Shinjuku City, Tokyo, Japan｜萬屋おかげさん

For nihonshu lovers and fish enthusiasts this place is a gem. I had a wonderful time at the counter in a true izakaya ambiance but with superbly made food, Omakase style. We let the owner chose the sake as we went through the dinner. We had maybe 9 or 10 during the entire course, some impossible to find in stores. Definitely an experience. Reservations mandatory well in advance, the place is small. Kanpai!

The warmth and dedication of the owner-chef has added to the popularity of his restaurant, whose theme is 'seasonal vegetables and local sake'. Only an omakase with plenty of shuko is served; more items can be added if required. The highlight is the sashimi. Instead of being served with the standard soy sauce, the young tuna is straw-smoked and the kinmedai is sprinkled with karasumi. Salted rice ball is a popular item to end with.

A 6-minute walk from Yotsuya Sanchome Station! I visited [Yorozuya Okagesan]! This shop was founded in 2002 by the owner, Mr. Yasutoshi Kanzaki! At that time, it seems that sake was in a slump, but he was impressed by the unwavering effort of the brewery, and he opened it with the desire to see the newly reconstructed sake culture together! The dishes, which he studied by himself, are mainly orthodox dishes that are not eccentric, and are exactly the menu for "enjoying sake". It has also won a Michelin rating, which is very rare in the categorization of an izakaya. The inside of the store is bright and friendly, and it's very comfortable! Currently, it seems that the number of seats has been reduced as part of measures against infectious diseases, and there are about 16 seats mainly in the tatami room! the meal "Omakase course" ¥7,300 is the main, and if there is a menu you want to add, you can order it separately! Here are the contents and impressions I received on this day. Dadacha beans from Tsuruoka Junsai, asparagus, tomato, summer soup stock ★Sashimi ・Live mako mackerel (Miyagi) Roasted sake ・Bonito (Kesennuma) Warayaki ・Live sea bass (Kesennuma) seasoned with salt and dried mullet roe Iriume sardines (Noto) grilled in sake pickles Freshly fried homemade satsuma-age ★Boiled bean curd refuse Boiled conger eel (Edo-mae) *Salted rice ball and miso soup Namero (Added) The well-seasoned menu that makes the most of the natural flavors of the ingredients will capture the hearts of Japanese people once again. I was able to fully enjoy the wonderful sake with a wide variety of sake! In particular, the three types of sashimi, the namero, which is one of the additional signboard menus, and the plump salt rice ball that appeared at the end were impressive! It is said that the vacant seat information is updated on the blog, so I would like to visit again at the right time. It was a feast!