Minato City, Tokyo, Japan｜魚菜道 若松

This place is really nice, just few tables and the two cheff make you feel really confortable. The other people on the restaurant make me have a good time although I did not understand a single word. Highly recommend

2023.08 Visit without reservation around 18:00 I sat at the counter. I entered with some expectations A good store that lives up to expectations! "It must be delicious 🥰" and when you put it in your mouth, you will rush your partner, "What is this! It's too delicious! Hurry up and try it!" Everything must be delicious! ! I'm sorry, I want to go there🥹 Child of part-time job? the expression of With a gentle smile that is full of heart We felt very comfortable. Are you still in training? I was given various instructions I was able to do my best in good health, and I was able to get a good feeling. This place will grow ☺️ Overall. It is a shop worth going all the way.

Mizunasu miso (680 yen), soy sauce marinated sujiko (800 yen), assorted sashimi (market price), conger eel shirayaki (1,480 yen), raw sakura shrimp kakiage (1,380 yen), tuna shuto (650 yen), etc. I received it. Eggplant and Manganji pepper for appetizer? It was stewed yam and shredded plum meat and mushrooms. The eggplant was perfectly boiled and still had some texture, and you could tell from the appetizer that the quality of the dish was high. The mizunasu had a high sugar content and was so fresh that it felt like eating fruit. The sujiko wasn't too soaked, the salt content wasn't too high to the point where it felt salty, and it didn't have a bad odor and was easy to eat. The sashimi included a lot of kanpachi, striped horse mackerel, scallops, real tuna, isaki, horse mackerel, and octopus, and since they didn't have any left over for the next day, they served us 5 pieces instead of the usual 3. Thank you. All of the scallops were fresh and of high quality, but personally, I was most impressed with the scallops, which were not watery, had elasticity, and were juicy. (It's an ingredient that I personally don't like, but I'm sure it's delicious.) It even comes with raw seaweed as a condiment, so you can enjoy it in a variety of ways. Since the chef is from Kitakyushu, there was also sashimi soy sauce on the table. The grilled conger eel had excess fat removed, making it firm and firm, and the flavor was concentrated, with just the right amount of salt and an elegant sweetness that stood out. The kakiage was perfectly fried, and although it was thick, the thin coating gave it a crispy texture, and it was of a high standard. At the end, we were served miso soup with a strong clam soup. What's more, the owner was an acquaintance of the nearby restaurant I was going to next, and he even called me to make a reservation. Even though it was only at first glance, I was able to go this far, and not only was the food delicious, but the owner's hospitality was amazing. I would like to try some grilled or boiled fish the next time I visit. I look forward to hearing from you again.