MALさんのブログ : 繊細さが冴えるカジュアル割烹『Kitchen 林』 : Kicchin Hayashi

This time I went on a drinking tour and had a drink at Owari Ichinomiya, which I can call my home. I visited ``Kitchen Hayashi,'' a hidden Japanese restaurant located down an alley from Honmachi-dori Street, an arcade. Even though it's called a kappo restaurant, it doesn't have an intimidating feel to it; it has a casual atmosphere. Let's toast with the promised ``live''. The cold beer soaks into my body, which is hot from boxing practice. The appetizer is ``simmered cod roe''. Although it is lightly seasoned, it has a depth of flavor. The refreshing aftertaste of ginger is also nice. I couldn't help but drink all the juice. Delicious! I received the ``Three Kinds of Obanzai'', which was a choice of three out of the 10 types of ``Obanzai.'' From the left: ``winter melon and fried tofu dip,'' ``camorose,'' and ``Manganji chili pepper and whitebait.'' ``Winter Melon and Deep-fried Tofu Soaked'' has a gentle seasoning that is typical of Japanese-style meal, and has a depth of flavor that gives it a sense of peace. It's nice to have the crunchiness of the winter melon remaining. This is my favorite. ``Kamorose'' is a dish made by sautéing the surface of duck loin and marinating it in a soy sauce-based sauce. Moist and rich. It's a side dish that goes well with any kind of alcohol, from sake to wine. ``Manganji chili pepper and whitebait'' has a fragrant sesame oil aroma. It's just lightly sautéed and seasoned with salt, but it's really delicious! Although it is simple, it is a dish that goes well with alcohol. I'm a little late in introducing this, but tonight's local sake is Takayuu from Otani Sake Brewery in Tottori. It doesn't have a strong impression, but it has a good balance and a refreshing taste. Therefore, I think it is suitable as a drink with meals. Luxuriously, it's ``sesame tofu'' with sea urchin and salmon roe. Because it's made with a dashi stock, it's not too strong, and while it brings out the strong flavor of sesame seeds, it comes together well without overpowering the flavors of the sea urchin and salmon roe. It's truly a trinity of deliciousness. It was a masterpiece that exceeded my expectations, in a good way. What I noticed after eating the dishes so far is that the seasoning is very delicate. Even with just one dashi soup, there are no off-flavors at all, and you can tell that the soup is prepared with great care. The presentation is photogenic and has a good taste. The owner of this restaurant may have had training experience at a famous Japanese restaurant. ``Roasted Matsutake Mushroom'' is in season now. If you close your eyes and smell the scent, it will make you feel like autumn, as if the leaves are spreading. "Grand Kirin IPA" is a substitute for a chaser. An India Pale Ale created with the utmost care and dedication to Kirin's proud craftsmanship. It has a refreshing aroma similar to citrus, and a rich pop of flavor and bitterness. However, I don't think it can compete with the deliciousness of Jackhammer. To finish off my meal, I had the ``Very Spicy Arrabbiata''. It wasn't a ferocious seasoning that would destroy your taste buds, but it was an authentic pasta with the aroma of garlic oil and the sourness and flavor of ripe tomatoes. Vono! All dishes were delicious. However, at first glance, I wonder what it's like to be outside the mosquito net. It's a shame because the food was delicious.