紹介ハードルも高いですが万難を排してお伺いする価値のあるお料理かと思います。 : Morikawa

*We have received permission from Mr. Mori, the owner, to use the photos and other content posted. ■Date of visit: Monday, October 16, 2023, 7pm - 10pm ■Food: Omakase ¥60,000 - 80,000 Please discuss the price with the proprietress in advance The bill, including alcohol, was ¥80,000 including tax I was surprised at how reasonable the bill was, but whether I drank alcohol or asked for more, it was all in line with my budget, and I am grateful for the good price and the chef's spirit. ■Reservation I was invited by an acquaintance. ① Appetizer □Grilled Matsutake □Spinach ■Soy sauce The Matsutake mushrooms used in today's dishes are from Hanamaki, Iwate Prefecture, and are available in both bud and open form. They are served in a variety of ways, including grilled, covered, deep Fried food, and in bowls, and we enjoyed the luxurious Matsutake dishes. We were very satisfied and excited, and our excitement was high. We were also impressed by how the ingredients' flavors were utilized. The feelings of satisfaction and elation welled up from beginning to end, and the comfort of the dish, which left us feeling satisfied and satisfied, remained until the very end. It was an impressive dish. ② Appetizers □ Chawanmushi with Matsutake mushrooms and grilled conger eel □ White squid, striped shrimp, raw sea urchin □ Clams lightly cooked in sake and cooled □ Sushi bar with sardines □ Black porgy bar with sea bream □ Sea bream with sesame sauce From the appetizers to the perfect snacks to go with your drinks, we enjoyed the delicious delicacies. The sweetness of the cooking was adjusted only with sake, and no seasonings were used. This is also an area where the chef values the way the ingredients are used to adjust the taste and flavor of the dish, which I think is very appealing. While my tongue was amazed by the mellow mellowness of the delicious, sweet and delicacies woven together by the culmination of the refined flavors contained in this appetizer, I was blown away by the flavor and richness incorporated into each dish, and the embodiment of the flavor deepening the more I chewed. First, we start with the hot dishes before they get cold. The aroma and umami of the matsutake mushrooms in the chawanmushi is complemented by the sweetness of the conger eel, and the taste is subdued and the broth is very tasty! The taste is truly astonishing, and it pierces your tongue from the first appetizer, keeping you engrossed in the flavor before moving on to the next dish. Then comes a clam broth dish, full of flavor from the bounty of the ocean, and the more you chew, the more the umami rises and the more chewy and full-bodied the flavor grows. The delicious appetizers that appear one after the other! I wonder if I ever imagined such a feast, and even now I find myself bewildered by the excitement in my tongue that just can't be contained. Furthermore, there were exquisite delicacies on offer: Seafood was plentiful and mystifying the tongue; the bouncy flesh of the striped shrimp, the voluptuous flesh of the white squid, and the delicious combination of sea urchin and delicacies; all of these blended together to toy with the tongue, drawing me into an intoxicating whirlpool where the fish followed me straight after it, and the unimaginable, unknown tastes and delicacies intermingled over and over, taking my tongue into a world of extreme bewilderment and leaving me overwhelmed with emotion. ③ Fried food □ Fried matsutake mushrooms, Hanamaki, Iwate □ Deep-fried ginkgo nuts ■ Salt ■ Sudachi citrus ■ Worcestershire sauce I was a little excited by the arrival of the piping hot fried matsutake mushrooms, and what's more, while I was eating, they nonchalantly delivered more freshly fried matsutake mushrooms to finish me off. Despite their great customer service spirit, I was once again surprised. I took a bite of the first fried matsutake mushroom as it was, and the rich, fragrant smell of the matsutake mushroom filled my nose and mouth, leaving me in an enchanted mood. After chewing carefully, the umami extract of the matsutake mushroom oozed out of the fiber in the middle of the cavity into my mouth. It was irresistible, I couldn't stop, and my chewing speed increased. I was confused by the explosion of rich flavor and my tongue was at its mercy. The crunchiness of the fries and the juiciness when chewed are also the secrets to their deliciousness, and the sweetness of the old Worcestershire sauce. This sauce soothes the matsutake mushrooms and calms them down, and while it sweetly complements the umami of the matsutake mushrooms, it wraps around them without interfering with their flavor or taste, and shows off a taste that coexists with the umami of the matsutake mushrooms. The harmony of the texture, aroma, and flavor resonates on the tongue, and the spores that are the source of the aroma spread throughout the mouth from the batter of the fries, filling the mouth with a fragrant aroma. The aroma draws you in, and the matsutake mushroom extract spills out, bursting with deliciousness, which makes your tongue sympathize with it and you naturally continue chewing. The wonderful harmony unfolds to become a trinity, and the deliciousness exceeds your expectations, and you are overjoyed. You are intoxicated by the overflowing and soaring pleasure, and it was a very satisfying moment. ④ Soup □ On a base of winter melon □ Hamomatsu bowl □ Crushed okra □ Garnished with chrysanthemum flowers □ The scent of pine needles and yuzu This Hamomatsu bowl is perfect for this time of year. I feel that Hamomatsu is the ingredient that truly represents the season and the taste of autumn, shining through the dish. The bowl ingredient, peony conger eel, is an impressive volume, and the bowl is filled with a large number of open matsutake mushroom caps, all jostling together inside the bowl. As the large number of matsutake mushrooms march out, crunched okra is hidden inside the bowl, creating a truly sophisticated flavor that is thick and rich. There are more matsutake mushrooms than conger eel, so the conger eel is hidden, and the soup is full of the umami flavor of kelp, and the aroma of matsutake mushrooms, as well as the sweetness of the conger eel and the umami of the matsutake mushroom combine to keep your tongue busy, and your cheeks dropping with each bite. As expected, the deliciousness of the conger eel in this bowl is amazing. I was truly impressed the moment I touched the conger eel's vibrant flesh and fatty deliciousness. The conger eel meat stretches out the beauty of its refined texture, and when I bite into it, my teeth draw their teeth into the flesh, and the pure white skin of the meat bounces softly, bringing out a bouncy yet powerful texture while embracing my tongue with its smooth, slimy flavor, and with each bite of the conger eel, I am sensual with the contact of the flesh with my tongue. The delicious taste of the oily sweat rising from the conger eel meat itself, the aroma of the extract from the stem of the matsutake mushroom, the elegant taste of the famous combination of conger eel and matsumatsu, a rich and nutritious taste descended upon us. ⑤ Cold shabu shabu □ Tochigi beef, Otawara Chateaubriand ■ Japanese mustard ■ Ginger ■ Myoga ■ Onion soy sauce Gently scalded with a ladle, then shabu shabu-shabued and served cold. On the plate, the moist and soft red meat, curled up like beef sashimi, curved in an arch and folded over, exposing the flesh and revealing an erotic figure that tempts carnal desires. Just chewing the first piece hits the tongue like a drug, and the supple texture of the thick fillet resonates with the chewing sensation, and the smooth taste with a silky texture that makes it hard to believe that this is beef. It makes you feel like this is the ultimate Meat Dishes, and fills your tongue with joy. The elegant texture of the meat and the clean coolness of the meat make the meat's flavor land on your tongue so refreshingly, but the impressive flavor of the Chateaubriand fills the tongue, and the aftertaste lingers and makes you feel overwhelmed by the extremely delightful taste. ⑥ Sashimi □ Awaji sea bream □ Engawa □ Lotus root □ Yuba ■ Hamabofu ■ Wasabi The way it is arranged is so elegant that you will be staring at the sashimi on the plate and your eyes will be glued to it. I bite into two pieces of lotus root placed under the sea bream, and the crunchy, fibrous texture stretches as I bite into them. It contrasts with the supple flesh of the sea bream, creating a clear texture that makes for a very satisfying combination of ingredients. When I put the accompanying yuba skin in my mouth, it lands softly on my tongue, bouncing and bouncing, leaving a sweet aftertaste that supports the taste of the sea bream. The Awaji sea bream has a refined and supple texture, which encourages chewing and makes the food flow comfortably and naturally. The quality of the sea bream's flesh is not only good, but also has a harmonious balance of elegance and suppleness, making it feel elegant even while chewing. The yuba skin that accompanies the sea bream also adds a lovely sweetness, and at the same time, it warmly embraces the umami of the sea bream, embracing it with a sweetness that deepens the flavor of the sea bream. The gradation of flavors continued, and the deliciousness of the sea bream was delicious. ⑦Grilled dishes □Ochiayu (sweetfish with roe) Wakayama ■Vinegared miso □Sweet potato and black sesame □Sweet ginger pickled in sweet vinegar The grilled ochiayu dish had both the head and tail shaved off, and the sweet potato was served with black sesame and the ochiayu was topped with vinegared miso to adjust the acidity. The ochiayu on the plate had the backbone removed, and the head and tail were removed, leaving only the main body. It was then cut in half, and only the most delicious parts were served in bite-sized pieces. The ochiayu was packed with eggs and my stomach was bloated. When I took a bite of the ochiayu, my stomach was filled to the brim, and the feeling of it exploding in my mouth reverberated vividly, as it was extremely satisfying to have such a filling meal with eggs. As you bite into it, the skin cracks and the sweetfish eggs pop out, scattering into your mouth. The fullness of the meat, combined with this refreshing sensation, presses into your mouth and is truly moving! As you chew the remaining half of the sweetfish, the sweetness of the vinegared miso and the sweetfish mix together, and the sweet and sour taste hits your tongue, creating a perfect balance between sweet and sour. The rich texture of the first half is completely different, and the vividness of the taste is a striking contrast. My tongue was overwhelmed by this well-balanced duet of texture and taste, and I was very satisfied with the deliciousness. ⑧ Appetizer □Hairy crab from Funka Bay □Crab miso ■Yellow vinegar □Sea buckwheat vinegar ■Sudaran orange ■Crab vinegar A mountain of hairy crab is piled on the plate, as high as Everest, with crab miso on top and crab meat on top. The crab meat is then served so high that it is almost impossible to believe. At first glance, the spectacular appearance is amazing. The condiments are crab vinegar and sudaran orange. In addition, sea buckwheat vinegar and yellow vinegar are also available, perhaps to prevent you from getting tired of eating a lot of crab. The sea buckwheat vinegar is placed between the hairy crab dishes, and it is beyond my imagination that the texture, aroma, and flavor of this interval changes the taste so much. What a wonderful idea. It shows that he knows the key points of crab flavor well, and I was once again amazed at the wide range of skills the chef has. We ate the hairy crab with a generous amount of towering crab miso and mixed it with the crab meat. As usual, the unique aroma and sweetness of the crab miso was a classic deliciousness that made my tongue tingle. I don't know how many times I've exclaimed how delicious this taste has been this winter, but today's hairy crab was exceptionally delicious and I felt it was the best this winter. It went perfectly with the crab vinegar, and the balance of sourness and sweetness was excellent, so I kept chewing. I never got tired of eating it. I then had the crab meat mixed with a delicacy of yolk vinegar. The exquisite flavors blended together skillfully, expanding the flavor of the crab, and the ultimate taste hit my tongue, leading it to a state of ecstasy and swirling excitement in no time. Even after I had finished eating, remnants of the meat were still scattered here and there among the inner folds, giving me time to bask in the aesthetic aftertaste. Each fiber of Tsuiyama crab meat swelled with a clear sweetness, and with each bite, the sweetness and aroma were squeezed out of the crab meat, leaving me simply devouring the hairy crab with complete abandon. I was so impressed by the mineral-rich deliciousness of the hairy crab that I had never encountered before. ⑨ Meal-1 □ Lake Biwa eel and steamed black rice □ Kinome Phew, I was pretty full from what I had eaten so far, so I was thinking I'd like to have a lighter meal, when the steamed eel rice dish appeared, and I was deeply impressed by the thoughtfulness of the meal course until the very end. Lake Biwa eel is steamed in Edo-yaki style until it is very soft and plump, and it goes perfectly with the steamed black rice, with the texture of the black rice enhancing the smooth, melting texture of the eel. Originally brought from China during the Yayoi period, sticky black rice is highly nutritious and contains a lot of vitamin B1 and essential amino acids, which is why it is also called medicinal rice. In terms of taste, it has a low sugar content and is not as sweet as white rice, but the deliciousness of the eel more than makes up for that, making this a dish that makes the most of the ingenious combination. Lake Biwa eel is grilled in Edo-yaki style until it is soft and plump, and the fluffy texture is enhanced by the chewy steamed black rice, which adds to the flavor. It was so soft that you didn't even need to chew it, like a drink, and it melted in your mouth in an instant. It was a shocking steamed eel with rice. 10. Meal-2 □ Oyako-don (Chicken and egg bowl) with Matsutake mushrooms □ Yamagata Tsuyahime white rice □ Chiba chicken □ Egg and egg ■ Kelp broth ■ Chicken stock ■ Broth with sake By this point, we were pretty full. The chef asked how everyone was feeling, and when we asked what was prepared, we were surprised to hear that it was a bowl of rice with matsutake mushrooms, and everyone replied with enthusiasm that they wanted to eat it right away. This matsutake Oyako-don (Chicken and egg bowl) was also excellent. Oyako-don (Chicken and egg bowl) alone is sweet and mellow, and is topped with plenty of matsutake mushroom flavor. The chicken is soft and plump, and the more you chew, the deeper the flavor of the broth spreads, and the sweetness of the egg creeps in, and the umami of the chicken accompanies this deliciousness, which is also excellent, and everything comes together in a unified way, allowing you to chew hard along with the soft and fluffy rice. The chicken is firm, with a condensed meaty texture and flavor, and the moment it touches the soft, slightly runny egg, it is so wonderful that it demonstrates an indescribable compatibility between the "oyako" and the "oyako" and is extremely delicious. I was able to enjoy this one-of-a-kind Oyako-don (Chicken and egg bowl) that can only be eaten here. ⑪ Fruit □ Fig □ Shine Muscat □ Cheesecake □ Pione ⑫ Sweets □ Chestnut Yokan