20周年おめでとう : Shunsai Reon

There are limited seats, so we recommend that you make a reservation before visiting. The photo shows: ・Assorted selection platter ・Simmered Simmered dish and Wagyu beef sashimi ・ Oyster and salmon chazuke No matter what you order, you won't be disappointed. The friendly, cheerful and funny chef will cook your food with a smile. My family has been taking care of this restaurant for a long time, and when I stopped by for the first time in a while, I heard that this year was their 20th anniversary, but I didn't know and hadn't prepared anything. I had the chance to try the cake that a regular customer brought. I'll be back again to enjoy the food and conversation. Thank you for the delicious meal.

Fugu hotpot course (10,000 yen) This time, we booked a course meal that is only available for a limited time due to seasonal circumstances. The appetizer is made with fugu and starts with a refined seasoning. Then, fugu sashimi. One plate is enough for one person. It has a soft touch and a moist yet firm texture. We roll up the accompanying dishes and eat them with ponzu sauce. Next, fried fugu. It is crispy and well-seasoned, and the flavor is locked in the meat. It is difficult to eat because of the bones, but it was delicious. Then, the main course of fugu hotpot appears. It is for five people, so the amount is quite large. They put in the fish, vegetables, and mushrooms first, and we eat them one after another. It is quite filling and quite satisfying. The flavor of the vegetables and fugu gradually changes into the soup stock, and the final dish is rice porridge. You can eat it as it is, which is full of flavor, or you can change the flavor by adding ponzu sauce. It is light and very easy to eat. For dessert, they gave us sliced apples. It was a very satisfying course meal that I don't usually get a chance to eat. Thank you as always, Chef. It was a delicious meal.

I visit here regularly. First, I always order the nigiri omakase set. As expected from a former Sushi chef, the ingredients are fresh, the nigiri are all perfectly prepared, and the careful and attractive presentation of each piece makes it a joy to be served. And the Oyster with ponzu sauce. There was less of a hint of vinegar than last time, but the acidity of the vinegar matched well with the umami of Oyster. This slightly strong acidity makes a great snack to have with alcohol. They also had chicken dish which was a rare treat. The seasoning was on the crispy grilled skin, and the meat was plump. It was soft and came off the bone beautifully, making it easy to eat and elegant. I'll be back.

This is a small restaurant that I have been going to since it first opened. This is the first time I've listed it on Tabelog. I went there to celebrate my birthday. Usually there are many counter seats, but since we made a reservation for six people on this day, the sunken kotatsu, which usually seats about four people, was filled in to make room for six people. I usually order a single dish, but on special occasions I always order the course. Since I was there, I made a reservation in advance for the pork shabu-shabu course (3,800 yen), which I recently learned about. It started with appetizers such as potato salad, followed by fresh seafood sashimi, which is the chef's specialty, a grilled hassun dish that is usually served on the menu, and pork shabu-shabu using Hida Kenton, which is his recent recommendation, and crunchy vegetables. The amount was so large that I was already full even before pork shabu-shabu came. Still, it was fun, so I ate it even though it was difficult, and I finished with greenish udon noodles similar to Inaniwa udon. I like this udon more than any other udon restaurant, and I always order it as hot udon. I put it in the pot all at once and enjoyed it with the broth that is infused with the umami of pork and the sweetness of vegetables. And I finished with a crispy apple to cleanse my palate. Thank you as always, chef. It was a great night and I enjoyed it. Thank you for the meal.