Ichinomiya, Aichi, Japan｜Honjin

For this event, we are collaborating with Mr. Shikishima, a Handa brewery who has made a spectacular comeback after going out of business. This seems to be an attempt to provide food with pairings that go well with Mr. Shikishima's alcohol (o^^o) ●Amuse ・Gon fox tuile ・Tiger river pork beignets with Nishiya's carefully made yuzu pepper ・Nervous crab jelly ・Monko squid somen noodles tailored by Kazama ●Oyster porridge confit Himakashima fresh seaweed made with Shikishima water jelly Sake lees fromage blanc sorbet ●Kazama's charcoal-grilled Spanish mackerel Keisuke style Three types of turnips with the scent of yuzu ●Kazama-san’s nerve tightening sole Sauce hollandaise orange flavored viennoise ●Kazama-san eel ✕ Dairy Farm soft-boiled egg Red wine Aisakura Mikawa mirin sauce ●Homework with Kazama-san Vol.2 ● Boiled noodles to finish: Fragrant lobster consommé ●Pear crepe Belle Hélène style ●2 types of small sweets ○ Shikishima Junmai Daiginjo unfiltered unprocessed sake ○ Shikishima 0th step Unfiltered raw sake ○ Shikishima special pure rice unfiltered raw sake What you should pay attention to is the ingredients! This time, no meat was used, and all seafood was ordered from Kazama Suisan. It's not just seafood, it tightens the nerves and puts you in asphyxia... Watari crab, sole, eel, and spiny lobster all seem to make me nervous (*ﾟДﾟ)*ﾟДﾟ)(*ﾟДﾟ) Crab, shrimp, and eel can do that...amazing technique... The eggs I use are from Dairy Farm, which directly manages Coco Terrace no Oka and Egg Farmer's Kitchen Recipe. The president passionately explained his commitment. In order to create a rich, rich flavor, they are particular about the food they feed, refraining from feeding them animal protein, and instead feeding them seaweed and local Tokoname rice. The reason why the rice is locally produced is because they want to reduce the amount of abandoned land and support local farmers with food. Not only the eggs but also the thoughts are wonderful...(灬ºωº灬) We will enjoy pairing while hearing from Mr. Shikishima's president Ito about his thoughts on sake brewery recovery and sake brewing ♪ Although he is young, he brews sake with great passion - I can feel his love for sake. I was able to get some rare sake that is no longer for sale...it was delicious! (☆∀☆) Ms. Matsuzaki, Miss SAKE 2021, also came to support us and added a touch of beauty~♪ If you are interested in Mr. Shikishima's alcoholic drinks, you can purchase them at the host Sake and Otake. Since it is a standing bar, you might be able to sample it as well. Apparently it will also be featured in Gault & Millau! It's sure to be a difficult restaurant to book as gourmets flock to it!

The second generation Chef Tajima is the chef of Joel Robuchon's meat department, and the meat dishes are always perfectly grilled and extremely delicious! They also seem to actively use wild game, and I particularly like pigeons. Unusual for a French restaurant, they actively serve Japanese sake, based on the chef's preferences. When I ordered the full pairing course, I was given a glass of wine and ochoko sake with each dish. I ended up drinking quite a bit in total and ended up getting very drunk (lol). The desserts made by Patissier Ai are also of very high quality and all delicious. The sommelier's service was also smart and attentive. Collaboration events with sake breweries are often held, and I'm looking forward to seeing HONJIN's future success with its strong spirit of challenge.

I used it for my boyfriend's younger brother's birthday. They are separated by French cuisine and teppanyaki cuisine. I used the teppanyaki (teppanyaki) option. The food will be cooked right in front of you. If I had a food that I didn't like, I let them know in advance and they were very kind and helpful, even changing it for me, which was very helpful for someone like me who has a lot of picky eating habits. They also took photos for us and even printed them out for us! It was very delicious and I had a lot of fun! it's recommended!