新橋「浪漫亭」にて土佐酒造（桂月）蔵元の会を開催 | じきの食歴 : Romantei

Tosa Sake Brewery (Keizuki) Brewery Meeting Held at Romantei, Shinbashi With the cooperation of the brewery and the restaurant, a brewery meeting was held at Romantei, a Tosa restaurant in Shinbashi, inviting the president of Keizuki (Tosa Sake Brewery), Matsumoto Munemi, for 9,000 yen. This time, each person brought about 5 go of the six types of award-winning sake listed below, and enjoyed them with delicious Tosa cuisine while listening to stories related to each sake. The name of the sparkling wine, Takumi (Jian), comes from a Taiwanese person who asked him to make a sake named after himself while drinking with him, and he said okay in his drunken state, which led to him actually making it. The cloudy sake is made from the top layer of Junmai Daiginjo sake. The super dry sake goes great with seared bonito. There are also many Other dishes that are typical of Kochi, such as Itadoriya and Chanbaragai. By the way, the chanbara shellfish has a hard part like a sword at the tip of its body, and it is said to be called this because it moves violently. This time, famous people in the sake industry and sake lovers participated, and it was a great success, including Matsumoto, the brewer. There was talk of wanting to do something like this once a year, so I think we'll hold it again next year.

Romantei, a Japanese-style Izakaya (Japanese-style bar) serving Tosa cuisine near Shinbashi Station. It is located just past Sakurada Park from JR Shinbashi Station. The Tosa cuisine Izakaya (Japanese-style bar), Romantei, is conveniently located just a four-minute walk from the station, but is also away from the busy area in front of Shinbashi Station and is in a quiet corner of the area. This restaurant is the only branch of the izakaya Izakaya (Japanese-style bar), Romantei, run by the family of a girl who is a drinking buddy of mine in Kochi City, and I had been saying that I would visit for a while, so I finally managed to visit. The restaurant looks like a traditional Japanese restaurant, and you have to take off your shoes at the entrance. The first floor has a counter with about six seats and a sunken kotatsu-style large room. The second floor has several tatami rooms, and by removing the shoji screens, it can accommodate large banquets of up to 80 people. It is a stately restaurant that is more appropriate to call it a traditional Japanese restaurant than Izakaya (Japanese-style bar). This time, we were given a table in the tatami room on the second floor and had a course for eight people, including all-you-can-drink, for 9,700 yen (tax included).・Three kinds of Tosa delicacies Three kinds of Ryukyu (the name for hasui in Kochi), Sake-kasu, and Itadori. I ordered beer at first, but the taste made me want to switch to sake. By the way, the cold sake was served in a rare 500ml bottle of Tosatsuru. If you don't have the all-you-can-drink option, you can enjoy Other local sakes from Kochi. ・Assorted sashimi Each serving is beautifully presented and served. This is what makes it different from other Izakaya (Japanese-style bar) in the area. ・Seared bonito tuna (with special sauce) Speaking of Tosa cuisine, this is a must-try. I had this with the restaurant's special sauce. Seaweed and onions are laid on the bottom, and the condiments are green onions, sliced garlic, and cucumber. The strong aroma of the straw-grilled fish and the instantaneous strength of the heat that can only be achieved with straw gave the surface a fragrant crust. ・Shrimp mayonnaise salad I think it's their original mayonnaise, but it was delicious. This was a dish that was served with Meat Dishes that followed. ・Seared Tosa Red Beef One of the four varieties of Japanese beef used for eating in Japan, this beef is a brown-haired Japanese breed, and the annual shipping volume of Tosa Red Beef is about 470 heads. It contains twice as many amino acids as the black-haired Japanese breed, so it has a strong flavor. The melting point of the fat is also low, so even when it is seared, it does not feel oily and can be eaten quickly. At this point, we were feeling good and decided to play with Beku-hai. Beku-hai is a sake cup with a Tengu, Hyottoko, or Okame mask on it that will fall over if placed on the table, and there is a hole in the mouth so that the sake will spill if it is not held down with a finger, so you have to drink it up as soon as it is poured. It is a game that can be seen at drinking parties in Kochi, where a piece with a picture of each sake cup is turned, and the person who is pointed in the direction of the piece drinks sake from the cup. Since we shared the same sake cups, we disinfected them with a cloth and alcohol each time, which was a lot of fun. ・Dashimaki egg with whitebait and green laver This was a dashi-maki egg with a good amount of dashi, the umami of the whitebait, and the flavor of the green laver. ・Kue hotpot This time, because of the season, they prepared a special kue hotpot for us. It had been a few years since I had kue hotpot, but it was still delicious. The hotpot was filled with plenty of kue, and collagen and other ingredients had dissolved in the soup, and the vegetables that were added with it also had a good amount of flavor. ・Rice porridge with mochi The rice porridge actually contained mochi. I forgot to ask if this was a Kochi culture, but it was my first time to try rice porridge with mochi. The rice porridge, made with soup that was full of the extracts that had seeped out of the kue and the dashi from the vegetables, was an orchestra of umami. The umami of the kue was at the core, and various umami flavors played a melody. ・Fruit (strawberries, mandarin oranges) I wonder if these were also ordered from Tosa. We ended the meal with two types of fruit. I thought I had thoroughly enjoyed the Tosa cuisine, but it seems there were many other dishes available, so I would like to return in a different season.