On this day, I visited "Wakamugi Wakushu-an Branch" located in front of Mitsukoshi. I made a reservation for the "8-course meal + Nihonbashi pairing" through a certain reservation site. The interior of the restaurant is simple and clean. There are 8 seats at the counter and table seats at the back. On this day, there were only my wife and I at the counter, so we were able to enjoy our meal without any hesitation. Sake was served to accompany the dishes. - First Dish: Cauliflower tofu, crab, and bonito with a tangy sauce. The sweetness of the crab, the texture and saltiness of the bonito are delicious. The acidity of the sauce pairs well with the sake. - Second Dish: Fried cod milt with a crispy coating and butterbur sprouts. The crispy texture and the richness of the cod milt are irresistible. Adding black seven spice enhances the flavor. It pairs well with the cloudy sake and the richness of the cod milt. - Soup: A soup with red snapper, taro, shiitake mushrooms, and carrots. The crispy skin and tender flesh of the red snapper are delicious. The warmth of the soup made with "Dansen" and dashi is comforting. - Sashimi: Grilled golden-eyed snapper with vinegar and salted kumquats. The umami of the kombu-marinated golden-eyed snapper and the tender rape blossoms are delightful. Adding vinegar and salted kumquats enhances the flavor when paired with "Kamo Kinshu." - Grilled Dish: Steamed turnips with yellowtail, prawns, and ginkgo nuts. The sweetness of the turnips and the richness of the yellowtail are very tasty. The gentle flavor of "Kushi Ra" is evident. - Main Dish: Duck prepared in a juicy and sweet fat. Adding plum paste enhances the flavor. The sweet and crunchy texture of the leeks is enjoyable. It pairs well with the hot sake and the dashi flavor of "Yanwari." - Rice Dish: A clay pot rice with plenty of oysters and Kujo green onions. Even though I'm not a fan of raw oysters, these were delicious without any fishy taste, and I ended up getting seconds. It's nice that you can take the leftovers home as a souvenir. - Dessert: Yogurt sake sherbet with strawberries. The 5% alcohol yogurt sake turned into sherbet paired perfectly with fresh strawberries. I was curious to try the yogurt sake on its own, so I ordered a little more, and it was a delicious taste, like drinking yogurt in alcohol form for the first time. The total cost for two people was around 30,000 yen. The food was delicious, and the sake pairing was excellent. I wished the restaurant was busier because of how good everything was. I received the leftover rice as a souvenir and left the restaurant. Thank you for the wonderful meal.

Craft beer and sake shop. We had a pairing course (including wine) and were excited because we love beer and sake. The interior mainly has counter seats and one table for four, giving a semi-private feel. The dishes were all elaborate. The beef tongue stew was delicious, you could tell it was cooked slowly and carefully. The taste was miso-based, which went well with sake. The red wine stew was also good, but the miso was rich and paired nicely with sake. The meat was very tender, probably due to the time taken to cook it. The crab was a double portion and filled with plenty of meat, making us smile. There was also a soup dish, and we couldn't resist getting seconds of the salmon rice cooked in a clay pot. The surprise was the dessert - yogurt sorbet made with sake! It was white, so we expected a milk flavor, but were surprised by the alcohol taste. It was cold and refreshing, perfect with persimmons. We really liked this place and would love to visit again in a different season.

At Suiten-gu Shrine, I got a safe delivery amulet for my nephew's bride. Then we had dinner in Nihonbashi at a cozy and quiet restaurant. The first drink was warm beer, which was a new experience for me. After that, we tried Shichi Honsou sake from Shiga Prefecture. The course included seasonal vegetable chips, chilled sea urchin chawanmushi with chestnut powder, marinated button shrimp and sawara, steamed matsutake mushrooms, almond-fried tai fish, beef with miso grilled on magnolia leaves, and matsutake mushroom rice. For dessert, we had yogurt sake sorbet with Shine Muscat. Each dish was carefully prepared without cutting corners, and the atmosphere of the restaurant highlighted the delicious food. The young chef shows promise, and I look forward to visiting again soon. Thank you for the wonderful meal!

Otsuka's Mugi Shuan is a famous restaurant known for its craft beer, rare Japanese sake, and huge oysters. For me, it was a place that changed my perception of beer and sake, which I used to think were not tasty and only made me drunk. It was the starting point of my fulfilling journey into the world of alcohol, and I am truly grateful for that. The restaurant is located on the first floor of the same building as the Nihonbashi branch, and it has always piqued my interest since it opened. I finally made a reservation after hearing about their corn pot rice on Facebook. I chose a course with a small number of dishes, and each dish was delicious, paired with excellent sake selections. The fact that they served warm sake even in the middle of summer was a delightful surprise. The corn pot rice, which is one of my favorite dishes, was served generously with the aroma of truffles, exceeding my expectations in taste and satisfaction. The dessert was a unique yogurt sake sorbet, accompanied by the original sake, making it a perfect ending for any sake lover. This time, due to the pandemic, there were only two customers – my friend and me. We had the privilege of having exclusive conversations with the owner, making it a luxurious experience. The service staff, with their modern and glamorous nail designs, did not have the traditional appearance of a Japanese restaurant, but their hospitality was warm and welcoming. Most importantly, their passion for sake was evident throughout, leaving a positive impression overall. The course cost 8000 yen, with a pairing option for 5000 yen, which I believe is a fantastic deal for sake enthusiasts considering the quality and comfort provided.

Seasonal ingredients with simple seasoning. The essence of Japanese cuisine shines through, with occasional innovative ingredient combinations showcasing the chef's creativity.

The beautiful, delicious, wonderful ending rice dish is the best. I want to keep eating the shirako tofu forever.