器も素敵、丁寧に作られた和食の良さを感じるお料理 : Shunwo Moru Watanabedoori Keiji

This is a shop I saw somewhere over a year ago and was interested in it. I was in the mood for Japanese-style meal, so I made a reservation by phone a week in advance. The restaurant is run by a pleasant husband, and when I asked him about it, he said he was originally from Kumamoto and had been open for four years. The interior of the store is clean and has 4 counter seats and 2 tables for 2 people. I would have liked to sit at the counter, but on this day I was directed to a table. (^◇^;) ◆Beer (770 yen: tax included) x 3. Courses are 7,700 yen and 11,000 yen. Each tax included. I ordered the 11,000 yen (tax included) course with rice. There is also an 11,000 yen course that does not include rice, but I am curious about the contents. Payment is cash only. ◆ Seared bonito flakes with tomato jelly * Searing the skin of bonito flakes increases the flavor, and the tomato jelly also has a gentle taste. ◆ Oyster and matsutake mushrooms decorated with chrysanthemums...The maki-e on the bowl is wonderful. It seemed like they were particular about the bowl, and the bowls that were served afterwards were also wonderful. *8 large Oyster, thinly sliced matsutake mushrooms, and the soup stock must have been carefully prepared, but it seems like a waste to have so many chrysanthemums that you can't really taste it. As a bowl, it has a lot of volume. I like Oyster, but I think it's okay to eat about half the amount at a time in a bowl. (^◇^;) ◆Long-waisted tuna, spear squid, striped mackerel finished with kelp...the plate is wonderful. It's nice and polite that the knobs are changed for each fish. *It was like the first time I had tasted long-waisted tuna. When I looked into it, it was small, about 1 meter long, and had a bland taste for a tuna. *Yari squid is sticky and delicious. *The striped mackerel with kelp was my favorite of the three. ◆Hasun: ``Red Shrimp Shine Muscat, Persimmon with White Dressing,'' ``Grilled Cutlass with Frosting,'' ``Conger Eel Pickled in Nanban,'' ``10-Year-Old Tang Ink,'' and many portions. (≧◇≦) *From above *10-year-old Karasumi... Karasumi also turns amber after 10 years, and it's delicious. *Red shrimp with Shine Muscat and persimmon with white dressing...Large shrimp. It contains not only Shine Muscat but also persimmon. The taste of Shiraae is also good. * Conger eel pickled in nanban... Conger eel has a good texture, and pickled nanban is not too vinegary and is easy to eat. Packed with autumn flavors such as chestnuts, Maruju, and asparagus. * Grilled cutlass with frosting... Grilled frosting is a standard cooking method in Japanese-style meal, and the flavor of the fish is enhanced by grilling the surface of the skin and cooling it with cold water. The swordfish with plum sauce tastes good. With wood vinegar jelly. ◆Beef cheek stew in tomato miso...It's rare to see stew of beef cheek served in Japanese-style meal. I've written reviews of other restaurants several times, but neither of us liked it, so we couldn't help but look at each other. *Unlike the stew of cheek meat that uses Western-style wine, I liked the miso-flavored seasoning. There are plenty of toppings such as potatoes and taro. ◆Rice cooked with mukago and mushrooms. It's full of mushrooms and I like the taste. Not sure if it can be replaced. ◆ Pickles ◆ Roasted green tea ◆ Baked pumpkin pudding... This is also very filling. It doesn't have a smooth texture, but you can taste the pumpkin flavor. The vessel is wonderful. Although we were served 8-inch pieces, I enjoyed the food, which gave the impression of creative Japanese Japanese-style meal rather than orthodox Japanese Cuisine. Each dish has a large volume, so it's sufficient in terms of quantity, but I think it would be nice to include some pottery etc. for a better overall flow and balance. However, the food was delicious and it was a nice restaurant. For two people, 2 x 11,000 yen courses, 3 x beers (770 yen), 24,310 yen (tax included, cash only).