こだわりを感じるサービスと料理を堪能。 : KARASUMIYA

This is a popular Japanese restaurant located on the left hand side after leaving the east exit of Oyama Station. I happened to come across it and was intrigued by the appetizer called Hassun, so I decided to drop in. I made a reservation the day before and visited. I ordered the "3-hour all-you-can-drink course (4,928 yen)." I entered the restaurant after 6 p.m. on a weekday. There were two tables at the L-shaped counter. They prepared place cards with names and dates on them, which was a nice service. The staff were two young-looking men and one part-time worker. From what I heard, there was a blonde who was preparing the food. They talked a little about Akabane, so I wonder if they have a sister store. You can choose from five types of chopsticks, including cedar, cypress, and bamboo, which is an interesting service. The all-you-can-drink service one drink per person at a time. They have a premium selection of beer, Kaku whiskey, wine, fruit liquor, and shochu. They also have about 30 types of sake, three of which are included in the all-you-can-drink service. The drinks we had were: ・Premium Malt's ・Houou Bita Yuzu Sake with soda ・Wasanbon Umeshu Straight ・Deux Chez Chevalier Cava Sparkling ・Omon Junmaishu Yume (Niigata Prefecture) ・Suigei Tokubetsu Junmai (Kochi Prefecture) ・Tateyama Tokubetsu Honjozo (Toyama Prefecture) "Omon Yume" is dry and easy to drink with the umami of lactic acid bacteria. "Suigei" has a rich taste like Japanese sake and you can have a second serving. "Tateyama" is dry and has a strong alcoholic taste, which goes well with Japanese food. The "Yuzu Sake" is a delicious and flavorful Japanese-style meal from the popular Houou Bita. We also had the "Umeshu" straight, which was just as delicious. We also had the "Foam" which was strong and good to drink with meals. The course menu includes: ・Assorted hassun appetizers ・Fresh fish crunchy salad, vinegared sardines ・Japanese black beef yukke ・ Cow tongue minced meat cutlet ・Ground beef and karasumi pasta ・Mini dessert The hassun is served on a round plate, not a square one, with six different appetizers, which gets you excited. On this day, we had potato salad, tuna belly, tuna belly with ginger, yellowtail namero, homemade smoked camembert, and roast Oyster with oyster butter. The potato salad was made with only mashed potatoes, and was very simple. Oyster butter was rich, and seemed to use liver. I wonder if the crunchy salad was topped with fried, shredded spring roll skin. Fried food crunchy fried daikon radish and the fatty horse mackerel are a perfect match. The flavor of myoga is a nice accent, and it's definitely a salad that goes well with alcohol. I think the "Wagyu Yukhoe" is from Kochi and is made with ichibo. It's a bit stringy, but the marbling is beautiful and the rich yolk is sure to be intertwined. They usually serve spring rolls, but on this day they had "Cow tongue". It's coarsely ground, so it has a very firm texture and is very satisfying to eat. The "pasta" is topped with plenty of karasumi and has a spicy finish with minced meat. It's light and rich, like a ragu, and very delicious. For dessert, we had "Annou potato terrine" and "mitarashi nuts". The terrine was fluffy and gentle, with a soft potato flavor. The mitarashi nuts were accented with the texture of the nuts, and I wonder if they mixed cheese into the mizu yokan. Both were handmade and had a unique feel, making it a good way to end the meal. I was satisfied with the meal, but there were many other interesting dishes, such as oden. I found a comfortable restaurant with high-quality food and drinks, and one that I would like to visit again.