I visited on a holiday at 18:30 and made a reservation. My wife informed me that a new promising restaurant had opened nearby, so we decided to check it out and made a reservation. The restaurant is located just a short walk from Monzen-Nakacho Station, up the path towards Fukagawa Fudodo, immediately to the right in the first alley. It used to be a café famous for galettes and crepes. Inside, there was one group ahead of us, and the friendly owner warmly welcomed us. We had reserved a counter seat, but there were also wall-side counter seats and two table seats available. The course we ordered included the following: - Appetizer - Simmered vegetables - Sashimi - Rice dish - Tempura of squid stuffed rice - Egg tofu - Potato salad - Shumai (steamed dumplings) - Simmered cod roe - Today's fish - Miso soup with goba seaweed - Ikura rice - Dessert - Aftertaste The course cost ¥7,000 + tax, totaling ¥7,700. The alcoholic beverages we ordered included: - Kirin Ichiban Shibori, medium bottle: ¥700 - Mori Ao Junmai: ¥800 - Saku Junmai Ginjo Megumi no Tomo: ¥800 - Saku Limited Edition H: ¥1,000 - Hokusetsu Junmai: ¥800 - Hakushu on the rocks: ¥900 The total bill came to ¥20,900 after tax. The tempura of squid stuffed rice, potato salad, and shumai are popular items from the Ginza main restaurant. The appetizer was a rich and smooth tofu served simply with olive oil and salt, which became addictive, tasting somewhat like cheese as I ate more. The simmered vegetables included shiitake, daikon, yam, carrot, burdock, konnyaku, and snap peas, all beautifully flavored and tender – a well-crafted dish. The sashimi included four types: makogarei, marbled sea bream, aori squid, and octopus. I had never tried makogarei sashimi before, and its firm texture and subtle but rich flavor were delightful. The rice dish featured a small portion of rice topped with fresh kibi-nago (small herring) marinated in sesame soy sauce, garnished with green onion and sesame seeds. The freshness of the kibi-nago, especially delicious in autumn when it’s fatty, left a lasting impression, making me want more. The tempura of squid stuffed rice was thinly sliced and lightly seasoned. The owner humorously noted that customers sometimes wonder why they would bother turning squid stuffed rice into tempura, but I was grateful they did! The egg tofu was smooth and contained fluffy lily root with a hint of yuzu fragrance – a refined dish full of seasonal flavors. The potato salad combined traditional potato salad with iburi-gakko (smoked pickled daikon), resulting in a creamy texture that paired perfectly with the smoky flavor and crunch of the pickled daikon. The shumai was quite large and soft, resembling a meat bun, so I might have been confused about what I was eating had they not told me it was shumai! The simmered cod roe, from skesou-dara, was elegantly flavored and complemented by finely sliced ginger. The lack of any fishy odor made it delicious. By the way, skesou-dara is commonly referred to by professionals in the market and is more correctly known as sketodara in academic terms. Today’s fish was sanma (Pacific saury), very much in season! We were lucky to have received high-quality fish that the main Ginza restaurant had sourced for us – its market price was around ¥2,000! It goes without saying that it was incredibly tasty. The giba seaweed miso soup, known for its strong flavor and thick consistency, had a delightful richness. The ikura rice was delicious, and even though it wasn't heavily salted, it was still great to eat with rice without any soy sauce. My wife, who isn’t fond of ikura, was served a rice dish with shirasu (whitebait) and katsuobushi (dried bonito flakes) instead, along with a cucumber sun-pickled side dish. For dessert, we had sweetened tomatoes, which were surprisingly delicious and juicy enough to serve as a dessert. After dessert, we were served beautiful tea, followed by shiny muscat grapes and pears – a perfect finish to our meal. Every drink we had was delightful, and although I recognized some of them, the owner recommended the "Mori Ao" first, which had an unexpectedly pleasant flavor that deviated from my typical impressions of Niigata sake. The standout recommendation was the "Saku Limited Edition H", which had an alcohol content of 30%—surprisingly smooth and enjoyable despite the high proof. Both were excellent selections that aren't commonly available in Tokyo. As an added bonus, we were served meat and potatoes and fried ginkgo nuts on the house. It felt very comforting and nostalgic. I had made a reservation at the counter seat, anticipating enjoyable conversations based on the owner’s friendly nature conveyed when I booked. I was pleased that it turned out to be a fun time as expected. The restaurant quietly opened without much promotion aside from registering on Tabelog. I think it would be beneficial for potential customers if some information were available to passersby, especially since the location and exterior can easily go unnoticed. I simply made a reservation without prior information and went with the ¥7,700 course. However, I noticed the person next to me enjoying ankimo (monkfish liver), which led me to discover that a ¥9,900 course existed as well! I intend to book that on my next visit.

This is a new restaurant that has opened in the place where the galette shop used to be. It seems to be a branch of a famous store in Ginza. The evaluations of the dishes we tried are as follows: Appetizer: ○ Mushrooms and Komatsuna: ◎◎ Shima Aji (Striped Jack): ◎ Kamasu (Barracuda): ◎ Grilled Shimo Seiko Crab: ◎ Thank you for the meal!

I had a meal with a friend on my birthday, and each dish was truly delicious, allowing us to enjoy the fresh ingredients every time something new was served. The restaurant also offers a selection of Japanese sake that you can't find in many places, so we really enjoyed the food and sake together. I will definitely come back here again.

This was my second visit, following last month. The classic menu was fantastic, and the new items were great as well. The variety kept things exciting. The tempura made with corn and asparagus really made me feel the season, and I definitely want to go back regularly. I highly recommend this place for when you want to treat yourself to something really delicious!

This was my first visit to the restaurant, and I've been exploring the Monzen-Nakacho area almost daily, so I was curious about this place. I decided to go alone at first. The chef's service and attention to detail were exceptional, and the quality of all the dishes was high. I was also able to enjoy some rare sake at a great price. It was an excellent experience, and I will definitely drop by again soon. Thank you for the meal!

I visited Kappo Sasaki Hanare, a long-established restaurant from Ginza, near Monzen-Nakacho Station. The interior is simple, and that day, the chef was managing everything on his own. He kindly explained the dishes and drinks, allowing for an enjoyable dining experience. It was also possible to adjust the portion sizes of the food. Thank you for the wonderful meal!

I had a 7,000 yen course meal, and every dish was creatively prepared and very delicious. I particularly enjoyed the famous squid rice tempura. The owner was also very friendly and approachable, making it easy to talk to him. I definitely want to visit again.

I visited a restaurant that my friend wanted to try. I made a reservation for the 9900 yen course through the Tabelog booking system. Since we were driving this time, we parked at a nearby coin-operated parking lot. However, when taking the train, you can walk just one minute from Exit 1 of the Tozai Line, or about 3-4 minutes from the Oedo Line. The interior of the restaurant features a modern design typical of new Japanese eateries. The course menu included the following: The appetizer was a vegetable simmered dish. The pleasant texture and the clear flavor of the dashi impressed me. The tofu was rich in flavor, and the olive oil enhanced its richness. The sashimi included flounder, striped jack, Tasmanian salmon, longfin squid, and sea bream. The temperature was just right. The Tasmanian salmon was delicious, with a clean fat and umami that spread nicely. Next, we had steamed rice with flounder belly, which had a robust flavor. The snow crab had delicious roe, and the scallop chawanmushi (steamed egg custard) was rich and aromatic. We also had deep-fried squid stuffed with rice, which was packed with squid flavor, and the whitefish milt, a rare dish that was easy to eat with no tough strings. The potato salad had smoked daikon for a nice textural contrast. The potato shumai (dumplings) were soft and had a good texture from the shiitake mushrooms. New ginkgo nuts were nutty and fluffy, while the deep-fried eggplant with sesame had a delightful aroma and rich flavor. The silky smooth texture of the Nametaka (a type of flatfish) from Kushiro impressed me with its elegant fat and collagen-rich skin. We also had a dish with Chinese greens and enoki mushrooms, where the smooth texture of the enoki was notable. The gibaasa (a type of seaweed) miso soup had a slightly sticky texture and a strong umami flavor. The ikura (salmon roe) rice was a wonderful combination of ikura and salmon, and the rice was delicious. Lastly, we enjoyed Shine Muscat grapes from Yamagata, which were incredibly sweet! The quality of the ingredients and the refined dashi made a lasting impression. I will definitely come back. Thank you for the meal!

On Sunday, I indulged in horse racing yet again and decided to visit a restaurant I had been curious about for dinner. Since I hadn't had Japanese cuisine in a while, my usual friend made a reservation for me. The restaurant is just a 3-4 minute walk from Monzen-Nakacho Station, close to Fukagawa Fudo Temple and Tomioka Hachimangu Shrine. I opted for the 9,900 yen course, which started with a welcome drink of apple cider. The appetizer was a tofu dish that was smooth and finely textured, creamy with just olive oil and salt, yet rich in flavor and delicious. The simmered vegetables were lightly flavored and very elegant; the taste of the first dashi stock was evident, and the vibrant colors of the dish showed great skill in seasoning. For sashimi, I was served five kinds: flounder, striped jack, Tasmanian salmon, squid, and snapper. They had been aged just right for a great texture. The flounder's engawa was a beautiful amber color and had a delightful texture. I could have eaten more of it. The snow crab was a highlight of the season, perfectly boiled with rich inner roe and the delightful pop of the outer roe. It was delicious even without crab vinegar. The chawanmushi (savory egg custard) featured scallops, lily bulbs, ginkgo nuts, chicken, and shiitake mushrooms. It was simple, but thanks to the rich dashi broth, the creamy egg was very flavorful. Next was the fried squid rice, a famous dish from the Ginza Sasaki restaurant. This new way of enjoying squid rice involved deep-frying it, and the sweet-savory soy sauce complemented it wonderfully. I wished I could have eaten more. The fresh goby roe was lightly seared, giving it a nice aroma, and its creaminess was delicious without any unpleasant taste. The potato salad, which is also popular at Ginza Sasaki, was served over smoked daikon, and the hidden hint of lemon made it unexpectedly light and refreshing. The shumai (dumplings) were a unique style, wrapped in a delicate, thin skin. The filling was soft, and you could taste the umami from the shiitake mushrooms. The fried ginkgo nuts were fluffy and had just a hint of bitterness, making them a delightful seasonal treat. The eggplant, simmered and fried, had a wonderfully tender texture, and the sweet pepper soaked up the dashi well. The toasted sesame added a lovely aroma. The simmered fish was a nameta flounder from Hokkaido, which is just coming into season. The tender fish was well-matched with a slightly sweet soy sauce glaze. I wanted to enjoy it with white rice. In the simmered dish, Kyoto white vegetable and enoki mushrooms were simmered in the first dashi stock. The white vegetable was mild like komatsuna and the enoki had a smooth texture, making it a tasty dish overall. For the main dish, salmon and salmon roe rice with ghibasa miso soup were served. The combination of salmon and roe was delicious and perfectly seasonal. Ghibasa is a type of seaweed with a rich umami flavor and a glossy texture, which paired nicely with the miso soup. For dessert, we had fresh Shine Muscat grapes from Yamagata, which were very sweet. The restaurant has a casual atmosphere that makes it easy to enter without the formality often associated with Japanese dining. The dishes were wonderfully flavored with dashi, and I didn’t leave feeling unsatisfied. I would definitely like to visit again. Thank you for the meal!

On October 12th, I visited "Kappou Sasaki Hanare," which just opened in Monzen-Nakacho ❤︎ The owner was such a wonderful person, welcoming us with a big, bright smile ☺︎ The main focus of the menu is on courses, but since we weren't too hungry, we opted for à la carte this time. (Feel free to consult with the staff!) - Sake: Saku (Mie) - Appetizer - Sashimi - Tempura squid stuffed with rice - Potato salad - Shumai (dumplings) - Today's fish (simmered kin’ki) - Yamagata beef misuji steak - Miso soup with seaweed (gibasa) - Salmon roe rice The tofu we had as an appetizer was so delicious that I ordered it twice more (laughs). It tasted almost like cheese, drizzled with olive oil and seasoned with salt – it was just perfect. I also went for a second helping of the potato salad (w). Reservations are still relatively easy to make, so I highly recommend going now! I would definitely love to try the course menu next time! Thank you for the amazing meal!

This was my first visit with the company members, and I found the owner and staff to be very friendly. The atmosphere was calm but not overly formal, creating a pleasant space. The food was delicious, and there was a wide variety of sake. I believe this restaurant is quite unique in Monzen-Nakacho. I would love to visit again. Thank you for the meal!

The dashi was delicious. It's great that they're open on Sundays. We were lucky to have snow crab on the more expensive course. The selection of sake was on the smaller side, but it was clear they were recommending light and refreshing options that pair well with Japanese cuisine. The tables are a bit cramped, so for two people, the counter is a better choice. We ended up drinking three go (about 540 ml) between the two of us. Thank you for the meal; we'll visit again! Just to clarify from the many comments, this is a place to quietly enjoy drinks and food. It's not suited for those who prefer loud environments; it's a kaiseki (Japanese-style) restaurant, not an izakaya. Expect to spend over 10,000 yen per person.

The restaurant offers a wide variety of dishes with generous portions. All the food is delicious, but I found the tempura and fried items to be a bit on the salty side. However, my dining companion thought the seasoning was just right. The interior of the restaurant is clean, allowing you to enjoy your meal in a calm and relaxed atmosphere.

Delicious. The chef is very pleasant, and the staff are beautiful. I want to visit the Ginza main branch as well. I will definitely come back.

The shop owner's service was excellent. I would like to visit again.