お魚メインのお任せコース、終始満足度の高い料理ばかりでした♪ : Shunsen Chuubou Hagiya

New development series (intended) in the Izumi-cho and Daiku-cho areas of Mito. This time, I visited "Shunsen Kitchen Hagiya", which opened in Daikucho in June 2021, on a Saturday evening around 5:00 pm. In addition, I made a reservation by phone in advance and asked for the `` selection Course'' @ 5,500 yen. It was just after it opened, so I was the first one in. The inside of the store is spacious, bright, and very clean. There are counter seats, table seats, and private tatami rooms, making it the perfect place for small entertainment. I was the only one seated at the counter. Since it's an selection course, there's no need to order, but I'll check out the menu just in case. Hagiya seems to be a restaurant that prides itself on its fish dishes from Hokkaido and Tohoku, but I was surprised to find that they have a wide variety of dishes, including Meat Dishes such as Hitachi beef and Mito beef, Yakitori (grilled chicken skewers), and Chinese food. I did. Who is this general? Well, this time it's selection course, so I'll be reviewing each individual dish and drink. [Asahi Super Dry (medium)] @770 Asahi Super Dry is my favorite beer, but I'm fine with just the bottle anyway, so I'd be even happier if Kirin, Sapporo, and Premol were also available. Not only is it super dry, but it also has a stable taste. [① Appetizer] Five types of monkfish dressed with Anglerfish, sea urchin tofu, potato salad, radish and fried Simmered dish, and white salad came out neatly lined up in Small dish. Anglerfish is often eaten with vinegar, but this is the first time I've eaten Anglerfish meat mixed with monkfish liver. It had a rich red bean liver flavor and was very delicious. I also had sea urchin tofu for the first time, and it had a smooth texture and a nice sea urchin flavor. [② Assorted sashimi] The sashimi platter consists of 4 items: bonito, yellowtail, red sea bream, and sweet shrimp. If I recall correctly, the bonito was said to be from Aomori. The thickly sliced bonito has a firm texture and is fresh. The dried bonito had a good amount of fat and was very delicious. By the way, the amaebi is said to be delivered raw directly from a fishing cooperative in Hokkaido. The yellowtail is also fatty and crunchy (lol). As expected, all the sashimi is packed with the chef's special care, and I think it's a must-try menu when you come to Hagiya ♪ [Tochigi Prefecture Sagara Sake Brewery "Special Junmai Asahiei"] @990 A sweet type of Junmai sake I asked for a drink, and he chose one for me. It has a very refreshing taste and is easy to drink. No matter how easy it is to drink, it's still sake, so you can only drink one cup of it (lol). As expected, sake goes well with fish. [Smoked mackerel] The chef gave it to me as a service. I love blue fish, and mackerel and sardines are my favorites. I usually eat raw mackerel or seasoned mackerel, but this was my first time trying smoked mackerel. It has a very nice smoky aroma, and is perfect as an accompaniment to sake. It has a different taste than smoked salmon. [③ Abrabouzu Saikyoyaki] Huh? Abrabouzu? This is a fish I've never heard of. It is a large deep-sea fish that weighs about 70 to 80 kg. It is said to have been caught off the coast of Ibaraki, and is said to be a very rare and valuable fish. When you eat it, it is not as soft as silver cod, but it is a fish with a lot of fat, and like silver cod, it goes well with Saikyoyaki. The skin was crispy and charred, and it was a delicious saikyo-yaki that was aromatic and full of flavor. [④ Assorted Tempura] Tempura has 5 ingredients: ``shrimp, milt, abalone mushroom, okra, and lotus root.'' Shirako Tempura is my favorite. It melts on your tongue and has a rich and relaxing taste. The prawns are black tiger prawns, but I was surprised by how good the flavor and taste were. The chef said that if you put a little effort into it, the taste will be much better. Hmm, he's a craftsman. The first time I tried abalone mushrooms, they had a chewy texture, and I enjoyed the taste, which was completely different from maitake mushrooms. [Miyazaki Prefecture Kirishima Sake Brewery "Aka Kirishima" water mixed] @660 The usual sweet potato shochu mixed with water. I had peace of mind and it was delicious and refreshing as usual. [⑤ Nigiri] The final meal was 3 pieces of nigiri Sushi. Surf clam, medium fatty tuna, and scallops. Chutoro is probably bluefin tuna. Each nigiri has thickly sliced toppings. The shari probably uses red vinegar. The scallops are from Hokkaido. It's huge, chewy, and has a strong sweet taste! As expected, the scallops from Hokkaido are spectacular. Both the medium-fatty fatty tuna and the flavor and aroma are outstanding. Surf clams are also from Hokkaido. This one was also large and had a great crunchy texture and flavor. Although it was only 3 pieces, it was a wonderful nigiri that you can feel the high level of the restaurant's consistency. [⑥ Anno potato Ice cream] For the final dessert, I was asked if I wanted ice cream or sorbet, and I asked for Ice cream. It was a rich and naturally sweet Ice cream that was like eating a sweet roasted Anno Yaki-imo. This time, I had the Omakase course for 5,500 yen, and all the dishes were very satisfying. If I had ordered a single dish by myself, I wouldn't have been able to eat as much variety as I did. It was also very nice that I was able to eat a lot of the menu little by little. Although it is the same course, you can choose between Meat Dishes or a fish main course, which I had. Meat Dishes were said to be made with Hitachi beef or Mito beef. I would definitely like to try this one too. The owner is also friendly and easy to talk to, and will teach you a lot about fish. I found a restaurant with a great atmosphere and service. As expected of Daiku-cho (lol). I would definitely like to visit again. Thank you for the meal!