青森の食材と味を堪能 : Nanohana

It's been 27 years since I landed at Aomori Airport, since I was invited to a client's factory completion ceremony. And it was my first time staying in Aomori. So I borrowed the wisdom of my reviewer, who is familiar with Tohoku, and chose this restaurant. It was located exactly halfway between the venue of Junichi Inagaki's concert and my accommodation, so it was convenient for travel. The course was @10,000, which I had discussed with the restaurant, and we had three types of sake and beer, so we were able to get fishing for three 10,000 yen bills for two people. The composition and quality of the food was really good value. The restaurant has a spacious counter with 10 seats and one private room in the back. The fun of drinking while quietly listening to the food, sake, and Aomori's food culture is for adults. The base of Aomori is dried sardines and kelp, and in the summer, grilled dried fish, and although it's not Ramen, [u:dried sardines] are indispensable, but since it faces three seas, the Sea of Japan, Mutsu Bay, and the Pacific Ocean, the owner's quiet pride in seafood is instructive. First, we were served something warm: [b: Clams and turnips in a simmered sauce with pumpkin]. Three appetizers followed: [b: Cod roe wrapped in kelp, cheese with cherry shrimp, chestnut and squid dumplings] The cod roe was well seasoned, and the aroma and texture of the cherry shrimp made it a great match for sake. The dumplings were made by rolling up strained chestnuts and finely chopped squid that had been lightly cooked. They had a nice subtle sweetness. [b: Chrysanthemum leaves and apple Vinegared dish] The light vinegar used to make the most of the grated apple was fresh. [b: Scallop Sushi, red heart radish salted sea urchin, and horenso dressed in sesame seeds] The small, slightly firm vinegared rice was topped with lightly salted scallops to make temari Sushi. The salted sea urchin was thought to have a bitter taste, but the deliciousness was so concentrated that I was smiling from start to finish. [b: Deep-fried taro with new soba broth] The soft soba that pops in your mouth is delicious. Apparently new soba is soft and delicious, and Yamagata has a similar texture and flavor to Shonai's peeled soba. You can drink just this. The sashimi is [b: Oma tuna, skinned Mutsu Bay (raw liver roll)] The delicacy of the meat, which is different from the skinned tuna eaten in winter in the Seto Inland Sea, and the fat content, which is different from that of raw liver, are noteworthy. The more you chew, the more delicious it becomes! Tuna gets fat because it eats squid, but bonito and saury do not get fat. In recent years, there have been reports of a shortage of squid, so the impact on tuna is inevitable, so eat it now. This is the first time my wife has had boiled vegetables on the side. The crunch of boiled lettuce is of course good, but it seems that it is not suitable for pairing with sashimi. The balance is designed to allow both red and white meat to be eaten with the same [u: Split broth]. I really liked it◎ [b: Mutsu Bay Anko] Deep-fried Anko and skin part. The oil absorbs the fragrant flavor and rich gelatin. Surprisingly, this may be my first time trying Anko deep-fried chicken. Although Anko doesn't say that it's not used for hot pot, it seems that there are plenty of other seafood for hot pot, so it is grilled or fried. [b: Monkfish liver] The ankfish liver, finished with just enough saltiness so as not to interfere with the deliciousness of the ingredients, is very elegant and is perfect as a sake accompaniment. [b: Snow crab] The ban has just been lifted. I'm used to seeing hairy crabs served in their shells, but the snow crab size is very impressive. The owner is humble and says that he serves the crab so that the customers can keep talking, but it must be a lot of work to do this. The food is served with care and plenty of volume, and halfway through, he adds sake to the miso to make a dressing (lol). The finishing touch is [b: Hand-rolled Sushi], rolled up with lean meat, pickles, and ho shiso. The crab miso dressing mentioned above is added to this. The persimmon dessert was served with a slightly thick sesame sauce. There were about 8 types of sake, mainly Denshu, and about 7-8 other types. I'm used to drinking Denshu and Toyobai, so I enjoyed Kikuizumi and Utou, which go well with warm sake. The owner also recommended seasonal ingredients, so I plan to return when the seasons change. By the way, it's better to make a reservation. They only serve courses, so the food probably won't be ready in time if you just show up, and about two groups were turned away that day.