I really like it here～～～。

No matter what you eat. It’s a deliciousness that shakes the five senses.

 

「Sushi Yamada」

A gourmet friend of mine who lives in Nishi-Azabu took me there last year when he found a restaurant that interested me.

This is my second visit♪

10 minutes walk from Hiroo station.

 

Century 21 underground

The feeling of this hideaway is irresistible.

 

What if I go downstairs?

A wonderful space with 8 counter seats spreads out, giving you a sense of privacy.

At the age of 29, he started cooking at the counter at the age of 16 and trained at a famous restaurant in Kitashinchi, Osaka where reservations were not possible.

A young ace who has been aspiring to pursue a career in cooking since he was a child, influenced by his grandfather and father who were both chefs.

The “Omakase Course (20,000 yen)” is a one-off game that uses special Kansai-style red vinegar sushi rice, so you won’t get tired of eating until the end!

“The sushi rice used in Edomae sushi is very salty.

Therefore, he is particular about “Kansai-style sweet sushi rice that is not common in Tokyo”, and makes use of his experience in Japanese cuisine.

Several months after opening, there are already regulars who come every month, so the menu is completely changed every month.

We will introduce all 20 dishes (20,000 yen, tax included) of the “Omakase Course”.

 

“Omakase course” start!

First of all, homemade pickles made with seasonal vegetables that are served with sushi.

Cauliflower today.

 

Spanish mackerel

 

NORESORE

　

The dashi stock is carbonated, and it bursts refreshingly in your mouth.

 

Bigfin reef squid

I wonder if it’s a specialty of the store…

It has a fluffy texture and a sweet texture that melts in your mouth. I got goosebumps. You won’t be able to eat squid from other stores.

 

Halfbeak

 

Turban shell

With watercress and mellow vinegar miso。

 

Pickled tuna

 

Fatty tuna

It melts away without chewing in your mouth!

Sake goes very well with it.

 

Cutlass fish wrapped in asparagus

Accented with the crunchy texture of asparagus. The sweet sauce is delicious.

 

White shrimp

Like bigfin reef squid, this is also creamy and melts in your mouth without chewing.

 

Bird Shell

Fresh and still working.

 

Milt yam

With spring cabbage and bamboo shoots.

 

Bafun Sea Urchin

Precious sea urchins that are becoming difficult to stock are also available!

 

Grouper shabu-shabu

Udon is wrapped in Manganji red pepper and served with homemade sesame sauce.

This sesame sauce is also delicious with a gentle sweetness.

 

Kohada

 

Fried boiled scallops served with fried turnips

I love scallops, but it would be nice to have them in this way instead of sushi. Large, crispy fried scallops served with dashi stock. When eaten together, the sweetness of the turnip stands out,

It was so delicious.

 

Straw-grilled bonito

You can also feel the aroma of the straw, and it is very delicious.

 

Densuke Conger eel

Exquisite fluffy feeling! A dish without words. The most delicious conger eel sushi in my life.

We also had the ultimate junmai daiginjo sake, Chogin Bon, recommended by the general.

Mellow and deep richness. A limited-edition product that is mainly blended with sake that has been aged for about 5 years at minus 10 degrees! ! !

 

Bowl white miso

 

Karinto Manju

Karinto manju with brown sugar and sweet potato filling. The quality is so high that you want to revisit to buy it for takeout! ! !

It seems that the bean paste inside is changed according to the season.

Enjoy surprises and excitement with a variety of original menus, just entertainment! !

I want to visit every season. This is one such store.

 

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