I made a reservation and visited the restaurant. I was thrilled to hear that they had received a shipment of precious natural eel. The meal included a variety of delicious dishes, such as chilled soup, marinated kombu from Tokushima, salted bonito from Kanagawa, soy sauce-marinated fresh salmon roe from Hokkaido, and more. The highlight was the grilled natural eel from Okayama, along with eel sauce rice. The meal was accompanied by a selection of sake from Ishikawa, Nagano, and Saga for a fun sake tasting experience. It was a perfect evening of delicious food, soothing company, and enjoyable sake tasting. I would love to visit again with the same group of friends. Thank you for the wonderful meal.

After the Bon Festival, the first delicious meal was a great start with my favorite Takemasa-san. The menu included chilled soup as an appetizer, straw-grilled bonito with Tosa salt from Kagoshima, dried gizzard shad marinated in kombu from Kyoto, live surf clam sashimi from Hokkaido, dadacha beans from Yamagata, deep-fried fresh conger eel and eggplant from Kumamoto, grilled skipjack tuna with white miso from Kagawa, half-cut somen noodles with shrimp broth from Tokushima, shaved ice made from watermelon from Oishika, and a special unagi donburi with plenty of leeks (off-menu item) from Niigata. The sake selection included Kamenoo from Takachiyo in Niigata, Bizen Omachi from Shira Kiku in Okunoto, and Yamada Nishiki Junmai Ginjo from Summer Moon in Nabeshima, Saga. The top-quality dishes featuring horse mackerel, bonito, gizzard shad, North Pacific giant octopus, conger eel, true bonito, and eel were enjoyed to the fullest, leaving me feeling incredibly happy and satisfied, almost like floating on air. My stomach was completely full of happiness. It was delicious. Thank you for the feast.

Each visit to this restaurant is always enjoyable. They have a strong focus on high-quality seafood and classic dishes, as well as unique and seasonal ingredients. I learned a lot from their dedication to showcasing the best of each region. The meal included various dishes such as chilled soup, Kyoto black soybean edamame, Saga sea jellyfish and cucumber salad, Kumamoto live-shucked conger eel with plum, Aichi rock oysters, Shizuoka large clams and Kujo green onion salad, Fukushima straw-grilled bonito with Tosa salt, Hokkaido willow octopus sashimi, Aichi fresh ginkgo tempura with Parmesan, Hokkaido premium salt-grilled fish, Miyagi mini sea urchin rice bowl, Tokushima Handa somen noodles with shrimp broth dipping sauce. The selection of Japanese sake from Noto and Saitama was excellent, complementing the delicious meal perfectly. I was completely satisfied and enjoyed every bite. Thank you for the wonderful meal.

This month's "Takesei" newsletter featured some rare and delicious ingredients! - Appetizer (sea urchin and junsaai cold dish) - Aichi natural rock oysters - Miyagi straw-grilled bonito with Tosa salt - Kyoto Kamo eggplant cold dish and tomato stew - Toyama white shrimp tempura - Tokushima shrimp broth handa somen noodles - Okayama natural wild eel bowl from Kojima Bay - Ishikawa Okunoto white chrysanthemum sake Hattannishiki - Yamagata fourteenth generation Nakatori Junmai Hyogo Yamadanishiki - Ibaraki Morijima Junmai Daiginjo Osamachi - Chiba Watermelon (not for sale) Extremely sweet and thin-skinned delicious! I was worried about the summer natural eel, but the blue eel eating anago was still delicious. Enjoyed junsaai with bonito, seasonal limited handa somen noodles! Very satisfying. Thank you for the meal.

I don't have a unique constitution that requires me to eat delicious fish regularly to feel well (laughs), but I do love seeking out tasty fish at my favorite restaurant. Here is a list of the dishes and drinks I enjoyed: - Appetizer (Chilled soup with pike conger and junsai) - Pickled water eggplant from Izumi Province, Osaka - Snap peas with special miso from Aichi - Yuba with sea urchin and cultured soy sauce from Kyoto - Seared bonito with Tosa salt from Katsuura - Clam and Kujo green onion salad from Tomioka - Conger eel and vegetable Nanban-zuke from Amakusa - Tempura of white shrimp from Toyama - Grilled thick swordfish from Chiba's Takeoka - Unagi rice bowl from Isshiki, Mikawa (with liver) - Sake pairings: - White chrysanthemum from Oku-Noto, Ishikawa (limited edition) - Summer light pure rice ginjo from Daishinshu, Nagano - Summer pressed pure rice ginjo "Gohyakumangoku" from Kuro Ryu, Fukui - Junmai ginjo "Hatsushibori" from Juyondai, Yamagata - Junmai daiginjo "Aiyama" from Shofu, Yamagata There's no doubt about it. Everything was delicious. High quality in every aspect. I am completely satisfied. Thank you for the wonderful meal.

I had a fatigue recovery meal at a popular Japanese restaurant just a 1-minute walk from Otsuka Station. The stable deliciousness healed both my mind and body. It was delicious! ⚪︎ Ishikawa - Okunoto's Shirokiku Junmai Ginjo Unfiltered Namagenshu ⚪︎ Yamagata - Kudoki Jouzu Junmai Ginjo Namazume Sake Mirai ⚪︎ Mie - Saku Junmai Daiginjo Masanotomo Nakadori Yamadanishiki ⚪︎ Chiba - Narumi Special Junmai Usunigori Namagenshu (Blue) Gohyakumangoku ⚪︎ Fukushima - Hitoriki Junmai Ginjo, Otoshi - Kumamoto - Live Shrimp with Plum Meat - Chiba - Straw-grilled First Bonito with Tosa Salt - Osaka - Izumi Province Water Pickled Eggplant - Toyama - White Shrimp Tempura - Yamaguchi - Fried Sweet Sea Bream - Okayama - Kojima Bay Natural Aoune Donburi with Eel Liver - Yamagata - A5 Yamagata Beef Red Wine Mini Hayashi Donburi. A seafood extravaganza, topped off with a touch of Western style, left me completely satisfied and full. The dishes were seasonally fresh, youthful, and invigorating. Grateful for the gentle yet powerful flavors. It was delicious. Thank you for the feast.

The day before my trip to Noto Peninsula, I visited a restaurant that was a treasure trove of delicious food called "Noto". They offered a variety of exquisite dishes to enhance my taste buds, including a welcome soup, special miso with Nagasaki snap peas, pickled Osaka Izumi water eggplants, Chiba straw-grilled bonito with Tosa salt, 600g Kama-age hair crab from Hokkaido, salt-grilled natural cherry trout from Hokkaido, Una-ju (eel rice bowl with liver) from Isshiki, Saitama, Junmai Ginjo unpasteurized sake from Igarashi, Saitama, Junmai Daiginjo unfiltered unpasteurized sake made from Yamada Nishiki rice from Noto, Junmai Daiginjo unfiltered unpasteurized sake made from Yamada Nishiki rice from Noto, Junmai Daiginjo unpasteurized sake from Tochigi, Junmai Ginjo unpasteurized sake from Oshinzu, Nagano, and premium Arawagoshikan sake from Umenojuku. The exquisite dishes paired with the exceptional Japanese sake were a heavenly experience, and I was completely satisfied. Thank you for the delicious meal.

Today, I am grateful for the wonderful encounter of delicious food and amazing sake. The chef's strict selection of high-quality ingredients from all over the country, meticulous preparation, and beautiful presentation have left me in awe. While the course menu is great, ordering a la carte allows for indulging in personal preferences, which is fantastic! The side dishes served between courses are also excellent, adding to the overall enjoyment. With a variety of spring vegetables, specialty dishes, and favorite menu items, I was in culinary heaven, ascending into a dream world! The meal included various dishes such as snap peas with special miso from Kumamoto, soy sauce-pickled wasabi from Shizuoka, kelp-marinated sweet sea bream from Yamaguchi, and more. The sake selection featured labels with spring-like designs, perfectly complementing the flavors of the food. This time, I particularly enjoyed the comparison of three types of shrimp. It was a luxurious experience. Thank you for the delicious meal.

This is a Japanese restaurant located on a hill where you can hear the sound of the tram crossing at Otsuka. I ordered "Rape blossoms and firefly squid marinated in vinegar miso" and "Grilled swordfish steak salad style" as soon as I sat down, but the hostess suggested that I should have the steak after the cold dish. Although I intended to start with the vegetables and ordered a salad, I decided not to insist on my preference as it seemed inappropriate at this Bib Gourmand-rated small restaurant. There was no choice other than the assorted sashimi (3,900 yen per person), which unfortunately did not match my dining style. The restaurant seems to have a deep commitment to Japanese sake, as I could see the lively conversation between the regular customers and the staff.

I go to a fantastic seafood Japanese restaurant once a month, and today there were so many delights to choose from that I was overwhelmed. The meal included: scallop miso soup as a starter, 1kg of steamed Matsuba crab from Oki Island, thinly sliced grilled squid from Kyotango, Edogawa Edokikuna salad with golden sesame dressing, large oyster tempura from Hirota Bay with ponzu sauce, grilled saury with yuzu miso from Chiba, Sendai seri hot pot, and the famous creamy omurice. For drinks, we had freshly squeezed Junmai Ginjo sake from Fudo in Chiba, Snow Goddess Junmai Daiginjo sake from Shuhou in Yamagata, unfiltered raw sake from Daishinshu in Nagano, Junmai Ginjo sake made from Yamada Nishiki rice from Isojiman in Shizuoka, and unfiltered raw sake from Shirokiku in Ishikawa. When eating the crab, I couldn't help but fall silent. I spent about 30 minutes diligently picking and savoring every part, enjoying the legs, roe, and mixing the miso with the shell. The large oyster tempura and grilled saury with yuzu miso were delicious, leading to the highlight of the day - the seri hot pot. Once you try it, you can't stop. The meal ended with the chef's recommended omurice, and I left feeling full and happy. Thank you for the wonderful meal.

I requested my favorite restaurant to serve me Tartar sauce by Takamasa-san this time, and they brought out a mountain of crispy Angel shrimp fry and extra-large oyster fry to go with it! The Tartar sauce was special, with a slightly loose and Japanese-style flavor that enhanced the potential of the ingredients. It wrapped the freshness of the ingredients gently, bringing out a smoothness and umami flavor while also removing the greasiness of the fried food, making it refreshing and incredibly delicious! The menu also included Kansai-style eel rice bowl with natural eel, liver sashimi, octopus sashimi from Hokkaido, tarako sakekasu-zuke from Hokkaido, and natural cold amberjack from Fukui Tsuruga. The appetizer was a comforting sakekasu soup perfect for the cold winter. The master is a genius! Surrounded by favorite dishes, I ascended to happiness! The selection of Japanese sake, including Ibaraki Morishima Junmai Daiginjo, Fukushima Aizu Miyazaki Junmai Nigori Nama-zake, Akita Mansakunohana Kame-no-o-mai Junmai Daiginjo, Ishikawa Oku-Noto no Shirokiku Junmai Ginjo Muroka Namazake, and Fukushima Naraman Junmai Ginjo Sake Mirai Nama-zake, were easy to drink and paired perfectly with the dishes. It was a blissful and satisfying dining experience. Thank you for the delicious meal.

New Year's greetings visit to the store. Thank you for your continued support this year. A reservation is required for this popular restaurant, and I arrived 5 minutes before the reserved time. Reservation bonus! Reserve precious natural wild eel from the beginning of the year. - Appetizer (Simmered Vegetables) - Mie Prefecture Special Bonito Tataki with Tosa Salt - Nagasaki Thinly Sliced Monkfish Sashimi - Aichi Snap Peas with Special Miso Sauce - Kyoto Deep-fried Burdock - Chiba Simmered and Salt-grilled Dried Sardines - Natural Wild Eel Bowl with Liver - Shiga Luxurious Beef and Green Onion Bowl - Yamagata Souemon Junmai Daiginjo Aiyama Rice - Fukushima Aizu Miyakoi Junmai Nigori Namagenshu Shiraraku - Saga Nabeshima Junmai Daiginjo Tokuto Yamadanishiki - Yamagata Shuppo Junmai Daiginjo Yuki Megami Rice - Mie Saku Junmai Daiginjo New Sake - Yamagata Juyondai Sautare Genshu Nama Sake It was a wonderful evening. I enjoyed the natural eel from the New Year. It looks like it's going to be a fun year again. It was delicious. Thank you for the meal.

I pretended to be tired even though I wasn't (lol) and sought comfort in delicious food. ⚪︎Wajima Shirokiku Junmai Ginjo Muroka Namagenshu ⚪︎Yazui Isomiman Junmai Ginjo Tokusen Yamada Nishiki ⚪︎Aizu Wakamatsu Shiraraku Junmai Ginjo ⚪︎Nagai Somura Junmai Sake Shizuku Tori Hiire Dewa no Sato Rice. Appetizer: Matsutake and conger eel soup, Tsuruoka Dada Chazuke, Maizuru Red Bell Pepper and Dried Fish Stir Fry, Today's Sashimi Assortment (bonito, blackthroat sea perch, red snapper), Takeoka Grilled Beltfish with Salt, Shiretoko Fresh Salmon Roe Donburi, Miura Summer Watermelon Ice (seasonal limited edition). Enjoyed a blissful moment of mouthwatering delight and was comforted both mentally and physically. Thank you very much for the wonderful meal.

Master returned safely to the front lines on the first day of normal business, which I found out through SNS. I was shocked and anxious about the heart surgery, but I'm glad you're back in good health. Please take care of yourself and prioritize your health. I look forward to enjoying delicious dishes in the future. Sake: - Tochigi: Sake Special Junmai Nama Genshu Ginpu Mai - Saitama: Hanayoukyoku Junmai Daiginjo Sakemusashi Mai - Yamagata: Juyondai Ginjo Yamadanishiki - Yamagata: Yamagatamasamune Natsu no Junmai - Saga: Nabeshima Junmai Ginjo Kitashizuku Mai Dishes: - Appetizer (Chilled octopus and water shield soup) - Chiba: Wara-aburi Katsuo no Tosashio-zuke (Straw-smoked bonito with Tosa salt) - Nemuro: Fresh Yuba topped with sea urchin and seasoned with soy sauce - Toyama: Tempura of white shrimp - Shizuoka: Kama-age Shirasu (Boiled whitebait) - Osaka: Mizunasu Pickles (Pickled water eggplant) - Aichi: Mikawa Isshiki Unaju (Eel bowl) - Tokushima: Handa Somen (Handa-style thin noodles) - Chiba: Suikakoori (Watermelon ice) The start was a bit uneasy, but it was wonderfully balanced. It was a mouthful of happiness. It was delicious. A reliable oasis. I was healed. Thank you for the feast.

Reservation: Yes Number of visitors: 2 people Duration of stay: 3 hours Price: 10,000 yen per person This Japanese restaurant has a wide selection of sake and delicious fish dishes. It was crowded with what seemed like regular customers, and we had to make a reservation to dine there. The staff seemed busy and it was a bit hard to get their attention, but they provided excellent service. Overall, it was a good restaurant. Thank you for the meal.

The season for snow crab has ended, which is disappointing, but the hairy crab is also delicious with plenty of miso! You can also enjoy spring-like ingredients like bamboo shoots and wild vegetables, so this season is not bad at all. The "sakura trout and Rosso di Langhe cheese onigiri" with an unforgettable name was also very delicious.

Depending on the timing of your visit, both the ingredients and the dishes may vary, so I always check the Facebook page written by the head chef before visiting. The entrance flowers are always elegant. This time, I had raw bonito with salt and condiments. As you can see in the photo, it was quite thick! It was absolutely delicious. Tender with no fishy smell, and the seasoning of condiments was exquisite. I want to have another plate already... The simmered clams and bamboo shoots had a sweet taste like corn. The crunchy texture was enjoyable, and I wanted a refill of this too. The white shrimp tempura was like a sophisticated shrimp cracker! It was luxurious. The soup was also excellent. The meticulously prepared dishes, each made by one person, may take some time to be served, but it's not terribly long. The service is also friendly and classy, leaving a good impression. I will definitely visit again!

I visited this restaurant for the second time since my first visit last year when I had the hot pot. This time, I was able to sit at the counter, which was my wish. I enjoyed the blissful moment of contemplating what to eat while listening to the chef's explanations. I kept saying "I want to eat that" to everything the chef recommended, causing my companion to worry about my limited stomach capacity. The "nigiriko" was delicate and you could truly feel the fish roe. I had never tried such a large amount of roe before. The ankyimo was soft without any fishy smell. The marinated firefly squid was so thickly sliced and delicious that it made me question if the best squid chef was really in Sendai. The homemade thickly sliced karasumi melted in the mouth, breaking the concept of karasumi sticking to your teeth. The oyster tempura had a thin and crispy batter, maintaining the oyster's size while ensuring it was warm inside. The eel had a crispy skin with a mildly sweet sauce that I loved. I actually wanted to eat the salmon roe on the white part of the rice, but the sauce was evenly spread, leaving no room for that. The menu, which the chef spends an hour writing every day, is truly amazing. Just looking at it makes you happy. I wonder how many people would need to go to try everything on the menu, but I think the point is to keep coming back for more. I have already made a reservation for next week, and I'm sure there will be new dishes to try. I will continue to chase after the menu for a long time...

It's not often that you get the opportunity to have a hot pot with this much snow crab, but during the sunfish season, it's possible! I wonder how much it would cost during normal times... It's a special dish that can only be enjoyed now. It was really delicious, but it's a shame that it can only be eaten now. I enjoyed it all the way to the porridge, without getting tired of it.

Last time I visited, unfortunately the snow crab was sold out, so this time I called ahead to reserve before visiting. It seems that crabs are cheaper due to the pandemic, as I was able to get a 900-gram tagged brand snow crab for 14,500 yen! I think this is a pretty good deal at this price. It seems that not everything is bad during the pandemic. The beef stew rice on this day was made with A5 Omi beef instead of Yamagata beef. It was delicious, of course, but I felt that the impression didn't change much from Yamagata beef. They are planning to have regular shipments of crabs until around mid-February, so I might be able to go there again.