I visited this place for dinner and had the 16,000 yen course. The sake was "Tobikiri" and it was delicious. The dishes included "Turnip with Kawa-tsuki", "Sashimi with Oma Hon Maguro and Aomori Hirame", and the side dish "Tsukemono" was also good. The "Shirako An" and "Grilled Buri Daikon" were excellent, with the Buri being rare in the middle. I paid extra to change the fish to "Nodoguro", which was sweet and savory. The "Kuro Mozuku" was also delicious. The meal ended with a crab and yuba hot pot rice, which smelled amazing. Lastly, the dessert "Kurumi Mochi" was the best, made with great care and effort. I was told they spend an hour making it, which is truly impressive.

Visited on a cloudy Saturday at 11:30 with a reservation. I was the first customer, but most of the other customers seemed to have reservations as well. Located in front of a temple, it seemed to be used for family events. The lunch menu with fish was priced at 4,400 yen. The tofu with crab sauce (couldn't catch the name) captured my heart from the start. The crab broth in the sauce was flavorful, and the silky tofu was delightful to eat. The octopus with broth jelly and wasabi sauce was also impressive. The wasabi wasn't too spicy, just adding a nice flavor, perfect for summer. The sashimi included bigeye tuna, flounder, and white squid. The white squid was particularly sweet, and the clam was tender. The fried eggplant soaked in broth was melt-in-your-mouth. It was cooked with tomatoes and eaten with beef shabu-shabu. Grilled fish, tempura, rice, miso soup, and pickles were served. A whole rockfish was grilled with salt. They showed me the flatfish, sea bream, and rockfish before cooking. It was nice to choose from a selection of freshly chosen fish and cooking methods. While the simmered fish was tempting, I was in the mood for grilled fish that day. The tempura was made with beltfish wrapped in crushed corn. The beltfish was fluffy, and the sweetness of the corn was delicious. For dessert, there was yogurt ice cream with blueberry jelly. The ice cream was refreshing, smooth, and not too cold. All the dishes had delicious broth and were served at the right temperature, not too hot or too cold. The interior of the restaurant was clean, and the garden leading to the entrance was beautiful. In this extraordinary space, both my stomach and heart were satisfied.

In front of Sengakuji Temple, famous for the graves of the Akō rōshi, I had the lunch set for 4400 yen. You can choose the main fish dish by looking at them. Each dish is carefully made, and I chose salt-grilled sea bream as the main dish. The seasoning of salt was perfect, bringing out the sweetness of the fish. I would like to try it again at night as well.

This is a Japanese cuisine concept centered around Toyama fish (nodoguro). When choosing the course, whether to make nodoguro the main dish or not, it seems to change the overall impression. The nodoguro served was ordered as salt-grilled and was larger than expected, with one fish per person making quite an impact. The nodoguro made such a strong impression that the simmered mixed rice dish with sea bass felt weak in comparison, so I wished I had ordered half a nodoguro for the salt-grilled and also had nodoguro for the mixed rice dish. It seems like a good place for entertaining, including the atmosphere. Today's menu included: Yoroawase (assorted appetizers), hairy crab jelly, deep-fried conger eel with hairtail and corn, grilled anago (conger eel) in a bowl, white squid, flounder, kamaboko (fish cake) grilled with miso, chilled simmered dish with Kamo eggplant, Miyazaki beef, and figs, salt-grilled nodoguro, sea bass hot pot rice, mango yokan (sweet bean jelly), lemon mousse.

I visited a very charming restaurant on my way back from Sengakuji Temple. The atmosphere inside the restaurant was lovely, and the food was both beautifully presented and delicious. They served a substantial meal following the appetizers, so it was quite filling! I had a wonderful lunchtime experience. Thank you very much. It is the best place to take someone special!

I had a course meal in a private room for lunch on my day off. I had a quiet and enjoyable time. I could choose a whole fish and the cooking method. It was delicious, and the Japanese cuisine gave my stomach a break from eating out every day. I would like to use this restaurant for lunch or dinner again. Thank you for the meal.

I used it for entertaining clients. The atmosphere was very nice and calm. The service was lacking as many did not understand when I talked about sake. I wish they had studied a little more. The food was delicious but nothing special, just average. I think the high expectations came from the location and price.

Night Course 16,000 yen (reservation required by 5:00 pm the day before) I had the specialty of the restaurant, a whole blackthroat seaperch. Appetizer: Steamed crab and lotus root in a double-layered dish, sudare fu, abalone and mushroom. It was elegant and delicious. Fried dish: Shiba prawn, carrot, and burdock in large original oil-fried. Not greasy, elegant, and delicious. The burdock was not tough. Soup: Grated white cabbage, blowfish milt hirousu, Kyoto carrot blowfish milt. It was not fishy and very delicious. Sashimi: Winter blessings of sashimi, various tuna, scallop, squid, white fish, all very delicious. Side dish: Horikomori, konbu with eggs, chrysanthemum soaked, Himi small rolled steamed, lily root, ginkgo, trefoil, and ankimo red rice sushi. All were delicious. The ankimo red rice sushi was particularly delicious. Simmered dish: Yellowtail radish eaten in a lotus flower, delicious sweet sauce, green onion, yuzu, fresh shichimi pepper. It was not fishy, elegant, and delicious. Local fish: Blackthroat seaperch (boiled or grilled as you like). I asked for it grilled and it was excellent. Meal: Fugu rice cooked in an earthenware pot, makkoto pickled, ichimi shijimi miso soup, pickles. It was incredibly delicious. The fugu was the highlight. Dessert: Strawberry mousse with jelly and mint, sweet bean paste rice cake with soybean flour. It was elegant and delicious. Everything was meticulous, elegant, and excellent.

The restaurant had a very charming atmosphere, similar to dining at a traditional Japanese inn. The garden was well-maintained, and the hospitality was excellent. There was even a koto performance during the meal, creating a lovely ambiance. The food was all carefully prepared and very delicious. Each person could choose how they wanted their blackthroat sea perch prepared, either simmered or grilled with salt. They also offered a special alcohol pairing with the dishes on weekdays. They even packed up the leftover blowfish rice as a souvenir, which was a nice touch. The staff were all very kind and made us feel at ease. It was a delightful meal, thank you very much.

[Shop Location] Approximately 10 minutes walk from the High Gate Gateway Station on the JR Yamanote Line. [Visit Date and Time] Holiday (Saturday) around 18:00. [Crowdedness] Only one group on the 1st floor. (2nd floor is unknown) [Order Details] Night course 16,000 yen with one whole blackthroat seaperch - Monkfish, celery, turnip, frosty minced meat, delicious sauce - Cod milt tempura - Tangyam tofu with meat absorbing finish - Blessings from the sea, various dishes - Appetizer - Snow crab steamed with tofu - Toyama local fish (blackthroat seaperch) - Yellowtail mixed rice cooked in an earthenware pot - Dessert [Impressions] I have been visiting this place occasionally since the memorial service for my grandfather. Today marks my first visit in about a year. Upon entering the restaurant, a koto performance was held right in front of us as we waited for the first dish. The atmosphere is incredibly soothing, almost unlike Tokyo. The presence of a fireplace inside adds to the overall ambiance. - Monkfish, celery, turnip, frosty minced meat, delicious sauce: This restaurant excels in handling "aromas." Starting with the fragrance of yuzu and ending with the umami of monkfish, the first dish showcases a high level of craftsmanship. - Cod milt tempura: I could taste the deliciousness of tempura itself. The quality of the tempura flour was clearly high, with a fragrant oil aroma. Additionally, the way the cod milt was fried was excellent, crispy on the outside and creamy on the inside. Although you may occasionally find similar dishes at regular izakayas, the level here is different. It truly reflects the skill of the chef. - Tangyam tofu with meat absorbing finish: Upon opening the bowl, the fragrant aroma of matsutake mushrooms and yuzu fills the air. Just this scent alone brings a sense of happiness. The Miyazaki black beef is rich in flavor yet elegant at the same time. - Blessings from the sea, various dishes: Today's selection includes bluefin tuna, Japanese flying squid, scallops, and flounder. The restaurant seems to only deal with fish from Aomori or higher, and of course, only wild-caught varieties. The bluefin tuna, in particular, was exquisite. - Appetizer: The vibrant presentation and beautiful plates make this dish enjoyable not only to eat but also to look at. - Snow crab steamed with tofu: Another elegant dish. The crispiness of the mibuna greens provides a nice contrast to the creamy yuba, and the rich snow crab needs no further explanation. - Toyama local fish (blackthroat seaperch): Today's main dish. You can choose between simmered or salt-grilled, but I personally recommend the salt-grilled option. A hearty dish using a whole fish, the fat content is incredibly high, making it a must-try for blackthroat seaperch lovers. It's a truly blissful moment. - Yellowtail mixed rice cooked in an earthenware pot: The simplicity of the white rice is delightful. In addition, the sweet shrimp and trefoil add a nice touch, showcasing the restaurant's skill in handling textures and aromas. Coming here in winter is particularly enjoyable. Thank you for the wonderful meal today. I will definitely be back.

I visited for lunch. Both the boiled fish and grilled fish were delicately seasoned and truly delicious. There were also many delicious drinks that paired well with the dishes. The sashimi was also very tasty, and I had a wonderful meal. The atmosphere of the restaurant is also lovely and has a calm ambiance.

Our restaurant operates with the belief of connecting people through food and providing special moments to society. We carefully select ingredients from all over Japan, paying attention to even the smallest details such as seasonings and water. Our dishes highlight the natural flavors of the ingredients with simple seasoning. We use locally sourced ingredients from Toyama as well as seasonal ingredients from across the country. Our rice, cooked in a clay pot, uses "Koshihikari" rice from Uozu and spring water from Ananotani, resulting in a delicious and unique taste. Our menu, centered around Toyama's blessings, showcases beautifully presented dishes made with local seafood, rice, soy sauce, and miso, along with carefully selected ingredients from around Japan. In winter, enjoy seasonal delicacies like pufferfish, crab, and yellowtail, prepared with a special dashi made from spring water deep in Toyama's mountains. Our drink menu includes refreshing options like Yuzu Water and Sudachi Water, perfect for pairing with your meal. Our evening course menu offers a variety of dishes, from appetizers to desserts, all meticulously prepared to provide a memorable dining experience.

A wonderful restaurant with a vibe that makes you feel like you're on a trip. The interior exudes fun. The cod and cod roe parent and child rice bowl was truly amazing. I came for the grilled fish, but this dish was the best today. The salt-grilled flounder was delicious, meeting my expectations for tasty fish. Thank you. I particularly enjoy bowl dishes and soups in Japanese cuisine, and the flavors were soft and delightful. The Setsubun tea that came out seems like it will help me have a good year. The service and atmosphere were also very good, and I felt the attention to detail and consideration. It's a unique space, so I'd like to visit again as if on a trip. Thank you very much for this experience.

Night course ¥13,200 Fish: Mebaru (simmered) Visited after making a reservation on a weekday Due to the pandemic, only about 10% of the spacious restaurant was occupied Overall, the seasoning was gentle, and the simmered dish had a good balance of sweetness without being too strong. It was delicious. Two types of desserts were served, with a subtle sweetness that was just right for a Japanese-style ending. Particularly delicious were the lotus root tempura with shrimp and the clay pot rice. The large shrimp-filled lotus root tempura was a delight for shrimp lovers. The clay pot rice was not only made with delicious rice but also generously filled with cabbage, cod, and cod roe, with a gentle seasoning that was not too light. It was so delicious that I wanted to have seconds. They kindly packed the leftover rice for me to take home. In summary, the staff were friendly, and the restaurant had a cozy atmosphere with a traditional Japanese touch. They even poured water for me before I had to ask, showing their attention to detail. (Note: I forgot to take a picture of the strawberry mousse)

Located next to Sengakuji Temple, this restaurant can be found by following the stone-paved path next to the apartment building. Upon entering the restaurant, you will find a cozy atmosphere with a warm fireplace on the first floor. After making a reservation, we were guided to the second floor where private rooms are available. Our group of four men enjoyed a course menu starting with a toast of draft beer (Premium) and a platter of warm vegetables including scallops and North snow crabs. The main course featured three types of fish - red tilefish, red flatfish, and rockfish - all caught in Toyama. We chose the red flatfish for salt-grilling. The dishes that followed, including deep-fried items and soup, were beautifully presented and delicious. We opted for hot sake to accompany the meal, trying various types such as Tateyama (Toyama Junmai), Daishichi (Fukushima Kimoto Junmai), Tateyama (Toyama Ginjo), Kokuryu (Fukui Junmai Ginjo), Shokoma (Toyama), and Hotaruika Sake. For the finale, we enjoyed a rice bowl with deep-fried blowfish and finished with a Yamazaki 12-year-old highball. The timing of the dishes and the service were both excellent. The total cost for the course menu was 13,200 yen.

After the Akō rōshi carried out their revenge, they headed to Sengaku-ji Temple. About a month and a half later, they committed seppuku, and a memorial grave was built here (although not all of them are actually buried here). There is a fine Japanese restaurant near the entrance of the temple. They have private rooms which can accommodate matchmaking or entertaining guests. There is a gate on the temple grounds, but it is smoother to approach from the left just before passing through the inner gate. They offer a traditional course meal with advance reservation, but on this day, I opted for the local fish set meal (3,300 yen). The meal started with a variety of small side dishes served on a tray. The sashimi included fresh squid and tuna. The squid was delicious, but the inclusion of leftover pieces in the sashimi lacked a sense of luxury. It would be acceptable at a casual diner, though. The yuba tofu was smooth on the outside and creamy on the inside - I loved it. One bite was not enough. The low-temperature cooked duck with cold cabbage and seaweed salad was next. The clear soup contained shirataki noodles, but I couldn't discern what kind of shirataki they were. The lightly salted broth was robust, but the identity of the 1 cm square shirataki remained a mystery. The simmered fish of the day was flounder, cooked in a rich broth. It was quite tasty. However, the small size of the flounder made it difficult to eat. The ambiance of the restaurant was lovely, and the flavors and ingredients were decent, but the prices seemed a bit high. It would be better if the staff were more attentive to incoming customers and did not require them to call out loudly for service.

Today's sashimi at a delicious restaurant in Toyama, featuring tasty seafood like nodoguro, includes warm dishes like simmered vegetables, hokkigai, scallops, mino greens, yuba, turnips, deep-fried Kyoto-style dishes, and clear seaweed soup with cod and soft roe. For appetizers, there is ankimo tofu, ponzu sauce, smoked salmon and cream cheese marinated in soy sauce. The hot dishes include simmered yellowtail with daikon, gingko nuts, kujo green onions, wood ear mushrooms, and yuzu. The main dish is Toyama's delicious nodoguro, and the meal is completed with a hot pot of deep-fried fugu, simmered rice with matsutake mushrooms, roasted egg, daikon, carrots, scallion miso soup, and pickles. For dessert, there is stewed Granny Smith apples with strawberry yogurt sauce, mint, black sugar warabi mochi, and condensed milk with black honey. The sake selection includes delicious options like Katsukoma Daiginjo Sato Shiro Koji Imo-yaki. It was amazing!

I enjoyed the course menu where you can choose from three types of fish and cooking methods. The food was delicious. The private room was spacious and calm, which was great. The staff's service was also good. They even had a very high-quality green tea available (see photo).

Located near Izumigakiji Station, this shop should have been a popular spot by now, especially since the new Yamanote Line station "Takanawa Gateway Station" has been opened! I visited the Izumigakiji area after a long time, but I didn't feel any significant changes from before. In fact, it seemed like there were even fewer shops due to the influence of the coronavirus. Normally, chain stores would rush to secure prime locations like this, but it's really frustrating... This time, I visited this shop for a celebratory meal. It was located inside the famous Izumigakiji, known for the Chushingura story. I ordered a celebratory meal set and a local fish meal for myself. For the local fish, I could choose between grilled fish and simmered fish, so I chose simmered fish. When the dishes arrived, I was surprised! A whole fish was served on the plate! It looked very fresh... (laughs) I asked what kind of fish it was, and it turned out to be "houbou." It was my first time eating houbou as a simmered dish. When I tried it, it was delicious. Very, very delicious. I was wondering if I could finish it all, but I ate it all up. In addition to the meal set, it also came with sashimi and chawanmushi, making it very satisfying! Everything was delicious. The salt-grilled sea bream for the child's celebratory meal was also delicious, and I finished it all. Eating two delicious fish dishes for lunch is too luxurious. It was so delicious. The service was great, starting from the phone reservation, and we received the best hospitality. I will definitely visit again. Thank you for the meal.

Hello, this is Mitomi Emon! Instagram "@mitomi_emon" blog "http://ameblo.jp/nobuhiromitomi" Seigaku-ji Temple is famous for being the burial place of the Akō rōnin. In front of the temple gate, there is a Japanese restaurant that suits the atmosphere perfectly. Its name is "Seigaku-ji Monzen Monya", and once you pass through the narrow cobblestone path, you will find a sophisticated Japanese modern space. While the owner is not from there, the ingredients are heavily sourced from Toyama Prefecture. Toyama Bay is known for its natural fishery, with seafood that is renowned nationwide. Not only local fish, but also rice, soy sauce, and miso from Toyama are used in the dishes. One of the specialties is the nodoguro, a type of fish. They offer a whole fish, either boiled or grilled, based on your preference. If you visit with two or more people, I recommend trying both preparations. By the way, nodoguro is named after its black throat, although its color resembles ruby. You can see the proud ingredients before they are cooked, so be sure to check them out. I thoroughly enjoyed the richness of the oil. It truly embodies the essence of white-fleshed fatty fish. In this nostalgic setting, savor the blessings of Toyama, including nodoguro. Thank you for the meal! "Appetizer" smoked salmon, urui (butterbur sprout), sea urchin, white asparagus, bracken, vinegar jelly, kamifusamaru "Fried dish" sweetfish roe and wild celery tempura, taranome (angelica tree sprout), fan somen noodles, cherry blossom salt "Soup" mashed burdock, sweet sea bream, bamboo shoots, tied carrot, fresh ginger "Sashimi" young halibut, Indian tuna, botan shrimp "Side dish" firefly squid marinated in soy sauce, conger eel sushi, new black water cloud "Steamed dish" scallop soup "Local fish" nodoguro (grilled with salt, simmered) "Rice dish" snowflake vegetable mixed rice cooked in a clay pot "Dessert" strawberry daifuku, roasted green tea jelly

I visited "Monoya" in front of Izumigaoka-ji Station, a long-established Japanese restaurant that seems to be on its way to becoming one of Japan's top 100 restaurants. I made a reservation for 5:30 pm on a weekday and arrived. Today's menu was as follows: Appetizer: Edamame with sea urchin and soy milk sauce, etc. Tempura: Sweetfish and mountain vegetable tempura, taro sprouts, etc. Soup: Mashed taro with green soybeans, tofu with bamboo shoots, white fish, pickled ginger Sashimi: Firefly squid marinated in soy sauce, smoked trout sushi, etc. Steamed dish: Scallop soup, steamed fish cake, etc. Local fish: Grilled blackthroat seaperch Main dish: Snowflake vegetable mixed rice cooked in a clay pot Dessert: Strawberry daifuku with cookie topping, roasted green tea jelly, etc. The grilled blackthroat seaperch was especially delicious with its rich flavor. I enjoyed every dish until the end.