背伸びのない。 : Kafuka Tokyo

KAFUKA TOKYO is located right behind the Mitsuboshi Kadowaki, which everyone knows. The restaurant is run by the owner and chef, Chef Miyashita, but he is actually running the business with his own son. My son is in charge of Italian Cuisine food and mainly serves lunch. Nowadays, they offer Italian Cuisine courses at dinner time, but on the day I visited, everyone was eating Japanese Cuisine prepared by the owner/chef. The interior of the store has a warm design and a space that leans towards both Japanese and Western styles. He doesn't have the slightest bit of a snobbish aura, and is both casual and fashionable. It looks like it would be very useful for a girls' night out. We made a reservation online for the 11,000 yen course, but since it also includes a modern vegan and vegetarian course, I can't imagine what this intimidating chef had come up with. Crab and crab miso chawan mushi A generous amount of red bean paste serves as a piping hot lid. It's crunchy and delicious. However, the miso had a strong odor, and I thought it was a wasteful dish. Sake-steamed Oyster served with green seaweed soup. Savor the double sea extract from seaweed and Oyster. Add noodles to this and you'll have a great Ramen. Shirako Spring Rolls Simple spring rolls filled with milt. It's delicious, but my impression might have changed if there was a twist. By the way, when I recently ate Shirako spring rolls at my favorite Chinese restaurant, I asked them to leave the cooking to me, and they made them into spring rolls with XO sauce and shiso leaves. Shrimp Potato Bowl This is the first time I've had my favorite shrimp potato this year. Enjoy the scent of yuzu with rape blossoms. The sweet potato itself is delicious and melty. However, the soup is salty. The clear flavor of the soup stock had a sharp edge of saltiness, so it felt like it had been crushed. Sea bream konbujime Kombujime brings to mind a sticky texture and concentrated flavor, but for some reason it tastes watery. The timing for this dish is now! I think so too. Saikyo-yaki pomfret This is a completely different and delicious grilled fish than the previous sea bream. The taste of miso soaked in elegance will tickle your heart. It's not dry and has a moist texture that makes the rice go well. It would have been even better if the skin was a little more crispy. Stir-fried Shogoin radish and abalone It may not be the best abalone, but it is soft, chewy, and delicious. The mellow, melt-in-your-mouth taste of the radish is irresistible. I was drawn to the gentleness of the soup stock. Therefore, I felt that miso was not necessary at this time. Chilled Nameko Soba I was on standby with the rice set in my stomach, but what came out was soba noodles. It's a soup stock that has a nostalgic feel to it. There's plenty of mushroom mushrooms in it too, so it's perfect. I would be happy if there was something grated. Pear compote and jelly compote have a light finish. The jelly also has a refreshing taste that everyone will enjoy. The bill was about 28,000 yen for two people. Although it is called Japanese Cuisine, it is not a serious kaiseki meal, but rather incorporates Western elements and cleverly keeps costs down. What bothered me was that we weren't seated at the counter, but at a table where the chef couldn't see us, and a part-time worker explained the dishes to us, but there was a 10% service charge. When it comes to additional charges, I wonder if they were treated like a high-end store. That said, I could see that they were trying their best to stay within this price range, and the food had a familiar taste that left me with a good impression. Thank you for the meal.