はるばる移転先へと : Nihon Ryouri Tokiwa

So nostalgic! I didn't know about Dorami, but it had actually been relocated from Ginza's Chisosutaku to Nishiazabu, changing its name! This is my first visit with a friend who I went to a store in Ginza with in the past! The last time I visited was in 2017, which was more than four years ago! It's nostalgic, or rather, the appearance of the store has completely changed from the cozy feeling it had when it was in Ginza, and now it's a street-level store with a grand entrance! Inside the store, the wooden counter creates a sense of luxury. Before the reservation time, the staff went out of their way to meet us outside the store. When I was guided to the counter and seated, I saw the familiar face of the owner. First of all, I think it was plum wine that was poured into the toso. I have a memory of a unique taste. I think the dish was the one in the middle, ``Owner's Recommended Course (¥27,500)''. w ・White asparagus rub: Also served with Uruino tempura.・Clam steamed egg custard: Delicious with good dashi stock.・Whitefish tempura from Lake Shinji with homemade karasumi: The fine whitefish tempura is delicious on its own, but the homemade karasumi is so exquisitely rough that I had to take a close-up photo of it ♡ Delicious.・Hasun: rape blossoms and red shellfish with vinegar miso / wasabi flowers / abalone / ice fish from Lake Biwa, grilled raw wheat gluten / rice octopus / shrimp stuffed with pureed usui beans / halfbeak and greenling temari Sushi steamed with fried butterbur / lily The roots and miscellaneous are packaged in different weights with different patterns, and the fresh flowers with branches create a beautiful display. You can tell that a lot of time and effort goes into making each item.・Rice bowl: Ainame raw hijiki hirosu myogari bud. The big greenling and the looseness of Hirosu? The texture is also good.・Smoked Sakura Trout: The smoke that spreads out the moment you open it is also delicious.・Hiragai Genkai Sea Spanish Mackerel White Asparagus: Placed on a large flat shell, the presentation is elaborate.・Kesennuma hair crab: The luxury and happiness of being able to eat it hot over a charcoal grill ♡ ・Shabu-shabu with domestic Japanese black beef and wild vegetable shabu shabu: Meat ♡ shabu-shabu in a pot with urui and shabu shabu. Sansho♡Love.・Meal: Sakura trout and bamboo shoot rice in a clay pot / red soup stock / pickled vegetables It's also fun to print the honkarebushi in front of your eyes. It also increases your tension.・Water sweets: Saga's white strawberries, Sanpokan sorbet, Ibaraki chestnuts on tofu skin.・Sweetness: Fresh confectionery made with rapeseed silkworm beans, meatball potatoes, and yolk filling. Matcha. I never thought that they would even serve fresh sweets to go with matcha. The dessert before that was also quite elaborate, but this one was a bit scary! It's wonderful to see the elegance of the tea ceremony, such as the water being sprayed onto the bowls and the lids of eight-inch heavy bags, and the fresh sweets that celebrate the season. That being said, I was surprised to see that the menu has changed so much since it was in Ginza, and I guess it's still not well known. Not many people know about the store's existence? Isn't this a hidden gem in Nishiazabu? and. I drank and ate well that day too! Thank you for the meal~☆彡