Tsukuba, Ibaraki, Japan｜Inose Rin

Lunch (Shokadozen in the photo) is also good, The seasonal course (reservation) is also good at night. You can't help but enjoy the sake while enjoying the carefully prepared appetizers. The fact that the 100 percent soba noodles at the end of the meal are always thoroughly soaked with cold water increases satisfaction.

I made a reservation on the seasonal course. In a quiet and relaxing private room The food you have is good✨ each one carefully made was delicious from soba The salted vanilla at the end was also delicious🍨 Thank you for the meal🙏 You can also use QR payment 📱

We made a reservation for the seasonal course for the evening. For sake, we received Kiritsukuba's Tokujun and Kokuryu's Jungin. It is also attractive that they have rice wine. The red bean liver, one of the three appetizers, and the parboiled conger eel, one of the three sashimi dishes, were delicious thanks to the careful work of the host. In addition, the three-kind sashimi platter was carefully presented, with the sashimi topped with autumn leaves ponzu, the boiled conger conger with plum meat, and the bonito with ginger soy sauce. It's difficult to find seasonal ingredients in late April, but there are bamboo shoots and taro in the chawanmushi. I enjoyed the ingenuity of the fried food, such as the fried kogomi. The popular 100 percent soba noodles were served with a duck nanban dipping sauce made with the style of grilling the duck and green onions. The soba soup was delicious and the 100% soba noodles were very satisfying. I never expected that ingredients that are not familiar in eastern Japan, such as puffer fish and conger eel, could be so delicious in Tsukuba. The fried puffer fish was exquisite. I'm very happy to be able to enjoy a variety of Japanese cuisine in a private room at a relatively low price. Thank you for the meal.