銀座小十出身の店主による丁寧なお料理を、明るい穴場日本料理店で。 : Waki Shun

Visit with lunch. I booked a few days in advance. [Points] ○ Secret place near Coredo Muromachi Japanese Cuisine store ○ Michelin 2024 Selected Restaurants ○ Course with a unique use of flavors ○ It is a pity that there seems to be no refill of the last rice -- * Operation: One operation * Customer group: One person * Payment: Card accepted * Charge, service charge: unknown * Online reservation: Yes. One person allowed *Lunchtime business: Yes *Single visit: possible *Google rating: 4.8 * Tabelog Current status rating and impression: 3.26 It is still likely to go up 【restaurant Overview】 This is a Japanese Cuisine store near Coredo Muromachi. It is a relatively new shop. Selected by the 2024 Michelin Guide as a Selected Restaurants. The owner seems to have become independent after working at Ginza Koju and overseas stores. It seems that the word "waki" in the name of the restaurant does not have a deep meaning. It is close to the station. 【Atmosphere and service】 There are 6 seats at the counter. Although it is on the second floor, it is a bright shop with daylight. It was a one-op by the owner, but the delivery speed was just right. He was a cheerful shopkeeper who seemed to like to talk. [Order details and cost-effectiveness] I had a reservation for a lunch course of 16,500 yen. For drinks, there are two half-cup Japan sake. The dishes are as follows. ○ White sweet sea bream kelp and shiitake mushrooms ○ Persimmon and apple white tossed ○ Shrimp shinjo bowl ○ Fugu sashimi ○ Seiko crab egg ankake ○ Salt-grilled lotus root kinpira ○ Shrimp sweet potato and ganmodoki cooked rice ○ Conger eel and mushroom cooked rice ○ White ball and chestnut soup powder There is a complete composition and a number of items, but the volume is modest. There didn't seem to be a refill system for the last meal. I think the cost performance is reasonable. I thought it was Japanese Cuisine with a variety of flavors. The first white sweet snapper had a strong kelp tightening and was soaked in soy sauce, so I wonder if the base of our taste is strong. I thought so, but the seasoning after that was moderate. The white tossed persimmon and apple is a dish with a delightful sweetness. Fugu sashimi is made with homemade ponzu sauce and mildly salty sea salt. Ponzu sauce is also delicious, but sea salt gives it an even more fugu flavor. The lotus root with the garnish is slightly seasoned and well-seasoned. This is how much I like Kimpira. The cooking is oden-style that makes use of past experience. Each ingredient was cooked separately, and the soup was made by combining all the broth. It has a deep flavor. For the last meal, the miso soup was quite sweet. This was not to my liking. Well, it was a dish that I thought was unique in the way it used flavors. Overall, it was delicious. The cooking was very polite, and they seemed to be very conscious of the season. One thing is that the cooked rice at the Japanese Cuisine restaurant can be refilled, but I was not asked about it at our restaurant, and it seemed to be only the first small cup. I would have been happy to have a refill and preferably a take-out. I think the satisfaction after the meal is different.