Today, we visited the restaurant that we were talking about after seeing the review by the Gourmet Girl Alone. We arrived a few minutes before our reservation time and sat at the counter, which was nice. Lately, the two of us have been drinking sake together. Even though we don't drink much, there are times when we feel like having sake. We ordered Yuki no Chaya and Kikuyoi. It's hard to know how to read kanji, right? We joked about ordering "Kikusui" as "Yorokobi Hisashisui" just for fun. The friendly proprietress corrected us and taught us how to read it properly. She didn't intrude on our conversation but interacted just enough to create a pleasant atmosphere. The food was all delicious and gentle in flavor. The tamagoyaki was not too sweet, but that's just how it is. She suggested we think of it as a different dish from Kansai-style tamagoyaki. We enjoyed hotaruika, sawara, and smoked dishes. The tuna nabe allowed us to enjoy different cuts of tuna twice. It was so delicious. She told us to eat the base of the spinach, saying it's the most nutritious and sweetest part. I had never known that in over 40 years of life. After being told, of course, I ate it. The flavor of the spinach was concentrated and intense. The rice cooked in the clay pot at the end was unbelievably delicious. We could have eaten it without the dashi, just the rice alone. The sweet red bean paste at the end had a gentle sweetness. I love it. We drank two cups of sake each and headed home feeling quite light and fluffy. It's a place where you can enjoy a leisurely conversation in a warm atmosphere, surrounded by delicious food and a gentle ambiance.

Today, I went to this place. It seems that Sugamo Shinden is the nearest station, but you can also walk from Otsuka. There are many good restaurants around here... Going down the narrow stairs of the building to the basement. Upon entering the restaurant and giving my name, I was guided to a table at the back. Wow! What a great seat! I couldn't have imagined such a spacious seating area from the entrance. There are only counter seats as well. First, cheers with a draft beer! The foam is fine and you can tell that they clean the server daily. They also polish the glasses. You can immediately tell it's a good restaurant. For the food... I had pre-ordered the Negima Nabe with smoked dish (5,940 yen). - Edo-style Tamagoyaki Sake, made with bonito dashi, soy sauce, sugar, and carefully prepared. It's a bit sweet but exquisite. It's at the level served in standing sushi bars. Delicious! - Urume Iwashi with a bitter taste that is irresistible. Makes me want to drink sake! - Salad with shirasu (whitebait) and turnip in a carrot sauce. The carrot sauce is incredibly delicious. It's a sauce, not a dressing. The balance of sweetness and acidity is amazing! - Kanpachi tartare in a namero style. Oh! Something unusual. The shiso (perilla) is a nice touch. - Saba (mackerel), maguro (tuna), cheese, kamaboko (fish cake), smoked dish, and potato salad. Eating while drinking sake. Goes well together! - Negima Nabe. What is this! A block of tuna with incredibly beautiful marbling came out!! Tuna, negi (green onion), wakame seaweed, mitsuba (Japanese wild parsley) are included. You eat it with whole peppercorns. The gentle broth permeates each ingredient and it's delicious. The peppercorn accent is also irresistible. The tuna, negi, and wakame were all incredibly delicious. - Rice cooked in an earthenware pot. Shiny with standing rice grains. I tried eating just the rice. It's sweet and cooked slightly firm, which is great! With pickles. Makes me deeply appreciate being Japanese. - Lemon sour please! So tasty! - Pepper rice. Pour the broth from the Negima Nabe over the rice in the earthenware pot, sprinkle plenty of pepper, and mix it all up. Actually, isn't this the main dish rather than the Negima Nabe? It's incredibly delicious! The umami and acidity of the broth, the spiciness of the pepper, and the unity of the rice grains are amazing. I want to eat this every day! I want to carry the broth in a thermos (laughs). - Sweet red bean paste appeared. I usually don't like red bean paste that isn't wrapped. I tried it thinking I was tricked. Delicious! It's like the red bean paste inside a Gunrindo daifuku. Goes well with warm tea. Overall... The atmosphere inside the restaurant is great, and you can enjoy your meal leisurely. I thought the food might not be enough, but I was full. Very satisfied. The pepper rice is a must-try. Thank you for the meal.

This is a restaurant I had been wanting to visit before my first visit. I made a reservation for one person at 6:00 pm on a weekday. I felt out of place wearing shorts, as I thought it didn't match the atmosphere of the restaurant. Since I'm not a big drinker, I had about two highballs. I wonder if sake would have been a better choice? I wouldn't recommend it for those looking for a hearty meal, but it's a good choice if you want to experience an adult atmosphere.

Today, I visited Negima-san, a restaurant located a short walk from JR Otsuka Station in Toshima-ku, Tokyo. I ordered the full course meal, which includes Negima hot pot, smoked dishes, and 3 small plates, for a total of 6490 yen including tax. There are about 3 course options, with slight differences such as whether it includes grilled mackerel with salt. With drinks, the total bill comes to around 10,000 yen. Payment is cash only at the table. The restaurant is located on the basement floor, with a counter seating of 6 to 7 seats. There are two female staff, including the female owner, who serve the customers. The atmosphere inside the restaurant is cozy and inviting. They offer a variety of local sake, including Yukinomorokoshi (from Akita), Kikuyoi, and Takinoman (from Yazu). You can choose your own sake cup, and they give you a generous pour. One interesting thing to note is the "Oshigaki" (handwritten notes) placed around the counter, with one note stating the uniqueness of their thickly sliced tamagoyaki. The female owner makes sure to prepare fresh tamagoyaki for each customer, maintaining its flavor and texture. The restaurant originally operated in Kita-Ikebukuro before relocating to Otsuka. Despite the quiet atmosphere in Kita-Ikebukuro, the restaurant managed to maintain its popularity and continues to be a hit in Otsuka. The tamagoyaki here is uniquely flavored with dashi, and this attention to detail is evident in all their dishes, including the hot pot and other dishes. The smoked dish assortment includes smoked mackerel, tuna, cheese, kamaboko, and potato salad, all of which are delicious. The smoky flavor adds a special touch to each dish. The Negima hot pot features bigeye tuna, which is available year-round and is easy to cut due to the presence of sinew. The quality of the bigeye tuna is consistent for all customers. The freshly cooked rice, served in an earthen pot, is decent but lacks a distinct aroma. The dessert, sweetened red beans, is not overly sweet and has a nice texture. The restaurant's emphasis on quality ingredients, unique dashi, and meticulous attention to detail in the kitchen and at the counter make for a delightful dining experience. Thank you for the wonderful meal.

I had been wanting to visit this restaurant after seeing a review from a solo female gourmet I follow. I happened to be in the area and made a reservation to visit. And let me tell you, it was as amazing as the rumors say. The negima, which is a hot pot with fatty tuna and green onions, is cooked perfectly by the proprietress. She dishes it out onto your plate at just the right time for you to enjoy it without having to do anything yourself. I wouldn't know when to do it myself anyway! Then, when the soup has reduced slightly and the flavors have intensified, she pours it over rice for a delicious ochazuke. So good! The smoked dishes, grilled mackerel, and Edo-style rolled omelette (like the ones from old Tokyo sushi restaurants?) were all fantastic as well. And the hospitality and service were top-notch. I will definitely be coming back!

Last year, I revisited the number one "must-visit" restaurant in my book from last year. I went alone last time, but this time I went with a friend. It was my friend's birthday, and she had never tried negima nabe before, so I thought she would enjoy it here. It was my first visit since September last year, but the landlady remembered me and we had a great time again. I won't go into too much detail since I wrote a detailed review last time. We had the small dish set, smoked dish assortment, and negima nabe course for 5940 yen. The tamagoyaki with sweet flavor was delicious, and the oyster and kumquat vinegar mix had a fruity taste that paired well with the oyster. The salmon was tender and flavorful, and the smoked dish assortment was amazing, especially the fatty mackerel. The negima nabe with toro and belly tuna was exceptional, and the freshly cooked rice in a pot was the perfect ending to the meal. We enjoyed a variety of sake throughout the night, and my friend loved her first experience with negima nabe. It's always a guarantee of a good time when you visit this place.

Here, how about it? Why don't you give it a try? I was invited to try negima nabe. Alongside dojou and Fukagawa meshi, it is a part of Edo's food culture. I had always wanted to try it. I eagerly awaited the reserved date. It was a weekday night visit, and the counter as well as the tables in the back were fully occupied. Those who came without a reservation were being turned away. I had reserved the negima nabe, smoked dishes, and three small dishes course for 5940 yen. We started with draft beer and a highball for my companion. The meal began with Edo-style tamagoyaki, made with bonito dashi, soy sauce, sugar, and sake. It had a nostalgic taste for someone in their mid-fifties like me. The menu explained that comparing it to Kansai-style dashimaki tamago was nonsense, and I could understand why. Next, we had a sesame and mushroom salad with persimmon, featuring autumn flavors. The soft-shell ayu simmered in broth was a delight, bursting with flavor. The smoked dish platter included mackerel, tuna, cheese, kamaboko, and potato salad. The freshly made homemade smoked dishes were delicious, especially the smoked tuna. We enjoyed four types of sake with the meal. Finally, the main dish of negima nabe was served. We had two types of tuna, otoro and nouten, both cooked to perfection. The nouten had a softer texture and was my favorite. The vegetables served with the tuna enhanced the overall flavor. The meal ended with freshly cooked rice and a side of pickled daikon, followed by a sweet azuki bean dessert. The meal was reminiscent of my childhood, particularly the rice dish with pepper seasoning, similar to a dish my grandmother used to make. It was a delightful experience.

I made a reservation and visited the restaurant at 7:00 PM on a regular day. The underground establishment had mainly counter seating with one spacious table. The counter was almost full, and there were seasonal flowers arranged nicely. I sat down, looked at the menu, and placed my order. The food was served in a course style, with each dish added one by one. I chose the middle course. There were about 10 types of sake available. First, I was served smelt, rolled omelette, and sesame-dressed mushrooms. The sesame-dressed mushrooms had a hint of sweetness and were delicious. The smelt was flavorful, and the rolled omelette was firm and tasty with a subtle sweetness. The smoked assortment was heavily smoked in flavor and color but had no bitterness and was delicious. Next, the sweetfish arrived. I was able to eat the fish with its roe from head to tail. It had no fishy smell and was surprisingly delicious. I even drank the remaining broth, which was also tasty. Mackerel was served next, and it paired well with grated daikon. The mackerel was perfectly cooked with no unpleasant smell. Finally, the leek and tuna hot pot was served. The staff prepared it and served it for me. Unlike other places where I could tell it was fish, the tuna at this restaurant had no smell at all, which was surprising. The tuna was thick but easy to break apart with chopsticks. The soup was also delicious, with no greasiness or unpleasant smell. The seaweed and leek were tasty, and it was a perfect dish. I then poured the soup over freshly cooked rice and enjoyed it. The rice was delicious, and there was nothing to complain about. After feeling full, only sweet red bean paste was served as dessert. It was not too sweet and a delicious way to end the meal. Each dish was incredibly delicious, and by the end, I was full. The price of alcohol was average, but I think the sake was reasonably priced. The delicious food, cozy atmosphere, and excellent service from the staff made it a perfect restaurant.

Negima hot pot. Do you like it? I saw K-san's review on Myレビ and thought "this is it!" so I made a reservation and visited. Not only the famous negima hot pot, but everything from start to finish was delicious and surprisingly affordable. Even the most expensive course was only 5900 yen including tax. It's an amazing restaurant serving Edo-style cuisine with delicious appetizers and sake that disappears quickly. Starting with the famous sweet Edo-style omelette, simmered pregnant ayu fish, smoked appetizers, grilled mackerel with salt, negima hot pot, and finishing with pepper rice, everything was delicious. It's a unique restaurant that you won't find elsewhere. I drank beer, sake, and oolong highball to my heart's content, ate enough, but it didn't even cost me 10,000 yen per person. It's no wonder they receive the Michelin Bib Gourmand every year. Speaking of negima hot pot, despite its appearance in Edo classics and various books, there are few restaurants in modern Japan that serve it. It's mentioned in rakugo as well. I've been interested in negima hot pot for a long time and have tried it at famous places in Asakusa and various other locations, but honestly, I've never thought it was delicious until now. The proprietress here is from the lineage of the renowned Edo cuisine restaurant "Nabeya" that has since closed. She used to be the head waitress at "Nabeya." It was the first time I found a delicious negima hot pot. In the past, only the red meat of tuna was preferred, and the discarded fatty tuna was thought to be inedible. The negima hot pot was created as a way to make it delicious. It uses only bonito broth and does not use kelp. The tuna is cut into large pieces and cooked well before being served. It was the first time I found a delicious negima hot pot. Pepper goes well with negima. I'll try making it at home. The bonito broth changes the flavor as it cooks the tuna, bringing out the tuna flavor. It was a wonderful restaurant. Truly one of a kind. Otsuka's charm runs deep. The night at Inase grows late. A few thoughts through photos.

When asked on my birthday what I wanted to eat, I mentioned "Negima Nabe" a few times, but it was always ignored because it was considered "difficult" or "unknown". So I decided to find it myself. I have been longing to visit this restaurant since I first heard about it. I made a reservation in advance and eagerly waited for the day to arrive. (Reservation was made through Ikyu, available for 1 person) It was less than a 5-minute walk from Otsuka Station. As I descended into the underground space, I was greeted by a warm atmosphere. It was a counter-only seating (there were tables in the back, but they were not in use) with only three regular customers and myself on that day. The very friendly proprietress welcomed me warmly. The "Negima Nabe, Smoked Dish, and 3 Side Dishes Course" cost 5,940 yen. I started with a draft beer and then had "Kuzuryu" and "Aizu Nakamasa" sake. Now, let's begin the course. The "Edomae Tamagoyaki" started with a tiger-patterned tamagoyaki and a fragrant grilled iwashi. The tamagoyaki had a strong flavor of bonito dashi, soy sauce, sugar, and sake! The straightforward sweetness was just perfect, true to Edomae style. There was a note in the restaurant explaining that comparing it to Kansai-style tamagoyaki is nonsense, and I completely agree! The "Shine Muscat Clear Soup" had a subtle miso flavor. It was an elegant soup with bits of Shine Muscat that added an interesting texture. Next was the "Ayu with Roe Simmered Dish". It was my first time trying Ayu with roe, and it was delightful. The Ayu from the clear streams of Gifu was soft and had a slightly sweet seasoning. The roe part had a unique bitterness that added to the deliciousness. The proprietress even poured the remaining broth into a small cup for me to enjoy. I was so happy! The "Assorted Smoked Dish" included house-made smoked saba, maguro, cheese, kamaboko, and potato salad. The flavors were amazing, especially the fatty saba. Even the skin part that I don't usually eat was delicious when smoked. Finally, the long-awaited "Negima Nabe". The proprietress carefully prepared the hot pot for each table. She showed me the ingredients before adding them to the pot, which included fatty tuna sashimi that resembled Otoro. There were two different cuts to compare. First was the "Kama Toro", which had a soft and fluffy texture with a delicate kombu dashi flavor. The second was the "Haramo", which had a firm texture and equally amazing fatty richness. The elegant broth with the premium tuna fat floating on top was a sight to behold. It was truly exquisite. To finish, they served freshly cooked rice in a clay pot. I first had it with pickles, then poured the remaining broth from the pot over the rice. It was called "Koshikari", a traditional meal from the Edo period. It was simple but incredibly delicious! I was asked if I wanted another serving, and even though I was full, I couldn't resist and said, "Yes, please!" I enjoyed another bowl and finished it happily. This restaurant is truly a gem filled with the thoughts and care of the proprietress. Considering the amount of food and three drinks, it was surprising that it cost less than 10,000 yen. Without a doubt, this will be the best restaurant I visited this year. I look forward to continuing to visit this special place.

2022 Michelin Bib Gourmand Award-winning restaurant in 2022/5 "Wow, amazing! It's a shame not to know the taste here" by Akiton (...). Authentic Edo cuisine "Negima" ✨✨ A restaurant that inherits the taste of Edo-style cuisine from "Nabeya," which was founded in 1935 and whose owner, Hiroshi Fukuda, was a leading expert in Edo cuisine. Kagurazaka's "Yamasaki" (formerly Michelin-starred) is also from Nabeya. The restaurant opened in August 2017, located a 4-minute walk from JR Otsuka Station. The cozy interior with 8 counter seats exudes warmth. They are serving delicious dishes. Let's see how the food tastes (*´∇｀)ﾉ ■ 5,700 yen course (excluding tax) ⚫ Small dish trio "Edo-style Tamagoyaki" - A Tokyo specialty. Baked in a nearly square pan with sake, katsuobushi broth, soy sauce, and sugar. Sweet, with a good flavor. Goes well with sake. Edo-style, nice. "Grilled Urume Iwashi" - Oh, they grilled it properly. It's not often that you get to eat Urume Iwashi like this, so it's good. "Taranome Sesame Dressing, Sesame Tofu, Carrot, Taranome" - The sesame dressing brings out the flavor nicely. The sesame tofu... the carrot dressing is delicious! The finishing is so good. Impressive. "Pork Kombu Rolls with Kiwi" - Wow, so delicious! Simple but this flavor is wonderful, the aroma of kombu, the umami of pork. Oh, irresistible (* >ω<) ⚫ Assorted smoked dishes "Mackerel, Maguro, Cheese, Bamboo Shoots, Potato Salad" - Wow, wow, it's amazing! The ultimate in smoked dishes. The more you eat, the more the umami spreads throughout your mouth. ⚫ Grilled Saba - Grilled mackerel with plenty of fat. The grated daikon is also good. ⚫ Negima Nabe - They use Bachi Maguro's "Kamatoro" and "Haramo". The reason is that there is no unpleasantness when the fire is applied properly, and it has flavor. The fatty maguro and sweet negi are simmered in a katsuobushi-based sake broth. If you sprinkle the fragrant black pepper, crushed one by one carefully, the taste and aroma will stand out even more. Oh, delicious. No roughness, high completion as expected. It's a shame not to know this taste. ⚫ Donabe Rice - First, freshly cooked rice with pickles. The rice is delicious. "Tsuyu-kake Gohan" - Oh, irresistible (* >ω<) The dashi is so good, so good. The flavor of katsuobushi stands out ✨✨ ⚫ Azuki Boiled - Simple. But as a dessert for Edo cuisine, this is good. ■ Drinks ⚫ Takimi Man - Dry Junmai Sake from Mie - 900 yen. Dry, and it's delicious. ■ Service - Properly done. ■ Price - It's cheap. There are few restaurants where you can be satisfied at this price at night. So, this is Edo cuisine "Negima Nabe" and "Tamagoyaki." It was delicious. I was wondering why it received the Michelin Bib Gourmand, but now I understand. Edo-style cuisine consists only of the above two dishes, the rest of the dishes are original creations by the landlady. They are well thought out and delicious. It's a blessing to be able to eat this cuisine at this price. I was very satisfied. Thank you for the meal m(_ _)m □ Rating - As of May 2022 Tabelog rating 3.07, 7 reviews □ Landlady/Chef Kimiyo Nagahashi - She worked as a waitress for 9 years, eventually becoming the head waitress. She learned the explanation from her husband that she wanted to open a Negima Nabe restaurant someday, and she repeatedly experimented at home. She gradually approached the taste.

When the state of emergency was lifted, I wanted to go back to this restaurant. There were many regular customers that day, and everyone seemed excited. A few snacks that go well with alcohol were served, and we finished with negima hot pot. After the negima, eating rice with coarse ground pepper sprinkled on top is incredibly delicious.

"Negima" is a specialty shop that specializes in negima hot pot, which represents Edo cuisine. The "negima hot pot" features plenty of fatty tuna (otoro) in a rich broth, along with long green onions, wakame seaweed, and water dropwort. We opted for the smoked course, so we enjoyed smoked appetizers, egg dishes, and the hot pot with warm sake on a cold day. Although I forgot to take photos of the rice and dessert at the end, they were delicious. I would love to visit again on another cold day. Thank you for the wonderful meal.

I happened to stumble upon a negima nabe restaurant and decided to give it a try. To my surprise, it was the relocated version of a restaurant I had visited before in Kitaikebukuro. I had been wanting to go back, so I was thrilled! I ordered the negima nabe with grilled mackerel set and the negima nabe with smoked assorted platter set. Every dish was meticulously prepared and incredibly delicious. The grilled mackerel was fatty and crispy on the outside. The smoked platter was perfect with drinks. The negima nabe was, of course, delicious! The soy sauce flavor was not overpowering and had a light color. The tuna was cooked just right, tender, and paired well with wakame and celery. The rice with soup poured over it at the end was insanely good. I was already full, but ended up getting a second helping!

A few years ago, the legendary Edo cuisine restaurant "Nabeya" closed down. Established in 1935, this long-standing establishment was run by the master of Edo cuisine research, Mr. Hiroshi Fukuda. Mr. Fukuda is well-known for his books such as "Tofu Hyakuchin" and "Edo Ryori Cho," and he continues his research to this day. I had always wanted to visit Nabeya, but when I was in my twenties, the prices were a bit daunting, so I never got the chance. By the time I heard about the closure in May 2016, I had the financial means to visit, so I immediately called to make a reservation. However, they were fully booked for about two months, and I never got the chance to visit. I realized the importance of investing in experiences that enrich oneself, even if they come at a higher cost. I thought I would never get to taste Nabeya's dishes again, but then I heard about a new restaurant that carried on their flavors. The name of the restaurant is "Negima," which is an Edo cuisine dish made with green onions and tuna. The restaurant is run by Ms. Kimiyo Nagahashi, who used to work as a head waitress at Nabeya. Although she is not a chef, Ms. Nagahashi loves cooking and had a dream of opening a restaurant specializing in Negima dishes. After receiving Mr. Fukuda's approval, the restaurant opened in August 2017. The sign for "Negima" exudes a delicious aura, and when you descend the stairs, you are greeted by the aroma of bonito flakes. Edo cuisine is based on bonito dashi rather than kombu dashi, and the rich and fragrant scent of bonito flakes heightens expectations for the meal. Edo cuisine restaurants are rare nowadays, and not many people may have the same expectations, but I hope that more people will develop an interest in Edo cuisine as I have been doing. At "Negima," Ms. Nagahashi personally prepares and serves the hot pot dish. The atmosphere is calm and serene, unlike the hustle and bustle often associated with hot pot restaurants. The high-quality broth, the unique flavor of the Negima hot pot, and the sweetness of the green onions are all expertly brought out at the perfect moments. Another highlight is the tamagoyaki (Japanese rolled omelette) served on the counter, a signature dish of Edo cuisine. This tamagoyaki, served at room temperature, is said to be true to the taste of Nabeya. The courses offered at "Negima" include a reasonably priced sake and appetizer-focused menu, as well as the Negima hot pot with three side dishes for 4,500 yen, and the Negima hot pot with smoked fish, grilled mackerel, and three side dishes for 5,700 yen (excluding tax). Since it was my first visit, I opted for the latter course, which was the most extensive. Each dish left a lasting impression, but the Negima hot pot was truly unforgettable. The flavor is like nothing else. The pepper rice served with the bonito broth and tuna extract is also exquisite. The satisfaction of enjoying a delicious broth and a satisfying finish is a hallmark of a good hot pot restaurant. Whether you love hot pot dishes or are interested in Edo cuisine, the Negima hot pot at "Negima" will not disappoint. While the number of dishes may be limited, this simplicity adds to the charm of Edo cuisine. Each dish pairs beautifully with sake, of which there is a wide selection available.

The menu is course-only and reservations are required. Luckily, there were seats available and ingredients on that day, so they welcomed us warmly! Thank you, landlady! It was great that the first thing I tried was the negima nabe at Negima-san. Starting with a beer as an appetizer, you can eat boiled fish from head to tail! It was so tender that you almost didn't need teeth. The smoked dish was also amazing, and then I moved on to sake. I was impressed by the smoked fatty tuna for the first time. Everything that came out was delicious, and you can enjoy it while sipping on delicious sake. The main dish, negima nabe, is made by the landlady and she serves it to each person individually. It is fresh with no hint of smell. The broth is also incredibly delicious! The black pepper that the landlady crushes one by one adds a punch and allows you to enjoy a change in taste. The clay pot rice for the finish is cooked perfectly. I was so full that I had the leftover rice packed to take home. I will definitely visit again!

(Visited on March 31, 2020) I had wanted to go when it was in Kita-Ikebukuro, but by the time I got around to it, it had moved to Otsuka. I followed it to Otsuka, "Negima." It's a hot pot dish with leeks and tuna, hence the name "Negima." Since the fat content of tuna belly is too high, people in Edo came up with this hot pot dish so they could enjoy this delicious tuna belly in a refreshing way. When you pass through the white noren curtain in the basement, the head hostess and the young hostess greet you with smiles. Tonight, some local acquaintances have reserved a table for us, and we have opted for a course menu. With the world likely to declare a state of emergency tomorrow, we decide to quietly enjoy the evening without spitting. Tonight will be my last night out before self-isolation. "Appetizers" include bamboo shoot and cheese chawanmushi, tamagoyaki, sake-marinated tuna, firefly squid, and more. It's the perfect contrast to settle both the mind and stomach. In particular, the surprise of cheese at the bottom of the chawanmushi bowl strikes a chord with me. "Smoked Assortment" includes mackerel, tuna, cheese, bamboo leaf-shaped fish cake, and potato salad. Everything is smoked and smells wonderful. Especially the mackerel. We had it recently at "Hotaku," but this is a great accompaniment. The smoked potato salad also has a depth of flavor. "Negima Nabe" is where the tuna belly shines. We have yellowfin tuna belly "kamatoro" and "haramo." This is paired with a sake from Yamaguchi called "Toki." The pot also includes water dropwort, which is in season now. The aroma permeates the broth, and the strong flavor of the tuna belly is balanced out. Yuzu would overpower the dish, but this is just right. The tuna belly is delicious. It would be heavy on the stomach if eaten raw, so it's better to cook it in the pot and let the broth envelop it. The tender texture is delightful. Being frugal, I nibble at it with my chopsticks. Yes, it goes well with sake. The water dropwort not only adds fragrance but also delicious flavor. Since it's been simmered slowly, even the stems are tender. Perhaps the stems are the key to the aroma and flavor. "Rice" is the finale, with two types of rice: white rice with pickles, and okayu with the broth from the negima nabe. The sweet and fluffy white rice is not only due to the type of rice but also the clay pot cooking. Okayu is the best. The delicate seasoning, combined with the essence of tuna, seaweed, and water dropwort, makes the rice delicious. This is a true example of Edo-style Japanese cuisine, "Negima Nabe." The only expensive ingredient is the tuna. The rest is seasonal ingredients and simple Japanese cooking techniques. This luxurious feeling is what embodies the essence of "iki." It's a restaurant with an Edo spirit. It was delicious. Thank you for the meal. From now on, I will refrain from going out to bars for a while. It was the last night out for a while.

Great value for money, I was stuffed by the end of the meal. The omelette was absolutely delicious.

Visited at night with a foodie friend. The atmosphere of the restaurant was great and all the food was amazing! Especially loved the smoked tuna - it was the best. Prices are a bit high but definitely want to go again!

I enjoyed a refined and leisurely adult time. The food was delicious. Thank you for the meal. Thank you very much.