オススメ料理 おばんざい、お刺身、天ぷらを味わうの巻 : Yamato Burijisuton

Exit the south exit of Yamato Station on the Odakyu Line (Odakyu side exit), go left along the rotary, go straight to the left in the alley between Mitsubishi Tokyo UFJ and the glasses shop, and the shop will be on the right. I had an assortment of 4 types of obanzai. When you visit the store, you'll be treated to 4 types: clams boiled in sansho tsukudani, turnips boiled in Kyoto style, melted liver with sesame salt, and purple sweet potato salad. When I arrived, the store was crowded and I was told that the service was delayed, so Kinpira burdock was served as a service. I was impressed by the classy service. Obanzai goes well with alcohol, so it goes well with alcohol. I received a 5 piece platter of sashimi. When you visit, you'll be treated to 5 items: medai kelp-jime, yellowtail with homemade kabosu ponzu sauce, amberjack with brewed sake, grilled sea bass, and white-eye tuna. Sashimi also goes wonders with alcohol. *Irizake is a seasoning made by adding umeboshi and Hanagatsuo to Japanese sake and boiling it down. It's a seasoning that has been around since the Edo period. Homemade chive soy sauce, wasabi, and homemade lemon pepper. The lemon pepper had an addictive taste and a new texture. I was able to discover a new texture and I was so excited. I received an assortment of 6 types of omakase tempura. When you visit the store, there are 6 types: kisses, soft-boiled eggs, eggplant, lotus roots, domestic shiitake mushrooms, and asparagus pork rolls. First, eat it as is to enjoy its original taste, then dip it in tempura sauce or sprinkle it with seaweed salt or black shichimi salt. The black shichimi salt has a unique taste and I personally recommend it. In fact, the season for lotus root is from October to the end of February. I was happy to be able to eat it in season. In addition to the above Tempura, we also have sea urchin tempura, Unzen ham, natural red shrimp, chicken tempura, pickled ginger, Tamba Daikokumoto shimeji, and conger eel Tempura. For dessert, I had Monaka, a raw matcha produced in Uji, Kyoto. Kyoto Uji Matcha-produced matcha ice cream, matcha with red bean paste and matcha, an irresistible item for Monaka lovers. When eating, please press down on the middle part. For dessert, we have salted caramel ice cream as well as fresh matcha made from Kyoto Uji Matcha. As for drinks, we tried the Okukuma highball, a long-term aged sake, the limited-time sweet summer tangerine sour, and the whole grain lemon sour. Okukuma's highball, a long-term aged sake, has a rich aroma and mellow taste. Due to long-term storage, it takes on a deep amber color. The Amanatsu Mikan Sour, available for a limited time, is a drink where you can enjoy the subtle bitterness and refreshing sweetness of Amanatsu mandarin oranges. Whole Grain Lemon Sour is an irresistible drink for lemon sour lovers who can enjoy the taste of lemon granules. It's also nice to enjoy the afterglow of your meal while drinking hot tea at the end. Although I didn't try it this time, there are earthenware pot rice dishes made with Seafood, including salmon harrasu and salmon roe in a clay pot rice bowl, Saikyo grilled seasonal fish in a clay pot rice bowl, and domestic beef and sea urchin pot rice. Recommended for people who like claypot rice!! *It takes about an hour to prepare, so if you want to eat it, I think it's better to order it first. A restaurant recommended for Seafood lovers. I'm also happy that it's close to the station.