I walked a little from the company and headed to "Yamadaya" for lunch! Along the way, I discovered a few new shops in unexplored areas, which made me very excited. It was just past 12 o'clock, but the restaurant was not crowded and I was lucky to be seated at the counter. I looked at the menu and had a hard time deciding... Fugu Karaage or Grilled Fugu Donburi? Oh, there was a small Fugu Karaage for 300 yen! I also decided to go for the Grilled Fugu Donburi set for 900 yen, a greedy plan (^_−)−☆ Let's dig in! The set meal looks so beautiful (*ﾟ▽ﾟ*) The flavorful grilled fugu with mitsuba, myoga, and white sesame seeds is delicious. It goes well with the rice. The small side dishes of what I believe is Fugu Nanban-zuke, daikon radish, konjac, and braised pork are also tasty. I squeezed lemon and sprinkled salt on the Fugu Karaage before eating. I thought it would have a subtle taste, but the flesh was surprisingly firm and packed with flavor, very delicious. Ah, it was a happy meal! ╰(*´︶`*)╯♡

This is a delicious fugu lunch near Shinjuku Gyoenmae Station. I went there before 12:00 on a weekday and was able to get a seat without waiting. By 12:00, the seats were full. The food is delicious and the cost performance is good! The fugu lunch is 900 yen, which is great. I will definitely go again!

I visited after a long time. The menu is simple. I ordered grilled mackerel. As you can see, the crispy grilled mackerel came out with a thud! The thick mackerel is full of fat and the sweetness spreads in my mouth. By the time I finished, I couldn't remember what was on the plate. Why is mackerel so delicious... I used to not like it at all in the past. It must be because I'm getting older. The rice brought in a bowl was freshly cooked and piping hot! Of course, I had seconds (^^) The side dish tofu was also unique and delicious. I will definitely visit again ♫ Thank you for the meal.

There is a Japanese restaurant called "Yamadaya" near my house. It is located in a narrow alley that I usually do not pass by, and I happened to find out recently that it is a blowfish cuisine specialty shop. Moreover, they have affordable lunch sets, so I decided to try it out. The small shop has a white wooden counter and a raised tatami seating area. There were two chefs working behind the counter. The polished counter had smooth edges. The walls were lined with bottles of shochu and sake, and I imagine it must be bustling at night. There are four lunch set options, including blowfish tempura set and blowfish rice bowl, making it difficult to choose. And all of them are priced at a reasonable 900 yen. I chose the "Blowfish and Eggplant Simmered Set" and placed my order. The blowfish tempura made a crispy sound as it was being fried, and a delicious aroma filled the air. After a while, the dishes were ready. The chef came over and said, "Thank you for waiting." The main dish included blowfish and eggplant simmered in grated radish, daikon and thick fried tofu simmered dish, green vegetables and enoki mushroom salad, miso soup, pickles, and rice. The portion was just right for lunch. Everything was neatly arranged. Above all, the blowfish and eggplant simmered in grated radish looked delicious. The deep-fried eggplant was tender and smooth. Inside the grated radish with simmering broth were five pieces of blowfish tempura. The coating was starting to become soft after being simmered, but the crispy texture from frying was still there, giving a chewy, plump, and unique blowfish flavor with gelatinous texture. Delicious... Tanaka loved deep-fried eggplant and blowfish tempura. I thought he would be delighted if he tried this. The small side dishes were also carefully prepared. The daikon simmered in miso was soft and juicy, moistening the mouth. The thick fried tofu was well-seasoned, providing a fun texture. The crunchy green vegetables and enoki mushrooms absorbed plenty of broth, and the fried tofu salad was so tasty that I finished all the broth. The hot miso soup with tofu was well-seasoned and could even be a main dish for rice. Impressive. What a great restaurant... a casual atmosphere with a perfect balance of tension. A place I want to become a regular at. I noticed that you can add blowfish tempura for an additional 300 yen by looking at the menu, so I decided to try that next time as I left the seat.

Visited the long-established fugu cuisine restaurant "Seasonal Cuisine Yamadaya" for the first time! Visit date: Before March 21st. My former subordinate S and the person in charge of a company I used to outsource to, M, who now work together as partners at S's workplace, invited me for a drinking party. They asked me to choose the restaurant, and when I asked what kind of cuisine they preferred, they said they wanted Japanese food. With Japanese cuisine having a wide variety, I decided to go with "fugu cuisine," which is not something I eat often (or maybe just me?). There is a hidden gem of a fugu cuisine restaurant in Yotsuya, offering a fugu course with 7 dishes for 7,700 yen, which is quite reasonable, so I made a reservation. The course included: - Appetizer: Lily root and mekabu seaweed small dish - Fugu sashimi: Served with a secret sauce that was incredibly delicious - Fugu tempura: Crispy and delicious - Fugu hot pot - Fugu porridge: The porridge with plenty of fugu flavor in the soup was exquisite - Pickles - Dessert After enjoying all these dishes and drinks, it's quite a bargain at around 10,000 yen per person. If I have the chance, I would like to visit again. Thank you for the wonderful meal. 7,700 yen for Fugu course (per person)

Seasonal cuisine Yamadaya 4-28-20 Yotsuya, Shinjuku-ku, Tokyo, Japan, Palais Eternel 102 Today I ordered: - Sashimi set meal for 900 yen - Fugu tempura (small) for 300 yen The sashimi set meal included scallops, horse mackerel, and bonito, along with two small side dishes, miso soup, and rice. The sashimi was fresh, without any fishy taste, and delicious. The miso soup was a bit light in flavor, and the side dishes were well-balanced, giving a traditional Japanese taste that was enjoyable. Feeling a bit unsatisfied, I decided to add an order of Fugu tempura, as this restaurant specializes in Fugu dishes. Since I was the only customer at the opening, they quickly prepared the tempura for me. The tempura was made with white fish Fugu and had a rich flavor that paired perfectly with the rice. It was incredibly delicious! Next time, I might try the grilled Fugu rice bowl set meal. Overall, the food was very tasty. Thank you for the meal.

The first post of the new year is about Yamadaya, a restaurant that has been loved for a long time for its fugu dishes. This place is located near Shinjuku Gyoen and offers fugu courses for only 7,000 yen per person, which is a great deal. The sashimi, fried fugu, grilled fugu sperm sac, and fugu hot pot are all carefully prepared, allowing you to enjoy fugu with peace of mind. One thing you must try is the fugu fin sake. It is by far the most delicious fin sake I have ever had. The way it is seared gives it a wonderful aroma that is addictive and gently soothes your body in the cold winter. It is worth visiting just for this. This restaurant is a great choice when you want to eat fugu near Shinjuku. Enjoying fugu in the traditional atmosphere of a long-established restaurant is truly luxurious. *Items I had: - Appetizers - Fugu sashimi - Fried fugu - Grilled fugu sperm sac (added separately) - Fugu hot pot - Fugu porridge - Pickles - Apple jelly

My wife and I went to the same beauty salon. I spend 1 hour, while she spends 3 hours. We adjusted our appointments to finish at 5:30 pm and then visited Higuchi-san, CONVIVIO, Cynthia, etc. We decided to go to "Yamadaya" after discussing our options. We started with a toast with beer and then had the following dishes: - Appetizers: foie gras and boiled greens, delicious when paired with beer. - Fugu sashimi: shared between the two of us, eaten with a secret sauce that is absolutely delicious. - Salmon roe: recommended by the owner and indeed very tasty. - Hirezake: reminiscent of a time when we drank 16 cups with my wife, today we had 2-3 cups each. - Snow crab: another recommendation from the owner, both the innards and roe were delicious. - Fugu tempura: irresistible, a favorite of my wife. - Grilled fugu milt: small but satisfying, perfect with hirezake. - Fugu hot pot: a single serving, the owner used to scold young couples for not knowing how to properly cook it. - Fugu porridge: a delicious finish to the meal, enjoyed with various toppings. - Pickles: served with plum-flavored dried baby sardines. - Dessert: tea pudding and apple with yuzu flavor, made by the owner's son. We had a great time enjoying all the fugu dishes and hirezake for just over 10,000 yen. The summer fugu is also delicious, and the summer-exclusive "tororo rice" is a must-try. We will definitely visit this place at least twice a year.

After a long time, the weather was like summer. On my way to run errands, I passed by this restaurant while going for sushi and drinks. They were offering a seasonal limited lunch menu. I hesitated for a moment, but decided not to miss this opportunity. I ordered the fugu tea rice bowl lunch, which had four different fugu dishes. I chose the one that seemed closest to being raw, like sea bream tea. It was lightly cooked. I tried eating it as sashimi at first, then poured the broth over it. The broth was flavorful. It came with Mitsuba and wasabi on top.

I suddenly felt like eating blowfish again, so I visited this place. While blowfish is typically a winter dish, summer blowfish is also cheap and delicious. Today, I had the following dishes: - Appetizer: Boiled greens. This simple dish is also delicious. - Chilled fin sake: A new experience for me, and it was delicious. - Ankimo (monkfish liver), blowfish sashimi, blowfish tempura: Even in the summer, blowfish is incredibly tasty. - Second chilled fin sake. - Blowfish milt grilled: Despite being small this season, it was rich and creamy. - Tororo rice: A specialty in the summer, made with finely grated tororo (yam), seaweed, and sesame seeds. - Pickles and dessert: Grape and apple jelly with pineapple. A refreshing dessert made by the son. I last visited this place in January after 7 years, and it's still great. The affordable prices make it even better. I'll definitely come back in the winter.

I suddenly felt like eating fugu (blowfish) again, so I called this restaurant as my dental check-up was in Yotsuya-Sanchome and they had availability. I visited this fugu restaurant after 7 years. I have been coming here for over 30 years, and the fugu sauce is addictively delicious. It's a great place with tasty and affordable food. It only takes about 10 minutes from "Bar El Laguito" to get here. Despite it being a long time since my last visit, the owner and his wife welcomed me with their smiles. Thirty years ago, the current owner's parents used to run the restaurant, and he helped out alongside them. Ten years ago, his parents retired, leaving the restaurant in his hands. When I last visited, his parents were still alive, but I was informed that they passed away a few years ago, which is sad. The owner's young apprentice working beside him turned out to be his son. After completing training at famous restaurants in Ginza, the son is now helping to run this family business. It's heartwarming to see the business being passed down from generation to generation. Today, I enjoyed "sweet and spicy cod roe," "sesame seeds," and "fin sake" among other dishes. My wife had three servings, while I had only two. About 30 years ago, we once drank 14 servings together (laughs). The "fugu sashimi," "grilled fugu shirako," "fugu tempura," "fugu hot pot," "fugu rice porridge," "pickles," and "black tea pudding with frozen cherries" were all incredibly delicious. I am so full that I can hardly move, but everything was tasty. The fugu rice porridge, in particular, was outstanding with its rich fugu broth. In between meals, I had a pleasant chat with the owner and his wife, and it didn't feel like it had been 7 years since my last visit. I hope to come back every year from now on.

I found various restaurants in Tokyo where you can eat blowfish. It's a five-minute walk from Shinjuku Gyoenmae. The blowfish sashimi, blowfish hot pot, and blowfish tempura are all carefully prepared and delicious. The grilled blowfish milt is available for an additional fee, but it's not too expensive. Side dishes like mackerel spicy cod roe and ginkgo nuts, paired with fin sake, are also enjoyable. The restaurant is run by the chef at the counter, his son who seems to be the third generation, and the wife. It's a heartwarming place where you can enjoy blowfish. I visited for the second time last year, and this year I went with a friend. It's a somewhat nostalgic place.

**Short Review** Hidden in the back alleys of the Shinjuku Gyoen area, this hidden gem allows you to fully enjoy natural blowfish dishes. The course menu, which includes blowfish sashimi, blowfish tempura, and blowfish hot pot, is highly recommended! Skilled chefs prepare fresh blowfish dishes, and the cost-performance ratio is excellent at under 10,000 yen. **Store Memo/Service Review** About a 5-minute walk from Shinjuku Gyoenmae Station. It is a hidden traditional Japanese restaurant known to a select few, located in a back alley. The elegant Japanese interior allows you to relax and enjoy your meal away from the hustle and bustle of the city. The atmosphere is welcoming and not intimidating, making it a comfortable place to dine. Ideal for dates or business dinners. With a counter and raised seating on the first floor, and tatami seating on the second floor, there are a total of 35 seats. **Crowdedness Prediction** Night: ★☆☆☆☆ (Although there are location hurdles, it can be considered a hidden gem) **Menu Selection** Please refer to the additional comments and posted images below. "Blowfish Course (7,000 yen)" A course that includes blowfish sashimi, blowfish tempura, and blowfish hot pot, offering a total of 7 blowfish dishes. You can enjoy delicious natural blowfish at a reasonable price. The porridge after the blowfish hot pot is also irresistible! **Recommended Drink Menu** They offer a selection of standard sake, and on this day, we had a relay from bottled beer to cold sake. They also have blowfish fin sake. **Budget Estimate/CP Review** Around 8,000 to 10,000 yen. If you can enjoy a variety of blowfish dishes for under 10,000 yen, it can be considered cost-effective. **Closing Words/Remarks** Business people should consider this place for business dinners! Sometimes, choosing blowfish as a slightly luxurious option is also a good idea.

I visited "Seasonal Cuisine Yamadaya" in February. As the fugu season is coming to an end soon, I decided to revisit and have fugu one last time this season. I had a course meal again, and it was delicious as always. The "tessa" (fugu sashimi) was especially tasty, especially when paired with their homemade ponzu sauce. I had lost track of how many servings I had as I enjoyed it with hirazake. I ate and drank quite a lot, but the bill was surprisingly reasonable. The cost performance is excellent.

After the end of winter, I decided to restart my lunch outings. Even though the lunch menu will only be available until the end of October. The menu includes options such as pufferfish tea rice, grilled pufferfish bowl, pufferfish tempura, pork belly stew, and chicken mince, all priced at ¥900 each. I visited around 12 pm on a weekday, and there were no other customers at first, but later a group of people and a single OL came in, almost filling up the place. I ordered the grilled pufferfish bowl and pufferfish tempura for ¥300. The grilled pufferfish bowl had around 6-7 pieces of grilled pufferfish with a light soy sauce topping, giving it an elegant taste. The abundance of trefoil, a bit of myoga, and shiso leaves added a refreshing touch. The rice was fluffy and delicious. The portion was decent, but it might not be enough for men. The side dishes included enoki mushrooms, okra, mozuku seaweed, and onion salad, all with refined flavors. The simmered komatsuna was also tasty. The overall taste was not too strong, but rather subtle and elegant. The miso soup had a proper dashi base. The pickles were a bit disappointing. Looking up at the counter, I noticed that the chef's license spans three generations, which is a rare and fortunate sight in today's industry where successors are scarce. On another Thursday visit, I overheard that the pork belly stew was sold out for the day as they make a week's worth in one go due to its popularity. I was torn between ordering the grilled pufferfish bowl again or trying the pork belly stew next time. The pork belly stew came in a shallow bowl with two slices of pork belly, a simmered egg, grilled leeks, and shishito peppers. The stew had a deep color but the taste was not as strong as it looked, slightly sweet. The meat seemed to be well stewed, with the lean parts being tender but slightly dry. The fatty parts were not too greasy and were enjoyable. The simmered egg had a rich color all the way through. The grilled leeks and shishito peppers added a nice touch. Pouring the remaining stew over rice was also delicious and made me want to ask for seconds. The miso soup that day had a fish bone broth that was tasty.

I visited this restaurant specializing in blowfish and ordered the blowfish tempura set for lunch. I would like to visit again for dinner next time.

Fugu sashimi is not something I usually eat, but it gets me excited when it comes out first. The fried dishes are really delicious. And the perfect way to finish is definitely with tororo. It's like fluffy meringue.

The taste didn't feel like something unique to a blowfish specialty store.

Sometimes I crave fugu and I go to this restaurant. The prices are not too high, the quality is very good, and you can enjoy delicious fugu dishes. Of course, the porridge at the end is also very tasty. If I had to ask for something, it would be to have a better variety of beers. They only have Asahi and Pilsner Urquell, and I prefer Pilsner Urquell, but sometimes they run out or only have 2-3 bottles left, so I hope they can improve on this.

Visited the restaurant with a colleague who was leaving the company. We ordered the fugu course for 7000 yen. It was a cold, rainy day, so besides us, there was only one other reservation. We started with bottled beer and had the sashimi, which was a bit tough but tasty. The ponzu sauce was a bit strong for my liking. Personally, I prefer the way shiohaze is prepared. The next dish, the fried fugu, was overcooked. The tetchiri was cooked in a pot used since 1960, and it was delicious. Fugu zosui is always the best way to end a fugu meal. We had two more bottles of sake, and the total bill came to 20900 yen. Overall, it was a decent meal. Thank you for the feast.