地元食材を使う日本料理店 : Tanryuu

I came to Himeji in the deep autumn The white heron castle that can be seen in front of the station is shining It seems that the number of tourists after the renovation work of Himeji Castle is over It seems that the number of tourists is increasing It seems that food stalls and events are also flourishing Through the station square decorated with lights About ten minutes on foot There is a Tanryu-san in a place a little off There is a counter with 6 seats in a quiet store The wife is busy moving in a kappo kimono Well, from the hot can, my stomach warms up. Ice water for softening Even if it's good in summer, I want white water in winter. * Bowl Shirasa shrimp Turnip sliding Shirona Sprinkle with yuzu There is a faint shrimp scent and turnip scent The gentle shrimp feeling that is not too insistent is good * Fried food Himeji Pepper lotus root Stuffed with breadcrumbs and white miso, it is sweet and soft, and the texture is a crisp contrast to the lotus root The first time I have a spicy lotus root, so I was scared of what kind of spiciness it was, and I was afraid to take a bite It was not as spicy as I expected, which was surprising The sweetness of the lotus root stands out * Steamed food Kasumi Seiko Steamed rice The rice is sucking the crab broth The outer child was delicious The inner child was a pity that the fire was strong There was no smell, but there was no crab scent * Abalone bowl Small sweet potato Tamba shimeji The abalone has the scent of bonito flakes It is a good broth The crispy occupancy is also fragrant * Rice bowl Liver ponzu sauce Ako Sword tip raving Let it sit for 1 day Hirame Salt tightening On the day Iejima's salt, liver ponzu sauce is akanyatsu ♪, and the taste of the bandit is shallow * Grilled fish, Kue, spicy radish, chrysanthemum chips, spinach harvested in the morning, softly baked, and crumbling * Boar meat, tofu, mizuna It is a meat with a rich taste without odor * Japanese food of octopus and morning komatsuna I like this kind of casual thing Komatsuna has a good taut crunch * Rice Nikomaru Silver shari in a clay pot is good * Ako natural eel Sansho Eel bowl The difference from aquaculture is that It is a refreshing and good fat Pickles plum Sawaan Kombu Seaweed Tsukuni Miso soup * Pear sorbet Apple Hasan Fuji White wine jelly Sprinkle with jelly The jelly flavor is good The peeled fruit and jelly have a refreshing mouthfeel * Dōmyoji With bean paste Freshly ground soybean powder Freshly made Hokahoka Because it is a warm Dōmyoji, the scent of soybean powder also rises It was like receiving high-quality model-like food There seems to be a tatami room in the back, so it is family-friendly Last time, I was nervous about what the atmosphere would be like this time because it was reserved. Somehow, there was an exchange of information about the store Tabelog When I first started, there was something that I could recognize the name of the restaurant of gibberish. Even if I've never been there, I remember hearing about it or seeing reviews. I was able to imagine a little bit It was a day when I felt a glimpse of the swamp It was a treat It was delicious.

I forgot where I found out about it, but I was BMing it because I wanted to go there someday.Tanryu-san If you hear from a chef in Tottori that it's a good restaurant, you'll want to go there right away.The owner, who is from Takasago, is from his hometown in Hyogo. It seems that he is a chef who works hard in the prefecture, and Japanese Cuisine mainly uses local ingredients.The sake was also from Nada, such as Banshu Ikken and my favorite Sensuke♡The location is about a few minutes walk from Himeji Station. It's located on the first floor of a nearby building. When I looked through the beautiful noren curtain, I saw the owner looking sunburned and healthy. He had a refreshing smile. What kind of local ingredients do they use? *Appetizer Ieshima Grilled Abalone Eggplant topped with vinegar and citrus jelly The beautiful sea-flavored abalone and vinegar and citrus jelly go well together.The sweetness of the eggplant is complemented by the sourness of the jelly.It's refreshing as it passes through the nasal passages. *Vinegared Vinegared dish Conger eel Ieshima Densuke Conger eel White Potato stem Tomato Cucumber I think it's amazing that there is a restaurant where you can eat cucumber without the harsh taste.The crispness of the white potato stem.The tomatoes that make the soup stock.The Densuke conger eel is charcoal-grilled and lightly charred on the surface.It's more flavorful than the thickness.Dashi soup from the conger eel meat. It's delicious ♪ The vinegar is so smooth that even after drinking it, it feels like soup stock.It's nice to feel the deep umami returning to your throat. I tend to be hesitant about the strong tsuji, but when I try it, I don't feel that way (...?) The oyster meat is beautiful, the okra feels fresh, and the soup stock has a nice smell that lingers from the moment you open the lid♪ It's warm. Nyumen Delicious♪ *Assorted Sashimi Ako Ako (Pheasant Grouper) Flatfish Hiragai Ieshima 100% Sea Salt Chili Vinegar Onion and Lemon Tatsuno Yagi Soy Sauce Shimane Wasabi The seasonings are wonderful The soy sauce that you can drink like soup The flavor is deep and familiar to the body Very good and delicious soy sauce ♡ The chili vinegar has grated green onions hidden in it, and the scent of green onion that enters the nasal cavity.The salt is also mild.If the ingredients are salt from the sea where they swam, then the taste will be familiar and the taste of the meat will expand.Sashimi Each had a rich flavor, and the Ako and Salted Wasabi were impressed by the flavor of the fish. *Charcoal-grilled Ayu The ayu had been grilled since the moment we entered the restaurant.The ayu had been grilled over charcoal for an hour, and the color of the skin and the condition of the meat were always perfect. I was checking the sweetfish. When you grab the fish from the head, the skin is crispy, and the fluffy and soft flesh comes with the deliciousness of the moss. The flavor is concentrated and the flesh is soft, as if it had been dried overnight. It's delicious ♡ Starting next year, I'll be fishing for ayu myself in the river. He seems to have a strong attachment to sweetfish, thinking about what to do. I savored the sweetness of the onion corn.The sensation was that of eating chawanmushi.It had a smooth texture and overturned the sensation of chawanmushi going down my throat. ♡ The blue aroma and freshness of sweet and long chili peppers The saltiness of pickled red bonito is soft and easy to eat The miso that goes with it is outstandingly delicious ♪ *Freshly cooked white rice Kasai Nikomaru Although it is non-glutinous rice, the aftertaste is like sticky rice. It has a sweetness, and the burnt parts are crispy and delicious♪ Friends of rice *Grilled miso beef Kagawa olive beef Rump *Pickles Pickled plums, seaweed tsukudani, shredded kelp, cucumber *Winter melon miso soup The perfect companions for rice are seaweed The tsukudani is delicious♡ The honey-scented pickled plums are also good. *Dessert Kasai Yuzu Setouchi Lemon Sherbet Furano Organic Food Melon The refreshing aftertaste of the lemon is good. I think this is the first time I've had Organic Food melon. The pulp and sugar content are just right. * Fresh sweets Ayu Gyuhi Use a heated iron skewer to attach the gills and eyes to the shape of ayu. The softness of the freshly baked thin skin goes well with the chewiness of the Gyuhi. Freshly made sweets are delicious on their own♪ *Matcha Tea is made right in front of you. I forgot to ask about the brand of tea, but it was delicious.The handle of the bowl was also a beautiful blue.It was a very complete restaurant.I was surprised that it wasn't full today.It was a sudden cancellation. It happened to be reserved one after another, so it was a valuable experience to have the owner to himself.The food was delicious and he was particular about the tableware.The glass bowls, which were cool in the summer, and the morning glory-shaped bowls were very pleasing to the eye.Old bowls. It seems that the menu ranges from chefs to contemporary writers.It seems that famous chefs from Tokyo and Kyoto have visited, so I wonder if it's already attracting attention. I agree. It seems like you can make reservations online or through Pocket Concierge, but there are only a few seats and it's going to be a competition. The owner, Mr. Nakae, says he goes to study once a month. He says he has a lot of restaurants he wants to go to ♪ So, from now on. I'm sure he's a growing chef as well. I found a wonderful restaurant. Thank you Mitsuki-san. Thank you Tanuru-san for the meal. It was very delicious ♡ I definitely want to visit you again ♡