I went to a counter-style restaurant in Ebisu with 4 colleagues from work. We were delighted to find such a place in Ebisu. The interior was clean and the menu had a wide variety of dishes. Since it's the season for sweetfish, we enjoyed both the presentation and taste. It seems suitable for business use. In that case, it's good for achieving the purpose.

◆Dinner on 5/30/2021◆Chef's choice course ¥25,000Special eel dish includedTax and service chargeTotal bill: ¥53,550①AppetizerHair crab with cod fish eyes, yellow vinegar sauce, micro celery, dried cucumber, micro tomato, okra, dashi jellyA refreshing start with a cool appetizer. The main focus is the hair crab from Funka Bay, beautifully presented in a glass dish that enhances its vibrant colors. The jelly sphere is cute, with micro tomatoes and okra trapped inside like floating in a crystal. When you bite into it, it bounces and playfully dances in your mouth. As the jelly melts, the umami of the dashi subtly seeps out, making the texture and flavor enjoyable. The combination of the crab meat and yellow vinegar sauce brings a delightful sweet and sour taste that envelops the crab meat, creating a pleasant change in flavor that resonates on the palate. The cod fish eyes mark the end of the season, allowing us to savor the fibrous texture while leaving a lasting impression on the palate.②SoupSimmered conger eel and eggplant in a soup bowlThe soup features Awaji conger eel, duck eggplant, Akita wakame, and mitsuba with dashi broth. The perfectly cooked eggplant in a jade color showcases a gentle texture that retains the fibrous quality of the duck eggplant, allowing the subtle umami of the soup to shine through. The conger eel in the soup is full of vitality and rich in fat, infusing its essence into the soup, creating a rich and flavorful experience. The conger eel's vibrant white meat is friendly, clinging to the tongue with a luscious and slippery taste, tantalizing the palate.◉Junmai Ginjo "Tenmi"③SashimiHorse mackerel from Izumi, young flounder from Miyagi, octopus arms with soy sauce, salt, vinegar, yuzu, wasabiThe young flounder is incredibly fresh and tender, with a delightful bounce and sweetness that pairs perfectly with the salt, enhancing the flounder's subtle sweetness. The horse mackerel from Izumi boasts a plump texture with a rich red meat umami that flows into the body upon consumption, enveloping the tongue in a rich taste. The vinegar and soy sauce complement the horse mackerel, adding a touch of acidity to the dish.④Sashimi - 2Fresh octopus from Sashima with wasabi pasteThe combination of spicy wasabi and the umami of the octopus shines in this dish. The freshness and straightforwardness of the Sashima octopus elevate its deliciousness, with the mountain wasabi paste accentuating the pure umami of the octopus. When bitten, the mountain wasabi paste lightly tingles, and as you chew, the octopus meat clings to your teeth, allowing the sweetness of the octopus to permeate your teeth and tongue.

This is a hidden gem of a restaurant located about a 10-minute walk from Ebisu Station. On this day, the counter was full due to limited seating, so we enjoyed our meal in a private room. We indulged in a variety of New Year's dishes. This restaurant offers a wide selection of rare Japanese sake, including brands like Isomansaku and Juyondai. I was very satisfied with the tasting comparison of my favorite Isomansaku and the recommended Juyondai on this day.

I had heard the name of this restaurant for a long time, known for serving excellent cuisine in Ebisu. However, I rarely visited Ebisu, so I couldn't go there easily. But due to a change in my environment, I started going to Ebisu more often. At that time, I was invited to a tasting event where I could try out the take-out products from this restaurant. It was fun to watch as they turned rice accompaniments like shredded yuzu pepper and seaweed tsukudani into delicious dishes. Finally, we were served special conger eel shabu-shabu, and I got to know the true skills of this restaurant. I feel the need to experience their course menu again at night.

It was my first visit with colleagues at work, and we were able to enjoy a variety of dishes using spring ingredients! The karasumi served as an appetizer had a rich flavor that was not overwhelming, and it was so delicious that it became addictive! I was particularly curious about how the beef and bamboo shoot breaded fry was prepared! Among all, what I found most impressive was the cucumber pickles, where the cuts were all evenly spaced. It may seem like a small detail, but being able to do that flawlessly is amazing! If you have the opportunity to visit, I recommend paying attention to these details as you will be amazed by the high level of skill.

I had my regular check-up once every six months. To celebrate the good results, I treated myself to a luxurious lunch at Kifū, a restaurant recommended by a Japanese cuisine expert. The restaurant had a counter with six seats and a private room. The interior was decorated for the Doll's Festival, full of seasonal atmosphere. I started with a refreshing glass of draft beer and ordered the 10000 yen course menu. The dishes included: Udo and rapeseed salad in white vinegar dressing, a soup with shrimp and spring cabbage, assorted sashimi of bonito, small fish, and firefly squid, a platter of edamame, shrimp, bamboo shoots, bracken fern, marinated egg yolk, stuffed firefly squid, and simmered fu with squid ink sauce, broiled miso-marinated sablefish with Japanese parsley, and more. Each dish was a delight, and the young chef's skillful and graceful cooking made the experience even more enjoyable. After enjoying a cup of sake, I savored the rice cooked in a traditional iron pot, along with various side dishes. The meal ended with a dessert of tofu pudding and sweet red bean soup with rice cakes, all beautifully presented. The whole experience left me feeling content and happy as I strolled back to Ebisu station on a lovely spring afternoon.

The dishes were lovely and we could feel the spring in the food. There was a great selection of delicious sake. The prices were reasonable. I forgot to take photos of the rice, pickles, miso soup, grilled fish, and rolled omelette, but the rice cooked in a clay pot was shiny and delicious. The first dish came in a plate with a drawing of a cherry blossom tree, which was very impressive. The sashimi included marinated tuna caught in Kyoto and squid, both of which had a light and refreshing taste. The seasonal assortment was visually appealing and showed the essence of the season. The combinations of ingredients were well thought out. The bamboo shoot and seaweed dish brought back nostalgic flavors from my childhood. I chose a private room this time, which was quiet and the dishes were served promptly, allowing me to relax. Overall, the restaurant had a great seasonal feel and I would love to visit again in different seasons.

■Dinner on 2019.12.07 (Sat) ■Chef's Special Course including drinks and a souvenir of Tang Suie, totaling around ¥45,000. ① Sesame tofu and sea urchin - The cold tongue is warmed by the plump and jiggly sesame tofu, with a gentle sweetness and texture. Topped with beautiful sea urchin from Rishiri and fresh wasabi, this combination is a classic gourmet delight. The contrast between the warm sesame tofu and the cool sea urchin creates a delicious and harmonious experience. ② Winter Kifunzakura platter - A variety of winter flavors including grated ankimo, salted squid, sea cucumber, deep-fried fu with miso, soy sauce-marinated tamago, and mackerel sushi. The mackerel this winter is surprisingly outstanding, with its rich umami flavor and perfectly paired with the vinegared rice. The sea cucumber provides a crunchy texture, while the grated ankimo adds a refreshing touch. The salted squid is best enjoyed with warm sake. ③ Owan soup - A thinly-iced daikon radish soup with oysters from Ofunato, spinach, and nori. The texture of the daikon radish is like soft tofu, and the plump oysters add a depth of flavor to the soup. The combination of oysters and spinach with nori creates a delightful and intoxicating taste. ④ Sashimi - Flatfish from Rishiri, red shellfish, and yellowtail. The flatfish is exceptional, with its tender texture and sweet flavor. The yellowtail's fatty richness mesmerizes the palate with each bite. The red shellfish also delivers a firm texture and delicious taste. ⑤ Grilled crab legs - A dish to savor the essence of crab. Breaking open the shell of the legs reveals the pure white meat, inviting you to enjoy its deliciousness. The delicate sweetness of the crab fills the mouth with each bite. ⑥ Kegani crab with ankimo sauce and uni - A surprising dish of deep-fried kegani crab topped with silver sauce and filled with uni and ankimo. The combination of flavors and textures is irresistible, leaving the taste buds craving for more. ⑦ Ohitashi - Mountain eburiko and soy sauce-marinated ikura. The excitement continues as the tongue is treated to the delightful combination of flavors.

I found this restaurant on Tabelog and decided to visit for the first time. The location was easy to find and the atmosphere of the restaurant was nice. We had our meal in a private room. The meal started with a porridge containing various seasonal ingredients to warm up the stomach. Then we had appetizers, sashimi, fried dishes, chawanmushi, simmered dishes, rice, and dessert. All the ingredients were fresh and the flavors were great, so we enjoyed the meal. The highlight was the last dish, the mixed rice, which was absolutely delicious! I was happy to be able to take the leftovers home. I will definitely visit again.

I visited around 19:30 for a birthday celebration. We were led to a private room on this day. It was a completely private space, so we could enjoy our privacy. I don't have many photos from this visit as it was a while ago. I'm sorry. The presentation was very elegant and traditional Japanese style. At the end, they brought out a birthday plate which was also in a traditional Japanese style. The food was delicious, and the dishes had a sophisticated and adult-like atmosphere that made me feel like I was experiencing kaiseki cuisine.

One of the joys of Japanese cuisine is the elaborate "hassun" course. The hassun reflects the personality of the restaurant, showcasing not only its elegance but also its emphasis on using seasonal ingredients or simplicity and strength. This particular meal was both elegant and simple. We reserved a private room and enjoyed the course (including tax, ¥7,128). The appetizer was delightful, featuring mustard greens with scallops and their innards, which surprisingly played a significant role in the dish's deliciousness. The soup featured clam sinew and highlighted the subtle bitterness of cod buds and warabi ferns. The hassun course included various dishes such as fresh wheat gluten mixed with tree buds, chrysanthemum radish, and miso-marinated egg yolk, showcasing a colorful and elegant presentation. The grilled dried cuttlefish and kinpira stir-fry filled with sticky rice and young squid offered a robust and simple flavor profile. The sashimi course featured squid and sea bream, seasoned with coarse salt to enhance the sweetness of the squid. The bamboo shoots and seaweed rice dish celebrated the joys of spring. The meal concluded with Yamagata's "Tsuyahime" rice and grilled Spanish mackerel with yuzu miso, accompanied by pickles. Dessert was hojicha tea ice cream. The tableware, including a 100-year-old Baccarat sake cup and Kutani ware, added to the dining experience. We enjoyed Nara's "Kazenomori" (¥1,500) and Tochigi's "Soyo" (¥1,200) sake, spending around ¥9,000 per person. The owner, the sake connoisseur landlady, and the rest of the staff greeted us with warm smiles, making us feel at home right away. It was a lovely restaurant experience.

■Visit on 2019.03.02 (Sat)■ Dishes: Feeling the signs of spring in the dishes, we receive the kindness of clams from the sea, the blessings of the earth, and the early spring bamboo shoots, butterbur sprouts, and kogomi ferns warmly smiling at us. 1. Appetizer: - Wasabi flower, small dried fish, sea urchin roe, vinegar jelly 2. Side dish: - Firefly squid and butterbur sprout rice steamed with minced seaweed 3. Soup: - Clam and satoimo potato, sawara fish, strained oil, black pepper 4. Sashimi: - Aged maguro, firefly squid, red clam from Yui 5. Sashimi: - Octopus, skin strap, wild leek, grated red turnip, ponzu sauce, charcoal-grilled dish 6. Appetizer: - Striped shrimp, salted edamame, pounded bracken salad, trefoil, sea urchin, soft-boiled squid with eggs, miso-marinated egg yolk, bamboo shoots, azuki beans, millet gluten, wood sorrel miso salad, burdock bracken salad 7. Charcoal-grilled squid ink A half-cooked homemade squid ink, a classic accompaniment to sake.