各国料理に通じた創作を堪能できます : Gonogono Izayoi

I've known about this store for quite some time. One day, I was so intrigued by the menu board that I could see from the sidewalk that I pulled the entrance door but found that only the counter seats were available, so I went elsewhere. On this visit, I ended up sitting at the counter, but it seemed like I couldn't get through to the tatami room table unless about 6 people gathered together. It's a bit disappointing that there are no table seats for small groups. However, the food was very delicious. I'm sure the owner of this shop has put a lot of effort into his work. I felt that he was particularly knowledgeable about the cuisines of Asian countries.・Amberjack with white sesame seeds Ryukyu is a local food of Oita. It seems to be a dish where sashimi is soaked in sauce. The thin structure is beautifully lined up in a small pot. Just before serving, I rubbed white sesame seeds and enjoyed the aroma. There was an egg (quail) and soy sauce at the bottom of the bowl, so I followed the instructions to stir it all up.I thought it would be a waste to ruin the beauty, but even though I mixed everything together, it was too salty. It was neither sweet nor unsatisfying, and I was in awe of its high level of perfection. In both Japanese and Western cuisines, it is a well-established theory that arranging food looks better when it is arranged in a pile, but I think you have good taste in overturning that idea and arranging it to fit the bowl. I learned a lot. Kanpachi was made very thin and had an excellent size and hardness that made it difficult to chew inside the mouth.・A crunchy Asian salad with coriander and meat miso The meat miso seems to have been devised to shorten the cooking time. It wasn't as sweet as typical Japanese meat miso, and I think it had more of a fish sauce flavor than miso and a rich, gelatinous chicken flavor. There was a lot of coriander listed, and almonds? Combined with the crunchy texture and flavor of the slices, it was a creative Asian dish that was reminiscent of Thailand.・Mazemaze ♪ Ethnic Cuisine rice I think the minced meat used in this dish is very similar to, or almost the same as, the one in the "Pakupaku Salad" above. Since it also includes almonds and cilantro, I thought I'd order a dish that has a lot of flavor. However, this item contained fried bimak cru leaves. It is a citrus leaf and, along with lemongrass, is an essential ingredient in tom yam. In soups, the leaves are often removed due to their hardness, but when fried crisply like this, you can enjoy the texture and aroma, making you wonder why this type of cooking hasn't been done before! I was impressed. This dish was a good dish to finish off the meal or as a side dish. The scent of cilantro, the volatile spiciness of early red that was reminiscent of Homden, and the warm egg gave it a rich and moist feel. It was quite a dish, and I couldn't feel any hesitation.・Fried makomo meat rolls The ingredient makomo is used in stir-fries in Chinese cuisine. It is not a mushroom, but has a body similar to a bamboo shoot, but has a firm texture and a delicious sweet taste. I only knew how to stir-fry with salt, but I thought it was quite a luxury to wrap thinly sliced meat around a thin Makomo like this. Makomo only enhances its presence by adding the flavor of meat, and above all, it is delicious. The fact that the wrapped meat did not slip off the core of the makomo was an excellent piece of cooking. It was well fried, so I savored each bite with sake. We recommend the deep-fried makomo meat rolls.・I think the shrimp sauce Yakisoba (stir-fried noodles) seasoning was similar to Indonesian mie goreng. At least I was happy that it wasn't the Japanese sauce flavor that I hate. Although there is a widespread Yakisoba (stir-fried noodles) culture in East Asia, HKT simply doesn't like the Japanese sauce flavor. Is shrimp sauce kapi? If I were to insist on the shrimp any more, I think it would be lacking in quality, so this was also the moment when I was able to sum up that I can trust the cooking by the owner of this restaurant. Perhaps the fact that the noodles were able to be pulled out smoothly without getting stiff was due to the effect of the hot egg. It was very delicious with just the right amount of salt and the flavor of the shrimp. Overall ☆2.6 Thank you for the meal. I will visit again. The appetizer was a mysterious assortment. Smoked cartilage (similar to chiragar), quail eggs, dried figs, curry-flavored zha cai...I don't think this would be popular with the general public, and compared to a la carte dish, I didn't feel it had a good taste.