築地六寛で井雪の端正なお料理を味わう : Rokkan

You can make a reservation through OMAKASE. It is a restaurant produced by Mr. Iyuki, the founder of Kyoto Aji no Keifu. On a cold evening in Kisaragi, I met a friend of mine who often visits Japanese-style meal these days. There is no signboard, and the restaurant is tucked away in Tsukiji. A woman was standing in front of the restaurant waiting for us. There are 4 seats at the counter and 2 private rooms. The counter is limited to one group only, so we were allowed to use the room for two people. The chefs are the taciturn Chef Uemura, who moved from Isetsu and took over this year, and his two apprentices who look like Enari Kazuki. soft-shelled turtle You can choose between a course and a kaiseki course when you make a reservation, but I chose the kaiseki course on this day. Taking pictures of the dishes is prohibited, so I will be a bit redundant. First, let's toast with a small beer. The dishes we had were as follows. Yoshino stewed taro stems. The iriko broth is very effective. Crunchy. Steamed rice with konjak strawberries. The salty taste of the fish entrails is a nice touch. The Hachiman-maki of the conger eel and Karaboku Mochi has a sprout of a tree. It is accompanied by a sake called "Tobikiri". The Karaboku is wrapped in thin rice cake and is delicious. Matsumaezuke (pickles): A remnant of New Year's Day. There is salmon roe on it. Kabako crab is out of season, but they serve the ones that were caught in the net. It is served with a jus of Nihaizu (vinegar) and Vinegared dish of purple chrysanthemum called oyster's source. ◇ Tempura bamboo shoots (Kagoshima), fava beans, ebiimo, cod roe, butterbur sprouts, white fish, what a delight! The prawns are cooked and then deep-fried. The chef handmade the soba noodles. Thin and smooth. Sashimi: Fugu wrapped in iron skin, simmered fugu skin, octopus, tuna toro (Oma). The fugu is served with ponzu sauce and the water octopus with yuzu kosho. The tuna is from Yamayako. The soup was a thin ice bowl with shrimp fish cake and bamboo shoots. The red color of the shrimp, the yellow color of the yuzu, and the green color of the greenish green of the greenish green. It is beautiful through the thin ice imitated with round radish. ◇ soft-shelled turtle Salt grilled (hind leg thigh) and tare-yaki (mitsubone) They said the planned dish was gindara (silver cod), but when we requested to have soft-shelled turtle, they complied. The conclusion was that both of them are tasty when the part moves well. The dish was cooked with a variety of vegetables, including a variety of vegetables that are not used for cooking, and a variety of vegetables that are not used for cooking. It is a delicious dish. Both of us drank up to the broth! Omi beef Sukiyaki octopus with egg yolk sauce, pickled octopus with egg yolk sauce, scented vegetables, white rice, rice with baby white radish, rice with baby white radish and rice with shigureni rice, all rice was served in small bites. The harasu rice, topped with crispy grilled skin and shredded fish, was especially delicious! I envy the gentleman who had four bowls of rice in a normal serving. Warabimochi: Warabimochi rice cakes with Tanba black soybeans cooked in a rich and juicy sauce. The coasters and cups are decorated with the "snowflake" pattern of the family crest of the owner of the restaurant. It is nice to be able to taste Izuki's taste. Next time, I would like to try the soft-shelled turtle course which includes a round pot.