懐かしい感じの日本料理！！ : Kajikawa

It was my first visit in about eight years. It used to be a very popular restaurant, and that doesn't seem to have changed. I made a reservation about two months in advance, and it was naturally full on the day I visited. First up, this place doesn't open all at once like it's popular these days, so there are restrictions, but I'm very grateful that I can rush over after work. Restaurants that open all at once from early in the morning are quite a challenge for people like me. When I entered the restaurant, I was the last customer, but the chef welcomed me warmly. I'm grateful. This place only had eight seats in a row at the counter, and there was a cloth blind between the customers next to me. Well, it's a bit of a relief, but having something like this allows me to concentrate on cooking without worrying about others, so it's a very nice touch. On this day we had [b: Appetizer - clam, firefly squid, bamboo shoots, topped with sesame tofu jelly in a clam bowl; Soup - abalone, turnip, white fish, carrot; Sashimi - sweet shrimp, tiger puffer fish, swordfish squid, halfbeak; Chawanmushi - grilled tiger puffer fish milt, sea urchin and green onion sauce; Eight-inch Oyster marinated in miso; Tuna and yuba jelly; Deep-fried puffer fish, clams, tiger prawns, broad beans and rape blossoms; Grilled kinki with karasumi; Steamed Fried food; Deep-fried shrimp potato, grilled scallops, snow crab with sweet bean sauce; Beef and rice, miso soup, pickles; Dessert - almond panna cotta, domestic blueberries and homemade uguisu mochi]. Everything was very delicious. The soup dish was a luxurious combination of abalone and turnip, but it was a strong type of bonito broth that was different from the light-flavored broth I'm used to... It felt like a soup dish that was very Nagoya-like. The sashimi was delicious, and the chawanmushi (steamed egg custard) made with grilled tiger pufferfish milt was a seasonal dish. The hassun (a plate of rice and other ingredients) also looked beautiful and gave a sense of the arrival of spring, and I was very satisfied after eating small amounts of each of the various dishes. Everything was delicious, and it's no wonder that it has so many long-time fans. However, I felt that it was different from the light-flavored Japanese-style meal that is popular these days. But for an old-timer like me, it was a familiar taste from Nagoya. Well, it's different for everyone... I'd like to visit again if I have the chance.