I enjoyed dining at BP again tonight. I feel a bit guilty for indulging in the seasonal dishes one after another, knowing that I may be causing inconvenience to the chefs. However, the deliciousness is just too irresistible! The delicate and skilled hands of the chefs, along with the clean atmosphere of the restaurant, truly satisfy the hearts of adults.

The ingredients are of good quality and delicious. There is a wide variety of drinks, and the dishes are beautifully presented. However, it seems a bit expensive. Eating and drinking here can cost over 20,000 yen per person. For this price, there are better options available. Maybe a sushi restaurant would be a good choice. If asked if I would visit again, I would choose a different place. It's expensive, but lacks the wow factor and luxury feel.

I was introduced to this restaurant by an acquaintance and now I am a regular customer. The skilled chef and the hospitality of the hostess are truly worth it, but the popularity of the restaurant has made it difficult to get a reservation, so I hesitate to recommend it to just anyone.

It's been a while, but Yamada-san's food was as delicious as ever! \(o^^o)\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\(//∇//)\\

I visited Mr. Hanakoji Sawa Tada, who had trained there, and was told on the phone that there were courses for 10,000 yen and 12,000 yen. Since it was my first time, I chose the 10,000 yen course. At that time, I was not asked about any dislikes or allergies. It seems rare these days. I don't have any dislikes, so it was fine for me, but I wonder how it would be for those who do have dislikes. The dishes included: grated nagaimo with tonburi and ikura, grilled unagi liver, tuna hand-rolled sushi, lotus root manju, fugu sashimi, fugu karaage, miso-marinated sawara, hand-cut soba made with Kurosato soba flour, and amaou strawberry with pear compote and white wine jelly (forgot to take a photo!). It was a standard meal. I would have liked to hear explanations of the dishes, food-related stories related to the season, and thoughts on the cuisine.

First up, simmered whole grains, bamboo shoots, sushi with freshly allowed toppings, and a rich chilled potato soup. The tempura features large scallops, green beans, and corn, preserving their original flavors. A savory eggplant stew topped with sea urchin and taro with shrimp for the finishing touch. The soup includes eel and mushrooms with a subtle addition of young taro! The appetizer consists of fatty flounder and crunchy abalone. The highlight is the "locally sourced natural eel kabayaki" with a pleasant hint of fat! And the owner's hand-made buckwheat noodles from Kuromatsu are outstanding. The noodles have a firm texture and go down smoothly. The buckwheat tea is superb! The dipping sauce for the soba is incredibly rich! While there is a wide selection of sake, the owner's clever touch with "shochu soba tea" is addictive. The friendly owner and elegant hostess create a relaxing atmosphere!

I tried to make a reservation for Hanakoji Sawada-san, but couldn't get one and was recommended this restaurant instead. It was introduced as a Michelin three-star restaurant, so I had high expectations. When I went there, I found out that the chef had trained at Hanakoji Sawada's restaurant and then opened his own place. As soon as I tried the food, I understood why. The dishes stood out even among other delicious restaurants in the area. The shrimp had a sweet flavor, the tempura was perfectly crispy, and the steamed egg, rice dish, and soup were all delicious. The highlight was the sashimi of sea bream, which was the best I've ever had. The grilled eel was fragrant and tasty, and the buckwheat noodles at the end reminded me of Hanakoji Sawada's flavors. Even the dessert was delicious. Despite being a high-end restaurant, the price was relatively affordable (around 10,000 yen), making it a great value for the quality. I would love to visit again if I have the chance.

I went to Susukino with my usual group of mischievous friends. In order to do a good job at anything, you need to boost your energy, so I chose a place where we could have eel. Whenever we go to an eel restaurant, we end up having an eel feast, so this time I decided to splurge a bit. We got a private room and ordered a course meal. We started with a toast of white wine. The appetizers were delicious, with the herring roe and peas being particularly good. The grilled fish was sophisticated and well-prepared. The tempura shrimp was crunchy and tasty. From this point on, we switched to sake. Sake just goes so well with this type of cuisine, right? We started with a fruity and smooth Ippo Yamazake No. 4. It had a nice balance and was very refreshing. The cold steamed egg custard with fresh sea urchin was amazing. The pressed sushi was also great. Next, we tried the Yoshisho Daiginjo sake. It was a clear and fruity sake that we all enjoyed. The soup and sashimi were excellent. We then switched back to white wine, trying the Hokkaido Kellner dry wine. I have a special connection to this wine as I am involved in its production. We ordered a bottle and enjoyed it together. Finally, the highlight of the meal - the eel dish from Yamada. The eel was perfectly grilled and incredibly delicious. I could eat three times more of it! The eel went perfectly with the small portion of rice. The last dish, the soba noodles, was outstanding. It was a healthy and satisfying way to end the meal. I will definitely come back again. Thank you for the wonderful meal!

Starting with hokki (surf clam) salad, followed by tempura with shrimp, scallops, and ginkgo nuts, chawanmushi (savory egg custard) with mackerel sushi, clear soup, assorted sashimi, palate cleanser, incredibly delicious domestic eel kabayaki, hand-made soba noodles by the chef, always grateful. Two desserts were served.

This time, I celebrated my birthday at BP and made a reservation. Tonight, I continued to enjoy carefully prepared seasonal ingredients, and my heart and stomach were fully satisfied! Just in case, the landlady is beautiful lol.

5th visit, the 18,000 yen course was as delicious as always. 😊

We enjoyed a delicious meal that made the most of seasonal ingredients. This is true Japanese cuisine.

Fourth time ordering, got the 15,000 yen course again, and it was delicious as always! 🤩

The 15,000 yen course on my first visit was delicious. It seems that it takes 10 minutes to process each card payment, so it's better to pay early. (－‸ლ)

It was the restaurant where the former head chef of Sawada used to work. The menu was similar and the food was fantastic and delicious! Will definitely go back 100 times!

Used for receptions.