コンファンクシャン
On Tabelog, the category is listed as yakitori, but looking at the evening menu, it seems to be a fugu (blowfish) restaurant. When it comes to fugu restaurants, I used to frequent a place called "Fugu Takeshi" when I was working in Azabujuban. Lunch at fugu-serving restaurants is delicious, at least that's what I believe. The location is between Unagi no Kikukawa and Butakatsu no Umetei. Fugu sandwiched between eel and pork cutlet? There are 5 counter seats in front of the kitchen and some table seats. The menu includes grilled fish, simmered fish, ginger pork, tempura, sashimi, all for 1,000 yen each. By the way, you won't know the type of fish until you enter the restaurant. Today's grilled fish is yellowtail and kinmedai, and the simmered fish is flounder. I'll go with kinmedai. I remember how delicious the sashimi was when I went on a business trip to Sendai. I placed my order with the polite and elegant female staff. The owner immediately started grilling as the customer next to me ordered a sashimi set and it was quickly served. There are many stacked bento boxes on the counter, and you can see fish fins stuck to the edge of the ventilation fan. I wonder what those are for? Maybe they are used for fin sake? Due to the stacked bento boxes, the owner's face is not visible, and only the fins are visible, which is somewhat eerie. While reading a book, the food was brought out. All the dishes, except for miso soup, were arranged in the bento boxes. For 1,000 yen, you get a variety of side dishes, which is delightful. The kinmedai is fatty, perfectly seasoned, and grilled just right, making it delicious. It's so tasty that you can keep eating rice non-stop. Under the mackerel, there is daikon radish with kaiware radish, and they don't skimp on it. The meat in the nikujaga is pork, typical of the Kanto region. It is packed with ingredients like thick-fried tofu, broccoli, carrots, and more. The sweetness is moderate. The seating area was a bit dim, so I couldn't capture good images. The fry is made from ground fish. I didn't know what kind of fish it was, but it was crispy and freshly fried. Underneath, there is potato salad and green salad. It's impolite to put everything in one dish, but they are all carefully made and delicious. The sashimi is probably red snapper. There were three pieces, thick and with a good texture. The firm texture of the snapper is what makes it delicious. The miso soup is made with wakame seaweed and trefoil. The saltiness is mild, but the dashi is rich, resulting in a delicious miso soup. The rice was cooked just right. The pickles are in a jar on the counter, with pickled shiba (a type of leafy green vegetable). I didn't eat it, but it might be homemade. Regardless of the cost performance, having this many side dishes for lunch is satisfying. And thus, the belief that "There are no disappointments in fugu-serving restaurants' lunches" has been upheld within myself. Oh, excluding chain restaurants.