A beautiful single flower / Nihonbashi Ningyocho Kawada Sea Urchin and Sea Bream Dashi ♡ In the refreshing scent of yuzu, the richness of the sea bream dashi spreads in the mouth with a spine-tingling sensation, enhanced by the sweetness of sea urchin. Cool yet rich flavors make it delicious. Conger eel sushi stick and bone senbei ♡ The saltiness of the sushi rice brings out the umami and sweetness of the conger eel, making it very delicious. The conger eel bone senbei served alongside is a great accompaniment for drinks. Yam stem simmered in Yoshino style ♡ A comforting taste as always. The crunchy yam stem pairs well with the spiciness of ginger and the umami of bonito dashi. Fig oden ♡ The luscious sweetness of figs and the sweetness of miso amplify each other in the mouth, creating a perfect balance of sweetness and umami, delicious. Corn and Fushimi chili pepper stuffed shrimp ♡ When the crispy coating of corn is broken, a burst of sweet aroma and flavor is released. The shrimp paste inside the Fushimi chili pepper is flavorful and delicious. Sea bream sashimi ♡ Comparing the back and belly parts, the texture is crispy and enjoyable. As you savor the texture, the umami and sweetness of the sea bream fill your mouth. Hair crab and Hisayaki eggplant soup ♡ In the refined broth, the aroma and sweetness of Hokkaido Funkawan hair crab are prominent, and the flavorful Hisayaki eggplant is also excellent. Grilled blackthroat sea perch with fresh ginkgo nuts ♡ The blackthroat sea perch grilled rare over charcoal has a rich, dripping fat despite being in midsummer, melting instantly in the mouth. Conger eel somen ♡ A refreshing dish with a good mouthfeel, leaving the umami of the conger eel lingering in the mouth. A dish reminiscent of summer. Steamed dish ♡ This time, it includes conger eel, abalone, and Ishikawa potato. The grilled conger eel adds a fragrant and crispy texture, the chewy abalone, and the smooth Ishikawa potato. The three different flavors come together on one plate, making it truly delicious. Finishing rice dishes: 1) New ginger mixed rice ♡ A summer staple. The refreshing spiciness of new ginger stimulates the appetite. 2) Sesame-marinated sea bream ♡ The sea bream from earlier is coated in a rich sesame sauce and enjoyed with silver rice. Surprisingly, I'm not a big fan of sesame, but the umami of sea bream and the overwhelming aroma of sesame blend well, creating a unique deliciousness. 3) Soy sauce-marinated egg yolk ♡ TKG served with dehydrated egg yolk soaked in soy sauce, enhancing the flavor. 4) Shredded sansho pepper ♡ Among the flavorful shredded dried fish, the refreshing spiciness of real sansho pepper is delicious. 5) Beef simmered in sweet soy sauce ♡ The sweet and savory taste that stimulates the Japanese DNA, combined with the heat of the rice, creates a delicious dish that you can eat endlessly. 6) Salt rice ball (additional) ♡ Finally realized something I had been thinking about for a long time. A rice ball made only with salt. It has a nostalgic yet addictive flavor. 7) Fresh seaweed tsukudani (additional) ♡ Added upon asking Kawada-san, it has an explosive scent of seaweed in the mouth, offering a taste that is on a different level than eating at home. Warabi mochi made right in front of you. Revisited the Japanese restaurant "Nihonbashi Ningyocho Kawada" in Ningyocho. The dishes by the chef Kawada Haruki, who used to work at the renowned restaurant "Izuyuki," are served at an unbelievable pace for someone working alone, and all are incredibly delicious without any misses. Enjoying the summer classics, ===========

I visited "Kawada" in September. Despite the continuing heat, they served dishes that made me feel the early autumn. Starting with the classic simmered taro stems, which were reliably delicious. The rolled sushi with young sea bream and the tofu in sesame vinegar dressing were both excellent; the fatty young sea bream was delicious, and the tofu in sesame vinegar dressing had a perfect balance of flavors. The dish that left the biggest impression today was the eggplant miso topped with sea urchin. It was a revelation how well the eggplant and sea urchin paired together, truly exquisite. The sashimi of sea bream from Akashi was consistently delicious. The freshness and timing of aging may be different, as I found Kawada's sashimi to be the most delicious compared to other Japanese restaurants. Dishes featuring chestnuts that evoke early autumn, such as steamed chestnut pudding and tempura of wild mushrooms and ginkgo nuts, were outstanding. The soup with conger eel and Hokkaido matsutake mushrooms was a fantastic dish. With domestic matsutake mushrooms being scarce and expensive, it was impressive that they managed to procure only two cases. The raw matsutake had a fragrant aroma and a satisfying texture. When dipped in the broth, it offered a different flavor experience. Later, it was served fried, providing a new taste sensation. Domestic matsutake mushrooms are truly delicious. The grilled bonito marinated in Saikyo miso was a dish that showcased the quality of the ingredients. There are few Japanese restaurants that can offer such delicious Saikyo miso grilled dishes. The series of rice dishes was a highlight, starting with the matsutake mushroom rice cooked in a pot, which was rich in matsutake flavor and had a wonderful taste and aroma. The series continued with dishes like sesame-flavored sea bream rice, egg yolk rice, shredded dried fish and mountain pepper rice, and beef and vegetable stew rice, all of which were so delicious that you would want to eat them every day. As always, the meal ended with the usual bracken rice cake. Thank you for the feast. Today's menu is as follows: Simmered Taro Stems, Rolled Sushi with Young Sea Bream, Tofu in Sesame Vinegar Dressing, Eggplant Miso with Sea Urchin, Tempura of Wild Mushrooms and Ginkgo Nuts, Steamed Chestnut Pudding, Sashimi of Sea Bream from Akashi, Soup with Conger Eel and Hokkaido Matsutake Mushrooms, Grilled Bonito Marinated in Saikyo Miso, Fried Hokkaido Matsutake Mushrooms, Lily Bulb and Scallop with Crab Sauce, Red Miso Soup with Fragrant Wood, Hokkaido Matsutake Mushroom Rice, Sesame-flavored Sea Bream Rice, Egg Yolk Rice, Shredded Dried Fish and Mountain Pepper Rice, Beef and Vegetable Stew Rice, Bracken Rice Cake.

I visited Mr. Kawada, a regular customer in August. Despite a slight lack of appetite due to summer fatigue, I managed to finish almost everything except for the carb festival with 7 varieties. This is Mr. Kawada's restaurant, who hails from Iyukawa and follows the Kyoto-style cuisine. I remember that there was a female apprentice until last time, but it seems she has already retired, and now it's a team of three with his mother and a sister 7 years older. The menu for the day included jellied sea urchin with conger eel broth, Kyoto-style specialty of potato stem, fig and white miso paste, abalone and arrowroot tempura with conger eel rice crackers, conger eel noodles, Awaji sea bream sashimi, hairy crab soup, seared blackthroat seaperch, and for the carb selection, I chose ginger rice and curry after a long time. There were also options like sea bream tea, fish and sansho pepper, simmered beef, and egg yolk rice, but I went with these two. Enjoying a little bit of delicious food at a time is a luxurious and blissful time. Thank you for the feast!

Today, I went to Kawada-san's restaurant again for tempura and sea bream sashimi. The dish that stands out for me is the simmered sea bream broth and sea urchin broth, where the sweetness of the sea urchin blends perfectly with the flavors in my mouth. The eel sushi and eel bone senbei are finished crispy with a sweet and savory sauce. The classic dish of simmered yam stems in Yoshino broth with the added accent of ginger is a must-try. The cold fig miso dish strikes a perfect balance between the sweetness of the figs and the saltiness of the miso. The abalone tempura with fresh ginkgo nuts is cooked to lock in the flavors, and the ginkgo nuts' sweetness and chewy texture are always a delight. The eel somen tempura is light and refreshing, and surprisingly, there's no binder used. Sea bream sashimi, a favorite, is best enjoyed with just a touch of salt to savor the flavors, aroma, and texture. The hairy crab and fu soup is robust and flavorful, with the crab's richness filling every sip at the end. The grilled blackthroat sea perch is fatty and of excellent quality, and the portion size is just right, showcasing the chef's skill. The encounter of Pacific saury and eggplant is a seasonal delight, with the fatty saury and tender eggplant blending perfectly. Kawada-san's pickles, especially the water eggplant, taste like enjoying fruits rather than pickles. The new ginger rice is a must-try during this season to savor the aroma of fresh ginger. The sea bream with sesame sauce rice is a must-have dish at Kawada-san's. Mixing the rich egg yolk with rice creates a harmonious dish. The corn tempura rice bowl is the highlight of the meal, with sweet corn tempura paired perfectly with a delicate saltiness. The silk gauze and sansho pepper rice may have a higher eating threshold but is delicious nonetheless. The beef simmered in soy sauce rice bowl is the perfect way to end the meal. Kawada-san's warabi mochi is a unique and delightful way to end the meal, offering a pleasant experience not easily found elsewhere. Despite the increasing standards of diners, the deliciousness keeps them coming back. It's truly remarkable!

I visited Natsuno Kawata in the summer and had a great time! The counter has 8 seats and all dishes are served at once. We enjoyed dishes like sea urchin and corn, conger sushi with bone crackers, white potato stem, fig miso, tempura with baby potatoes, abalone, and fresh ginkgo nuts, fish somen noodles, boiled conger eel with plum and wasabi, crab and turnip soup, grilled blackthroat seaperch, simmered young sardines, and pickles. During the rice time, we had ginger rice, sea bream rice, corn tempura rice, pickled egg yolk rice, sansho pepper and small fish rice, beef and vegetable rice, and bracken rice cakes. Everything was delicious and enjoyable, I ate a lot. They adjust the portion size so you can try everything, but the small fish rice was so good I had seconds. I especially liked the tempura with baby potatoes. Always so satisfying and full of variety. Thank you for the meal! (^^♪

I visited "Ningyocho Kawada" every month. The appetizer was eel and cucumber vinegar, a refreshing combination of steamed eel and cucumber vinegar. The chilled fig tanzaku was exquisite. The simmered potato stem and bachiko had outstanding deliciousness among Kyoto-style restaurants. The vinegar-marinated salmon was served warm, enhancing the flavor of the salmon and green onions. The most memorable dish was the salt-grilled blackthroat seaperch, perfectly cooked like a medium rare steak. The meal ended with beef shigure-ni rice, which I believe is Kawada's best dish. Until next month. Thank you for the meal.

I visited the restaurant "Kawada" in Ningyocho, which is one of the top 100 Japanese restaurants in Tokyo according to Tabelog with a rating of 3.97 stars. It's located in a basement on a side street, blending into the cityscape with its simple mixed-use building exterior. Inside, there is a row of counter seats and elegant white wooden tables. Chef Kawada Jishi, who trained at the renowned "Iseki" known for Kyoto-style cuisine, has been running this restaurant for nearly five years. It's still very popular, offering only omakase courses for a leisurely dining experience. The menu includes dishes like simmered sea bream in broth, sea urchin, pressed sushi with conger eel, and fig miso. You can enjoy a traditional and reliable Japanese meal with seasonal ingredients that are carefully prepared to savor the four seasons. The appetizers, sashimi, soup, simmered dishes, and rice dishes are all outstanding and allow you to taste the essence of each season. It's convenient to walk to and I'm looking forward to visiting again in October. It's a great restaurant to experience authentic Japanese cuisine.

I regularly visit "Kawada" in Ningyocho. They served dishes that made me feel the early summer. The simmered thickened broth of sea bream with sea urchin inside was delicious. The simmered taro stem was reliably and consistently delicious. The chilled fig miso dish involved steaming the figs first, which eliminated any unwanted flavors. The tempura with corn and seven-spice shrimp was a dish that evoked the feeling of early summer. To cleanse the palate, they served a soda with plum fragrance. The dish of hairy crab, grilled eggplant, and laver seaweed in a bowl also reminded me of early summer. Continuing from last month, the eel noodles also felt like early summer. The rice started with freshly grated ginger rice, followed by sesame sauce sea bream rice, egg yolk pickled rice, shredded chili pepper rice, and beef simmered rice. The freshly grated ginger rice was outstanding. The meal ended with the usual sweet, warabi mochi. Thank you for the feast, see you next month. Today's menu is as follows: Sea bream thickened broth with sea urchin, Conger eel sushi with fried conger eel bones, Simmered taro stem, Chilled fig miso, Tempura with corn and seven-spice shrimp, Soda with plum fragrance, Sea bream sashimi from Awaji, Hairy crab, grilled eggplant, and laver seaweed in a bowl from Funka Bay, Grilled Ayu fish from Basegawa River in Gifu with new ginkgo nuts, Eel noodles, Broiled conger eel with Ishikawa taro and abalone sauce, Freshly grated ginger rice with red miso soup and incense, Sea bream sesame sauce rice, Egg yolk pickled rice (refillable), Shredded chili pepper rice, Beef simmered rice, Warabi mochi.

It's been 3 months since I last visited Kawada-san's restaurant. It's more convenient now that I've moved to Oita (lol). Starting with a sea bream dashi jelly with sea urchin. There were dishes like conger eel bone tempura, grilled sushi, familiar taro stem, fig miso, tempura, sashimi, clear soup, grilled sweetfish, conger eel, conger eel noodles, a variety of rice dishes, and the usual stable menu. As always, it's a wonderful and calming restaurant. I made a reservation for my next visit before heading home.

Kawada is a Japanese restaurant located in the basement of a mixed-use building about a 3-minute walk from Ningyocho Station. With only 6 counter seats, it can be a bit difficult to make a reservation, but I was lucky to find an opening for my first visit. The seasonal ingredients are prepared with simple and rustic flavors that seem to reflect Kawada-san's personality, offering a comforting and gentle taste. I enjoyed every dish without feeling overwhelmed, and even the rice at the end was delicious. Although I'm not sure about the specific prices for each drink, ordering three types of sake along with beer, the total bill came to around ¥36,000, which didn't feel like they were trying to make money off the drinks, earning them extra points in my book. Here is the course menu: Omakase Course ¥33,000 - Tai fish broth with sea urchin, stir-fried lotus root and seasonal salmon sushi, edamame, simmered taro stem, water shield and abalone vinegar dish, tempura with corn and asparagus, plum-scented soda palate cleanser, lightly marinated sea bream and conger eel, red sea bream with winter melon and chopped okra soup, grilled wild ayu from Gifu's Kuse River with tade vinegar, conger eel somen noodles without any binders, Kamo eggplant with Man'yoji chili pepper and steamed shrimp, pickles, red miso soup, new ginger rice, sesame sea bream rice, egg yolk rice, dried young sardines and sansho pepper rice, beef shigureni rice, green plum, warabi mochi.

Mr. Kawada's second visit. I was really looking forward to it because the last time was delicious. Starting with a generous serving of sea urchin. Sushi with seasonal ingredients and fresh lotus root. Crunchy bamboo shoots with warm ginger sauce to warm you up. Seasonal greens and abalone. Tender asparagus and crispy corn tempura. A plum soda for palate cleansing. This is so delicious, I'm hooked. Sea bream and conger eel in hot broth, conger eel with plum meat and a flavorful leaf mustard sauce. Winter melon clear soup, fluffy grilled sweetfish is simple yet exquisite. Conger eel cold noodles are surprisingly refreshing with a simple citrus flavor. Duck and shishito pepper. The richness of the shrimp made me want seconds... Rice dishes below: Fresh ginger rice, flounder with raw egg yolk rice, chirimen sansho rice, beef with shigure rice, pickled seaweed rice. There are more small rice dishes that follow at the end, but if you're already full, it's recommended to ask for smaller portions and try each one gradually. It was really delicious this time too... Grateful for the opportunity to have such a special meal. Thank you as always. Looking forward to the next time!

Tonight, I visited a Japanese restaurant in Ningyocho that I had been eyeing for three years. The elegant and delicate flavors by the charismatic young chef Kawada were amazing, especially the five types of rice dishes served in a clay pot during the meal, which brought tears to my eyes. I heard they will prepare matsutake mushrooms next time, and I am looking forward to it ❤️ #TokyoGourmet #NingyochoGourmet #NingyochoKawada #7-seatCounter #ReservationOnly #ExtremelyDifficultToBook #Chef'sChoiceCourse #TaiFishBrothSimmeredGelatinandAomoriSeaUrchin #HaneyaSpecialJunmaiWarmSake #SalmonSushiandBurdockRootKinpiraandEdamame #TaroStem #LaminariaandAbalone #YoungSweetfishandCornandAsparagusTempura #SpecialJunmaiSakeSashimiCut #CongerEelSoup #TilefishSoup #GrilledSweetfish #CongerEelSomenNoodles #KamoEggplant #GingerMixedRice #EggYolkPickledRice #BeefStewRice #ShreddedKelpandSanshoPepperRice #TaiSesameDressedRice #GreenPlum #WarabiMochi #FullBelly #WantToConnectWithFoodies #WantToConnectWithJapaneseFoodLovers #WantToConnectWithSakeLovers

■Visit Date: June 8, 2023 (Thursday) 8:30 PM - 11:00 PM■Course Menu: Chef's Choice ¥33,000 including drinksTotal Bill: ¥44,880■Reservation: Made during the previous visit①Appetizer○Simmered Tai Fish Broth○Iwate Horse Dung Sea UrchinIn the early summer season, as the slightly humid outdoor air touched my skin, I felt a slight thirst and a desire for something cool. And just as I was thinking that, Chef Kawada! Perhaps he could read my mind. Combining a refreshing sensation with a delicacy, he wrapped the sea urchin in a simmered broth, presenting it in a charming teacup bowl like a jelly mold. The teacup was filled with a simmered broth made from sea bream bones and combined with the simmered sea urchin, a rare delicacy from Iwate, which exuded a cool sensation. The sea urchin's freshness was impeccably preserved by the coolness of the simmered dish, maintaining its exquisite taste without any deterioration. The sea urchin delicacy and the simmered dish harmonized seamlessly, with the coolness of the sea urchin remaining vibrant, enhancing the flavor and texture of both elements. Even after the sea urchin disappeared on my palate, I was left with a deep and delightful aftertaste.②Appetizer○Grilled Ayu Sushi from Lake Biwa○Wild Parsley Stir-Fry○EdamameI was impressed by the exquisite flavors of the dishes, especially the grilled ayu sushi. By removing the head and tail of the grilled ayu, filling the cavity with vinegared rice, Chef Kawada created a perfect harmony between the grilled ayu and the vinegared rice. The saltiness from the grilled ayu skin tantalized my taste buds, followed by a hint of bitterness and the vinegared rice, all blending harmoniously. The tender texture of the ayu and the slight acidity from the vinegared rice created a delightful synergy, making the ayu sushi a truly enjoyable dish. The preparation of the ayu in this appetizer actually set the stage for the upcoming tempura of young ayu, showcasing Chef Kawada's clever and thoughtful culinary craftsmanship.③Simmered Yam StemsThe classic simmered yam stems, comforting both body and soul, were a delightful addition to the meal. Chef Kawada's version had a slightly stronger dashi flavor, enhancing the umami of the yam stems. The yam stems' taste expanded in my mouth as I chewed, making me yearn for a warm sake to accompany the dish. The natural progression of desiring sake with such a dish made the meal and drink pairing seamless, enhancing the overall dining experience. Before I knew it, the simmered yam stems and their savory sauce disappeared, leaving me feeling warm and content.④Palate Cleanser○Chiba Prefecture Abalone○Mita Water Shield○Wasabi○Tosa VinegarThe transition from the warm dish to the palate cleanser was invigorating, with the cool and refreshing texture of the water shield resetting my palate. The impressive size of the red sprouts on the Mita water shield caught my eye, showcasing a beautiful presentation. The crunchiness of the red sprouts, along with their tangy flavor, provided a delightful and playful texture, stimulating my taste buds.

Visited Kawada, a highly sought-after traditional Japanese restaurant known for its exceptional ingredients presented in a simple yet refined manner, accompanied by the gentle smile of Master Kawada. During my visit in June, I was invited by a foodie friend to enjoy the seasonal ayu dishes. Master Kawada, who honed his skills at Isezushi, showcased a minimalistic approach reminiscent of Hoshino-san within the Kyoto-style cuisine family. The dishes were meticulously crafted and the ambiance was rich and immersive. Master Kawada's warm and gentle demeanor, coupled with his calm smile, extended not only to the guests but also to his apprentices, displaying a true gentlemanly nature. This warmth and delicacy translated seamlessly into the cuisine, allowing the charm of the ingredients and the meticulous workmanship to shine through even in the simplest dishes. Each course was a delight, such as the unique take on imo-stem, a signature dish across Kyoto-style restaurants. The texture and flavors of the ingredients were carefully balanced, creating a gentle aftertaste that lingered on the palate. The sashimi course featured vibrant red shoots of junsai, providing a refreshing contrast to the succulent tai from Akashi and the hamo from Awaji. The most memorable dish of the evening was the tempura of young ayu, corn, and asparagus, showcasing Master Kawada's delicate touch. The tempura batter was light and crispy, encapsulating the rich umami and slight bitterness of the young ayu, while the corn offered sweetness and a satisfying crunch. The meal concluded with three servings of rice: the first with fresh ginger, the second with shirasu, sansho, and raw quail egg, and the final serving of tai sashimi with sesame sauce and dashi broth. It was a truly delightful dining experience at Kawada.

I visited Mr. Kawada in Ningyocho after a cancellation. The appetizer, simmered sea bream dashi with sea urchin from Iwate, is perfect for the refreshing and humid weather right now. The reliable simmered taro stem with taro stem from shrimps is delicious. The Chiba prefecture abalone goes very well with the edible wild plant this season. The soup with young sea bream from Wakata Bay was exquisite. The grilled cutlassfish that followed was tender and superb. There were five rice dishes for today. First, the rice cooked with fresh ginger was deliciously infused with the ginger flavor. The rice with egg yolk, beef sukiyaki, shredded dried sardines with Japanese pepper, and sesame-flavored rice with sea bream were all outstanding. The beef sukiyaki rice and sesame-flavored rice with sea bream are offered in various restaurants, but Mr. Kawada's are the most delicious. Also, the rice with egg yolk is a superb dish that can only be eaten here. A refreshing palate cleanser with green plums, and the meal ended with bracken rice cakes. I have visited various restaurants in the Kyoto Taste group, but Mr. Kawada's suits my taste the best. Thank you for the feast. Today's menu is as follows: - Simmered sea bream dashi with Iwate sea urchin - Sweetfish sushi with Japanese angelica and edamame - Simmered taro stem with shrimp taro stem - Edible wild plant with Chiba prefecture abalone - Young sweetfish, corn, and asparagus tempura - Simmered pike conger eel - Wakata Bay sweet sea bream soup - Grilled cutlassfish - 100% pike conger eel somen noodles - Kyoto Kamo eggplant with shrimp - Rice cooked with fresh ginger - Rice with egg yolk - Beef sukiyaki rice - Shredded dried sardines with Japanese pepper rice - Sesame-flavored rice with sea bream - Beef sukiyaki rice (refill) - Green plums - Bracken rice cakes

This was my first visit to a restaurant that my companion had booked in advance. The interior was bright, clean, and had a pleasant atmosphere. The head chef was sincere and treated both regular customers and first-time visitors equally. The dishes were not about flashy presentation but focused on traditional methods and honoring the ingredients, which was very nice. I genuinely want to come back to this restaurant. I look forward to the menu changing again in the summer. Thank you for the meal!

This is my first visit. My partner, who loves Japanese cuisine, made a reservation at Mr. Kawada's restaurant. From the first dish, it perfectly matched our tastes and didn't disappoint until the end. There were no flashy challenging dishes, just simple dishes that bring out the flavor of the ingredients to the fullest. We enjoyed sweetfish in May. I made a reservation for next time, and I heard that eel and abalone will be available in July. The menu changes every month. We left the sake selection to the chef, but it was a bit disappointing that there were only a maximum of four choices, hence the 4-star rating. The customer next to us wanted white wine, but they don't offer it by the glass. The atmosphere was quite calm. The owner was very humble. The food was delicious, so I'm looking forward to the next visit!

It's ayu season. Feeling the four seasons through food is a blessing. *Tai fish stock jelly with sea urchin, combining the richness of tai fish stock with the sweetness of sea urchin. A delightful dish of the season. *Eel rice steamed with a firm texture of sea eel. The charcoal aroma whets the appetite. *Yam stalk simmered in Yoshino style, a classic dish with impeccable timing! *Conger eel rolled in Hachiman style, balancing the course with the sweetness of the sauce. *Chicory from Mita, a beautiful dish of chicory offering a refreshing taste after the sweetness of the sauce. *Fried young ayu and asparagus, showcasing young ayu from Lake Biwa in a visually appealing manner. *Tai sashimi marinated in kombu, enjoyed with just salt to savor its fragrance. *Charcoal-grilled turban shell, surprising with its saltiness and sweetness derived solely from the turban shell, plus the aroma of charcoal. *Soup of loach, where the broth and lingering taste are all about loach! *Grilled ayu with tade vinegar adjustment, enjoying bitterness as an accent. *Zenmai fern sushi roll, with a sweet Kyoto-style seasoning that brings out the freshness of the ingredients. *Ume soda for palate cleansing, with a rich sweetness yet refreshing taste. *Fresh ginger rice like a risotto, a new twist! The chef thought the fire was going in while eating, which led to a hit by chance. And the seasoning is spot on. *Egg yolk pickled rice, best enjoyed well mixed. *Tai fish with sesame sauce rice, I generously add sesame sauce. *Beef simmered in shigure sauce rice, a must-have dish. I had seconds with fresh ginger rice and egg yolk pickled rice. *Green plum, the first time at Kawada. The perfect balance of sweetness and acidity. *Warabi mochi, a classic ending. Kawada never disappoints. Looking forward to the next visit!

I visited Mr. Kawada on a Friday night in Ningyocho, where it felt like we had completely regained the pre-coronavirus normalcy. Here are some of the dishes we enjoyed: - Yuzu Kudzu with Taro Stems: The crunchy texture of the taro stems combined with the flavorful bonito broth and ginger was delicious. - Steamed Eel Rice: The eel was tender and fatty, perfectly cooked. - Tempura: Young Ayu Fish and Asparagus: The light and slightly bitter taste of the young ayu fish paired well with the delicious thick asparagus. - Conger Eel and Burdock Roll: The fragrant eel and tender burdock were delightful. - Chilled Greens with Wasabi: A refreshing dish after the eel. - Shabu-Shabu of Beef and Sansho Pepper: The beef was tender, although the seasonal freshness and numbing sensation of the sansho pepper were slightly lacking. - Sashimi: Kombu-Marinated Sea Bream and Seared Turban Shell: The sea bream was easy to chew with a good umami flavor, while the seared turban shell with onion and vinegar was an interesting combination. - Tiger Pufferfish Soup: The broth was slightly salty but elegant and exquisite, with the fish meat being delicious. - Grilled Ayu Fish with Vinegar: The small bones were not bothersome, and the dish was tasty with a hint of spiciness from the Japanese pepper leaves. - Zenmai and Aburaage Roll with Green Chili Pepper and Mustard: A heartwarming and delicious Kyoto-style dish. - Meal: New Ginger Rice, Pickles (Eggplant, Cucumber), Red Miso Soup (Myoga, Mitsuba): The aroma and slight spiciness of the new ginger rice were delightful. - Rice with Accompaniments: Dried Baby Sardines, Beef Sukiyaki, Egg Yolk Soy Sauce, Sea Bream with Sesame Sauce: The Niigata Koshihikari rice with various accompaniments was delicious. - Honey-Pickled Green Plums: A mistake in the OMAKASE menu, but a delightful treat given as an apology. - Warabi Mochi: A classic sweet treat, simple yet delicious. Each dish was exquisite, and we had a blissful two hours dining experience. Thank you for the wonderful meal.

■May 11, 2023 (Thursday) 5:30 PM - 8:00 PM■Course Menu Omakase ¥33,000 including drinks Total bill ¥37,160■Reservation Made reservation during previous visit①Imo-Kuki Yoshino-Ni (Simmered Burdock Stems)Appetizer - Yoshino-Ni is a classic dish that warms the body with its comforting coolness. I first express gratitude for the kindness of the burdock stems that warm the body. Mr. Kawada's Yoshino-Ni has a slightly strong fried broth, with a subtle saltiness that gradually expands the flavor of the burdock stems. Before I knew it, I found myself requesting a second helping of the dish warmed in sake. Naturally, the desire for sake arises, and this is the smoothest way for the sake and food to complement each other. The subtle scent of the sake cup touching the lips, combined with the richness of the sake, creates a delightful cycle where the food calls for more sake, making me uncontrollably happy. As I sip on, the burdock stems are so delicious that before I realize it, the an of the Yoshino-Ni has completely disappeared, and my body is warmed by the sake.②Ise-Umi Chouno Meshimushi (Steamed Rice with Sea Cucumber Intestines) - Pairing with SakeThe exceptional delicacy of the sea cucumber intestines paired with mochi rice perfectly complements the desire for sake. Here, under the thoughtful consideration of Master Kawada, the pairing of the sea cucumber intestines with mochi rice is prepared in a glass. Indeed, this thoughtful gesture is incredibly delightful. The sea cucumber intestines skillfully intertwine with the mochi rice, enhancing the sweetness of the dish as it is taken into the mouth. The unique delicacy of the sea cucumber intestines and the sweetness of the mochi rice intertwine, expanding the flavors in a new way. The sea cucumber intestines' delicacy, infused into each grain of rice, perfectly delights the palate, and the sake refreshingly merges with the lingering flavors of the delicacy, creating a pleasant sensation.③Hotaru-Ika Okizuke (Marinated Firefly Squid) - From ToyamaThe marinated firefly squid from Toyama is an outstanding dish with impeccable freshness that delights the palate with its smooth texture. As soon as it touches the tongue, the slippery texture of the squid, along with the unique marinated flavors, excites the taste buds. The glossy texture of the firefly squid sensually fills the mouth, smoothly swimming with a delightful sensation, sliding down the throat. The meticulous preparation, removing any hindrances to the texture, allows for a comfortable and smooth experience, where the pleasure of the texture is thoroughly enjoyed. Crushing the firefly squid with teeth and tongue releases the sweetness of the squid, accompanied by the marinated flavors, creating a refreshing taste that extends the slippery texture, enhancing the flavors and enjoying the smoothness of the marinated squid to the fullest.④Anago no Yahatamaki (Conger Eel Wrapped in Burdock)○Anago (Conger Eel)○Gobo (Burdock Root)○Kinome (Japanese Pepper)The conger eel wrapped in burdock, where burdock is boiled and wrapped with conger eel, is grilled whole over charcoal with a soy-based sweet sauce that permeates the eel's flesh. The charcoal grilling creates a slightly burnt skin, enhancing the aroma of charcoal and the sweet taste of the eel sauce. The firm texture of the grilled conger eel, combined with the subtly whispering flavors of the sauce, extends the deliciousness, while the burdock root adds a crunchy texture, intertwining with the conger eel, highlighting the plumpness of the eel and expanding the deliciousness.⑤Tempura○Chidzume Ayu (Young Sweetfish) from Lake Biwa○Asparagus Tempura○Abalone Coated in Kudzu FlourTempura prepared in three different ways to extract the maximum flavor of the ingredients and concentrate the umami. When bitten, there is a satisfying crunch, with the young sweetfish breaking through the batter to release its flavors, the asparagus maintaining its crispness and fiber, and the abalone coated in kudzu flour ===========

Kawada for the second time... Each dish seems to have leveled up since my last visit. Ingredients really make a difference, some must be hard to work with. I have so much respect for the chefs. I felt the value for money was better this time. As always, the selection of rice for the final course is amazing for rice lovers.