Shinjuku City, Tokyo, Japan｜Byakuya

[Shop location] About 3 minutes walk from Exit B3 of Iidabashi Station on the Tokyo Metro Yurakucho Line. [Visit date and time] Holidays (Sunday) around 19:30. [Crowd level] Our group was fully booked. In addition, the number of seats is small with a total of 8 seats. [Order details] ◯ Omakase course (¥19,800) - Akagai Uruito and new seaweed - Golden sea bream and wild vegetables from Chiba Prefecture - Kannuki and ink squid with salt and ink squid membrane - First bonito - Spanish mackerel spring rolls - Grilled eel - Iwate Prefecture's best grilled rice and silver cod - Strawberry Daifuku ◯ Lots of alcohol [Impressions] This is a store I've been particularly looking forward to visiting recently. This is because the overall evaluation of Tabelog ends there. It's not expensive, but individual reviewers' It has very high ratings, and every review shows that it is very Because it looked delicious. I visited today because it was my mother's birthday. Overall, it was absolutely delicious! All dishes make the most of the ingredients, The service is also perfect. I will definitely be making reservations in the future I think it will be difficult. I’m glad I went! ● Akagai Uruito and new seaweed → Very thick, with a definite sweetness and a refreshing seaside flavor. I can't stand the scent. The Uru and new wakame garnishes are also fresh. It's delicious from the first item. ● Golden sea bream and wild vegetables from Chiba Prefecture → Elegant meat with crispy skin and fat. Bamboo shoots, butterbur sprouts, and kogomi are used as wild vegetables. The bitterness of Kogomi is especially good as an accent. The best. It becomes habit. ● Kannuki and ink squid with salt and ink squid membrane → Kannuki (large halfbeak) has low fat content, Although it is a little bland, it has a slightly elegant richness. I feel it. Also, the sumi squid is especially delicious, and it is very thick. It has a sweet taste. With a sticky and soft texture, With special sauce (soy sauce containing ink squid pulp) The compatibility is excellent. ● Spanish mackerel spring rolls → It was very delicious! The thick Spanish mackerel is very juicy. It's wrapped in crispy fried skin and it's the best. Nagaimo works well as an accent. The powdered karasumi mixed with these adds saltiness and flavor. It will raise the bottom. ● Grilled eel → This was also exquisite! Crisp skin and melt-in-the-mouth flesh. Only the flavor will fill your mouth. It has a long aftertaste. The large pieces of Japanese pepper were also good. ● The best grilled cod with rice from Iwate Prefecture → From the moment the food comes out, you can smell the elegant aroma of cod. Did. Made in Iwate prefecture to match this The sweet rice was a perfect match. In addition, there are other rice accompaniments. Especially the chirimen sansho is terrifying. It's delicious and you can eat as many bowls as you want. ● Strawberry Daifuku → It looks like it's homemade, and the amaou is very big. The skin is also very thin and takes a lot of time to make. You can see that it is hanging. It was really delicious until the end. Once again, all the dishes are really It was delicious. There is no doubt that I will visit again. Thank you for the meal today.

You can enjoy a very satisfying meal with both the utensils and the food. The dishes are voluminous and use high-quality ingredients. The two young chefs are very efficient and the food is served at a good pace. It was a very satisfying lunch.

[I'm sure everyone will love it and smile.😆It was a truly moving and shocking Japanese cooking course. ] －－－－－－－－－－－－－－ 🏠Japanese cuisine Kuya Google4.9⭐️⭐️⭐️⭐️⭐️ 🅾️Omakase lunch course 6,600 yen －－－－－－－－－－－－－－ Strolling around Kagurazaka on my day off ♪ I was curious about this restaurant, which had overwhelmingly high Google ratings, so I made a reservation and was looking forward to visiting 😆 The reviews were also very nice 😳 The restaurant in the basement has only 8 seats. The interior of the restaurant is so calm and cozy that the crowds outside seem like a lie, making you feel like you're in a hideaway. I had the impression that Japanese cuisine was a bit difficult to approach, but the friendly owner welcomed me cheerfully and it was a pleasant start ☺️ The lunch course uses the same carefully selected ingredients as the evening meal at this price. It's very cost-effective! ! The start time is set, and the event begins with the chant, ``Let's start now.'' It is a full course meal where you can enjoy the cooking process right in front of your eyes and enjoy the food being freshly prepared. Here are some of the menus and impressions we received that day♪ ・Mibu greens ohitashi from Kyoto ▶︎The owner says, ``It's a flavor that won't make you tired.'' This description perfectly describes the flavor, which is easy to eat and brings out the flavor of the ingredients. Impressed by the appetizer lol ・Japanese greens soup ▶︎We take great care in preparing the utensils and spray them at the end before serving. His attention to detail was trained at Kagaya, a long-established and well-known store in Nagoya. It contains roasted yuzu, and the aroma the moment you open the lid is amazing🤤 ・Assortment of 2 kinds of sashimi, ▶︎We had Hokkaido sweet shrimp and Aomori flounder. This color and luster without any processing 😳 You can eat it with either ponzu sauce or soy sauce ◎ Served with anki from Yoichi, Ankimo x sweet shrimp Ankimo x Hirame It was a new discovery with great compatibility 😆 ・Cod and Shirako Chawanmushi ▶︎Green onions and ginger are added to create a medicinal style. Again, this is a warming dish with the flavor of green onions and ginger. ・Akita Komachi earthenware pot rice x Sawara saikyo-yaki ▶︎I'm so happy to have found the ``grilled fish set meal'' in the middle of a Japanese cooking course. The freshly cooked rice cooked in an earthenware pot, the crumbly texture, and the miso seasoning are the best. He says, ``There are many restaurants where the rice is not delicious, so we were particular about the rice.'' Thank you😆 ・Iwate oyster rice ▶︎I can't help but feel grateful to be able to eat rice with plenty of true oysters for lunch. The supreme rice is cooked with only oyster stock without using any kelp or bonito, and the flavor is amazing🤤 ・Hand-made soba using buckwheat flour from Ibaraki ▶︎Soba made by the owner himself. After much trial and error with the amount of water and filler, I finally received the finished product, which had a very smooth texture! ·dessert ▶︎Desserts are of course delicious. I was told that by considering the cost and time involved, I wanted to focus on other main dishes. As mentioned above, all of them are delicious. It was a rare experience and discovery for me to be so satisfied with a seasoning that would appeal to everyone, even though I tend to like it a bit on the strong side😳 I have achieved one goal: I want to reserve 8 seats for my family 😋 lol