Tsu, Mie, Japan｜坐忘庵

I used it for my mother-in-law's Beiju celebration. The atmosphere was great and I was very satisfied with the food. I will visit again on another occasion.

“Kyoto Kaiseki Cuisine, Japanese Cuisine Zaboan” Tsu City We had a kaiseki meal for lunch. Since this restaurant was featured in the 2019 Michelin Guide Tokai Edition, it has become difficult to make reservations. The hydrangeas and leaves that accompany your dishes will give you an even more seasonal feel. Goldfish swimming next to the sashimi (゜)#))<< Among them, the "leaf" that was placed under the sole of the sashimi became a hot topic... It was a leaf called "Kakuremino". What is “Kakuremino”? ・The shape of the leaves resembles the legendary "hidden cloak" that appears in the Kyogen play "Setsubun" (a kind of "invisibility cloak" that makes you disappear when you put it on), or the large leaves of the kakuremino tree. It is said that the name came from the fact that it can be used as a blindfold. The Hidden Monk is said to be one of Japan's traditional auspicious patterns (auspicious patterns that bring good fortune). Also, there are many stories about the demons and tengu who are said to have hidden secrets, and there are many scary images and stories of evil things, but in some regions they are deified and become objects of worship. It is said that in the Engishiki, a collection of laws from the Heian period, there is a mention that kakuremino leaves are used to make sake cups. Thank you for the hospitality that comes with each item, tableware, and season of Japanese cuisine ✨ I learned a lot 💕 When I left the store, they held up their umbrellas in the rain 🌧️, thanked me, and saw me off. I was impressed. ♛Today's greetings♛ ・Japanese sweets made with matcha and hydrangea ・Aperitif Non-alcoholic drink Hawthorn ・Scallops served with yellow vinegar sauce ・Suimono Shrimp kudzu and Junsai ・Sashimi Tuna from Wakayama Prefecture Grilled squid from Hokkaido ・Red shrimp from Setouchi ・Solome from Toba ・Cold bowl, roasted eggplant, sesame tofu, tea towel ・Hassun tomato White fish nanbanzuke Cheese prosciutto roll mountain peach wine jelly Young sweetfish boiled in Japanese pepper conger eel and cucumber One inch fried tofu ・Fried Kamo eggplant from Kyoto ・Strong side Matsusaka beef tataki ・Rice sorghum rice ・Water products Milk pudding Cassis sauce ♛Newsletter for September♛ Advance ・Kombu kelp and greens Suimono ・Matsutake mushrooms steamed in a clay pot Sashimi ・Tuna from Wakayama Prefecture ・Hokkaido squid grilled and frosted ・Solome from Toba Warm food ・Konoha Pumpkin Crab Bean Paste Hassun ・Duck loin salad ・Pumpkin Castella Stewed Winter Melon ・Figs and sesame cream sprinkled ・Saury hachimanmaki conger eel and yam ・Fried chestnut balls Fried food ・Shrimp shiso roll and maitake mushroom Strong side dishes: Matsusaka beef tataki and scallops Rice ・ Sekihan and miso soup Water ・Autumn eggplant boiled in wine

I received Kyoto Kaiseki cuisine for my friend's birthday lunch for the middle course of ¥8,250 (tax included).At the parking lot, we were treated with attentive customer service from the time we met them to the time we saw them off.We enjoyed the food with both our eyes and our tongues, and our friends were also happy. What bothered me a little was the strong scent of the young Nakai-san.