[秋田市山王]秋田を代表する著名居酒屋　観光名所と思えばｗ : Syu Hai

It takes about 40 minutes to walk from Akita Station to the Sanno area, but it is the administrative and financial center of the Akita Prefectural Government Office, and there is a very large sports park and many restaurants that serve delicious food. We tourists rarely go to the area from around Akita Station to the Kawabata area, but I would like to explore the Sanno area in the future. I have only been to a few places so far. So far, I have called Sake Cup to make a reservation, but it is usually full, so I have never been there, and this time I finally got to visit. Since I have never been able to make a reservation, I tried asking my wife and she got lucky in one shot lol. However, it is Izakaya (Japanese-style bar) that only accepts reservations and only serves courses, so I feel that it is not really Izakaya (Japanese-style bar) in the first place lol. I wanted to walk there to experience the atmosphere of the town, but unfortunately it was drizzling and the cold rain was falling, so I had no choice but to take a taxi, which was a bit disappointing. But if you take a taxi in front of the station and say "Sakahai" they will take you there, so it's easy at famous restaurants. After checking the stylish sign at the entrance, you open the sliding door, take off your shoes and put them in the shoe locker with the reservation name written on it. Follow the staff who greeted you to the back and you will be shown to a private room. I would have preferred to sit at the counter where the owner is, but I have to be happy just to have made a reservation. Also, the counter seats are quite narrow, so a private room is enough. The room, made of thick, shiny black beams and pillars, has a calm, folk-art atmosphere, and the sunken kotatsu is heated by a nostalgic kerosene stove, reminding me of my mother's family home when I was a child. The same clean, calm, amber-colored table has the menu and other items neatly arranged, creating an atmosphere of polite hospitality. Rather than Izakaya (Japanese-style bar), it gives the impression of an old-fashioned kappo restaurant or a folk-art style soba restaurant. Now, while looking at the menu on the table, let's order some sake and snacks. Everything looks delicious, so I'm looking forward to it. The restaurant seems to be full, but perhaps because it is a private room, it is not particularly noisy, and it seems like you can eat and drink in a relaxed atmosphere. Perhaps the owner likes to play Grant Green in the background. The first thing that came out was a box set of assorted sake snacks, a specialty of sake cups. Today's set included six types of food: Oyster pickled in oil, simmered herring, simmered Akita beef with sesame seeds, Sanseki celery with white dressing, gibasa, and marinated mackerel with unohana dressing. They were served in Small dish and small plates, giving a minimalist and stylized beauty. My wife ordered her favorite Kariho, and I ordered Fukukomachi, which I have not had much experience of drinking, both warm, and we ate the box set. Gibasa is akameku seaweed, which has a slimy texture and a strong dashi broth, making it the perfect starter. The celery with white dressing has a refined sweetness that is well balanced with the bitter umami of the celery. The simmered Akita beef with sesame seeds is strong and rich. This goes perfectly with sake, so I'll keep it. The oysters in Oyster were so good that I ate them in one bite, but since they're just a snack to go with sake, it's even better if you eat them slowly. I savory stewed herring, slowly savoring the oysters after reflecting on Oyster. Then, the marinated mackerel with unohana is a dish that makes you feel spring, with the texture of the strongly marinated mackerel and the soft, smooth unohana being a perfect match. Next, the sashimi, with black soy sauce, is very Akita-like. The refined sweetness and strong umami, as if it had been marinated with kelp, make each bite delicious and make you feel happy. Also on top are red sea bream, sardines, and squid, making for a parade of Akita's winter flavors. The sardines in particular are incredibly delicious, with a sweet taste, the red sea bream is firm but still fatty, and the squid is sticky and sweet. My wife had a hot sake called Harukasumi, and I had a cold sake called Hideyoshi Junmai Yamada Nishiki and a hot sake called Yuki no Bosha. The oil stove was so hot that I thought I was going to die, so I turned it off. Next came the Oboro tofu. The minced shrimp paste had a very elegant soy sauce flavor and was full of umami. All the food was delicious, typical of Izakaya (Japanese-style bar), and I guess the popularity of Izakaya (Japanese-style bar) depends on the skill of the chef. This is a place where you can enjoy your drinks at your own pace. The food is delicious, so you can drink, talk, and relax at your own pace. As we were talking, something came in a cocktail glass. Oh, it's Dadami, with maple leaves, green onions, and ponzu jelly, this is the perfect Akita food. It was rich but refreshing, and the sake was disappearing quickly. I wish they had a 1.8L bottle of it here lol. Next was tempura. Manganji peppers, Yamauchi carrots, Lake Hachirogata's princefish, conger eel and butterbur shoots are also a perfect lineup of local ingredients. Yamauchi carrots become very sweet when heated (I bought them at the market today), so they are the perfect ingredient for tempura. Princefish are famous in the Kanto region around Lake Kawaguchi and Lake Yamanaka, but I never knew they could be caught in Lake Hachirogata. I'd like to endure the cold and try fishing for princefish once lol The butterbur shoots have a bitter-sweet taste and aroma of spring, and I enjoyed the refreshing spiciness and bitterness together with the Manganji peppers. Akita is truly a rich land...I realized this again lol As I was enjoying the warm Natsuda Fuyuzo sake, a stone plate was placed on top and the solid fuel was lit. Oh, what is the grilled dish...oh! Here comes the Hinai Jidori chicken. The shiny skin, the chicken breast, the glossy gizzard, the oviduct, the liver and the meat are lined up neatly one by one. You can add this, right? Let's grill it! It's already seasoned with salt and pepper, so it's easy to grill, just put it on the plate and wait. The fresh Hinai chicken is so good that you'd think it was just butchered, and you can enjoy the deliciousness of the skin, the crispness of the gizzard, and the richness of the liver. While thinking, "Ah, I want to eat yakitori lol," (I'm eating it grilled), I grilled the dakimi and himo (the oviduct) and enjoyed the deliciousness of the organs and meat. The most delicious thing was the serishi. The firmness, elasticity, and richness of the flavor were perfect. It tastes even better when you grill it yourself lol. Deep-fried tofu floating in a simmering broth sprinkled with buckwheat seeds was served. There's a yam hidden inside, so you can enjoy the crunch and the simmering at the same time. The fukuchi and eggplant also have a good flavor. Soup? Sake goes surprisingly well with soup, so I had them make some hot Natsuda Fuyuzo sake and drank some more. Oh, chicken eye soup appears. I didn't know the deep-fried dish was supposed to be a bowl lol. The elegant light flavor settles your stomach. If it can be made this delicious with just shiitake mushrooms and grilled leeks, it means the chicken eye soup is also very flavorful. Ah, I'm drinking lol. I wanted to drink a little more, so I ordered a cold Fukukomachi sake and had a platter of homemade pickles. The familiar pickled radish is neatly lined with Yamauchi carrots, red turnips, cucumbers, and burdock. They are all delicious, but the sweetness of the Yamauchi carrots and the richness of the burdock were impressive. The cucumber has been properly dehydrated, making it a delicious and rich pickle. Now, I have the soba noodles, which are always served at this restaurant. I thought it was a minced meat wrapper, but it was a thin white soba noodle of the Sarashina variety. It was a little soft and the spiciness was not too strong, but it was enough since it's not a soba restaurant. I was very satisfied. It was still raining outside, so I decided to ask for a taxi, but it was still early so I decided to grab another drink somewhere before heading back to the hotel. It was a very atmospheric Izakaya (Japanese-style bar). I was able to enjoy the snacks and drinks at my leisure, which was perfect. However, although the service was polite, I got the impression that it was a bit superficial. They were polite, but they just did what they were told lol. The atmosphere was great, but it didn't feel like Izakaya (Japanese-style bar) until the end... I wondered what it was like to go to Izakaya (Japanese-style bar) where you can't (physically) see the owner's face. There's no doubt that this is a great tourist spot for customers from outside the prefecture and overseas. Thank you for the meal.