Okayama, Japan｜Waraku

It's authentic Japanese cuisine😊 It was delicious! !

It's great no matter what dish you eat. The private room is perfect for coronavirus prevention. I had the best time.

As the sun sets, the temperature drops quickly, and tonight we will be pouring liquid fuel outside. Mr. Waraku, who often uses the tatami room on the second floor for work, has not been in business for that long, but he has been known as a famous restaurant ever since it opened. I'm going to sit at the counter today, the wood grain is amazing! ! . There was a local program aired yesterday, and it seems like there were a lot of inquiries after that ^^; (I heard that I hardly get any interviews!) Since it's cold, we start with shochu mixed with hot water, and immediately have appetizers. The red sea cucumber, shrimp, and young conger eel all have delicate flavors.The young conger eel with vinegar and miso had a light and clean taste that is unique to this time of year. The sashimi is made from mackerel, sea bream, yellowtail, and scallops, all of which are thick. Tight sea bream is served with plum meat, and there are lighter sea bream and plum meat. Kanburi with plenty of fat is an exquisite dish, a bounty during the mid-winter season ^^ There's no reason why the two nigiri dishes, Fugu and Matsuba crab, and Yokozuna in their prime, aren't delicious. The crunchiness of the fugu is good, but a moment of bliss comes when you try the Matsuba crab nigiri topped with crab miso. Is simmered kueh commonly called moloko in the west? The light flesh swims in the traditional soup stock and makes a wonderful accompaniment. ．． ．． As expected, this is a high-quality food for the winter, and will keep your body warm. The grilled fish was Fugu and Kueh, and by grilling them, the delicate flesh had a fragrant flavor, and the portion was big enough to make you bite into it. The soup dish is made with mallard duck, which is also a seasonal ingredient.It has just the right amount of fat and is delicious, and you may not like the firm meat, but it is an indispensable ingredient in traditional Japanese cuisine. The dish ends with conger eel rice, a fish that can be caught anywhere in the local Seto Inland Sea, but we order the fish from Yorijima Island.The conger eel rice is the best because it brings out the flavor of the conger eel.Unlike eel, you can eat it easily. Dessert is mugwort ice cream, which is a standard ingredient in mochi, but this may be the first time I've had it with ice cream. ．． ．． It makes your mouth feel refreshed. I had a great time talking about various topics with the general, who is close to my age.If you are visiting for work-related reasons, I would prefer a private room, but for a private evening drink, I recommend the counter. There were a lot of topics that I would never write about in public, and I had fun till the end (*^^*)