Nisshin, Aichi, Japan｜雅

Perhaps because it is located in a somewhat difficult-to-find location, it has a hideaway-like atmosphere. Although the building has a calm feel, there are only a few seats, but this is probably because one person is cooking alone. Seasoning is a way of bringing out the flavor of the ingredients, and even rare vegetables can be delicious. Those who like strong flavors may feel unsatisfied.

Today, I had the Miyabi course for 3,300 yen. It is a lunch course where you can eat both fish and meat. 3,300 yen for lunch? You might think that, but this meal is worth it. I was constantly groaning at the beauty and deliciousness of each course. I thought it would be a waste if I didn't eat while enjoying each mouthful. ① Hors d'oeuvre is a fish terrine. It melts in the mouth. It's a strange analogy, but it tastes like high-end kamaboko creamed. There is no smell of fish at all, only the taste of fish. ② Next came carrot soup. It does not have the peculiar smell of carrots at all, and the perfect amount of salt brings out the sweetness of the carrots. Even people who don't like carrots can definitely drink it. I guarantee it! ③The fish dish is grilled cutlassfish. This was exquisite. The skin of the cutlass fish is crispy and fragrant, and the meat inside is baked plumply. Cutlass fish had a light image, but the delicious fat melts in your mouth. In addition, the aonori sauce that is spread underneath brings out the umami of the fish. And it's also delicious if you put a little of that sauce on the rice that comes with it. ④Next is salad. I heard that it was a soy milk dressing, but it was delicious without any bean smell. ⑤ For meat dishes, it is a rough hamburger. The hamburger was medium and the heat that did not harden the meat was delicious. What surprised me most was the vegetables on top of the hamburg steak. Each item is carefully prepared. For example, a white star cut out is a turnip. I think it's just my imagination, but I think it's a grilled turnip cooked in dashi after being cut into a mold. The taste is indescribably complex, with the umami of the soup stock coming out behind the grilled aroma. In addition, the burdock, carrots, pumpkin, green beans, and broccoli were all processed to bring out the deliciousness of each vegetable, and I felt that the work was done with great care. ⑥ There were various types of dessert pudding, but I chose normal custard pudding. It's a melting pudding, but the gentle sweetness was just right to finish the meal. Overall, it's a gentle taste in the right sense. The seasoning was suppressed as much as possible, and the cooking was to bring out the best flavor of the ingredients. For that reason, it was a dish that showed that all the ingredients were carefully processed. It was really delicious. Thank you for the meal.

A hidden Japanese cafe restaurant near Aichi Farm Order Miyabi course I could feel the attention to detail not only in the ingredients but also in the utensils. I feel like it's more popular with women than men.