次々と繰り出される酒肴で、こだわりの日本酒を。 : Ginza Koujiya

I visited with my family of 4 at 6:30pm on May 4th. I was able to sit at a table by the window and enjoy the view outside. [a:28009451, Torimasa]'s store was completely visible, but that was also interesting. I never get tired of human watching~^^ While we were toasting with beer, we came across golden sesame tofu and bamboo shoot skin. After that, Simmered dish eggplant and red sea bream soup came out. Each dish is designed to showcase the salt, soy sauce, and miso used at this restaurant. The taste is gentle on the tongue, and I think, ``Oh, I see. Looks like you're using a good one.'' On the other hand, I'm drinking beer, and when I'm about to drink sake, I suddenly wonder how about red soup stock. friend. Perhaps because we had made a reservation, the food, or rather alcoholic beverages, were brought to us one after another without us being asked anything. Later, I learned that it was (probably the default) sake and appetizer kaiseki, but was this a pushover? is not bad. In conclusion, I feel rather grateful. Listed from 4 items... - Awaji Amagarei - Kasugo sea bream zuke - Sea bream milt - Simmered butterbur and pumpkin -Simmered dish golden sea bream - Awaji mackerel - Grilled Awaji Simmered dish- Boiled taro and konjac - Awaji kissu, nigiri・Kazu no beef ・Koshiabura Tempura, Kisu Tempura ・Small pot of bamboo shoots and duck ・Hyo gourd rolls The fish from Awaji, such as amagarei, sawara, mackerel, and kisu, are amazing! Banzai in Hyogo Prefecture, where you can get fish from the Seto Inland Sea and the Sea of Japan within the prefecture. By the way, the sea bream milt was also exquisite, but I heard that this is a rare item. It seems like they are very particular about the vegetables and konnyaku. Even though it is an appetizer for sake, it is preferable for Simmered dish to be made with a light-flavored soup stock. The plain konjac had a rough texture, but it was strangely delicious. The short horned beef, Kazunogyu, was also a rare item, and I was able to taste the deliciousness of the lean meat first-hand. The tartar sauce was unexpected, but it worked. The 15th item was a small pot of bamboo shoots and duck. It had a thick, strong flavor and was quite large, so it was a bit difficult for me. The flavor of the duck didn't really ooze out that much... That said, the overall impression is quite positive. For those who understand Japanese sake, I think it's a better value than I thought. We received ``Tengumai Nakazaburo'', ``Aota Muroka Nama Genshu'', ``Hirai Rokuemon Nama Genshu'', and ``Nankata Unfiltered Nama Genshu'', and we commented on how delicious, sweet, and strong... Having said that, I think the response was completely inadequate for this restaurant's commitment to sake. I can't say this at the restaurant, but I think Kenbishi or Kikumasamune would have been fine... ^^; This restaurant is very particular about the sake and appetizers, but the main ingredient is the sake. My preference is to use sake to make the food delicious, and the main thing is to enjoy the food. Although I was still satisfied, I felt that there was a slight gap in the presentation and presentation of the food. At least, it's probably not suitable for people who can't drink alcohol.