The other day, I went to Kurochaya with my family and had such a great time that I feel like visiting two more restaurants in the same chain. Kurochaya is one of three restaurants in the series, and I have been here about 5 or 6 times before, including for my daughter's and friend's birthdays. This time, I came to celebrate my son's birthday and show him the restaurant (although I wanted to come here for myself as well). I always think of this place as suitable for special occasions, and it did not disappoint. The prices have gone up from 5000 to 7000 yen range, but I found the content, atmosphere, and hospitality to be worth it. We had the "Flower and Bird Kaiseki" lunch course for 7,700 yen (excluding service charge), which was served from 11:00 to 15:00. The meal included various dishes like steamed crab custard, appetizers, soup, sashimi, fried fish, simmered dish, pickles, and dessert. Each dish was beautifully presented and full of seasonal flavors. I look forward to coming back and trying more dishes according to the season.

September of the 5th year of Reiwa, leaving home at 9:22 without using the highway, arriving around 11:15. Welcomed by Ms. No at the gate saying, "Welcome, Yamato-sama," and greeted by Ms. S at the top of the stairs despite her still healing broken foot. Seated at the usual second-floor window seat. Introduced to Su, who came from the now closed Inaka, by S. Prepared a glass of cold water with ice, my favorite, along with tea. The meal consisted of various dishes such as eggplant dengaku, lily root simmered, smoked duck, and more. The head chef, M, generously served a Black Wagyu fillet steak as a gift, along with non-alcoholic sparkling wine. Enjoyed a chat with M before departing. Will be making a reservation for a meat course in October. See off by Ms. No and headed to "Kaigiro" in Atami.

I visited this restaurant for my parents' golden wedding anniversary dinner. We had the Kaze Tsuki course for ¥14,000, which featured seasonal ingredients such as summer vegetables, shun-sai, and grilled ayu cooked over a charcoal grill. The presentation was excellent, with dishes served on lotus leaves. The main dish of rare grilled beef fillet with wasabi soy sauce was delicious. The atmosphere of the restaurant reminded me of Inaka, and I later found out they have the same owner. I hope they continue to operate such wonderful restaurants. I would love to visit again for another special occasion.

In July of the 5th year of Reiwa, the restaurant I currently like the most is Toh-to-an. Due to traffic on the Ken-O Expressway (followed the navigation and took Route 16), I arrived at around 11:35. After parking the car and returning, I was greeted by No-san at the gate instead of the usual landlady, Ms. Shimizu, who was said to be resting due to an injury! The female staff at the entrance and the staircase greeted me with "Welcome, Yamato-sama." I was seated at my usual table by the window on the second floor. (There was only one other group of 5 people in the same room, like a post-engagement meal gathering) - Hana Tori Kaiseki "Fumizuki" for 8,470 yen (including tax) - Cold edamame soup: Refreshing with a hint of water shield. - Appetizer: Vinegared dish with crinum and lotus leaves, grated yam, magatama tofu, eel kosode sushi, tenshi Nanban-zuke, summer myoga sweet vinegar pickles, manjushage simmered, Maruju lemon simmered, tomato honey simmered. As always, the dishes were visually stunning and delicious, truly impressive. - Clear soup: Winter melon, sea bream cake frost, wild greens, carrot, green yuzu. - Sashimi: Sea bass, bonito, firefly squid. Light and refreshing. - Grilled dish: Grilled ayu with tade vinegar. The bones were difficult to remove. - Simmered dish: Eggplant simmered, shiitake mushroom, okra, ginger, green onion, itokaki, turtle shell paste. - Vinegared dish: Vinegared dish with vinegar and citrus fruits; luffa, tomato, myoga, lareci. - Rice dish: Ayu rice. Fresh without any fishy smell. - Soup: Red miso soup. The portion seemed to have increased compared to before, which was good. - Pickles: Nukazuke pickles. The radish and cucumber were particularly under-fermented, below standard. I pointed this out to Head Chef M during his greeting. - Desserts: Corn pudding with raspberry, fig jelly with sesame cream. The dishes were presented with great skill and taste above standard, but it was disappointing that the pickles were under-fermented. I left around 1:20 after being seen off by No-san until he was no longer visible. Headed to Sanyo-so.

March 5th, Reiwa 5th year. Left home around 9:20 AM. Opted for the local roads instead of the highway (saving 5 km compared to the highway route). Arrived by 11:05 AM. Saw S landlady and others standing at the gate. Gave the moon-shaped gift to S landlady and M head chef, but M head chef was away supporting another restaurant until June. Sat at a table on the second floor (further back from the usual window seat). - Kaiseki meal "Flowers and Birds": 8,470 yen (including tax) - Seasonal appetizer: Turnip chawanmushi with silver bean paste and wasabi; the wasabi flavor was excellent. - Tempura from the chef: Fiddleheads, taro sprouts, butterbur shoots (grateful) - Appetizers: Seaweed-boiled fish, magatama tofu, seasonal vegetables with miso vinegar, mugwort gluten simmered in broth, grilled char with wood sorrel, sweet broad beans, simmered butterbur, grilled leaf onion, lily bulb with flower petals; visually and taste-wise, the appetizers here are always outstanding. - Clear soup: Bamboo shoot, shiitake mushroom, daikon, carrot, wood sorrel - Sashimi: Char, cherry sea bream, bigfin reef squid - Fried dish: Fried rockfish, green onion, sweet vinegar sauce - Simmered dish: New potato dumplings, butterbur, kudzu gluten, chrysanthemum greens, wood sorrel - Side dish: Lotus root and arrowhead root namul with shiitake mushrooms, cherry shrimp, and Tosazu vinegar - Rice: Bamboo shoot rice - Miso soup: Country-style miso - Pickles: Nukazuke (cucumber, daikon, burdock root, Shibazuke); the pickling was a bit too light for my taste. - Dessert: Black tea pudding with strawberries and blueberries, sweet broad bean porridge with magatama tofu and cherry blossoms; they accommodated my birthday, which falls on February 23rd (coinciding with Tencho Setsu), with this visit being the closest to it (grateful). - Matcha and sweet red beans. Left around 12:50 PM and headed to Fujiya Hotel.

Update on January of the 5th year of Reiwa, departing from home at 9:25. Got off at Hinode IC and arrived at 10:55. Welcomed by Ms. S halfway through the garden and seated at the usual table on the second floor. (Omitted) Arrived at 11:00 for a reservation at 11:30, so had to wait for a while, during which they served a non-alcoholic Chardonnay sparkling wine. Non-alcoholic Chardonnay Sparkling Wine - Hanatori: ¥7700 (¥8470) - Appetizer: Tofu Chawanmushi with soy milk and yuzu, with cloud ear mushrooms added for me. The head chef came to greet us. - Appetizer Plate: Sesame-soaked celery and enoki mushrooms, magatama tofu, red and white pickled vegetables, simmered rape blossoms and yuba, black bean honey stew, lily root simmered in broth, fried river shrimp, grilled cabbage with walnut gluten. A truly impressive dish. Noticed that the kumquat honey stew listed on the menu was missing, so pointed it out to Ms. S. After a while, Chef M brought it along with grilled chestnuts and squid ink. Kumquat honey stew, squid ink, grilled chestnuts - Clear Soup: Clear soup with spring onion, sea bream, Kyoto carrot, turnip, yuzu - Sashimi Plate: Assorted sashimi of sea bream, yellowtail, and squid - Fried Dish: Fried rockfish with white scallions and sweet vinegar sauce - Simmered Dish: Simmered turnip with spring chrysanthemum, Kyoto carrot, and yuzu, with tender turnips. - Side Dish: Vinegared lotus root salad with lotus root, daikon radish, mizuna, carrot, and seaweed - Miso Soup: Country-style miso soup - Rice: Burdock root mixed rice - Pickles: Bran pickles with cucumber, daikon radish, burdock root, and dried small fish with Sansho pepper - Dessert: Hojicha pudding (with strawberries, mochi, and black honey), mandarin orange jelly (with blueberries and wolfberries) As always, the dishes were not only delicious but also visually stunning and moving. Especially the appetizer was truly artistic. Currently my favorite Japanese restaurant, surpassing Nada-Man Shangri-La Hotel Tokyo branch. During the meal, Ms. No and several other female staff members came to greet us. Around 12:50, we were bid farewell by Ms. S, Chef M, and Ms. No. Then we headed to Sanyo-so.

Arrived right on time for the 11:00 reservation in June of the 4th year of Reiwa. Welcomed by the female owner, the manager, and two others standing at the entrance. Seated in a private room at the back of the first floor. The kaiseki meal for June, "Hanachou Kaiseki Mizuki," priced at 8,470 yen. The appetizer included "Sonnamizu" vinegar with okra and lalase, as well as various other dishes such as tofu, salmon sushi, and duck smoked in the house. The appetizers were delicious and beautifully presented. The soup dish, with okra, was a bit too large for my liking. The sashimi platter included trout, bonito, and sea bass. The grilled young sweetfish was cooked perfectly. The simmered dish contained winter melon, corn, paprika, and snap peas. The ginger vinegar dish was refreshing. The meal concluded with miso soup, pickles, and a dessert of corn pudding, raspberry, and apricot jelly. The head chef also came to our table and made adjustments to accommodate my 98-year-old father, showing great care and attention to detail. Overall, the food was delicious, beautifully presented, and the service was exceptional. We were even escorted to the door by the head chef, the assistant manager, and the female owner. Left around 1:15 PM and headed to Sanyoso. Overall rating: 4.8 out of 5. Service: 4.9 out of 5.

The building, atmosphere, garden, cuisine, and staff were all wonderful. Every dish was delicious and a feast for the eyes and taste buds. Although we didn't see the autumn leaves in the garden this time, we look forward to enjoying them next month when we visit again. The hospitality of the staff was exceptional, and my companions were also very satisfied. It was a great experience.

I had lunch at Toh-To-An in Akiruno City after a long time. It's delicious kaiseki cuisine, but since I have to drive, I opted for non-alcoholic drinks. The drink in the first photo that looks like an aperitif is actually grape juice. The course menu has been revised in terms of pricing, and the previous more affordable options are no longer available. The "Kachou" course I had was around 8,000 yen, which seemed to be the most budget-friendly option. The menu included various dishes such as tofu with sesame paste and wasabi, assorted seasonal appetizers, clear soup with turnip and sea bream, assorted sashimi, grilled mountain fish with butterbur, simmered taro with spring vegetables, rice with roasted soybeans and pickles, red miso soup, pickles, and a dessert of azuki bean pudding with strawberries and orange jelly. Every dish was elaborately prepared and delicious. Thanks to this, I had a great time enjoying my lunch. Thank you for the meal.

In February of the 4th year of Reiwa, I had a reservation for 11:30 am, but I left early considering the snow and arrived before 11 am. S Mistress and another staff member were waiting at the gate to greet me, saying "Welcome, Oyamato-sama." I parked my car and returned to be escorted by S Mistress to my usual window seat on the second floor. The menu had changed, and the cheapest lunch-only option was the Hanashima Kaiseki for 7,700 yen (8,470 yen). The meal included various dishes such as appetizers, assorted seasonal vegetables, soup, sashimi, grilled dish, simmered dish, side dish, rice, miso soup, pickles, dessert, and a water dish. The atmosphere was warm and welcoming, and the staff even decorated the water dish with candles as it was my birthday month. The head chef and the assistant manager also came to greet me, and we took a photo together. At this point, this restaurant has become my favorite Japanese dining place, surpassing other well-known establishments. The head chef and assistant manager saw me off at the gate around 12:40 pm. Later, I visited Sanyoso. Overall, the cost performance was rated at 4.7, slightly lower than before, but still excellent.

In September of the 3rd year of Reiwa, everything went smoothly and we arrived around 10:53. I dropped off my father, parked the car in the parking lot, and went to the reception. S-san immediately came out to greet us and despite being told we would be seated at a separate table, we were actually seated at the counter (which was just us). Our server was Ms. Yo. We ordered the cherry blossom kaiseki for 6000 yen each (excluding tax) or 7260 yen each (including tax). The appetizer consisted of various seasonal dishes including boiled greens and lotus root, tofu, pickled plum with lily roots, marinated fish, fried ginkgo nuts, candied chestnuts, fried green peppers, and vinegar-pickled myoga ginger – both in terms of taste and presentation, it was excellent. The head chef, Mr. M, came to greet us and presented us with his specialty dish. Next, we had pumpkin puree and baked pie – a creative and delicious dish. This was followed by a clear soup with seasonal vegetables. The sashimi platter included two kinds of seasonal fish – red snapper and bonito, though the bonito was a bit lean. The fried dish was fried ayu fish with white onions and sweet vinegar sauce, but the bones were too hard. The simmered dish included autumn eggplant in Dutch sauce, wheat gluten, chrysanthemum, ginger, and chrysanthemum sauce. The appetizer was a pepper and vinegar salad with cucumber, radish, persimmon, seaweed, okra, and mountain yam. The rice dish was sweet potato rice with sesame salt. The miso soup was a country-style miso soup. The pickles were pickled vegetables (radish, cucumber, carrot) in rice bran. For dessert, we had tofu and black honey pudding, raspberry, mochi, and soybean flour, with a side of blueberries and goji berries. We finished the meal with matcha tea around 12:50. We were seen off by S-san, H-san, and Ms. Yo as we left for Sanyo-so. Overall rating: 4.7 (down from 4.8), taste: 4.3 (down from 4.5), service: 4.7 (down from 4.8).

I revisited the restaurant last week after a long time and immediately became a repeat customer. Everything went smoothly and I arrived at 10:50. I leisurely made my way to the restaurant from the parking lot before 11, where S the landlady and another waitress welcomed me. At the reception, I was greeted by H the assistant manager and escorted to our usual table on the second floor (this was the second time here with my father, so it was a rare visit to the second floor). We ordered the Cherry Blossom Kaiseki for 6000 yen each (excluding tax) or 7240 yen each (including tax). The meal included various appetizers such as sesame-soaked celery and enoki, red and white pickled vegetables, jewel-like tofu, simmered rapeseed blossoms and yuba, black bean honey simmer, lily root simmer, walnut gluten simmer, fried river shrimp, and sautéed cabbage. The soup course was a light kudzu soup with sea bream added this time. The sashimi course featured two kinds of seasonal fish, sea bream, and yellowtail. The steamed dish was a tofu chawanmushi with crab, shiitake mushrooms, ginkgo nuts, and yuba, a special treat from Chef Masuyama. The fried dish was mountain fish tempura with white leek and yuzu vinegar sauce. The simmered dish was a mixture of turnips, chrysanthemum greens, Kyoto carrots, and yuzu. The pickled dish was ginger vinegar marinated lotus root, radish, watercress, celery, carrots, and seaweed. The soup course was a red miso soup, which tasted even better than last week with a strong flavor of Japanese pepper. The rice dish was simmered burdock rice with chicken and rapeseed greens. The pickles were a rice bran pickled assortment of radish, cucumber, and carrots. For dessert, we had a yogurt pudding with kumquat, strawberry, and black beans, along with sweet potato soup and powdered green tea. Around 12:30, we were seen off by S the landlady, Chef M, and Assistant Manager H before departing for Odakyu Hakone Highland Hotel.

Prologue of the update in January of the 3rd year of Reiwa: At my favorite Japanese restaurant, currently ranked 4th out of 956 reviews on my Tabelog, I had failed to visit last year due to being fully booked when I tried to make a reservation. This time, while planning to write a food review, I noticed that I had not visited Totoan last year when looking at my food review files from the previous year. Just like last time, I stopped by Sanyoso with my father on our way and had lunch there. The reservation was for 11:30 am on January 9th of the 3rd year of Reiwa, and we arrived at 11:05 without any traffic jams despite the state of emergency. I dropped off my father at the gate and parked the car in the parking lot before heading to the restaurant. S, the landlady (who was a sub-manager before, but the title had changed), greeted us on the road. She kindly offered to cut the mountain fish tempura into smaller pieces for my elderly father, so I accepted her offer. It was my first time sitting at the counter on the first floor (as I had requested it due to my elderly father being with me). We were welcomed by Head Chef M. Ms. N also came to greet us at the counter. Head Chef M served us seared ink for the New Year's greeting. Cherry Blossom Kaiseki 6000 yen (excluding tax) / 7240 yen (including tax) □ Appetizer: Snowflake Moon New Year's Bamboo Three-stage Spring Vegetable Assortment (Celery and Enoke Sesame Soaked, Red and White Pickled Vegetables, Magatama Tofu), Rape Blossoms and Yuba Umami-boiled, Black Bean Honey-boiled, Lily Root Tsubo-no-Oi-boiled, Walnut Gluten Umami-boiled, River Shrimp Tempura, Cabbage Grilled Soaked □ Soup: Thin Kudzu (Spring Onion, Shiitake Mushroom, Kyoto Carrot, Stem Turnip, Yuzu) □Δ Sashimi: Assorted Seasonal Fish (Sea Bream, Yellowtail) * Due to the new coronavirus measures, they did not explain the dishes but said to look at the menu. However, I think they should still mention the content of the seasonal fish assortment. □Δ Fried Food: Mountain Fish Tempura, White Leek, Yuzu Vinegar Sauce △ □ Simmered Dish: Including Turnip, Spring Chrysanthemum, Kyoto Carrot, Yuzu □Δ Appetizer: Ginger Vinegar Dressing (Lotus Root, Daikon Radish, Mizuna, Celery, Carrot, Seaweed) △ □ Clear Soup: Red Miso-based △ (□) Rice: Burdock Rice, Chicken, Hairy Bittercress: I prefer it a bit more firm. □ Pickles: Nukaduke (Daikon Radish, Cucumber, Carrot) Δ (□) Dessert: Yogurt Pudding (Mandarin Orange, Strawberry, Black Bean), △ □ Sweet Potato Soup Powder Matcha. Former Head Chef H (future sub-manager) came to greet us midway. He said, "In a time where many restaurants focus only on appearance and lack in taste, this place excels in both taste and presentation," which I deeply felt. I believe that the excellence of this restaurant is largely due to the training by Landlady S, which is a rare quality in modern Japan. I immediately made a reservation for the following week. We were seen off by Landlady S, Sub-manager H, and Head Chef M, and we left at 12:55 for Sanyoso.

I had plans to visit this area and decided to have lunch at this restaurant. When I arrived at the restaurant, it looked lovely from the entrance. Since I didn't have a reservation, I was seated at the counter, but it was a comfortable seat. I ordered the Miyama course for 11,000 yen. Even though the restaurant had just opened, customers kept coming in one after another. It seems to be a very popular place. The meal consisted of appetizers, salads, soup, sashimi, grilled dish, simmered dish, side dish, soup, rice, and dessert, and it was all delicious. Both the meat and fish were very satisfying. The jewel tofu in the appetizer was rich and delicious, so I bought some as a souvenir.

We celebrated my wife's birthday by going to "To-To-An", where we could enjoy seasonal dishes. To-To-An is a restaurant located in Akiruno, housed in a renovated old warehouse where you can enjoy kaiseki cuisine for both lunch and dinner. We have visited this place several times for family gatherings, and the dishes made with seasonal ingredients and creatively presented are a feast for both the eyes and the taste buds. The menu changes monthly, making us want to visit every month. The restaurant has a grand entrance that looks like a temple, and it feels like entering a different world. The rainy day we had reserved for added to the atmosphere, with the greenery in the garden looking even more vibrant. However, the parking lot is located about 30 meters away from the restaurant, so an umbrella is necessary on rainy days. The kaiseki course meals are available in five different options, with the most affordable being the "Tsubaki" course at 4,800 yen, available only during lunchtime. The rainy day created a serene atmosphere. We passed through the gate, walked on the cobblestone path, and entered the restaurant. Even the pathway to the restaurant had a nice ambiance. The old building looks like something out of a period drama, but it is well-maintained. In front of the entrance, there is a small pond, adding to the overall atmosphere. The entrance has a heavy door, reminiscent of its past as a warehouse. Inside, we were greeted by the staff and guided to our reserved table. The restaurant offers table seating, counter seating, and private rooms, and on this day, we were led to a table on the second floor. The second-floor tables are spacious, with four tables arranged with ample space between them. A magnificent bonsai tree was displayed in the center. Upon closer inspection, we noticed a price tag of 50,000 yen, indicating it was a craft bonsai. This was our first time learning about craft bonsai, which are easier to care for and maintain compared to real bonsai trees. The flower course we ordered was priced at 8,000 yen, and we were provided with a menu to refer to during the meal. Normally, the staff would explain each dish as it is served, but due to the "new lifestyle" guidelines, they refrained from engaging in conversation and provided the menu for reference. From our seats, we could see the lush greenery in the garden on the premises, framed like a painting. - Appetizer: A cool mountain of ice with fig and sesame cream sauce - First Course: Cold soup with bracken and grated yam - Second Course: Assorted seasonal appetizers served in a bamboo basket - Eel sushi, summer myoga sweet vinegar, lemon simmered in marujuku, temple pickle, purple turban shell and horenso ohitashi, magatama tofu with rich broth jelly The appetizers were beautifully presented and delicious, with a variety of flavors and textures.

I visited during lunchtime on a regular day. I was able to get in smoothly. The exterior has a nostalgic atmosphere and a calming space. I opted for the Sakura Kaiseki (6000 yen) with some additional dishes to make it a 10,000 yen course. The content was almost the same, but it would have been nice if they were more flexible and willing to offer advice. The dishes looked beautiful, with cherry blossoms fitting for March, making it visually enjoyable. The food was delicate and delicious, but some ingredients were a bit overwhelming. How many times did bamboo shoots and butterbur sprouts appear? It felt like bamboo shoots were the theme from start to finish. There were so many bamboo shoots that it almost made me dislike them. The spring vegetable mixed rice was disappointing. It could have been delicious with the spring vegetables and seasoning, but it was ruined by the shredded omelette. It ended up looking more like a chirashi sushi. The shredded omelette overshadowed the flavor of the mixed rice. This was a letdown. They tried to make up for it with the atmosphere. I will not be returning and do not recommend it. Thank you for the meal.

Toryoan is a traditional house from the Edo period where you can enjoy a meal. Located just off the main highway, it is a hidden gem. Despite the rainy weather on the day of the visit, the lush greenery added to the charm of the place. The food was not only delicious but also beautifully presented. The appetizer featured autumn leaves, symbolizing late autumn. The fish dish was served with smoked pine, creating a wonderful aroma and a unique dining experience. There is also a gallery space in a renovated warehouse, making the visit even more enjoyable. This is definitely a place worth visiting regularly.

In November of the first year of Reiwa, I visited a traditional Japanese restaurant that excelled in taste, appearance, service, and cost performance, using an old folk house. This restaurant is one of my top three favorite Japanese restaurants. I made a reservation for the usual Sakura course starting at 11:00. Since my father had trouble with his legs, I requested a seat on the first floor instead of the usual second-floor seating. On November 2nd, we encountered unexpected traffic congestion on the way to the restaurant, causing us to be late for our reservation. We had to change our route and arrived at the restaurant around 11:22. We chose a secluded area in the restaurant for our meal, and we ordered the Frosty Cherry Blossom Course for 6000 yen each. The meal included various seasonal appetizers, a clear soup with root vegetables and yuzu, sashimi of Yuki salmon and sea bream, grilled mountain fish with miso, simmered vegetables, pickled persimmon, red miso soup, mushroom rice, and a dessert of sweet potato soup. During the meal, the head chef and a staff member came to greet us and we expressed our admiration for the delicious and beautifully presented dishes. As my father needed assistance, the assistant manager accompanied him to the entrance while I went to retrieve the car. The staff saw us off with warm hospitality as we left for our next destination, feeling satisfied with our dining experience at this wonderful restaurant.

Around the 15th day of the first year of Reiwa, my uncle, aunt, and two younger cousins came to our house for a family event in the rain. We had lunch at a restaurant called Tooroom, where they set up a private room for us because I had made a reservation in advance. We had a delicious meal, including a special course with an additional meat dish for my younger cousins. The grilled sweetfish was especially tasty, and my cousins enjoyed the meat dish. It was a happy and satisfying experience for all of us.

Tochian @ Akiruno City, Tokyo @ Kurochaya's Kaiseki Tokyo Itsukaichi has two kaiseki restaurants, Inakai and Tochian, and I visited Tochian. Located in a place where restaurants and houses are mixed, it feels like a different world. I parked my car in a large parking lot about 100m away, and as I approached the gate, a store made of a warehouse awaited in the dense forest. It is a store that was renovated on the premises of an old house that has been continuing since the middle of the Edo period. The approach has an atmosphere as if you have slipped back in time to the Edo period, and the sense of expectation is high. I had previously visited the sister store Inakai, which was wonderful, and I had also visited the main store Kurochaya many times and found it to be excellent, so I expected the quality here to be high as well. Upon entering the entrance, there is a pottery exhibition room and a reception. Many charming pottery items are neatly lined up. After choosing the course here, you take off your shoes and go up to the dining room on the second floor. The second floor is a spacious space with a high ceiling, with a large table in the center decorated with flowers, and table seats arranged comfortably around it, creating a relaxing space. There are also private rooms, and although it is a large store with 95 seats in total, I was able to dine in a calm space that did not give that impression. The staff are all soft and friendly, which is very likable. The evening course ranges from 6,000 yen and has four levels, but based on my experience at the sister store Inakai, I decided that even the lowest course would be sufficient (the higher courses include meat dishes) and deliberately chose the lowest course. The result was a great success, as there was an overwhelming amount of food. ■ Chiyono Amazake Ice 500 ■ Kikizake Set 1,400 Three types of Fussa's Tamamitsu, Akiruno's Kisho Sake, and Kisho Ginjo Sake (Shiroyama Sakura) are placed on a wooden stand with ice. The course menu will be posted in the photos, but it was generally as follows, and all the dishes were wonderfully as expected. The appetizer consisted of four dishes on a bamboo stand with seven dishes. They were beautifully arranged on a bamboo stand with bamboo leaves, and included a refreshing jewel tofu made with cashew nuts. Other items included syrup-pickled mountain peaches in cape gooseberries, pressed eel sushi, deep-fried river shrimp, grilled lion chili, moroheiya ohitashi, and white-dressed figs. All were beautiful and delicious. The soup was edamame shingyo. In a beautiful golden bowl, fluffy shingyo was served with snake-eye carrots, okahijiki, and togan in a soup-like style. The sashimi consisted of sea bass and bigfin reef squid. They were beautifully arranged on green mulberry leaves with myoga, and were outstanding in both appearance and taste. The grilled dish was grilled ayu with salt, a freshly grilled ayu with smoke rising from between bamboo leaves in a bamboo basket. The simmered dish was deep-fried eggplant in hisui, mangetout, and washed negiito. The final side dish was a pickled summer vegetable salad with lotus root, eggplant, white melon, pumpkin, and paprika, which was refreshing. The final soup dish was a country-style miso soup. The rice dish was lotus seed rice (okowa). It was served in a steamer, highlighting the texture of lotus seeds and the deliciousness of mochi rice. The pickles were cucumber, turnip, and carrot. The dessert was a white peach soup with watermelon and blueberries, and a jewel tofu with matcha sauce. I was already full at this point. I left the restaurant in a happy mood. I want to revisit this wonderful restaurant soon. Recommended ★★★★★ Parking: None, nearby parking available Visit date: 2019-08-14 Dinner Hours: Yes Smoking: Completely Non-Smoking Credit Card: Accepted Electronic Money: Not Accepted Point Card: None Free WiFi: No in-house WiFi Power supply at the seat: None Possibility of repeat visit: High Note: ==========

Around the 15th of the first year of Reiwa, I went to the annual grave visit and on the way back, I had lunch at a place I've been wanting to try, called Tohtoan. Finally achieved my wish!!! For the course menu details, please refer to the photo of the "menu" (lol). Anyway, we had some wine, appetizers, and a delicious soup dish. My mom said the broth was really tasty (lol). I personally enjoyed the sweetfish the most and devoured it eagerly (lol). Also, the sashimi was great, I tried snow trout for the first time (lol).