Konan, Aichi, Japan｜Creative Japanese Kokorohika

Natural red sea bream and soup stock are restaurant-level, and a high-cost Japanese set meal On a weekday afternoon, I was one of the first to arrive at the restaurant's opening time of 11 a.m. without a reservation, and there was only one horigotatsu table and counter seats available, and all the other seats were reserved.I was convinced of its popularity after trying it myself. ○Koharu Gozen 1500 yen ・Assorted tempura (or boiled red sea bream) ・3 appetizers (Simmered shimeji mushrooms and Horen grass, fried lily bulb, taro miso dengaku) ·Savory egg custard ・Tuna salad ・White rice ・Miso soup (white rice miso) ・Pickles ○Sashimi set meal 1600 yen ・Assortment of 5 types of sashimi (Natural red sea bream, amberjack, cuttlefish, salmon, tuna medium fatty tuna) ・Red sea bream tempura soaked in tempura sauce *The appetizer and subsequent portions are the same as "Koharu Gozen." First, there was a cold oolong tea served with a mini salad. Lettuce, cherry tomatoes, baby lotus grass, daikon radish, and tuna salad has a new dressing with a slightly sour taste by adding lemon juice to sesame paste. The thinly sliced ​​Katsura peeled daikon radish and part of the baby Horen grass show traces of skillful knife handling, making me look forward to the future dishes. Next was three small appetizers and chawanmushi served in an octagonal box. The dipping sauce is light and has an elegant umami flavor due to the synergistic effect of dried bonito flakes and Rishiri kelp.This soup is probably the base of our restaurant's taste, and the other dishes also had a taste reminiscent of a Kyoto restaurant. . Chawanmushi adds dried shiitake mushroom guanylate to the basic soup stock, giving it a different level of umami. It contained parent chicken, dried shiitake mushrooms, ginkgo nuts, kamaboko, and unusually small mochi ingredients. Next was the main course of 5 types of sashimi (Tempura for me), and the most eye-catching was the wild red sea bream. The candy-like luster is a sign of proper ripening and firmness, and you can tell it's a natural red sea bream by looking at it, but when you eat it, it's chewy, yet has quite a strong elasticity, and you'll be impressed by its sweetness, Hyogo. Akashi? Fukuoka Genkai Sea? Nagasaki Goto? From my experience, it's probably one of those three. The miso soup was made with white rice miso instead of red soup stock, but the miso soup made with that soup stock felt better than the bad red soup stock. The small grains of rice have a shiny luster and aroma, suggesting that they are new rice, but they are clearly softer because they contain more water. However, the rice has a chewy texture similar to that of rice, and above all, is sweet and umami, making it surprisingly delicious. I don't like soft rice, but now I realize that this is the way it is. No sashimi soy sauce plate? When I looked around, I saw that it was stacked next to the seasoning set at the end of the table, and it was self-service. In addition, the soy sauce is placed on the table at the same time as the food is served, in the same plastic bottle as at a conveyor belt sushi restaurant, which is also your own. The cost of providing the soy sauce set is borne by the customer, creating a virtuous cycle in which the store keeps the price down. If you don't like this system, just pay 3,000 yen and 5,000 yen at a full-service store. If you have enough money, it's natural to receive a certain level of service, and even if you don't need extra services, if the cook is good, you can still get delicious food. Koharuya was especially fascinated by the deliciousness of the dashi soup and red sea bream, and will likely return again.

Visited in December 2019 When you eat sashimi "sea bream", you can tell if the food is authentic. The scallop scallop sashimi, shrimp, and tuna sashimi were also delicious, with no streaks of sea bream and a sweet taste. In addition to the Hida beef steak set, sashimi, vegetable salad, appetizer, and steamed egg custard are included.

While there are few Japanese restaurants, this is a restaurant that I hope will continue to serve, with fresh sashimi platters and other Japanese restaurant-style dishes. The head chef is young and handsome, and I think his personality shows through the thoroughness of his work 🤗