雲丹,フグ,牡蠣,鮪,蟹,ノドグロ！日本酒で乾杯‼︎ : Pojian

This is a Kyoto-style Seafood kappo restaurant that has been in the Hiroo/Ebisu area for 10 years now, counting the time before it moved from Nakameguro. Chef Hayashi's cuisine is always evolving. Chef Hayashi, who is full of humor, is originally from Kobe and has been in Tokyo for more than 15 years. He enjoys surfing and spent four and a half years training in California, USA. The second manager has a great knowledge of Japanese sake and has recently started to introduce more varieties of sake from outside Hyogo Prefecture. It is a 10 minute walk from Ebisu and Hiroo stations, but well worth it for such a sumptuous and fresh Seafood meal. In these times of inflation/price hikes, the price is more than reasonable considering the luxury, taste, and effort involved. Their specialties are the grilled Sushi and the cold peperoncino with green tea soba noodles to finish the meal. In addition to nodoguro (northern sea bream), the restaurant also serves sea bream, swordfish, and sea bream, depending on the season. All dishes are simply seasoned with just the right amount of salt, in a Kyoto-style sashimi style served with salt and sudachi. Order the full course menu at selection. ▪️Sashimi with sea cucumber Vinegared dish ▪️Suzunoko and firefly squid in jus ▪️New onion soup ▪️Kama-age shirasu salad (I forgot to take a picture...) ▪️Grilled scallop with sea urchin on top ▪️Sakura trout cutlet sandwich ▪️Sashimi with sea bream ▪️Nama Oyster with sea urchin and tobiko on top ▪️Grilled blowfish ▪️ Anago no chawanmushi ▪️ grilled Oyster bacon gratin ▪️ grilled nodoguro fish Sushi ▪️ tuna sashimi ▪️ chilled peperoncino with chasoba noodles ▪️ Sake: lemon sours, beer, 5 kinds of sake by the glass, etc.

[Order menu: selection, special course] 1. Herring roe with cream cheese 2. Red sea cucumber vinegar 3. Milt roe with Tosa vinegar jelly 4. Seared puffer fish and puffer fish skin 5. Turnip and white onion soup with salmon roe 6. Naruto white sweet sea bream 7. Grilled scallops and mullet roe 8. Red sea bream from Akashi with local clams and rape blossoms 9. Matsuba crab 10. Yellowtail from Sado 11. Deep-fried puffer fish (pelvic fin/dace warbler) 12. Mackerel Grilled spring rolls 13. Grilled conger eel, puffer fish, sea bream, scallops, mukago, and tonburi Sushi 15. Chilled cha soba peperoncino

Once again, I was impressed by the grilled Sushi of golden sea bream. Another popular item is the Nodoguro grilled Sushi. This is a famous restaurant that I have been going to for over 10 years since it opened in Nakameguro, and since moving to Hiroo/Ebisu, it has continued to evolve and serve Kyoto-style Seafood. [Order menu] <Okamase course> In order of appearance: Appetizer (milt/octopus/herring roe, etc.); Clam soup; Tiger puffer fish; Isobe-yaki of mullet and scallop; Wild red sea bream (Akashi); Matsuba crab; Natural yellowtail; Mushroom soup; fried southern chicken chicken dish; spring rolls of puffer fish and sea Sushi pickled in Saikyo; grilled sushi of golden sea bream; steamed egg custard with Hinai chicken and grilled conger eel; peperoncino with cha soba. [Taste & Presentation] Kyoto-style cuisine centered around Chef Hayashi's ever-evolving creative Seafood cuisine. This is a famous restaurant that offers the freshest, highest quality ingredients that are brightly colored and pleasing to the eye. The attention to detail is evident in the dishes, and the presentation gives a live feel where you can watch the knife being used right in front of your eyes. [Customer Service/Service/Knowledge] The owner, who is originally from Kobe, serves customers with his characteristic brightness. In contrast to the high level and quality of the food, he is a person full of personality and humanity that is typical of Kansai people in a good way, with a good sense of humor. Our commitment to Seafood /fresh fish is definitely at a high level. The person in second place seems to be very knowledgeable about sake. The owner spent over 4 years surfing and cooking in Santa Barbara, California, so he is very knowledgeable about California wine. The female staff also cheerfully and politely serve customers. [Payment method/cospa] Card. The cost performance would be worth it if you could offer such a wide variety of extremely fresh, high-quality ingredients carefully prepared. The price is based on ordering a full bottle of champagne (12,000 yen), a glass of California wine (white), three types of Japanese sake, Other one or two beers. So, a full course meal costs about 20,000 yen. A total of 43,890 yen. [Visit time/day of the week] Thursday, 18:15 [Customer demographic/atmosphere/BGM] There were mainly 4 couples and married couples, but there were also occasional girls' parties and male groups. Occasionally there are also solo guests. BGM Beatles (I think there's still room for improvement here (lol)) [Bathroom] Clean, with a washlet. [Access/Location] This is a difficult point, but it's about a 10 minute walk from the east exit of JR Ebisu Station, or about 10 minutes from Hiroo Station. [Other] Drinks include wine (Champagne ~ 3 types), sake, sours, and whiskey highballs. Of course, there are also soft drinks (oolong tea, ginger ale, etc.)

A famous restaurant that I don't want to tell too much about! This is a wonderful Seafood restaurant that originates from Kobe and arrives in Ebisu via Nakameguro. This is a shop I've been to dozens of times since the Nakameguro era (before the coronavirus pandemic). Anyway, the freshness and quality of Seafood is exquisite, and if you're a gourmet who loves cooking, you'll know this is a well-known restaurant that's a hidden gem. To finish off your meal, you'll definitely fall in love with the original grilled Sushi and tea soba peperoncino.