It is the night of August 2023. Tonight, I came to enjoy the end-of-summer Japanese cuisine in Shinbashi. It feels like just the other day when the abalone season started, but now it's already coming to an end. Time flies. I sat at the not-so-spacious counter seat and greeted the owner. He mentioned that it has been 5 years since the restaurant opened. While staying true to the style of the late master Nishio, who was known for his Kyoto flavors, they have gradually incorporated their unique touch without straying from the Kyoto essence. The dishes of the day were simple yet delicious, with no unnecessary layering of ingredients. Next is autumn. I will definitely come back. The course of the day included: - A cold dish of Okra and Sea Urchin - Assorted sushi with Myoga, Sea Bream, and Grilled Conger Eel - Simmered Yam Stems - Sashimi of Hamo from Awaji, including Sashimi and Lightly Grilled options - Eggplant with Miso Glaze wrapped in Kudzu Starch - Abalone and Corn Tempura - More sushi with Sea Bream and Turban Shell - A comforting soup with Soft-shelled Turtle Egg Tofu - Grilled Beltfish - Simmered Dish with Ishikawa Yam, Octopus, and Burdock - Clay Pot Rice with Beef Stew and Pickles - Salmon Belly Rice - Water Yokan dessert - Sake selection including draft beer, HakuRakuSei Junmai Ginjo from Miyagi, and Kaneki Yumemachi from Yamaguchi. Thank you for the delicious meal.

Once again, I had the opportunity to pass through the noren of the popular and hard-to-reserve Kappo restaurant, Ajikou. *Uni and okra, a cold dish perfect for hot days. The taste was very clean, including the dashi. *White cucumber salad, sea bream and myoga sushi, grilled conger eel. The white cucumber salad allows you to enjoy the true taste of the ingredients. The sushi is refreshing, and the grilled conger eel has a robust flavor. All perfectly balanced. *Grilled and simmered conger eel with plum paste and soy sauce. The simmered eel is refreshing, while the grilled eel has a crispy skin, allowing you to enjoy both the firmness and tenderness of the eel in your mouth. *Eggplant dengaku, with kudzu starch strips wrapped around the eggplant, miso on top of mustard. It was a first to enjoy the creamy eggplant and the crunchy kudzu starch strips at the same time. *Hairy crab and potato stem, a cold dish perfect for hot days. However, the hairy crab might benefit from being served slightly warmer to enhance the overall flavor. *Abalone coated in kudzu starch and corn tempura. The tempura was perfectly fried this time, with just the right amount of salt to bring out the flavor of the ingredients. It actually takes courage to achieve this. *Abalone liver coated in kudzu starch. After savoring the deliciousness of the abalone, you get to enjoy the richness of the liver. *Amakusa sea bream and Nabari turban shell sashimi. The turban shell had an amazing texture, and soy sauce brought out more flavor than salt. *Soft-shelled turtle egg tofu soup. The egg tofu and shirako are both excellent, but when you break the tofu and mix it with the soft-shelled turtle's umami, it becomes the ultimate dashi at the end. *Dried ayu with uruka. The flavor of the ayu is concentrated, and you can enjoy it with uruka or on its own. The bones are turned into rice crackers. *Grilled conger eel roe and Ishikawa taro and kanto burdock simmered together. The eel roe with liver and swim bladder, and the anago inside the kanto burdock, each with different flavors, harmonized perfectly on the plate. *Beef simmered in shigureni rice. The amount of meat is small, but you can fully enjoy the deliciousness of Koshihikari rice. *Harasu rice, a must-have dish. Of course, with extra helpings! *Mizu-yokan, a water yokan at the limit of solidification. It disappeared in an instant in the mouth. The decoration is a rock pear fruit soaked in plum wine. Ajikou continues to evolve even at this stage. Looking forward to the next visit!

It's Saturday night in Nishi-Shimbashi. Tonight, I had the opportunity to dine at Ajie-san after about four months. I was fortunate to sit with a follower who is knowledgeable about Japanese cuisine, and I eagerly rushed over. The second seating at 8:30 pm had five groups of diners. The menu seemed to be slightly narrowed down compared to the first seating. I couldn't help but wonder if there were any changes from my visit a year ago in August. The anticipation and excitement were building up as I imagined various scenarios. Now, onto the main topic. The course I had included the following dishes. Each dish is commented on in the photo section for your enjoyment. And thank you for the delicious meal. In summary, I was instantly captivated by the Uni and Okra cold appetizer. The craftsmanship and simplicity at the counter brought me joy and a sense of contentment. There was something different about it! Although words may not do it justice, I would describe it as a perfect balance of modest ingredients and rich flavors. Mr. Inoue, with his dedication to the teachings of the past, continues to create dishes that I want to keep coming back for. Course Contents: - Appetizer: Uni and Tataki Okra cold dish - Side dish: Dried white melon with sesame, Sweet vinegar sushi with myoga and amberjack, Grilled conger eel with eggplant in miso - Soup: Conger eel with plum - Vinegar dish: Hairy crab, Potato stem, with a dashi jelly - Fried dish: Black abalone tempura, Corn tempura - Sashimi: Whelk from Hokkaido, Red snapper - Second soup: Softshell turtle tofu with turtle broth - Grilled dish: Dried ayu fish from Gujo Hachiman with green vinegar - Simmered dish: Conger eel roe, Burdock root with grilled conger eel, Ishikawa sweet potato - Rice dish: First serving with beef simmered in soy sauce, Second serving with salmon, Miso soup, Pickles - Dessert: Water yokan, Rock pear Drinks: - Vinegar orange sour: Barley - Apple sake: Kamo Kinshu from Hiroshima - Tenryo: Tenroku hairyo, Daiginjo from Gifu I had two cups of sake.

◆July 22, 2023 (Saturday) 6:00 pm - 8:30 pm◆Course Menu: Chef's Choice ¥40,000 including tax, including drinks ¥50,000 including tax◆Reservation: Regular visits by annual reservation①Appetizer○Sea Urchin and Okra with Katsuo VinegarThe first dish was a refreshing cold dish, perfect for the hot summer day. Inside the small bowl was a combination of Okra and sea urchin from Okinoshima Island, mixed with Katsuo vinegar. The sea urchin melted smoothly on the tongue, while the Okra provided a refreshing texture. The acidity of the vinegar complemented the dish well, turning the stickiness of the Okra into a pleasant texture and leaving a cool sensation on the palate. It was a delightful and comforting dish.②Three Appetizers○Grilled Conger Eel○Dried Cucumber with Sesame Dressing○Sweet Vinegared Myoga with Sea Bream SushiThe three appetizers were a perfect combination of flavors and textures that delighted the palate. Each dish was carefully prepared to complement the others, offering a variety of tastes and sensations. The grilled conger eel was tender and flavorful, the dried cucumber had a refreshing crunch, and the sweet vinegared myoga with sea bream sushi was a refreshing and invigorating dish. The skillful presentation and balance of flavors in these appetizers were truly impressive.③Palate Cleanser○Fig with Sweet MisoThe fig with sweet miso was a delightful palate cleanser, with the juicy sweetness of the fig complemented by the rich flavor of the miso. The combination of flavors was harmonious and satisfying, leaving a lingering sweetness on the palate. It was a perfect balance of sweet and savory, and a refreshing way to prepare for the next course.④Simmered Dish○Conger Eel Shabu-Shabu with Awaji○PlumThe simmered dish consisted of thinly sliced Awaji conger eel served on a plate with a plum. The conger eel was gently cooked in a kombu and bonito broth, resulting in a tender and flavorful dish. The plum added a touch of sweetness and acidity, enhancing the overall taste of the dish. The presentation was elegant, with the conger eel arranged beautifully on the plate, inviting diners to enjoy the delicate flavors of the sea.

I have been visiting Ajiga-san regularly. This time, I will review July 2023. Since the beginning of spring, the season has changed to midsummer. On this humid day, starting with uni and okra, Ajiga's course has a stylish and cool presentation, with flavors that are rich and gentle, evoking the essence of Japanese summer. Chef Inoue's dishes, which incorporate the traditions of Kyoto cuisine into modern ingredients, convey the essence of "good old Japan" and "new good Japan" in Showa, Heisei, and Reiwa eras. Nostalgic yet current. It was a wonderful Japanese summer. Looking forward to the next visit. - Price: Approximately 42,000 yen (tax included) for course + 1.5 cups of sake - Duration: About 2 hours - Dishes: - Uni and okra: ★★★★ - Appetizers: ★★★★ - Grilled conger eel - Sun-dried white melon - Myoga sushi - Fig: ★★★ - Conger eel shabu-shabu: ★★★★★ - Hairy crab and white daikon with Tosazu jelly: ★★★★ - Tempura: ★★★ - Corn tempura - Abalone with kudzu starch - Sashimi: ★★★★ - Sea bream and whelk - Soup: ★★★★★ - Soft-shelled turtle egg tofu - Dried ayu fish: ★★★★ - Side dish: ★★★★★ - Rice dish: ★★★★ - Mizu-yokan (agar jelly): ★★★★ Detailed review: - Uni and okra: A refreshing dish with the rich taste of Hokkaido's purple sea urchin and the softness of okra. - Appetizers: Grilled conger eel, sun-dried white melon, and myoga sushi offer a variety of flavors and textures, perfect for summer. - Fig: Sweet and juicy with a savory touch of miso. - Conger eel shabu-shabu: A standout dish with thick, tender eel that bursts with flavor. - Hairy crab and white daikon with Tosazu jelly: The vinegar jelly complements the sweetness of the crab and daikon. - Tempura: Both the corn and abalone tempura have a crispy texture and delicious flavor. - Sashimi: The sea bream and whelk sashimi offer a unique combination of textures and flavors. - Soup: The soft-shelled turtle egg tofu soup is rich and comforting, with a delicate balance of flavors. - Dried ayu fish: The concentrated flavor of the dried ayu fish is enhanced by the green vinegar, creating a harmonious blend of tastes. - Side dish: The Kamo eggplant and string beans are deep-fried to perfection. - Rice dish: A satisfying end to the meal with a flavorful and fragrant rice dish. - Mizu-yokan: A refreshing and sweet dessert to complete the dining experience.

"Following the relocation of 'Shinbashi Hoshino,' the space was taken over by 'Ajitai,' opened by Inoue Kyotaka, who trained at the renowned Japanese restaurant 'Kyomei.' I visited 'Ajitai' in the early winter shortly after its opening. The name 'Ajitai' comes from the 'Aji' in 'Kyomei' and Inoue's own name 'Kyotaka.' Inoue Kyotaka, originally from Kurume, Fukuoka, was in charge of simmering dishes at 'Kyomei.' The intimate restaurant has only 8 counter seats and offers a chef's choice course menu. I started with a plum wine soda. The chef's course included dishes like white miso soup, an assortment of delicacies, grilled natural tiger puffer fish milt, soft-shelled turtle simmered in its own broth, tempura, sashimi of natural tiger puffer fish, crab soup, grilled winter fish, fried natural tiger puffer fish, fried bracken fern and tofu skin, rice with kelp and tuna, and a traditional Japanese dessert. Each dish was delicious, with highlights being the miso soup, crab soup, and the tiger puffer fish milt. The meal showcased the essence of Japanese cuisine, with subtle flavors and attention to detail. It may not be Instagram-worthy, but the simple yet delicious dishes truly captured the essence of Japanese cuisine. 'Thank you for the meal.'"

Thank you for viewing. I would appreciate it if you could give me your "likes," "follows," and "save the store." I revisited "Aji Enjoy," which won the Tabelog Award 2023 Bronze and is one of the top 100 restaurants. It's always enjoyable to watch Chef Inoue's sincere approach to his cooking. I always think, "He's got taste," as he incorporates his own unique touch while staying true to the flavors of Kyoto cuisine. Of course, there are dishes that remain as they are, but it's reassuring to see the effort put into one or two dishes. The attentive service is also wonderful, making the whole experience pleasant. Here are the dishes I had on this day: "Grilled conger eel with sauce, white cucumber with white sesame dressing, myoga sushi (with guji in between)," "Eggplant somen noodles with Minami's water shield," "Fig field music," "Conger eel shabu-shabu with plum dressing," "Hairy crab and zucchini (white dass), simmered in Tosazu vinegar," a dish using white dass in a cold dish, "Abalone coated in kudzu starch and corn tempura," "Hilasouda and sea bream sashimi," "Soft-shelled turtle egg tofu soup," "Dried ayu fish, green vinegar, edamame," "Kamo eggplant, Ishikawa potato, and green bean simmered together," "Steamed rice," "Beef simmered in shigure sauce, pickles," "Miso soup," "Harasu rice," "Water yokan, plum wine-soaked rock pear." I had a very enjoyable time and would definitely like to visit again. Thank you for the meal.

- Grilled conger eel with sauce, dried white melon, myoga, and sushi with conger eel - Eggplant somen noodles with pondweed, from Mita - Fig rice cake, sea urchin with lotus root dumpling - Yam stem, hairy crab with Tosazu vinegar - Abalone, corn tempura - Crab innards salad with tsubugai - Soft-shelled turtle, egg tofu - Sweetfish with cucumber and knotweed vinegar - Kamo eggplant, Ishikawa yam, green beans - Mizuyokan with persimmons

After 9 months, I returned to the familiar seat in front of the stove at Ajikyō. Opposite me, as always, was the gentle Mr. Inoue. In the humid weather, I started with Harima Ikken Junmai Ginjo Natsu no Usunigori (Koji rice: Yamadanishiki, Kakemai: Hyogo Yumenishiki, Polishing ratio: Koji rice 55%, Kakemai 60%, Yamadahai Shuzo, Hyogo). The menu featured summer ingredients like conger eel, white melon, myoga, sweet sea bream, Kuse eggplant, edible seaweed, fig, lotus root, sea urchin, potato stem, crab, and corn, paired with Tenmi Junmai Daiginjo Hiroshima Senbon Nishiki (Senbon Nishiki 100%, Polishing ratio 50%, Choshuzo, Yamaguchi). The highlight was the Kuse eggplant somen and the Ishikawa potato dish. The Kuse eggplant was unexpectedly turned into noodles, and the Ishikawa potato had a subtle yet wonderful taste. The chef's skill in incorporating high-quality ingredients with traditional methods truly made the dishes unbeatable. The meal was accompanied by a unique side dish this time, and we ended with Mizuyokan, a dessert with a unique texture. The happiness of dining here, the joy of savoring delicious food, and the pleasant aftertaste after the meal make me look forward to my next visit.

Now, new reservations are not available... it has become referral-only... Aji Kyo... Tonight, I must eat it with an acquaintance I want to invite. Oh, the dishes at Aji Kyo before summer are so fresh and each one makes me ecstatic tonight. The business partner I entertained was very pleased. I want to eat at this Japanese restaurant regularly every year.

It had been 1 year and 3 months since my last visit to Ajisuke, and I was really looking forward to it. The sushi with myoga and sweetfish, conger eel, white gourd and eggplant noodles, agar and fig lotus root steamed bun, wasabi flavored sweet potato stem in Tosazu vinegar, abalone, kuzuko fried dish, white asparagus with egg yolk vinegar, liver, horse mackerel with kuzuko fried dish, sea bream, turban shell, rockfish, ayu, Kamo eggplant, green beans rice, beef simmered in soy sauce rice, tuna marinated bowl, bracken rice cake - all beautifully presented and delicious dishes. I was very satisfied again this time. While everything was delicious, personally I preferred the eggplant noodles, lotus root steamed bun, and kuzuko fried dish. The final rice dish needs no explanation for its deliciousness. It was also nice to have the tuna marinated bowl as the second serving. The freshly made bracken rice cake was also delicious and I wanted more. I love the atmosphere of this restaurant. I am looking forward to my next visit.

The total cost was 48,000 yen including alcohol. The friendly owner made the conversation lively. It was enjoyable to have a meal without worrying about anything. The taste inherited from Kyoto was truly satisfying. I liked both the grilled fish and the soup dish. The variety of the final rice dish was interesting.

A wonderful restaurant that inherits the essence of Kyoto and Mr. Nishi's DNA while also showing a sense of innovation, this premium counter-only seat is highly sought after and difficult to reserve, but fortunately, if you manage to make a reservation, you can truly enjoy one of the top Kyoto cuisine restaurants in Tokyo. This restaurant epitomizes Japanese cuisine at its finest, bringing out the true flavors of the ingredients without any pretense, and is truly the epitome of traditional Japanese cuisine. If you are lucky enough to secure a reservation, it is worth visiting at least once a season to bask in the happiness that this ultimate-class restaurant brings.

2023.5. Inheriting the Heart and Taste / Enjoying the Delicate Boiled Beans ♡ The aroma of the beans bursts in your mouth, and the slight sweetness of bonito broth is lovely. Appetizer ♡ This time, in May, the season of Children's Day, we have sweet sea bream marinated in kelp, grilled conger eel, arrowroot ginger, cherry salmon, and fresh lotus root arranged to resemble chimaki. Among them, the highlight is perhaps the sweet sea bream. Dehydrated and soaked in the umami of kelp, the sweet sea bream is sticky and you can also enjoy the aroma of bamboo leaves. Yamanashi simmered burdock stems ♡ The crunchy texture of the burdock stems and the umami of the broth gently envelop you. I often have this dish at "Nihonbashi Ningyocho Kawada," but this version seems to have a stronger umami taste. Sea urchin and eggplant miso ♡ On top of the eggplant miso, there is red sea urchin from Ehime prefecture on the left, and North Purple Sea Urchin from "Hadate Suisan" on the right. First, the North Purple Sea Urchin from "Hadate Suisan" mixes with the eggplant to enhance the sweet fragrance of the sea urchin. The red sea urchin still has a subtle sweetness that covers the eggplant. The difference in sea urchin creates a setup that enhances the aroma and sweetness. Tosa vinegar jelly with red and flat clams ♡ Under the red and flat clams are udo and beach mugwort. The acidity of the Tosa vinegar jelly is refreshing without any sharpness. The contrast between the texture of the red and flat clams and the udo and beach mugwort is very refreshing. Fried white asparagus and pufferfish milt ♡ The white asparagus wrapped in crispy batter has a slight bitterness followed by a spreading sweetness. The pufferfish milt wrapped in a thin coat is a bomb of sweetness. The sweetness of the milt is felt directly and is incredibly delicious. Red snapper and young yellowtail sashimi ♡ The red snapper from Akashi, Hyogo prefecture, is thick and firm yet becomes creamy as you chew, enhancing the sweetness. The young yellowtail from Noto, Ishikawa prefecture, is from the rich part of the belly. By making fine hidden cuts, the soy sauce adheres well, and the richness of the umami is wonderful. Sweetfish and rapeseed soup ♡ The large sweetfish has a creamy texture that overflows with umami after feeling it, and the sourness of plum meat enhances the sweetness. The strength of the kombu in the soup is not in its intensity but in its strong core, and the scent of wood buds is also refreshing. Black sesame dressing with young sweetfish and bamboo shoot ♡ The young sweetfish from Lake Biwa, Shiga prefecture, is soft without feeling the bones, slightly bitter with umami, and delicious. The light flavor and aroma of the bamboo shoot are complemented by the richness of black sesame, creating a perfect balance. Steamed fiddlehead fern and warabi rice ball ♡ This time, the dish includes warabi rolled in fried tofu and fiddlehead fern with botamochi. Among them, the fiddlehead fern is incredibly delicious. The aroma of the fiddlehead fern and the botamochi spread together in your mouth, creating a delicious flavor that is truly unique. Finishing rice 1: Beef simmered in soy sauce ♡ The freshly cooked rice is accompanied by beef simmered in soy sauce and side dishes. The sweet and savory taste of the beef stimulates the DNA of Japanese people, and the umami of the beef revives with the heat of the rice, making it incredibly delicious. Finishing rice 2: Tuna marinated rice bowl ♡ Marinated tuna lean meat and medium fatty tuna are alternately arranged in a small bowl with minced tuna at the bottom. The gradient of tuna looks beautiful, and every bite you take hits the volume of tuna, making it incredibly delicious. Warabi mochi Freshly made warabi mochi with black honey. Revisited "Ajike" by Kyoji Nishi, who passed away, now succeeded by Kyotomo Inoue. Located away from the hustle and bustle of Shinbashi Station, the restaurant has a narrow space but exudes a dignified atmosphere. Looking at the menu this time, there are no obviously luxurious ingredients, but the dishes are prepared with care, focusing on the deliciousness of the ingredients. The dishes are not just delicious at first bite, but they gradually reveal their deliciousness. Each dish showcases differences in sweetness, aroma, and texture, creating a contrast that is truly delightful.

I was invited by a regular customer to visit this restaurant for the first time! The dish shown in the photo was delicious. It may have been the wrong season, but the other dishes were also good, although not as amazing as expected. The prices are relatively high, maybe even higher than Hoshino-san's place. Oh, there was one dish that I liked more than at Hoshino-san's place. The beef stew served with rice and warabi mochi were my type of dishes here. Thank you for the meal.

Thank you for viewing. I revisited the Tabelog Award 2023 Bronze winning restaurant "Aji Kyo," one of the top 100 restaurants. It is a place I regularly visit. I am always impressed by Chef Inoue's sincere approach to cooking. He elevates his dishes with his skill, creating many delicious items. The atmosphere is always pleasant, and it is one of the few restaurants where I feel comfortable and happy. Here are the dishes I had on this visit: "Firefly squid from Toyama, broad beans, cherry salmon" with cherry salmon wrapped in mountain pepper. "Grilled bamboo shoots from Kyoto Nagaoka, served with dashi, and fuki no tou miso" with freshly grilled bamboo shoots that are crispy and fragrant. "Sakura mochi with wasabi bean paste" with a hidden sweet bean paste inside the sakura mochi. "Red clam and flat clam, sea lettuce, vinegar jelly" with sea lettuce and clams that pair well with the jelly. "White asparagus tempura and ark shell tempura with kudzu starch" and "Tempura of young bamboo shoots" and "Akashi sea bream and bonito tataki" with finely chopped kujo green onions on top. The spicy flavor enhances the deliciousness. "Ainame and rape blossoms in a bowl with wood buds and plum meat" and "Golden eye snapper and fuki no tou" with crispy scales and lightly grilled with saikyo miso. "Simmered bamboo shoots with wood buds" and "Beef simmered in soy sauce with pickles" and "Miso soup" and "Bamboo shoot rice" and "Tuna marinated bowl" and "Black sugar warabi mochi with roasted soybean flour." I had a very enjoyable time and look forward to visiting again. Thank you for the wonderful meal.

■Visit date April 18, 2023 (Wednesday) 6:00 PM ■Course Menu Chef's choice ¥40,000 Including drinks Total bill ¥49,000 ■Reservation Made at the restaurant about a year in advance ■Duration of stay 6:00 PM - 8:00 PM ①Appetizers - Boiled fava beans in honey - Cherry salmon with sansho pepper - Firefly squid These appetizers consist of seasonal ingredients. The fava beans, with a hint of spring, are boiled in honey to create a crunchy texture with a sweet flavor. The cherry salmon, seasoned with sakura leaf salt and sprinkled with sansho pepper, offers a delicate and flavorful experience. The firefly squid is boiled to perfection, with no fishy taste, and provides a natural sweetness and a pleasant chewy texture. ②Simmered Taro Taro simmered in a broth with Yoshino kudzu and chayote. The kudzu adds a smooth texture to the dish, complementing the taro's fibrous texture. The ginger aroma and sharp flavor enhance the comforting and soothing taste of the dish. ③White Asparagus and Bamboo Shoots - Grilled bamboo shoots - Miso with wild vegetables - Split soy sauce The charred Nagaoka bamboo shoots are served with a miso sauce made with wild vegetables and soy sauce. The tender and juicy texture of the bamboo shoots, combined with the rich flavor of the miso sauce, creates a delightful and delicious experience.

It's Thursday night. I'm in Nishi-Shimbashi. Tonight, I visited Ajiken seeking the colors of spring. It's been about three months since my last visit in January. I made a reservation for the second seating at 8:30 pm. We were seated in the middle of the counter as the first group of customers left without lingering. Two more groups of two arrived, making it a party of six for tonight's feast. Now, let's get to the main point. The course we had included the following dishes. Each dish is commented on in the photo captions for your enjoyment. And that's a wrap. The chef, originally from Kyoto, has a restaurant that suits my palate the best. The modest and calm demeanor of Mr. Inoue is admirable, and his meticulous preparation shows his dedication to traditional flavors. The standout dish tonight was the steamed and grilled bamboo shoots from Nagaoka. The miso with sansho pepper was outstanding. The tempura of white fish and celery was a spring classic. And the grilled golden eye snapper was inspired by a famous shop in Yaizu, but with a twist – miso marination. I will visit that shop at the end of the month to confirm the difference. It was a delightful evening. Thank you. Course: - Appetizer: Cherry trout and sansho pepper, honey simmered fava beans, firefly squid - Simmered dish: Taro stem with kudzu, grated ginger - Grilled dish: Steamed and grilled bamboo shoots from Nagaoka, miso with sansho pepper - Vinegared dish: Red clam, surf clam, simmered gelatin in Tosa vinegar - Tempura: White fish tempura, celery tempura - Sashimi: Tiger pork wrapped in skin, sea bream from Akashi - Soup: Rockfish, rapeseed blossoms, sansho pepper - Grilled dish: Golden eye snapper from Choshi, miso marinated, sesame oil fried skin - Side dish: Fried bracken, yuba - Rice: First serving - bamboo shoots, second serving - marinated tuna, beef simmered in soy sauce, pickles - Dessert: Warabi mochi Drinks: - Draft beer - Tenryo Tobikiri sake from Gifu - Morishima junmai ginjo sake from Ibaraki Sake: 2 cups

The restaurant is run by Inoue Kyotaka, who was once known as the pinnacle of the Japanese cuisine world at the now-closed "Shinbashi Kyomu". Since becoming independent in 2018, the restaurant has become extremely difficult to book, and it seems that they are not accepting walk-in reservations at the moment. However, this time I was fortunate enough to be taken there by a senior member of Tabelog. Location: Located between Shinbashi and Toranomon in an office district. The nearest station is Uchisaiwaicho Station on the Toei Mita Line, a 5-minute walk away. Nearby, there is a ramen shop I love called "Tanaka Soba" and a place called "Hinata" where I used to be obsessed with their chicken nanban. The second seating started promptly at 8:30 pm. As a Platinum Ticket holder, being late is absolutely unacceptable, so I arrived 30 minutes early. The restaurant is on the first floor of an old mixed-use building, with a large sign visible in the darkness. Eventually, I met up with the senior member and entered the restaurant feeling nervous. Interior: The restaurant is quite small with an L-shaped counter seating around 8 people (6 on this day). The restroom is located outside. The atmosphere is quite simple and old-fashioned. However, there is something special about it. It seems to have been passed down through generations from "Sasada" and "Hoshino", with a sense of long-standing culinary expertise lingering in the air. Impressions: In a word, it was amazing! My perception of Japanese cuisine expanded that day. The approach to ingredients was completely different from any Japanese cuisine I had tasted before. The level of skill required to achieve the deliciousness of Japanese cuisine was completely different. The natural feel of the dishes, despite the time and effort put into them, was remarkable. The overwhelming difference in the quality of the ingredients was evident. The sweetness of the white fish tempura, the freshness of the blowfish sashimi, and the texture of the sea bream were all impressive. The crispy texture of the skin of the golden eye snapper in the grilled dish was a first for me. And the finale of the tuna marinated rice bowl was perfection with the distinct iron-like aroma of the tuna. While I have never been to "Kyomu", it was clear that the skill and expertise passed down through the lineage have been showcased at this restaurant. I have visited the grandson of "Kyomu" in Ningyocho before, but the flavors there were lacking. In contrast, Inoue enjoys a level of satisfaction that feels like experiencing a bit of the now mythical "Kyomu". I would love to visit other restaurants in the Kyomu lineage, such as "Shinbashi Sasada", "Yukino", "Shinbashi Hoshino", and "Shintomicho Ajihira", before I die. Course Menu: 1. Cherry leaf-wrapped cherry salmon with Sansho pepper, firefly squid, and honeyed fava beans. 2. Kudzu stewed with taro stem and ginger. 3. Charcoal-grilled bamboo shoots from Nagaoka, Kyoto. 4. Red clam, urui (butterbur sprout), and Tosazu vinegar jelly. 5. White fish tempura and shepherd's purse tempura. 6. Fugu from Akashi and sea bream sashimi. 7. Ainame (greenling) and rape blossoms in a soup. 8. Grilled dish of Kinmedai from Choshi. 9. Fiddlehead fern tempura and yuba (tofu skin) simmered together. 10. Bamboo shoot rice (large portion), beef simmered in a sweet and savory sauce, pickles, red miso soup. 11. Tuna marinated rice bowl (large portion). 12. Warabi mochi.

Cherry trout, Sansho pepper, firefly squid with cherry leaves, fava beans, taro stem, Kyoto bamboo shoots, grilled red clam, whitefish tempura, celery tempura, sea bream, pufferfish, ayu fish soup, grilled golden eye snapper, fried bracken and tofu skin, bamboo shoot rice, pickled rice. It is incredibly delicious.

The flavors of the dishes at Ajie-san's restaurant really penetrate deep into your five internal organs and six entrails, similar to the feeling of alcohol. One unique dish is the crunchy taro root cooked in a thick starchy sauce. The bamboo shoot tofu, when seasoned with a touch of spice, almost loses its delicate bamboo flavor. But in the end, white rice is still the best. Thank you for the feast! Chef Inoue Kyotomo, gourmet, kaiseki cuisine, Nishi-Shinjuku, reservation-only, the staff enjoyed the meal. That's all from the scene.