自分だったら選ぶ可能性のなさそうな美味しい日本酒を合わせてくれます。 : Wo kotote

For our anniversary, I reserved a pairing course and visited. There were 3 groups including us, but the sign was fully booked today, so we were able to spend a relaxing time. My first impression was that while it wasn't too Japanese-style, it had a modern Japanese feel to it, including the plates and interior. The atmosphere is relaxing. The first item is a dish with warm bean paste and wasabi accents of lily root and kinme, paired with a sake called Ikioi Masamune. This is an enjoyable dish with the aroma and the warm feeling of lily root, and the strong scent of sake will make you look forward to the next pairing. The second dish is a combination of salmon roe, herring roe, and marinated seri, and Ezokuma. It has a refreshing taste that goes well with fish roe, and brings out the sharp taste of herring roe. The third item is the combination that I personally thought was the most successful pairing (a combination that I wouldn't have thought of ordering myself). A bowl of tiger prawns, mochi, and peas, and Tsukino. Hot sake made from cloudy sake called I (Oarai). To begin with, I had never made turbid sake hot, and the combination of turbid sake in a bowl was new to me, so the combination of a warm bowl and warm turbid sake felt like it had been calculated from the beginning. The fourth item is a pairing of yellowtail and scallop sashimi with red bean liver miso and Tamasahi (Toyama). It's sashimi, so it's refreshing, but it's also the flavor of the sake that complements the flavor of the red bean liver miso. The fifth item was an assortment called Hassun and Masumi (the only brand I knew today). The pairing is expecting a first encounter, but when a familiar drink appears, it feels like meeting an old friend. It was difficult to rate any of the eight-inch pieces, but the soft texture was probably the most impressive. The crispy Masumi had a refill, and the 6th item was conger eel pressed sushi and Tempura. Pairing is Yamada Nishiki Hiyaoroshi (Suzu) The dish is rich, so it doesn't fight, but the flavor is strong even with the 6th type of sake. The 7th item is pottery and Shichirobei. While I was regretting the last part of the pairing, I then went on to have the rice, the rice cooked with Shirako, which was exquisite.No matter where I ate it, the soup soaked in the soup, and the texture of the side and the melty inside were enjoyable. After mixing the Shirako in my mouth, I felt that the course was complete. . . . So far, we have thoroughly enjoyed the courses, but we were told that wine is also recommended, so since we also like wine, we also ordered the original wine. When I asked about it, I was told that they also make wines that go well with Japanese-style meal. It goes well with cooked rice, and if you're in the mood for wine, you might as well have tried this from the beginning. Lastly, I ordered an additional dessert. Melting pudding and apple kuzu mochi (I forgot to take a photo). I had time to be satisfied until the end. It was a special time for me because I rarely had Japanese Japanese-style meal at a leisurely pace. It was a restaurant where you could expect to get different flavors as the seasons changed.