, Shibaeby shrimp and yam, flatfish, sazae liver, grilled natural ayu from Nagara River, sea bass with tade vinegar, eggplant with kudzu stew, duck tempura (breast, leg, liver), white rice, ayu soup, cucumber pickles, sake-steamed figs.

The cuisine at "Edomae Shibahama" has a somewhat alluring quality. The dishes served, unraveling the essence of Edo through ancient texts, are incredibly romantic. While I certainly love Mr. Unomoto's challenging yet impeccably clean dishes, I think what I truly adore is the romantic and alluring atmosphere that suits a summer evening so well. Now, the main attraction this time is the "duck tempura." I adore ducks, but tempura?! According to Mr. Unomoto, it seems that ducks were listed on the menu of tempura shops in the Edo period. Thinking about how people enjoyed various foods in different ways amidst the hustle and bustle of Edo naturally brings about a sense of familiarity and a delightful feeling. Mr. Unomoto's tempura features a crispy, thin batter. I marveled at how well he fried the thick slices of duck, which are not easy to cook thoroughly while maintaining such great flavor. The meat had a satisfying crunch, the perfect amount of chewiness, and a rich flavor that seeped out... That's why I love duck so much!! The liver was creamy, completely devoid of any unpleasant smell, and the gizzard was delightfully crispy (⁠‘⁠◉⁠⌓⁠◉⁠’⁠)! As we enjoyed the meal together, exchanging joyful looks of surprise, Mr. Unomoto mentioned, "I serve the same ingredients with different seasonings. It's not a rule, but it's decided by the outside air." What a wonderful sensibility ♡ That's why the menu for that day perfectly matched the seasonal atmosphere... (⁠ ⁠ꈍ⁠ᴗ⁠ꈍ⁠) The dishes we enjoyed were: ◇ Edamame with Edo sweet miso ◇ Deep-fried young ayu fish ◇ Salted cucumber ◇ Somen noodles with pumpkin ◇ Katsuo sashimi with grated radish and vinegar ◇ Shibaeby shrimp clear soup ◇ Flounder and turban shell sashimi with plum and roasted sake ◇ Duck hot pot with Edo sweet miso ◇ Duck tempura with loin, breast meat, gizzard, and liver ◇ Eggplant with sweet miso sauce ◇ Main dish: duck meatballs, rice, and pickles ◇ Warm dessert of figs and agar jelly. This time, I was invited by a friend who loves Shibahama. It made me realize that about a year ago, I had to cancel a reservation I made for a meal with six people due to an emergency hospitalization. I caused inconvenience to everyone... It was a gracious invitation that made me feel less awkward... Thank you so much m(_ _)m I would definitely love to visit again! Thank you for the wonderful meal m(_ _)m ===========

When picturing the dishes at "Edomae Shibahama," vivid and colorful images come to mind. The dishes by Umi Hara on this day further intensified that impression. Edamame with Edo-style sweet miso, young sweetfish tempura, cucumber, luffa and goldthread gourd in broth, bonito sashimi, a soup of shrimp, white yam, and turban shell with roasted sake and plum, duck hot pot in Edo-style sweet miso, duck tempura including breast, thigh, gizzard, and liver with eggplant sauce, duck meatballs with rice and pickled bran, and a dessert of figs, Japanese raisins, and agar agar. The impression of the day was white and madder red. The contrasting two colors evoke a rich feeling. The vibrant colors of seasonal vegetables add to the essence and complexity of Edo, and ultimately Japanese spirituality, succinctly put as elegance and allure. Indeed, pondering such thoughts makes one hungry again. Well, in the end, who you share the meal with is what matters most ( ⁼̴̶̤̀ω⁼̴̶̤́ ) I'll definitely visit again!!

I revisited the restaurant after about a month. I had been looking at the restaurant's Facebook page and was excited to try out the new ingredients and flavor changes based on the temperature and humidity set by the owner. I called on the day as I was running late from work, and they kindly accommodated me with a "chef's choice course." I had actually called the previous week as well, but they were fully booked, so I recommend making a reservation. The dishes I enjoyed were miso beans, bonito with grated vinegar, sweetfish in vinegar sauce, shrimp with yam, flounder and turban shell sashimi with roasted sake, black sea bream with knotweed vinegar, duck tempura (additional order), bonito and clam ochazuke, and pickled vegetables (additional order). The large soybeans are delicious on their own, but they are even better dipped in Edo-style miso. Perhaps due to the light rain and high humidity that day, many dishes had a subtle vinegar taste that soaked into the body. The restaurant's specialty, shrimp with yam, is a bowl floating with tender yam in bonito broth, enhanced by the gentle sweetness of the shrimp. It was exactly what I had been craving. I also had the duck tempura as an extra dish, made with breast and thigh meat and myoga. The flavors differ between the cuts, and they seem richer than other cooking methods. Experiencing something new as an adult is truly enjoyable!

I made a reservation about two weeks ago. You can enjoy natural ingredients from 19:00 to around 21:30. They have a wide variety of sake, including Yamahai and Kimoto styles. The dishes included natural ayu from Lake Biwa, Kesennuma bonito, Shiba shrimp, New Shou Miyagi flounder, Izu sazae, eggplant stew, Suzuki fish cooked in a tadezu style, wild boar, freshly cooked rice, nukazuke with bonito namero. I enjoyed the meal very much. I saw in reviews that they have wild boar hot pot which I would like to try. This is a favorite place that I want to recommend to my friends, so I give it 5 stars. I will only post 5-star reviews on Instagram. (For Tabelog, it's 4 stars or more). I only give 5 stars to places that I want to go back to and share with friends. IG: taiwan_natural_you

I visited the Japanese restaurant "Edomae Shibahama" in Tokyo, which is ranked as one of the top 100 restaurants in Japan on Tabelog with a rating of 3.75 stars. Located in Mita, the restaurant is tucked away in a back alley with a white curtain as its distinctive feature blending into the cityscape. The interior is divided into counter and table seating, offering a view of Tokyo Tower from the restaurant. The owner, Mr. Daikai Urahara, opened the restaurant two years ago, skillfully combining traditional Edo-style cuisine with Japanese dishes. Their menu includes dishes like Edomae miso beans, tempura of cod sprouts, simmered broad beans with shrimp and egg, clam soup, seared bonito sashimi, simmered shrimp, grilled cherry salmon, wild boar hot pot, grilled wild boar, rice in a pot, rice with soup poured over, and pickled vegetables. I believe this restaurant is a hit - having visited many Japanese restaurants, I appreciate the unique and nostalgic Edo-style dishes that you can't find elsewhere. I highly recommend the wild boar hot pot paired with sake - a perfect combination. Isn't it a great restaurant?

I learned about this restaurant from a post by the esteemed Mairebi-sama. Finally, after some difficulty finding the right timing, I visited this time. As "Edo cuisine" is a vague genre, I did some research beforehand. According to a book by Professor Takeo Koizumi, you can catch a glimpse of the dishes served to Commodore Perry and his group at the Japanese restaurant "Hyakusen" in Nihonbashi. On the other hand, according to Wiki, "Edo vegetables, fresh seafood from Edo, using soy sauce, salt, miso, and sugar as seasonings, while emphasizing light dishes that bring out the flavor of the ingredients," I imagined this as the starting point. The location is in a quiet corner a few minutes from Shiba Park, and I immediately ordered a beer at the counter. What I had was: - Miso beans, plumply cooked beans with a simple flavor - Broad beans - Wild celery and clam salt soup, crunchy wild celery with a refreshing texture and a rich flavor in the small but rich clam - Cherry salmon and sea bream sashimi, cherry salmon with a seared skin has an elegant fat and sweetness - Shiba shrimp and potato soup, a representative dish, finely grated Shiba shrimp has a very fragrant and elegant sweetness in a carefully taken broth - Venison and Aralia cordata tempura, venison tempura was a first for me, the crispy venison cooked at high temperature has a deep flavor without any peculiar taste, did people in Edo also eat this? - Mountain vegetable Shiode and Yuba, also known as mountain asparagus, it was my first time trying it, refreshing aroma, and a slight bitterness and astringency are impressive - Negima hot pot, by cooking it, the umami of high-quality tuna is amplified, and the original taste and umami of tuna spread in the mouth - Rice dish, rice cooked slightly firm with a good aroma, enjoyed with red vinegar, a blissful moment Sake was enjoyed from Fusosuru (Shimane), Nekoma no Shizuku (Fukushima), and Shiroyama Sakura (Tokyo). Although they were all brands I tried for the first time, Shiroyama Sakura had a refreshing mouthfeel, followed by a refreshing and rich aroma that paired well with the Negima hot pot. I was a bit apprehensive about Edo cuisine, but the dishes that allow you to feel the blessings of the Satoyama and Satoumi. A simple yet rich dish that is finished with minimal seasoning to bring out the original taste of the blessings of the mountains and seas of Japan, surrounded by a bountiful sea and blessed with the four seasons in nature-rich Japan, a dish that can be said to be the origin of modern Japanese cuisine. I was able to experience dishes that can be considered the roots of present-day Japanese cuisine, and it left me with a very rich feeling.

I visited Edo-mae Shibahama in Shiba Park on May 5th with a foodie friend from Gotanda. We attended a special dining event with the theme of "Trout (masu) and seasonal dishes." We started with a toast with rosé wine in glasses. The tempura of sprout shoots had a satisfying crisp texture. The white asparagus and fava beans had a pure and delicious taste. We enjoyed sipping chilled "Nekoma no Shizuku" sake. The clam miso soup with hamaguri clams was a representative spring dish. We also had "Fusou-tsuru" sake served chilled. The sashimi of sakura trout was fatty and tender. The grilled sakura trout was crispy and fragrant. The bamboo shoots had a rich flavor. The vinegar dish of aiko and azami oil dressing was refreshing. The meal was a delightful combination of grilled trout, seasonal vegetables, and rice mixed with wood sorrel vinegar. The dessert of strawberries and jelly was a perfect ending. Edo-mae Shibahama offers a unique and delicious taste focusing on traditional Edo-style cuisine. The hospitality of the chef and his wife was excellent. I will definitely visit again. Thank you for the wonderful meal.

I suddenly had free time during Golden Week and desperately wanted to eat something delicious, even at a late hour, preferably Japanese cuisine! I searched desperately and found a very grateful restaurant that kindly accepted my last-minute call for an omakase course. After a series of Italian meals during the holidays, I was craving for gentle Japanese cuisine, and this Edo-style restaurant was perfect for me! I had no idea how to order or what to expect from the omakase course until I arrived, but I trusted the reviews and decided to visit. The moment I stepped into the restaurant, I felt at ease and knew it was a great choice! The usual reservation for a hot pot course seems to be around 15,000 yen. The course included dishes like negima, duck, wild boar, as well as seasonal vegetables and fish dishes. If desired, they could accommodate requests for a 20,000 yen course. The omakase course for today was 11,000 yen, which did not include hot pot but included a plate of negima. From 9:00 p.m., it transitions to a bar style where you can order oden and other dishes, so I added some more. I enjoyed dishes such as clam soup, tempura of taro sprouts, boiled broad beans with salt, bamboo shoots with koshiabura, white asparagus, cherry salmon, hamo fish, bonito with grated radish and mustard, grilled cherry salmon, negima, tempura tea, oden, and additional items like fish sushi, shirataki, and spicy grilled tofu. I was very satisfied! Edo-style cuisine is known for using minimal sugar, preferring bonito dashi over kombu dashi, wasabi over horseradish soy sauce, and miso over mustard. The flavors were mostly from the ingredients themselves, but it was not lacking in taste, and the cooking methods and seasonings created a delightful contrast. The cozy atmosphere, delicious food, and health-conscious approach made it a perfect dining experience at a reasonable price! I will definitely visit again each season.

I visited an Edo cuisine restaurant for the first time. The wonderful dishes conveyed the owner's commitment to preserving the original flavors of the ingredients. Since sugar is not typically used, the sweetness in the dishes comes from the umami of the ingredients and other seasonings. Fans of this style of cooking would likely appreciate it. The meal started with Edo beans and Edo miso. The landlady explained that during the Edo period, miso was not as common as it is today, so it was made quickly with a lot of koji to increase production. The miso made this way was mild and delicious, with no overwhelming saltiness. Vegetables were prepared to highlight their natural bitterness and flavors without masking them, resulting in a subtle and satisfying taste. The clam soup had excellent broth, and the clams were of high quality, cooked perfectly to a tender and juicy texture bursting with umami. The shrimp shinjo bowl also emphasized the quality of the ingredients, being smooth and flavorful. The rice was also impressive. Overall, it was a delightful dining experience.

This time's cuisine includes "Ankau" (flower navel fish), the lingering taste of "Magamo" (wild duck), and "Kusainaki" (wild boar). In addition to "Shikanomi" (venison), "Udo" (Aralia cordata), "Seri" (Japanese parsley), "Nabana" (rapeseed greens), and various abundant vegetables are also served. Each ingredient's unique characteristics are highlighted, showcasing the distinctive seasoning of Kaibara Oyakata. Especially noteworthy is the "Nimame" (simmered beans), which stands out. "Nidashijiru" (clear soup) is used, and even salt is not added. In the past, "Daimame" (large beans) were considered as "clear soup of Buddha's path." Originally, "dashi" means "Nidashi" or "Nidashijiru" in Japanese-Portuguese dictionaries. In essence, "dashi" refers to boiling "Katsuobushi" (dried bonito flakes) to extract its essence. The distinction between "clear soup of Buddha's path" and other types of "dashi" like "Hoshitaduyufugaho" (dried gourd shavings), "Hirokombu" (dried kelp), and beans is clearly explained. "Dashi" is made by boiling "Katsuhoshi" and adding water, simmering, and skimming off impurities. It should be sweet but not too much. It should be boiled for two nights. The "Shaojin" (soy sauce) dashi is made by roasting "Kanheu" (soy sauce), adding dried kelp, and putting it in a bag. "Kanyu" (sweet soup) is also referred to as "Nidashi" and is the foundation of cooking. It should match the dish. When using a lot of "dashi," remove the skin and use the core. Boil dishes in "dashi." "Shi dashi" is a light soup.

It was delicious today as well ☺️ You can deeply appreciate the natural flavors of the ingredients! When you hear "Edo-mae," Edo-mae sushi is famous, but there are very few places where you can enjoy Edo-mae cuisine that has been passed down to modern times like this! Precious ✨ Although the master is quiet, when it comes to talking about food, he is truly passionate about cooking ♡ This season features Hiroshima wild boar! Depending on the season, abundant seasonal ingredients such as anglerfish and duck are secretly reserved for our family gatherings.

I visited "Edomae Shibahama" located in a place where you can see Tokyo Tower. It opened in June 2021. It is about a 5-minute walk from Shiba Koen Station on the Toei Mita Line. Mita Station on the Toei Mita Line, Hamamatsucho Station on the JR Line, and Tamachi Station are also within walking distance. It is a hidden gem tucked away in a quiet alley off the main street. Stepping through the curtain and opening the heavy door, I entered the restaurant. Inside, there are two small and stylish seating areas with a white wooden counter and table seats. Kaihara Hiroshi, a young chef who hails from Tokyo, trained at famous restaurants in the city. Intrigued by Tokyo's local cuisine, he opened "Edomae Shibahama" to recreate the flavors of Edo based on old texts. Here are the dishes I had today: - Wakame and kazunoko seaweed salad - Deep-fried conger eel with dried daikon radish - Clear soup with Shibaeby shrimp and jumyo - Sashimi of Thai clam and saury - Sashimi of Shibaeby shrimp and konoshiro - Ankimo liver with Edo miso and beans - Chrysanthemum greens salad - Tempura of Edo-style sandfish The crispy sandfish tempura is thick and fluffy. - Grilled wild boar The meat is tender without any gamey taste, and the flavor spreads as you chew. - Grilled green onions - Clay pot rice The aroma and sweetness of the rice stand out. - Marinated tuna, pickled golden carrot, tuna soup - Sweet red bean soup with rice cakes It was a very cozy and enjoyable time. I savored the flavors of Edo. I would love to visit again. Thank you for the wonderful meal.

Energetic dishes. Sometimes you'll be impressed by new combinations. There are also classic dishes. A precious restaurant where you can enjoy dishes carefully and wholeheartedly made by the owner who is passionate about cooking. In another 10 years, the current dishes will mature and reach their full potential.

The negima hot pot course costs 12,000 yen. I started with Akahoshi, but the miso that came with the first soybeans was so delicious that I quickly switched to sake. I was impressed by the incredible taste of the shrimp shinjo, and the next red snapper was amazing too. It seems like you're supposed to take the meat in a way that almost peels off, with a slightly rough texture and a firm sweetness that comes rushing in. The roasted sake is transparent, but I wonder how they make it like this. There were several dishes that came after that, but the main negima hot pot and rice were even more surprising in taste, and I forgot about the ones in between. The tuna looks stringy, but once cooked, it's very tender, with a refined and not overpowering fattiness that doesn't clash with the broth, showing a delicate balance. And the rice surprised me again, it was somehow light and fluffy. It felt like it had been lightly boiled in water like for ochazuke. Yet it had a solid texture and sweetness, it was amazing. But my stomach was about to burst, yet the broth was delicious, so I managed to finish it. Next time, I'll come to try the wild boar hot pot.