(Visited on February 7, 2015) It is a tradition to start the year with good luck, and this year, it was delayed. I invited a junior colleague who had just returned from New York to join me on a Tokyo business trip and visit this restaurant. We ordered a full lineup of blowfish dishes, including blowfish sashimi, blowfish milt, grilled blowfish, fried blowfish, and blowfish hot pot. I also ordered blowfish fin sake for my colleague who enjoys sake. The restaurant has a traditional Japanese style and we were led to a private room on the second floor. The large room across from us was hosting a lively party, and the staff apologized for the noise. We felt a bit embarrassed to occupy a four-person private room with just two people. The simple private room had a sunken kotatsu table. When we ordered our food, the staff had already taken note of some additional requests we had made before arriving at the room, which impressed me. The first course was a dish of snow crab and wasabi flowers, a spring dish combining the best of the season. The spicy kick of the wasabi flowers paired well with the refreshing vinegar flavor. My colleague, who was secretly drinking the blowfish fin sake, was surprised by the aroma that filled the room when the sake was lit. The snow crab milt, blowfish simmered in soy sauce, and fried blowfish with fuki buds were all delicious. The snow crab milt melted instantly in the mouth, leaving a rich umami flavor. The blowfish sashimi was thicker than usual, allowing for a satisfying texture and taste experience. The blowfish skin, gelatinous layer, and homemade ponzu sauce were all top-notch. The blowfish sashimi was so delicious that both my colleague and I were impressed by its flavor and quality.

Menu: - Appetizer (Sesame tofu, sea urchin, iwatake mushrooms, wasabi, ponzu sauce) - Hamo (pike conger) eight-course meal (Hamo roe jelly, simmered hamo liver with ginger, fried hamo, gingko nuts tempura, hamo sushi) - Sashimi (Hamo lightly boiled, grilled hamo with miso, plum paste, wasabi) - Grilled hamo (salt-grilled, grilled with sauce), additional sashimi (fresh squid, shinko, prawn) - Hamo shabu-shabu (hamo, matsutake mushrooms, lettuce, mizuna greens, tofu, yuba, ponzu sauce, condiments, plum sauce) - Zosui (rice porridge) - Dessert (pear, Shine Muscat jelly) - Drinks: Draft beer, hot sake, white wine (Pinot Blanc from Kyoto Tanba) Special Note: A luxurious course meal featuring hamo shabu-shabu with matsutake mushrooms in late summer. The sesame tofu appetizer is a luxurious version of vegetarian dish topped with sea urchin, served unexpectedly with ponzu sauce. The hamo eight-course meal showcases delicate flavors and textures, with dishes prepared in two different styles, doubling the joy and taste. Before the hamo shabu-shabu, an additional sashimi course is served to enjoy with the remaining hot sake. The fresh squid is served three ways this year - tempura, sushi, and sashimi, making it a bountiful year. The delicate texture of the shinko and the subtle firmness of the squid were both delicious. The highlight, hamo shabu-shabu, features hamo dipped in a golden broth with the aroma of Shinshu matsutake mushrooms, a luxurious treat only available in late summer. The pairing with Pinot Blanc from Kyoto Tanba is exceptional. Notes: The restaurant is located down a side street near a sukiyaki restaurant, with a bamboo sign as a landmark. A cozy Japanese restaurant with a tranquil atmosphere. I had been wanting to visit during hamo shabu-shabu season, and after a few years due to poor matsutake harvests and the pandemic, I finally returned. It seems like the counter seats have been renovated, allowing diners to observe all the cooking, enhancing the dining experience.

I visited this restaurant for the first time to celebrate a birthday. We had a pike conger course, including pike conger noodles, pike conger tempura sushi, pike conger sashimi, grilled sweetfish, pike conger shabu-shabu, and fruits. I was so full! As a celebration, they served red rice with karasumi (bottarga), which was delicious. The grilled sweetfish was fluffy! Of course, the pike conger was also delicious, and the broth for the shabu-shabu was exquisite. I ended up having seconds of the rice porridge because I was so full. I would like to visit again as they offer various types of fish depending on the season. Thank you for the wonderful meal!

When it comes to the best season for ayu (sweetfish), it would be from June to July, but I realized it was already August so I hurriedly searched for a restaurant where I could enjoy ayu. Walking down a back alley just north of Amazake Street in Ningyocho, I noticed a large bamboo grove nestled between buildings. As I entered deeper into the bamboo grove, I found the entrance to the restaurant. I had requested a counter seat in advance, so I was promptly seated and started with a beer and a seasonal appetizer of chilled hirame (flounder) roe jelly. The smooth texture combined with the delicious flavor of the hirame roe impressed me right from the start. The soup featured minced hirame with kudzu starch. The bone-cut hirame meat with the smoothness of kudzu and the richness of the broth was irresistible. The sashimi course included sea bass and Spanish mackerel. The sea bass was served with ponzu sauce for a refreshing summer sashimi experience. When I switched to cold sake, the grilled ayu was ready. The rectangular stove had charcoal inside, and on top of the grill were natural ayu from Nagara River and young ayu from Lake Biwa. I started with the Nagara River ayu, which had firm flesh and a refreshing aroma of river algae. The Lake Biwa ayu was plump and satisfying, and combining both varieties provided a satisfying meal. After finishing the meal, the grilled bones were crisped up and served as bone crackers as a side dish for sake. Next was the assorted appetizers. The fan-shaped wooden plate was perfect for summer. The simmered dish featured herring, winter melon, and stuffed tofu. Even without luxury ingredients, the delicious broth enhanced the overall flavors. The tempura consisted of young ayu. The thin batter was crispy, allowing me to eat the entire fish from head to tail. The side dishes of fried edamame and corn were also enjoyable with their different flavors. The finale was steamed eel with rice. The eel was cut into pieces like grilled eel and steamed with bamboo leaves, releasing a refreshing scent of bamboo followed by the rich aroma of eel, whetting my appetite. The chef's explanations of the dishes were easy to understand, allowing me to relax without feeling pressured, and he timed the sake refills perfectly, making it a pleasant experience to enjoy a few drinks. It was a restaurant I would want to visit seasonally.

[Shop Location] Approximately 3 minutes walk from Ningyocho Station on the Tokyo Metro Hibiya Line. [Visit Date] Saturday holiday around 18:30. I made a reservation on the day, but it was no problem. [Crowdedness] The restaurant has 1F/2F and many private rooms, so it's unclear. However, since I was able to make a reservation on the day, I don't think it was fully booked. [Order Details] - Amakusa Golden Hairy Crab Shabu-Shabu (¥17,600) - Appetizer: Tororo Tofu with Junsai - Hassun: Hairy Crab Sushi/Hairy Crab Roe/Hairy Crab Tempura - Sashimi: Grilled Hairy Crab and Finger Hairy Crab - Grilled Dish: Natural Ayu from Shimanto River - Hairy Crab Shabu-Shabu - Zosui (rice porridge) - Fruits: Mango/Satonishiki from Miyazaki Prefecture - Lots of alcohol [Impressions] The atmosphere inside the restaurant is nice, with many private rooms making it perfect for business dinners. Today, I felt like eating hairy crab with the arrival of early summer, so I came to this restaurant. Overall, the food was delicious, especially the subtle yet flavorful taste of the hairy crab was outstanding. - Appetizer: Tororo Tofu with Junsai - Hassun: Hairy Crab Sushi/Hairy Crab Roe/Hairy Crab Tempura - Sashimi: Grilled Hairy Crab and Finger Hairy Crab - Grilled Dish: Natural Ayu from Shimanto River - Hairy Crab Shabu-Shabu - Zosui - Fruits: Mango/Satonishiki - The zosui was probably the best I've ever had, surpassing the concept that "Fugu zosui is the best." - I would like to come back in autumn to experience their seasonal menu. Thank you for the wonderful meal today, I will visit again.

Visited on a regular night. Made a reservation a few weeks ago. [Points] The course that allows you to enjoy a variety of blowfish dishes is a good way to taste blowfish in moderation. Depending on the day, the atmosphere and service aspects are concerning, so be careful about the situation of use. It is definitely recommended to choose a private room. [About the shop] It is a nice atmosphere traditional Japanese restaurant. With many private rooms, it seems suitable for celebratory occasions or entertaining. In summer, you can enjoy conger eel and sweetfish, and in winter, blowfish and crab. Located in a back alley of Ningyocho, it is a short walk from the station. [Inside the shop] There are many counter seats and private rooms. It seems that an additional fee is required for private rooms. The waitstaff wear masks, but all the kitchen staff do not wear masks. Although the counter seats 5 people, I ended up sitting right in the middle, sandwiched between a couple. I had the impression that in this type of restaurant, if you are alone, you would usually be seated at the end, but despite the small acrylic dividers, the spacing between seats was normal, and I felt a bit disappointed. The width of the aisle behind the counter is somewhat narrow, so it was a bit chaotic. Also, even though the counter should be closely monitored, perhaps due to the New Year rush, I didn't feel much attention from the staff, and I even had to serve the pot myself as the fragrant chrysanthemum greens were in danger of overcooking. I felt quite apologetic, so it was a bit awkward. I have visited twice before, and it wasn't like this both times... maybe it's because I had a private room. Whether for entertaining or important private occasions, I strongly recommend a private room. The counter seating is not comfortable for the price range, and there are no benefits, so it should be avoided. [Food content] I had reserved the 22,000 yen "Natural Shirako (blowfish milt) with blowfish course". I had a draft beer and Gohyakumangoku sake. The course included: ○ Sesame tofu ○ Blowfish shirako and butterbur tempura, blowfish simmered in soy sauce, and karasumi (bottarga) ○ Blowfish sashimi ○ Grilled blowfish shirako ○ Blowfish hot pot ○ Zosui (rice porridge) and pickles ○ Assorted fruit jelly [Food impressions] The blowfish was aged for a few days, so the texture was not too firm and the taste was delicious. The shirako was creamy and slightly sweet, which was delicious. I might have wanted a bit more volume in the hot pot. The dessert had a distinctive sauce with salt and vanilla flavors. The dishes were a bit small in portion, but it was a good way to enjoy a variety of blowfish dishes. On the other hand, there were no outstanding points, and the course was safe and standard. In terms of service, as mentioned earlier, there were some mishaps, but as an apology, we received complimentary service items, and the kitchen staff also showed consideration. Despite the busyness in the dining area, the staff were working diligently and efficiently, which I appreciated. There are some thoughts on the customer base, mainly two factors, which are important for a delicate fragrance-oriented Japanese restaurant and a restaurant in a certain price range that requires sophistication. I hope this conveys the message. However, despite choosing a seemingly reliable restaurant, it was not a very auspicious start for the first dinner of the new year. Anyway, I'm glad I could enjoy blowfish this season.

My husband made a reservation for me, a lover of ayu fish, and we went to enjoy a course where we could compare the taste of ayu fish from Nagara River and Lake Biwa. Personally, I think it would have been better if the clear soup with conger eel had a slightly different flavor, but everything else was very delicious! The staff at the restaurant were also very friendly and it was a lovely place. I would love to go back when the season changes.

"Yoshihoshi, a Japanese restaurant, was described as 'the best meal of the year' by a company executive who dined there. I searched for 'ayu in May' and found that I had visited the restaurant during the same season three years ago. The food was still delicious as ever. [Location] Located in a backstreet of Ningyocho, with bamboo groves suddenly appearing. The entrance with bamboo trees is impressive. [Appetizer] Watarigani (Japanese blue crab) with car fu and yolk vinegar. The innards were delicious. [Soup] The seasonal dish was hamo (pike conger) soup. The hamo was tender and the broth was tasty. [Sashimi] The sashimi included flounder, bigfin reef squid, and bonito. All were delicious. [Grilled Dish: Main Course] Grilled young ayu (sweetfish)! This was the reason for my visit. It was delicious, especially when eaten from head to tail. The young ayu from Lake Biwa was nostalgic and incredibly tasty. [Appetizer Plate] Following the grilled dish, the appetizer plate included various delicacies, with the foie gras and shiitake mushroom vinegar dish standing out. [Simmered Dish] The simmered dish featured Kamo eggplant, thick fried tofu, and small taro. Simple ingredients but incredibly delicious. [Deep-fried Dish] Tempura of young ayu with chili pepper and bell pepper. The young ayu brought tears to my eyes when I tasted it. [Rice Dish] The meal ended with sakura shrimp takikomi gohan (rice cooked with various ingredients). The sakura shrimp was high-quality and left a lasting taste. [Dessert] Dessert consisted of mango, sakuramochi, and sherbet. The mango was exceptionally sweet. [Drinks] We started with Chablis for a toast, followed by a Tanba Pinot Blanc and finally a Kenzo Estate Asatsuyu, selected as the best Sauvignon Blanc. [Excellent Staff] The staff, including the waitresses, were all friendly. The fact that they remembered my previous visit from three years ago and my wine order was impressive. I would love to visit again, preferably seasonally."

I called to confirm that they had boiled crab available for my friend and I, and made a reservation for a variety of dishes a la carte. The staff, especially the female owner, were very polite. The food was delicious, and we even had fugu porridge as a finishing touch. Thank you for the feast!

A few minutes from Ningyocho, this shop with a nice atmosphere. Unable to go to Kanazawa or Fukui due to the coronavirus, I searched for crab and ended up visiting this shop for the first time. I didn't make any reservations for a course, just reserved one boiled crab. The price was around 36,000 to 48,000 yen, which seemed very reasonable. When I visited on the day, a super huge crab appeared. I was told it weighed 1.3 kilograms. I was asked if I wanted to peel it myself, but I decided to leave it to them. The appetizer of sea urchin and sesame tofu was so delicious that I wanted to order sea urchin, but unfortunately it was sold out. Since it would take time for the crab to be ready, I ordered monkfish liver, butterbur sprouts, beer, and more. Everything was delicious. The crab arrived!! The crab was so delicious that I found it tastier with just sudachi instead of crab vinegar! The crab miso was also delicious! The 1.3 kilograms was incredibly large, so my companion and I were able to enjoy the crab to our heart's content. Afterwards, we also had grilled oysters and miso soup with shirako, and we were completely satisfied. In the future, I feel like I should just eat crab in Ningyocho instead of Kanazawa or Fukui. It was a very satisfying shop.

It suddenly got cold, and my body is still struggling to keep up with the change. I haven't been dining out or drinking much lately, so I wanted to enjoy a leisurely meal with a drink, which led me to this restaurant. The dishes were all made with excellent ingredients and skillful chefs, resulting in delicious offerings. However, the service was quite disappointing. Since the impression of a restaurant is largely influenced by the service, I believe the wonderful dishes must feel sad. Nevertheless, because the food was excellent, I hope for improvement in the service on my next visit.

During the state of emergency, two of us visited the restaurant at 5:30 PM. We were seated in a private room on the second floor and started the exciting blowfish course. We began with a simmered dish as an appetizer, followed by blowfish sashimi. It was my first time trying it with green onions wrapped around and squeezed with sudachi citrus, and it was quite delicious. Next was the creamy and bouncy blowfish milt. We also had fried blowfish, and finally, we enjoyed the blowfish hot pot. The thin slices of blowfish meat for shabu-shabu were particularly delicious. We also ordered the blowfish fin sake. We were served some complimentary blowfish milt and thoroughly enjoyed the hot pot, finishing with a porridge. Overall, the food was satisfying, but the alcohol was a bit disappointing, with a small glass for 700 yen that was finished in seconds. This place may not be suitable for heavy drinkers. The cost performance was not great, but it could be a good choice for entertaining guests. In the end, I still think the best cost performance and taste for blowfish is at Kikuchi in Yushima.

Finally, the dinner meeting started in the 5 o'clock hour... In such cases, it's best not to eat lunch. It had been a while since I visited Ningyocho, but Tokyo is really amazing, with so many delicious foods and restaurants. The natural blowfish here was truly delicious. The blowfish sashimi was thickly sliced, giving it a satisfying texture. They also pay attention to the ponzu sauce and grated radish, making it a great restaurant. Of course, the service was also excellent. Well, the price including drinks is quite high, so it seems more suited for business dinners. There were quite a few other customers as well, and I hope they continue to do well despite the coronavirus situation. Thank you for the meal. I will visit again if I have the chance.

Today, I splurged a little on a special family occasion. We went to Yoshihoshi, located across from the famous soba restaurant in Ningyocho. This place has a wonderful traditional Japanese atmosphere, which they renovated during the peak of the pandemic last year. We were led to a spacious private room, and the second-floor balcony even had a small garden. We ordered a course meal featuring a variety of fugu and crab dishes, including fugu sashimi, grilled crab, fugu tempura, crab miso with sake, fugu hot pot, crab hot pot, fugu porridge, and crab porridge. It was a feast that left us feeling incredibly satisfied and grateful. I hope to visit again next year during the same season. The food was delicious! Thank you for the wonderful meal!

◆November 2020◆Tokyo - Ningyocho◆Kichisei◆Natural Blowfish Course + Tajima Kani 21,000 yen (at that time) "It's blowfish season, isn't it?" I found a restaurant where you can eat natural blowfish from the Bungo Strait, and it came with Tajima crab. Let's try it here. The restaurant is located about a 5-minute walk from Ningyocho Station, with a very traditional feel to it. First, let's take a look at the menu.◆Natural Blowfish Course + Tajima Kani◇Seasonal Delicacy - Sea Urchin Sesame Tofu◇Appetizer - Blowfish Nitsuke, Blowfish Shirako Tempura, Homemade Squid Ink◇Blowfish Shirako◇Sashimi - Blowfish Sashimi◇Crab - Tajima Crab◇Hot Pot - Blowfish Chiri◇Rice Dish - Zosui (rice soup)◇Fruit This time, we were led to a private room instead of a table or counter seat. Most of the staff seemed like veterans, but for some reason, a part-time looking girl brought the first dish. I asked a simple question, but she couldn't answer and got flustered... The lady who seemed like the proprietress hurried to help. This kind of staff selection and service is not acceptable in a restaurant of this caliber. The Nitsuke was well done, and it was lucky to be able to eat the creamy Blowfish Shirako. The blowfish, which was said to be aged for 3 days, was a concern since we made a reservation the day before (laughs), but it had a firm texture. The Tajima crab, reminiscent of Baltan, was also not bad. The main blowfish hot pot was delicious, so the zosui was exquisite. They made it with mochi, so it was just right to fill up the stomach. Finished with fruits. As expected of a long-established natural blowfish restaurant, the taste is unquestionable. In terms of service, after the inexperienced staff from earlier, a somewhat condescending veteran staff took over. The blowfish hot pot and zosui require experience, so this may be inevitable. If there is an opportunity, I would like to try the Matsuba crab as well.◇Food/Taste 3.9◇Service 3.4◇Atmosphere 3.6◇Cost Performance 3.6◇Drinks 3.5Thank you for the meal. I will visit again when I have the chance.◆Rating ⭐️⭐️⭐️✨ 3.8⭐︎

I went to eat blowfish. The blowfish was delicious, but the porridge was also delicious. It had mochi in it. The staff take care of everything, so you can enjoy it just right. I wonder if all blowfish restaurants are like that. I don't get to eat it at home often, so having blowfish a few times a year feels special and makes me happy. They have table seats, counter seats, and sunken hearth seats.

To Kisei-san, the exterior was stylish with bamboo and other elements. I reserved a table seat. They were thorough with COVID-19 measures, with masks and hygiene in place. Good impression! I had the blowfish and snow crab course. There are various seasonal courses available. The speed of service was just right, and everything was delicious. The blowfish sashimi was firm and tasty! The natural shirako was large! The snow crab was plentiful and boiled! It's a bit pricey, but the atmosphere is quiet, the course is not boring, and it's recommended for each season. I want to go again!

The company's year-end event was held at a fancy restaurant, serving a course meal featuring blowfish and snow crab. Despite the high prices for drinks, the food turned out to be delicious. From the sea urchin sesame tofu to the blowfish stew and the snow crab, everything was tasty. The dessert, a fruit jelly with egg yolk cream, was particularly outstanding. Overall, it was a hit, and if the drinks were a bit more affordable, it would be a great place to visit.

I left from Exit A1 of Ningyocho Station on the Tokyo Metro Hibiya Line and entered Amazake Yokocho, then continued down the side street. I turned left at the first traffic light, then right at the next one, and found the restaurant about 20 meters ahead. The outside of the restaurant was beautifully lined with bamboo, giving it a luxurious appearance. I had made a reservation prior to visiting. Once seated, I selected my drink and the fugu course began. The course included "Fugu Hassun (fugu simmered in soy sauce, fried fugu shirako, fugu liver salad)," "Natural fugu sashimi," "Grilled natural fugu shirako," "Fried fugu," "Fugu hot pot," "Zosui (rice porridge)," and "Mizugashi (jelly with celery syrup)." Each fugu dish was delicious, especially the "simmered fugu" with its rich flavor and the refreshing taste of the thickly sliced sashimi. The "grilled fugu shirako" was fluffy on the outside and creamy on the inside, with a light saltiness that complemented the dish well. The "Mizugashi" dessert was elaborately made, with a syrup that tasted like condensed milk pairing perfectly with the jelly. It provided a satisfying end to the meal, with a touch of Western influence that was a unique and enjoyable finish.

Kappo restaurant <Yoshihoshi> in Nihonbashi Ningyocho, Chuo-ku, Tokyo offers traditional Japanese cuisine using seasonal ingredients such as natural blowfish, conger eel, natural sweetfish, snow crab, and cherry snapper dishes. The set menu includes crab, snow crab soup, sashimi (clam, bigfin reef squid, sea bream), grilled blackthroat seaperch with salt, appetizers (sea urchin, mullet roe), a rice dish, fruit jelly, and egg yolk custard.

We visited the restaurant for dinner as a couple. We had a course meal featuring blowfish. The blowfish sashimi had a chewy texture with a rich flavor. The blowfish tempura was crispy and juicy, with a savory taste. The creamy blowfish milt was a delight. It was a mouthful of happiness. We enjoyed watching the blowfish jelly jiggle before eating it. The blowfish hot pot allowed us to savor a different texture of blowfish. The porridge soaked up the concentrated blowfish soup, making it delicious. The hostess was kind and her smile was infectious. We would love to go back again. Thank you for the wonderful meal.

After the New Year, I wanted to eat pufferfish in Tokyo, so I invited a friend to a fugu restaurant. We had a course meal including grilled pufferfish ovaries, fried pufferfish, hot pot, and pufferfish fin sake. It cost around 25,000 yen per person. The atmosphere inside the restaurant was calm. It is a rare place in Tokyo where you can leisurely enjoy pufferfish.