I visited with a friend after making a reservation. ■The beauty of the six appetizers captivated me. The roasted chestnuts and the deep-fried white shrimp from Toyama were especially impressive. ■The steamed egg dish with seaweed and edible chrysanthemum was beautifully presented. The simmered egg custard inside was a sophisticated dish. ■There are four types of sashimi served with a gelatin-like soy sauce on the side. The raw octopus was particularly impactful. ■Grilled autumn salmon with saikyo miso was perfectly seasoned, thick, and tender. It evoked the feeling of the approaching winter season. ■Two types of fried dishes were served, with the muscat grape tempura being a surprising standout. ■The Inaniwa udon noodles had a firm texture and were served in a refreshing cold broth. ■For dessert, the elegant and exquisite sweet red bean paste was a delightful climax. Each dish was beautifully presented, visually stunning, and tasted amazing. The calming atmosphere and the friendly staff also added to the overall pleasant experience. It feels like I have found a great restaurant. I am also curious about the courses featuring beef, conger eel, abalone, and soft-shelled turtle.

I received the course meal. The appetizers, sashimi, and chawanmushi were all very delicious. The Inaniwa udon, made with the best dashi, was also very satisfying. I also added the seasonal bamboo shoot grilled dish, which had a great taste and texture. The sour sudachi and strawberry sour were both made with an extra touch to bring out the flavors of the ingredients. Preferences may vary. I would like to revisit this restaurant when I want to eat Japanese food in Kyodo.

This is my first visit. I made a reservation for the "Mizu Kaiseki Course" for dinner, priced at 4800 yen. First, a plate of appetizers was served, including boiled peanuts tofu, ginkgo nuts, mozuku seaweed, simmered pufferfish, and persimmon with white miso dressing. The presentation was lovely and everything was delicious. Next was a steamed dish of whitefish chawanmushi topped with edible chrysanthemum and mushrooms in a savory broth. It was also very tasty. Then came a sashimi platter with flounder, tuna, sea bream, and Spanish mackerel, served with a gelatinous soy sauce. The fish was fatty and delicious, but the sashimi on top of radish had absorbed too much of the radish flavor, which was a bit off-putting. The grilled dish was autumn salmon with yuzu miso, thick sweet potato chips, and pickled plum. It was enjoyable. The fried dish contained shrimp mixed with grated lotus root, served with arrowhead. It was also tasty. Lastly, I had Inaniwa udon and soy milk pudding. The pudding had a subtle sweetness without any added sugar, and there was a red bean paste-like filling underneath. Overall, the presentation was beautiful and the price was very reasonable. I would love to visit again if I have the chance.

I first came here about 18 years ago♪ I used to come here often because I like their assorted sake dishes. It's been a long time since my last visit. Today's order: ◉ Assorted sake dishes (1000 yen) ◉ Ebisu Pilsner beer (780 yen) ◉ Today's special sour cocktail with strawberries (980 yen). The restaurant has a quiet and dimly lit atmosphere, different from typical izakayas. I recommend their hot pot dishes, blowfish, and beef dishes. They also have private rooms in the back, suitable for small year-end parties. It's also perfect for lovey-dovey couples who want to have a romantic time without being noticed in the nearest station. Thank you for the meal.

We went with my wife's parents. It's a Japanese restaurant with a great selection of sake, so by 7 pm, the place was packed. We ordered the Suigetsu Kaiseki course and some a la carte dishes. ・Appetizers: There were 6 small dishes, each unique and delicious. The eggplant was tender, and the cucumber was refreshing, highlighting the vegetables. ・Steamed dish: Chawanmushi with seaweed on top, a great combination and very tasty. ・Sashimi platter: Eating the sashimi with soy sauce jelly and condiments was a nice touch. ・Grilled dish: Bonito with saikyo miso, tender with a strong bonito flavor and a hint of saikyo miso. ・Main dish: Cold Inaniwa udon to finish, light and refreshing, complemented well by the plum. They only accept PayPay, which is a downside, but overall, it's a great Japanese restaurant with a nice atmosphere.

We visited this restaurant near my mother's house because it was her birthday and she wanted to eat Japanese food. It's located just a short walk from Kyodo Station, on a quiet street with surprisingly many nice restaurants. There are many course options available, but we decided to go a la carte. The homemade "Nama Tofu" was delicious, with a rich soybean flavor. The "Sake Appetizer Assortment" was a steal at 1000 yen, with beautifully presented items like corn tofu, figs, liver, all for around 160 yen each. The "Taro Scallop and Crab Ankake" was also delicious, with taro, scallop, and crab harmoniously combined in a flavorful ankake sauce. The "Smoked Duck Breast" was simple yet perfectly cooked, with a tender and rare texture. The "Nama Croquette" was not your average croquette, with a unique crispy coating and fried grated nagaimo adding to the happiness. The "Dashimaki Tamago" showcased the chef's skills with its fluffy and perfectly cooked texture. The "Shrimp Shinjo Tempura" had a fantastic crispy coating, making it one of the best fried items. They have a good selection of drinks including sake. If it was a bit cheaper, I would come here more often, but overall, it's a great Japanese restaurant with delicious food. I would definitely recommend this place for a repeat visit.

We went with 7 people. Looking at the records on Tabelog, it seems that the prices have not changed for over 10 years. The contents of the water course and the surprises and deliciousness we encountered were almost the same as other people's reviews. It's amazing that the quality hasn't changed even though the consumption tax has increased. It is creative Japanese cuisine. Each dish is carefully prepared. The soy milk pudding dessert has red bean paste inside and is satisfying until the end. We had sake, which went well with the fish. Even my mother-in-law, who has a small appetite, finished the appetizers.

In December, which is the season for year-end parties, everywhere is crowded and lively on weekends, so I decided to come here again to have a quiet meal. Last time I sat at the counter, but this time I sat at a table near the entrance. The appetizer course was still luxurious and beautifully presented with great flavors, but the restaurant was just so cold. It wasn't just because we were near the entrance, the whole place was cold. And the sashimi in the middle of the course had small slices, lacking the same impact as before. Last time, each piece of sashimi had some kind of work done on it, and it was so delicate and elegant that each bite was enjoyable. But this time, it was just sashimi with soy sauce jelly, a simple presentation that was disappointing. I realized that even though it's the same price course, it can vary a lot depending on the season. The finale was the Inaniwa udon that came out for the last meal. The Inaniwa udon, chilled to perfection, had the same amazing aroma and flavor of the broth as before! However, the side of shiso leaf with plum paste felt out of place in the cold December atmosphere. Winter in a chilly restaurant was tough – next time, I'll come in a warmer season.

In Kyodo, there are three traditional Japanese restaurants with a focus on kaiseki cuisine. I usually order the "No Mizu Course" and add a few extra dishes, but the individual dishes are a bit pricey compared to the course, which is a downside. The course costs 4,800 yen, while dishes like crab can go up to 9,800 yen (as of February 11). On this day, I ordered the "Crab Shell Platter" as an individual dish, and was surprised when it was served after being heated in a vacuum pack. If you stick to the "No Mizu Course," it's worth the price. The course menu is supposed to change with the seasons, but when I compared it to the same time last year, I was shocked to find that it was exactly the same, from the appetizers to the ending Inaniwa udon, even the plate presentation was identical. Despite the menu stating that it may change daily depending on ingredients, seeing the exact same dishes from a year ago was surprising. The chef's ability to recreate the same dishes is impressive. Although the kitchen staff is outnumbered by the number of seats, the head chef, Mr. Nomizu, always seems busy cooking, which may explain the lack of a relaxed atmosphere. It's a shame that the restaurant doesn't exude the relaxed atmosphere of a traditional counter-style kaiseki restaurant, where you can leisurely enjoy the food and drinks while listening to the head chef's unique experiences. There are private rooms at the back of the restaurant, and it's said that even famous celebrities visit incognito.

I also reached my first retirement at the age of 60. To celebrate, my wife booked a reservation at the restaurant "和shoku。の水" for me. It had been 18 years since my last visit. The atmosphere had become more modern and stylish, different from when I last visited. One of the unique features of this restaurant is the appetizers that come first. Various small dishes are served as appetizers, each in a small dish, which makes the sake go down smoothly. The first sake served was "Tsuki no Katsura" from a sake brewery in Kyoto. It had a refreshing taste and was the perfect toast sake. Next was the chawanmushi, with mine being shirako chawanmushi. My wife, who doesn't like shirako, had scallop chawanmushi. Both were delicious with a flavorful broth. The sashimi platter included horse mackerel, tuna, sardine, and sea cucumber, all fresh and tasty. I switched to a warm sake from Masumi for the third round, which was also easy to drink. The grilled dish was salt-grilled marlin with bamboo shoot rice. The fried dishes were lotus root mochi arare and strawberry tempura. All dishes showcased the strength of Japanese cuisine. The third sake was a hot water split of the shochu "Seikou Amayomi." The shochu had a clean and refreshing taste. The meal ended with cold Inaniwa udon, although warm noodles might have been more comforting on that slightly chilly day. For dessert, we had kuzumochi with pickled cherry blossoms, which added a nice flavor. Overall, I was very satisfied and grateful to my wife for choosing this restaurant.

A shop with a quiet atmosphere close to the station. The food is delicious but the cost performance may not be great.

It's a small shop, but they are determined to serve good quality food. They advertise that they do not use sugar or artificial seasonings, and only use natural fish, so the food is very light. It's conveniently located near the station, so I definitely want to go back!

A hidden gem in Kyodo, the blowfish here is exquisite. A must-visit spot during blowfish season.

Kyodo. Turn right at the Suzuran Street gate and head down the alley. I've visited "No Mizu" several times before. The owner and head chef's name is in the name of the restaurant, which shows dedication. Oh, there are blowfish fins drying outside the shop. The head chef is actually a friend's relative, so I will refrain from giving a rating this time. This time, we used the ¥4800 course for our group gathering. First course: - Sake appetizer platter: Green pea tofu in the center, oyster and kudzu dish at the back, and halibut sushi roll on the right. - Steamed dish: Apologies, no notes taken. It appears to be chawanmushi with dashi and fresh seaweed. - Sashimi: Soy sauce espuma in the center, with horse mackerel and red core radish on the right. - Grilled dish: Skipjack tuna and smoked cheese. The smoked products from "No Mizu," like the smoked fish, are delicious. - Fried dish: Shrimp and sweet potato croquette, and strawberry tempura. The strawberry tempura was a first for me. - Meal (cold inaniwa udon): The dashi at "No Mizu" is made from Rishiri kombu and Yaizu bonito flakes, resulting in a deep flavor. - Dessert: Sesame senbei on top, kudzu at the bottom. The white manju-like part is tofu strained and the pink part is salted cherry blossom. Inside is a refined sweet bean paste. This seems like a highly evolved version of sakura mochi. The blowfish fin sake, made with the dried fins outside, was popular among our group. The pour sake was "Otoko Yamahai." The restaurant was full of customers, so I couldn't take any interior photos. Finally, a photo of the cross-section of the croquette.

The restaurant name is "NOMIZU" which gives the impression of a casual creative cuisine place, but the interior has a calm and chic atmosphere. It is located near Kyodo station, just a little difficult to find on the right side of the dry cleaner's shop on Suzuran Street. The menu offers courses ranging from 4800 yen with options like turtle or blowfish courses, showcasing the skill of the chef. We tried the 4800 yen "NOMIZU Kaiseki Course" which started with an impressive selection of six appetizers. Each dish was meticulously prepared with exquisite flavors and exceptional dashi broth. The steamed dish featured smoked fish milt chawanmushi with red bean paste, offering a unique texture and taste experience. The sashimi platter was creatively presented without soy sauce, but with soy sauce jelly for dipping, making each bite enjoyable. The grilled dish was a piece of fish marinated in miso and topped with butterbur miso and crispy chips, accompanied by square tofu and edamame. The attention to detail and presentation in each dish was truly impressive. We were too enthralled by the food to take more photos, but the overall experience was worth every penny. The cost performance of the course menu was excellent, and we look forward to trying other seasonal dishes in the future. The only downside was the noise from the nearby washing area, which slightly affected the dining experience, but the overall quality of the food, seasoning, and presentation was outstanding.

At a Japanese restaurant in Kyodo for a year-end party with kids. They warmly welcomed the children when we made the reservation, which was very much appreciated. Despite being a formal Japanese restaurant, they were very accommodating to kids. We were seated at a table in the back at 6 pm. We considered ordering the fugu or turtle course, but my partner wasn't feeling well, so we decided to order a la carte. We had assorted appetizers, smoked scallops, yellowtail daikon, and dashimaki tamago. The dashimaki tamago was a hit with the kids, with its delicate dashi flavor. Each item in the assorted appetizers was carefully prepared. The most impressive dishes were the fugu fin sake and yellowtail daikon. I was surprised by the amount of fugu fin in the fin sake. I'm somewhat of a fin sake enthusiast, and I had never seen so many fins in one before. The yellowtail daikon was also outstanding. The bones were cooked so well that you could eat them all, and each bone had a different flavor. It made me realize that eating the bones of cooked fish could be enjoyable. The daikon was perfectly cooked, and I was in awe of the level of skill required to make yellowtail daikon like that. Overall, it's a classy Japanese restaurant.

Today, we had a celebration dinner for a family member at this restaurant. It was located right near Odakyu Line's Kyodo Station. Normally they operate for dinner, but they can accommodate lunch reservations as well. We visited in the early afternoon on a holiday. We had a reservation for 10 people, so they provided us with two private table seats in the back of the restaurant. Upon entering, there were about 5-6 counter seats on the left side, and two 4-person table seats on the right side of the restaurant. The atmosphere was stylish with a mix of Japanese and Western decor, and slow jazz music playing in the background. In the kitchen, there were the owner and another male staff member, and a female staff member serving in the dining area. The owner had trained at Mugendo in Ningyocho for 15 years before opening this restaurant. Unfortunately, Mugendo has since closed down. We had reserved the "Nomin Water Course" which included a variety of dishes, and soon after ordering drinks, the food started to be served. The appetizer platter with 6 different dishes was beautifully presented. Each dish was explained in detail, but I couldn't remember all of them. The smoked tofu with snow crab in the center stood out with its unique aroma. It was a delight to taste. Next, we had a delicate steamed dish with shirako tofu. It was creamy yet light. Then came the sashimi platter, beautifully arranged with fresh ingredients. The sea bream and yellowtail were particularly delicious with a great texture. Aloe was served as a palate cleanser at the end, which was a unique experience. As a surprise, the restaurant presented a whole sea bream to the guest of honor, which was a generous gesture. The dish was beautifully decorated with a miso paste message on the plate. We all shared and enjoyed it. The second half of the meal included grilled dishes like miso-marinated yellowtail, which was flavorful and accompanied by two types of potatoes. The tempura dishes were served hot and crispy, including a surprising grape tempura that paired fruit sweetness with the crispy batter perfectly. Lastly, we had Inaniwa plum udon for the finale, which was light and flavorful. For dessert, we had apple jelly, which was simple yet tasty. The entire course was priced at only ¥4,800, which was very reasonable considering the quality and quantity of food. They also offer higher-priced courses like the turtle course for ¥8,800 and blowfish course for ¥9,800. Overall, the food was impressive in presentation and taste, and the pricing was surprisingly affordable. I would love to visit this restaurant again if I have the chance. It was a lucky find, especially with its connection to Ningyocho. Thank you for the wonderful meal!

I visited this restaurant during Golden Week this year (2010). They had a variety of smoked dishes that were well-prepared and made me feel luxurious. The place was clean and the service was efficient, making it a great restaurant in my opinion. This time, I ordered various individual dishes, but I would like to try their course menu next time. They offer dishes like softshell turtle, blowfish, and beef, so I have high expectations. Although the location in Kyodo is unfamiliar to those from Osaka, I found this restaurant through Tabelog and it turned out to be a great find. If you're interested, you can check out my blog at http://ameblo.jp/kymt/entry-10529590443.html

This is a genuine Japanese restaurant opened by a master who trained at top-class establishments for a long time, located in the shopping street of Odakyu Line's Kyodo Station. I visited with my wife, her friends, and their husbands. We shared the Mizu course for 4800 yen (which is quite a bargain) and the Steak Kaiseki course for 8500 yen, with each couple sharing one of each. We also ordered the Iburi Cheese and Sunagimo a la carte. As someone who has never had the chance to visit such a authentic restaurant before, I was constantly overwhelmed by the "deliciousness" as well as the "beauty" of the dishes and presentation. The appetizer platter with six different items on a golden plate was a pleasant surprise. The sashimi was beautifully arranged and the smoked dish, especially the Iburi Cheese, was exquisite. The dishes and presentation really stood out and complemented each other. This is a big difference between Japanese cuisine and French or Italian cuisine. The combination of "dishware," "presentation," and "taste" at this restaurant was at a high level. With its high cost performance, I am sure I will come back again. The courses also included dishes like conger eel, softshell turtle, and abalone, which I would love to try someday. Thank you for the wonderful meal.

Accounting for cash payments waives the service charge, but using a service charge exemption card incurs a 10% service charge. This is an excerpt from the restaurant's website. (2009.12) The turtle hot pot is also excellent. When I visited in September, I went to fulfill my homework of eating turtle hot pot when it gets cold. That day, I reserved the turtle hot pot course for ¥12,000 for four people, and we were provided with a private room of just the right size. First came the appetizers, then sashimi, followed by the turtle hot pot, and finally, rice porridge. In between the courses, we enjoyed several plates of the highly praised smoked dishes along with Japanese sake and wine. The standout was the deliciousness of the turtle hot pot soup. You can feel the incredibly rich and delicious turtle broth that makes you groan. When I asked the owner, he said they use a whole turtle separate from the meat for making the soup. There was a lot of turtle meat in the pot, and the vegetables were incredibly delicious as they soaked in the soup. I am usually a fan of using ponzu sauce in hot pot, but the turtle hot pot here didn't need it. Finally, we were served rice porridge made with a soup that was a lump of umami and collagen, and we left the restaurant very satisfied. It's not a turtle specialty store where you can drink live blood or have turtle sashimi or fried turtle, but the hot pot here is definitely on par with specialty stores. The price can also be considered reasonable. Considering the cost of sourcing turtles, I wonder if it's okay for specialty stores to charge over ¥30,000 per person? For those who prioritize cost performance and might get bored with just turtle in the course, this is a recommended restaurant. (2009.9) I visited twice in the past month. It is definitely a delicious restaurant. I was looking for a Japanese restaurant in a wide area including Kyodo, Sakurajosui, Shimotakaido, and Gotokuji, and ended up here. If you go as a couple, I recommend sitting at the counter where you can see the chef's work. What we had was: Appetizer assortment... this is recommended. A variety of beautifully arranged small dishes that you can enjoy as seasonal side dishes. The price is also reasonable at ¥1,000. Smoked iburi chicken liver... the smoked and chewy liver is really delicious. It goes well with beer as well as wine. The owner of this restaurant seems to be good at iburi cuisine. Iburi trout... this was also delicious. The fatty trout meat becomes even more flavorful and melts in your mouth when smoked. Conger eel sashimi... personally, I prefer it when there are more bones cut with a knife, but the taste was good. Turtle sake steamed... the biggest discovery at this restaurant. There was no odor, and the turtle meat was rolling in a clear soup. Delicious. It was a wonderful dish that showed they were using good turtle. When asked about the origin, it was from Yasurain Temple in Oita Prefecture, which made sense. It reminded me of the rural town of Yasurain Temple, with its waterfall, wine, and embossed pictures, that I visited before. I definitely want to visit to enjoy turtle hot pot when it gets cold.