本當に美味しくて御徳な「特選籠御膳」（2,970圓）です : Kishin

Today (Wednesday, November 15, 2020), I had a happy birthday at "Kishin" located in Nakaku Tetsuhocho, Hiroshima City. Today, we visited without an appointment, but if you want to be sure, we recommend that you come with an appointment. On the evening of the evening, you can enjoy authentic Japanese Cuisine prepared by a highly skilled owner at an affordable price. My note for today is as follows. ``Kamo Tsuru Plum Wine'' (with soda, 700 yen) ``Specially Selected Basket Gozen'' (2,970 yen) --That's it. For more details on the menu mentioned above, please take a look at the pictures. As they say, "Seeing is believing." After spending some time drinking umeshu with soda, Mazu arrives with ``Kyuu Shiojiru'' as a ``appetizer''. Kuyu is a high-class fish with the ``super'' character that is said to be in season around this time of the year. Shiojiru may be said to be a suitable dish to take advantage of the delicious flavor of the nine. I think the ``Kago Gozen'' consists of 8 dishes (?) in total, including sashimi, chawanmushi, namasu, sesame tofu, duck loin...etc. Chawanmushi is made with Oyster, which is typical of Hiroshima at this time of year. All of the dishes are delicious, and although they may be repetitive, each one is a masterpiece that shows the skill of the owner. The meal consists of mixed rice made with chili pepper fish and perilla leaves, red soup stock, and pickled vegetables. This rice, the salted plum seasoning, and the way the rice is cooked are all exquisite and truly delicious. I think it's actually difficult to make delicious meals using simple recipes, and that's what I'm saying (and I'm repeating myself). Thanks to the kindness of the owner, I was able to take care of him for a while. The dessert is ``Kurizenya''. I feel like it's already that season. However, with such quality and quantity of food, the ``special selection basket gozen'' costing 2,970 yen (including tax) is an extraordinary price. It was like a treat.

Yesterday (Thursday, July 6, 2020), I had a happy birthday at "Japanese Cuisine Kishin" located in Tetsuhocho, Nakaku, Hiroshima City. I was sorry to have had such a number of guests, but the food I had at your restaurant was even more delicious than I had expected, so I decided to visit them that day without any reservations. I will arrive at your store at 11:26. The seats at the counter were full, and there were other customers in one of the private rooms, so the two of us were moved to another private room. The price is ``Specially Selected Basket Gozen'' (2,970 yen). I would also like to order ``Houken Junmai'' (super dry, 900 yen) as a sake. For more details on the menu mentioned above, please take a look at the pictures. As they say, "Seeing is believing." Mazu drinks the Treasure Sword and waits for the food. The cool dark blue color of the sake bottle, the choko, and the morning colors on the paper give you a summer feel. Although it is said to be extremely dry, it is a sake that gives the impression of being strong, and it is also a sake that feels a little strong. In the meantime, the first thing that comes to mind is ``Japanese maize, conger eel, and mustard greens.'' Corn, conger eel, and mustard cabbage are all seasonal ingredients in summer. I didn't know where it was produced, but I have a feeling that Hiroshima Prefecture is also famous for producing lentils... The soup stock of the soup has a very delicate flavor, and the taste of the mandarin and conger conger is unmistakable, and the unique textures of the mandarin, conger conger, and Japanese mustard are also very delicious. After a while, the ``basket gozen'' is brought out... As an amateur, I don't have the knowledge to talk about each item individually. There is a wide variety of items, from typical Japanese-style meal such as sashimi, stewed Vinegared dish, and vinegared Western Cuisine to Western dishes such as fries and roast beef, and each one feels carefully made. In this area, the owner's honest approach is clearly reflected in the food. Of course, it is extremely delicious. Also, the chawanmushi and sashimi are dishes that are unique to your restaurant (rather than being a specialty dish). Of course, it goes well with Japanese sake. After ``Kago Gozen,'' it was natural to have a meal. Chirimenji yakitori and green shiso rice, red soup stock, and pickles. Of course, I don't know the details of this rice, whether dashi stock is added to it when it's cooked, or whether it's seasoned with chirimenji, this flavor, and an appropriate amount of salt, but it has a very exquisite taste. It's really delicious depending on how well it's cooked and how well it's cooked. Honestly, I would have given him two or three drinks if I could. Although the seasoning is modest, the seasoning is not lacking in flavor, and the exquisite cooking is truly admirable. I think it's in the simple dishes, rather than the complicated dishes, that you can really see the true ability of the chef... The dessert is brûlée, and I take my hat off to the owner for his wide range of dishes, including Western confectionery. It was like a treat.

Today (Friday, February 17, 2020), I purchased a gobento at Kishin, a Japanese Cuisine restaurant located in Tetsuhocho, Nakaku, Hiroshima City. One day, I read an Instagram post dedicated to Mr. Kishin, and I heard that he had also offered me a gift. After asking a question in the comment section about the picture of Gobento that was uploaded elsewhere, I ended up making a comment via DM. The whole family decided to celebrate Kishin's dinner for dinner to celebrate my mother's birthday. As for the notes, I had one made for 3,000 yuan (excluding tax), and I ordered it for four people. For more information on the menu mentioned above, please take a look at the pictures. As they say, "Seeing is believing." Since I owe it to Mr. Kishin, who has such good hands, I thought it was bound to be delicious, so I wrote an annotation for it, and it turned out to be very delicious. It's as if the courses served at the restaurant are packed as a treat (excluding the sashimi), and the takikomi rice and various types of sushi are all exceptionally delicious. is. ``Kishin'' serves orthodox Japanese Cuisine with no eccentricity, and of course you will be delighted to enjoy the cuisine at their restaurant. It was like a treat.

本日（令和4年12月3日、土曜日）、廣島市中區鐵砲町にあります「喜心」さんにて、御晝を頂きました。鐵砲町に於ける日本料理の御店です。

此方に伺ふのは、同年7月以來の事です。今囘は豫約はせずに伺ひましたが、運良く、個室に坐る事が出來ました（勿論、カウンター席はカウンター席で樂しめるのですが）。

御店に到著したのは、11時45分前後です。ランチに關しては、「特選籠御膳」（2,750圓）の他、「御造里御膳」（2,200圓）、「牛肉豆腐御膳」（2,000圓）もあるやうです。寒さも本格的になつて來た爲、私は「牛肉豆腐御膳」を註文します。後、「神泡のザ・プレミアム・モルツ　生」（660圓）も頼みます。

上述しましたメニューに就いて、詳しくは何時ものとほり、畫像を御覽下さい。「百聞は一見に如かず」と申しますから。

註文して2、3分後、まづは生ビールが屆きます。生ビールを飮みながら、御料理を待ちますが、少し時間がかゝつたやうです。この邊、店主さん一人での御仕事ですから、仕方ないのでせう。

「牛肉豆腐御膳」は、メインの牛肉豆腐、胡麻豆腐、バイ貝、鮟肝、食事、お味噌汁、香の物と云ふ一式が乘せられた定食スタイルです。牛肉豆腐もお味噌汁も、蓋を開けると、湯氣が立ち、温かさを感じます。

牛肉豆腐は、名前のとほり、牛肉、絹ごし豆腐、それに三つ葉、玉子邊でせうか……。味附は、牛肉豆腐としての甘さは控へめですが、味自體は濃厚です。この邊、九洲地方邊のやうな味附ではなく、どちらかと云へば、關東地方に近い味附と云へるのでせうか。とは云へ、私、何年も東京にゐましたが、よく／＼考へて見れば、東京にて、牛肉豆腐やすき燒を食べた記憶が餘りありません。

九洲出身である父のばあひ、矢鱈、甘い味附を好むのですが、その邊、私自身、五年まへ、福岡に住んだ際、納得しました。九洲にゐると、醤油さへも甘いのですから。まあ、私は、そんな九洲の味も好きですが、長らく、東京在住であつた爲、東京で好まれる味附に親和性があるとは云へさうです。

それで、その點、「喜心」さんの牛肉豆腐は、私好みに感じて、美味しく頂けました。

鮟肝は、正に鮟肝らしく、濃厚な味はひで美味ですし、バイ貝も御數として食べてもいゝですが、この邊、御酒の宛として食しても、良さゝうです。前囘の在京時、早稻田鶴卷町の「汐見」さんにて、よく日本酒を飮んでゐましたが、廣島市に歸郷してからと云ふものゝ、殆ど飮んでゐない事に氣附きました。「喜心」さんのばあひ、地元の御酒を中心に取揃へていらつしやるやうですが、超辛口の「寶劍」邊が氣になりました。

御汁も御飯も香の物もとても美味しく頂きました。矢張り、料理人さんが作るお味噌汁は、素人が作るそれとは、全く別物ですね。家族は、前囘同樣、「特選籠御膳」を頂いたのですが、その前囘よりも美味しく感じたとの事です。

とまれ、御馳走樣でした。

昨日（令和4年7月16日、土曜日）、廣島市中區鐵砲町にあります「日本料理 喜心」さんにて、御晝を頂きました。以前は、「鮨 紀廣」さんがあつた場所です。

前日、電話豫約して伺ひました。開店は11時30分ちやうどです。私達は、その時間にて、カウンター席に案内されました。

ランチは――

先附け（お通し）
竹籠盛り
食事、赤出汁、ちりめんじやこ、香の物
デザート

――と云ふ構成で、一人2,750圓（税込）でした。また、私は生ビール（「プレミアムモルツ」660圓）も註文しました。左記上述しましたメニューに就いて、詳しくは何時ものとほり、畫像を御覽下さい。「百聞は一見に如かず」と申しますから。

まづは生ビールと先附けです。先附けは、「枝豆の豆腐と蓴菜」です。枝豆、蓴菜ともに今が旬ですし、豆腐も出汁もよく冷えてゐて、生ビール共に暑い日には有難いです。豆腐は枝豆の風味が效いてゐて、とても美味しく、出汁は控へめな仕上りです。

10分前後で、メインである竹籠盛りが屆きます。内容は――

御造り二種
揚げ物二種
燒物（魚と貝）
數の子
蛸や海老の煮物
梅肉入りの茶碗蒸し
もづく

――と云ふ邊でせうか。いづれも丁寧な作りと云ふ感じがしまして、素人が偉さうな事を云ふやうですが、基本に忠實で正統派な日本料理と云ふ印象を受けました。此方の御主人は、キャリアを「東京吉兆」さんでスタートさせたとか。その際の御話を、カウンター越しに伺ふ事が出來ました。「キャリア」と書きましたが、嘗ては「修行」と云ふはうが、正に相應しい在り方だつたのでせう……。また、嘗ての新宿に就いても、御話する事が出來、大變樂しい時間を過ごせました。

少し許り料理に就いて言及しますと、御造りは、魚自體、非常に濃厚な旨味を感じました。之は適度に熟成されてゐるのでせうかね。他の御料理に就いても、味附けは控へめで、素材の旨味を生かすやうに作られてゐると云ふ印象を受けました。譬へば、煮物にしても、味附けに關しては、素材の旨味や食感、其々が拔群に生かされてゐると云ふ感じです。また、梅肉入りの茶碗蒸しは、初めて食べましたが、之は後味がスッキリとしてゐて、とても面白い試みだなと思ひました。

竹籠盛りとほゞ同時に、食事（御飯、赤出汁、ちりめんじやこ、香の物）も頂きました。ちりめんじやこは、御飯にふりかけて食べると、とても美味しいです。山椒のかをりとピリリとした辛味、小魚の甘みとが、御飯によく合ひます。赤出汁も本格的な風味ですし、香の物は殊に茄子が食感、鹽味共にいゝ鹽梅でした。

デザートは、抹茶アイスとわらび餅です。水色の器が象徴してゐるやうに、いづれも非常に涼やかな味はひでした。

御主人は、世間で云ふ處のいはゆる「ワンオペ」で大變さうでしたが、御料理はとても美味しいですし、（御料理を作るのみならず）接客や言葉遣ひもとても丁寧です。とまれ、御馳走樣でした。