薪の香りを纏ったお料理を堪能 : Makiyaki Ginza Onodera

On this day, I went to "Kijiyaki Ginza Onodera" in Higashi Ginza for lunch. Take the elevator to the 9th floor and enter the store. Tell your name and take a seat at the counter. If you sit at the counter, you can watch the chef prepare the food right in front of you, and in the back there is firewood used as a grill, so you can feel the warmth of the fire and the aroma of the firewood. Masu. Various dishes are grilled on this grill using wood. On this day, I have reserved a weekday-only short course, and the course will start immediately. First, let's toast with champagne. It had a fresh taste and a hint of spice, and went well with the meat, flavor, and mustard in the first bite. ■Wagyu Beef Tasmanian Mustard A bite-sized Steak served on a spoon. From the first bite, I thought Steak was a novelty, but this one was delicious! When I put it in my mouth, the aroma of firewood spread through my mouth, and when I bit into the tender wagyu beef, I was overflowing with the flavor of the meat and the sweetness of the fat. ■Ise lobster, fresh onion The fresh onion puree is sweet, and the combination of the flavor of the spiny lobster and the moist texture is delicious. This is where your bread and butter is served. The bread is homemade and baked daily by the chef, and is fragrant, chewy, and delicious. The various scents of grains, pine nuts, and sunflower seeds are fun. The butter also had a slightly smoked aroma that complemented the aroma of the bread. ■Vegetables from Mr. Uneda This is a dish in which each vegetable is carefully selected by a farmer and prepared in a different way. All of the vegetables had a strong nutritious flavor, but I personally found the burdock root particularly delicious. I had some white wine here. It had a slightly bitter taste and went well with the next dish, the butterbur sashimi. ■Red sea bream Paprika butterbur scallop The plump red sea bream and bitter butterbur scallop paste are accented with paprika and cumin, making it delicious. ■Aomori Barbary duck with onion leaves This duck was very delicious. The meat is of course juicy, and the skin is especially crispy, and the aroma of the wood gives it a delicious aroma. I also liked the onion leaves, which were creamy and sweet. ■Akita Inaniwa Kinkabuta A simple soy sauce-based Ramen that was so delicious that you could serve a restaurant with just this Ramen. The straight noodles are coated with a strong umami soup, and the onion and crunchy texture go well together. Furthermore, the Kinka pork char siu was very delicious, with a melty texture and strong flavor. ■Wood-fired cheesecake A Basque cheesecake baked with wood. When you put this in your mouth, you can feel the aroma of firewood, cheese, and refreshing taste. ■Roasted Sayama Tea We roasted Sayama tea leaves over firewood and smelled the aroma of the tea leaves right in front of our eyes, and it was a very nice aroma. The cup was cute and I enjoyed my tea slowly. The fresh Chocolate made with lime that they served for tea was also fragrant and delicious. I asked for the bill here. The cost for the two of us was approximately 26,000 yen for two drinks and mineral water. Although it was a short course, I was very satisfied, so I think it's reasonable. I felt that they were a wonderful team, with a stable and kind-looking chef, a young and cheerful chef, and a calm staff member who served us wine, all of whom worked together smoothly. The dishes seem to change every month, so I'd love to come back again. Thank you for the meal.