Sayama, Saitama, Japan｜Ootsu

We had a wonderful time in a very clean restaurant with great attention to detail not only to the food but also to the tableware. I want to go again for celebrations and anniversaries!

There were no Japanese restaurants near the east exit of Sayamashi Station, so it was convenient to find this one. The inside of the restaurant has the atmosphere of a sushi restaurant, where you can enjoy a Japanese meal surrounded by a Japanese atmosphere. When it rains, you can go from the station without needing an umbrella. After you finish your meal, you might want to go to Karaoke Manekineko in the same building.

The last dinner here, which I have been going to once a week since March. Mr. Sato, who is in charge of sashimi, confronted me over the counter every week. Shin-san in charge of the kitchen. Hall manager Suzuki. And Mr. Kajiura, the head chef. Thank you for being with me for so long! Thank you for the meal. See you soon. (Added 2022.11.29) Since I've been seeing him every week since March, I've learned to be selfish no matter what the staff say or not. Deep-fried tilefish, hairy crabs in the summer, stonefish, shellfish and shiny fish, simmered fish, dried fish, saury, pufferfish, etc. For me, Otsu is a wonderful space that makes my dreams come true. (2022.11.8 postscript) We have been having dinner once a week since March. Reviews on Google Maps have a character limit and will be deleted from the comment section when it reaches the MAX. Moreover, I am still in a state where I can write, so I don't notice until someone else points it out. So, it was deleted a long time ago, but I reset the past word of mouth and got revenge (it's a memorandum, so I really don't want to throw it away...). Tonight is a fugu course just for me. It is the first time for the restaurant to offer a pufferfish course this year. Therefore, this course menu was prepared for me. Respectfully brought back! The soft roe was still young and light, but the real thrill of the puffer fish course was the rice porridge after the tecchiri. I don't know of anything better than this rice porridge. For this reason, the stage of deep-fried chicken is stepped on.