全室個室で家族水入らずで美味しい料理に舌鼓できます : Suian

If it's the last minute during the Obon holidays, you may not be able to make a decision no matter how many places you call. Meanwhile, I decided to go out for dinner with my children who were returning home, so I looked online about 2 days in advance to see if it was open, and when I checked here, it was empty, so I was able to make a reservation. It was when a typhoon was approaching, so maybe we were lucky that it was empty. All rooms are private, making it the perfect place to enjoy yourself quietly without being disturbed by other guests. Therefore, the seat fee is 220 yen per person. The menu is course only. Contents change monthly. There are several types, but this time it's a 7,500 yen (tax included) course. This is the most basic course that comes with an appetizer, and all other courses come with Steak, so I thought this would be fine and decided to order it. First, let's toast with "Amber Ebisu". Creamy foam, great lather! And the appetizer is ``summer vegetables''. At first glance, it looks like Japanese Confectionery, but inside it looks like this. It contains a variety of summer vegetables and is seasoned with a nice amount of seasoning to give it a nice texture. Eat with finger foods. ``Hassun'' consists of grilled eggplant mousse, sea urchin, crab and kintoki grass jelly, squid with uruka, chicken pine style, fig with sesame and vinegar, shine muscat with roe kelp and white dressing, kamasuan yaki, and corn grilled frosting. . I also enjoyed the taste of coloring. It looked nice and was the perfect ``Suian'' 8 sun. There are 4 types of sashimi. Although it was during the Obon holidays, it was in good condition. The grilled dish is salt-grilled swordfish. Eat with plum salt and plum paste. The fillet size was small. The grilled dish is ``Kamo fried eggplant''. Fried sweetfish (Ainame). The Kamo eggplant is shaped into a circular shape with the skin and flesh sides alternated, and the inside of the Kamo eggplant is filled with fried sweetfish, and the red of paprika is an accent. It's elaborate. Fried food is Tempura, with shrimp, eggplant, lotus root, shishitokara, and maitake mushrooms. Eat with lemon and matcha salt. The final meal was eel cooked in a pot. As expected, the husband is from a long-established eel restaurant. The log shiitake mushrooms and Arima sansho pepper had a tingly effect. Miso soup and pickled vegetables. The dessert dessert was ``Kanazawa watermelon with jelly'', which was a French rare cheesecake served with cream d'anger. As for alcohol, I was drinking a highball, but my wife and eldest son ordered a variety of sake. Kiriko sake vessels look cool. It comes with a total of 8 items and costs 7,500 yen including tax. It's a good value and recommended because you can relax and enjoy it in a private room. Thank you for the meal. Click here for the blog article. http://asap.blog.jp/archives/49897915.html

In mid-December, I visited Suian for the first time in about seven years. The store was renovated two years ago and all rooms were now private rooms, but the year before last was still before the novel coronavirus outbreak, so in that sense, the renovation was ahead of the times. This time it was a year-end party for my wife and I. I made a sudden decision, so I made a reservation two days before my visit. There were no seats available on the weekend, so I visited on a weekday. Since it was the last minute, I was guided to a private counter where I could see the kitchen in front of me instead of a private room. Personally, I'm happy because I can see how the counter seats are being made. There was also an acrylic board placed every second seat at the counter, and a mask holder. The infection control measures are perfect. This time, we pre-ordered the "Kobako crab course (6,500 yen excluding tax)." This course is currently closed as it is limited to Kobako fishing. The amount of snow crab caught this season was small, not only in Ishikawa Prefecture. Prices continued to be high due to campaigns such as "Go To Travel". I feel that the influence on female Kobako crabs was particularly large. Well, since it was a Kobako crab course, I went out looking forward to it. First, let's toast with draft beer. This shop sells draft beer, and I went for the Kirin Braumeister (650 yen excluding tax). My wife had the Kohaku Ebisu (650 yen excluding tax). Fine bubbles. They are also trained on how to pour. Now let me introduce the content of the course. The appetizer is "sea urchin tofu". It was topped with ginger-flavored bean paste and topped with caviar. The sashimi includes wild red sea bream kombujime, squid, swordfish tuna, and sweet shrimp. As expected, the sashimi at this type of restaurant is delicious. In particular, the squid cut into strips, which reminded me of Yasuke Komatsu's squid, was sweet and delicious. The kelp seasoning was also a good seasoning. The grilled dish is ``Miso Yūan Yaki''. It was just the part of the kama, so the fat was the best! However, the taste of the miso that was finished with a slightly elegant feeling brought out the flavor of the yellowtail. The hot dish is Suian's well-known ``table-top fresh tofu''. You can eat freshly made tofu. The texture is like pudding, and you can directly feel the umami and sweetness of soybeans. The fried food is ``Toji-age fried scallops.'' The crab soup stock is elegant. The vinegared dish served is ``Kobako crab Tosa vinegar jelly''. Although the Kobako is a little small, I am glad that it is easy to carefully peel and eat. The Tosa vinegar jelly has just the right amount of sourness. It melts in your mouth and creates an ensemble with the crab meat. Beneath the shell of the incense box, there was a layer of soaked goldenrod and chrysanthemum. And the rice is ``rice chazuke cooked with maitake mushrooms harvested in the morning from Sanogawaen''. The small grilled rice Onigiri were topped with the elegant soup stock that you would expect from Japanese-style meal restaurant, and the amount of rice wasn't too much, so it was just right. By the way, my family sometimes buys ``Maitake mushrooms from Sanogawaen'' at Rest stop Kibagata. It also comes with scented items. The dessert water confectionery was "Sesame Blancmange". Now let me tell you about the last drink I had. At Suian, you can specify the temperature of the sake from cold to hot, as well as the temperature of the sake. After the draft beer, I decided to try something I've never tried before, so I ordered a cold Junmai Ginjo from Yuki no Bousha, a local sake brewery in Yurihonjo City, Akita Prefecture. 1 cup is 750 yen excluding tax. It was a delicious Junmai Ginjo that had a nice texture and was easy to drink. Also, my wife had the lukewarm Daishichi Junmai Namamoto (750 yen excluding tax) from Nihonmatsu, Fukushima Prefecture. I also asked for something else. I ordered the ``Kaku Highball (500 yen excluding tax)'' and the sweet potato shochu ``Mitake'' mixed with hot water. Finally, I went back to cold sake and tried Noto's Ikezuki Junmai (750 yen excluding tax). I drank a little too much because all the food was delicious. (^^; After eating and drinking, it cost about 10,000 yen per person. It was a reasonable price considering the content, balance, and quantity of the course. This time's "Kobako Crab Course" was perfect for my tastes and really hit the spot. I would like to visit you this winter if I can. Please come and enjoy the meal. The blog article is here. http://asap.blog.jp/archives/42548514.html

この日は３人で行ったのだが、コースは4,200円、5,000円、5,500円の3種類。昨年行ったときからは500円ほど値上りしている。（消費税ＵＰ前）

我々はその３つあるコースの中の真ん中。5,000円のコースでお願いした。

焼物は「ぶりの幽庵焼き」。脂の乗ったぶりをいい塩梅で焼いていた。やはり京都の「石野味噌」の白味噌を加えて一週間漬け込んだものを使っているのかな？美味しい！

添えられているニシンの昆布巻きも肴によかった。

「粋庵」のウリなのだろう？出来立て豆腐を食べられる鍋。プリンのように弾力のある豆腐である。

最後の食事は「小松うどん」。これもお店の定番の締めである。このうどんは本当に美味しい。

定番で勝負するお店と、毎回手を変え品を変え出てくるお店があるが、ここはコースは定番もの。もちろん、アラカルトでも楽しめる。

ブログ記事はこちら。
http://asahip.cocolog-nifty.com/asap/2014/01/post-22ea.html