遊び心満載な隠れ家懐石料理店 : Nakashima Kouzaburou Shouten

A 6-minute walk from the Hiroshima Electric Railway Humachi Electric Station, "Kozaburo Nakajima Shoten". Opened in 2006 and renovated in 2019, it is the flagship restaurant of Hiroshima's "Ryokuichimonkai Sasagumi" Kokai Holdings Co., Ltd. [Established in 1998, Chairman: Koji Sasaki, Representative Director: Mikimasa Nakajima]. "Ryoku Ichimonkai Sasagumi" has 5 restaurant Yes (1) Japanese Cuisine Nikai Sasaki (Mikawa-cho, Naka-ku, Hiroshima) (2) Kozaburo Nakajima Shoten (Yakukenbori, Naka-ku, Hiroshima) (3) Kojiro Yokogawabashi (Yokogawa-cho, Nishi-ku, Hiroshima-shi) (4) Shirashima adjustment (Higashi-Shirashima-cho, Naka-ku, Hiroshima) (5) Members-only bar Sasaki Tunnel (Yakukenbori, Naka-ku, Hiroshima) And the goodwill division that we approve is 4 restaurant ❶ Motonensegawa (Nakamachi, Naka-ku, Hiroshima City) ❷ Police Street 40 ( Nagarekawa-cho, Naka-ku, Hiroshima) ❸ Sushi Fugu Kiyo Masa (Nagarekawa-cho, Naka-ku, Hiroshima-shi) ❹Dontsuki left (Naka-ku, Hiroshima-shi) There are probably many more chefs who have departed from "Ryokuichimonkai Sasagumi". Let's go back to "Kozaburo Nakajima Shoten". The exterior has a jet-black door and no signboards, so it looks like a hideaway. The interior of the restaurant is led to a private room at the end of a narrow and intricate passage, and it has a Japanese modern atmosphere with simple white walls, waist-high wooden boards, and a wooden table set. In addition to the counter seats, there seem to be large and small private rooms, and there are 24 seats. The Tsubaki course (11,880 yen including tax) and the cost of alcohol are 14,570 yen. There is a playful feeling that soy sauce, salt, and vinegar in a small plate are hidden in the drawer of the table. The wide variety of dishes and the way they are served are also playful and interesting, but there were some disappointing parts about the ingredients and cooking. It was a treat. Cuisine (1) Broiled red vinegar with Bar Sushi, isobe rolls, and shiso flowers (2) Trout, cold fish, Harinaruto Kintoki (Satsuma potato) & hamakaze, vinegar tachibana (3) Butterbur and Dokkatsu Tosa (bonito flakes) (4) Black Sea Rat and Grilled Conger Eel Vinegared dish (5) Broth bean paste of boiled cod milt (6) Grilled eggplant needle load (7) Soft boiled octopus (8) Braised large-leaf sardines (9) Red snapper stewed with mako sansho (10) Nine pictures and red snapper& Deep-leaved spring rolls (11) Pork meat and skin, served with shallow pickled Chinese cabbage (12) Grilled eel & fried Nanguan, rice paper wrapped with cucumber (13) Steamed tea bowl, topped with green pea butter (14) Grilled duck loin, soaked micro-leaf herbs & rape flowers, low-temperature cooked Shimane pork, served with spicy lotus root (15) Twenty-eight soba noodles shaved homemade tang ink (16) Fertilizing rolls with bundan and strained bean paste Daifuku Sake (1) Yebisu Beer (bottled beer, Sapporo Beer) (2) Black Dragon Icchorai (Fukui)