- Course meal: ¥12,000 including tax - Hot sake pairing: ¥6,000 including tax Located a short walk from Ikejiri Ohashi Station on the Tokyu Denentoshi Line, this restaurant offers seasonal dishes paired with hot sake. The chef is actively involved in promoting the charms of Japanese sake and various projects related to earthquake recovery. I came across this restaurant in a monthly magazine called dancyu, which featured a special on Japanese sake. Although the price for the course meal is on the luxurious side, I decided to treat myself as a reward for my hard work last year. The experience exceeded my expectations, with unique flavors of Japanese sake and dishes that allowed me to savor the ingredients. The care and love put into the selection of sake and ingredients by the owner, Jō-san, were evident. They use different vessels like beakers, tin, and copper to heat the sake, and recently introduced a stainless steel container for a "fried" hot sake experience, expanding the world of hot sake. I was particularly impressed by the fried mackerel dish, which had a light and fluffy texture that made me question if it was really fish. The warm touch added to the sashimi was something I had never experienced before. The pairing of deer meat tempura with a craft sake called "Okome no Shokoraccha" was also intriguing, with the strong aroma of cocoa husk enhancing the flavors of the rich meat dish. The finale of egg over rice was exceptional, made with eggs from well-cared-for chickens that had a beautiful white yolk and a gentle sweetness. The rice used was elegant and easy to eat, creating a perfect combination. The dessert of sweet sake ice cream was a refreshing end to the meal. Despite drinking a lot, I woke up the next morning feeling refreshed and without a hangover, a testament to the quality of the hot sake and ingredients. It was truly a wonderful experience, and I look forward to visiting again. - Details of the course: 1. Steamed white fish rice (Appetizer, no pairing) 2. Sashimi of golden eye snapper and sea bass (58°C beaker, organic lemon) 3. Mirugai, baby cabbage, bamboo shoots (78°C tin) 4. Firefly squid, strawberry, seared (Haccoba Gruten'na Yoru x Ishii Shuzo, 68°C tin) 5. Bonito tataki (Sawahime Gold, 73°C tin) 6. Nori seaweed, vinegar citrus (Taru Sake, 68°C tin) 7. Mackerel, Karashiya Shiro mustard (Hanatomoe, 68°C tin) 8. Gifu Prefecture…

Ikejiri Ohashi Takasaki no Okan Eatery Log 3.14 Price 15,000-20,000 "A top-notch restaurant in Ikejiri Ohashi where you can enjoy a course of small dishes paired with hot sake in the best atmosphere!" Located near the Cross Air Tower along the Nakameguro River, about a 10-minute walk from Ikejiri Ohashi, this restaurant opened in January 2022 with the theme of "food, sake, and people" coming together. The owner, Takeshi Takasaki, previously ran a restaurant called Jawsman 2 in Sangenjaya before opening this place. I visited for a private party with friends this time! [Atmosphere] The open kitchen counter seats around 8 people in a dimly lit interior with a black color scheme. Despite the luxurious feel, Takasaki's warm personality brightens up the entire restaurant. [Food] The menu for this visit is listed below. -------------------------------------------------------Niidashizenshu Junmai Ginjo Suikaori Kanpai Suiso Suika Sour️Corn soup with sea urchin️Flatfish from Choshi️Golden eye snapper from ChoshiMaeda pork loin with sweet onions from Saitama/Duka/Rice bran️Grilled conger eel️Grilled eel️Tempura of water eggplant with meat broth️Scallop tempura with moroheiya mustard️Deer tempura with blueberry soy sauce️Chawanmushi with sea bream dashi and soy milk️Rice with raw egg️Sake ice cream-------------------------------------------------------[Price] The total cost with hot sake pairing was just under 20,000 yen! [Reservation] Reservations are required for the 7:00 pm start time. You can make reservations online through TERIYAKI Booking or by phone at 090-6327-1206. [Summary] It's rare to find a place that pairs small Japanese dishes with hot sake, and the atmosphere with only a counter seating is quite unique. The food and sake were excellent, and I look forward to visiting again! Thank you for the wonderful meal! #Gourmet #TokyoGourmet #IkejiriOhashiGourmet #Gourmet #IkejiriOhashiGourmet #TokyoGourmet #Rice #TokyoRice #IkejiriOhashiRice #TokyoDinner #IkejiriOhashiDinner #Dinner #Kappo #SmallDishesRestaurant #TokyoJapaneseCuisine #HotSake #Sake #UmeLogTokyo #UmeLogJapaneseCuisine #Follow #EateryLog #WantToConnectWithGourmetLovers #WantToConnectWithGourmetPeople #WantToConnectWithFoodLovers #WantToConnectWithPeopleWhoLoveDeliciousFood #WantToConnectWithJapaneseCuisineLovers #WantToConnectWithKappoLovers #WantToConnectWithSakeLovers #TakasakiNoOkan #Unagi

It was a long time since I last had a private party here. The pairing course overflowing with love for hot sake was luxurious. The way they serve the hot sake and how it coexists with the dishes is wonderful, creating a luxurious time. It's always great to have combinations that teach you something. The scallops and bonito were the best for me today.

- Steamed lamb rice at Minamisoma Farm - Sashimi platter (Kigawa, Yamagata, Tin 58°C, pesticide-free lemon) - Mink whale (Jokou, Fukushima, Yamagata, Tin 73°C) - Eye-catching dish with Japan's One Mountain (Haccoba, Minamisoma, fragranceyes. 58°C beaker) - Bonito straw-grilled (Fukahime Gold, Tochigi, Tin 73°C) - Japan's One Mountain eel with hijiki seaweed (Nita Honke, 100-year-old noble sake, Tin 58°C) - Hokkaido Betsukai Town 3D scallop with Kamenoo Nuka from Tsuchiya Farm (Nita Honke, Nii-dan no go-san, Birdie 65°C) - Duck from Nishizaki Farm in Ibaraki with Hokkaido asparagus suri-nagashi (Ine Mankai, Kyoto, Copper 55°C) - Chawanmushi (Golden honey sake, mirin from Suzuki Shuzo, Fukushima 68°C, lime leaf Shizuoka soy milk matcha) - Rice dish with Kamenoo from Tsuchiya Farm and vegetables from Yamasuke Farm, fertilizer-free pickles, red miso soup, take-home rice - Nita Honke's amazake ice cream

"Okan no Pairing" is a unique restaurant specializing in serving hot sake. As a sake lover, I wish there were more restaurants offering sake pairings. This particular establishment focusing on hot sake is very interesting. I visited during an event, but I am eager to return for their delicious menu and selection of sake.

This is my third visit to this place. I was captivated by Joe's hot sake, so I ended up buying a "sake warmer" myself. When I was younger, the idea of drinking warm sake seemed impossible to me because of the strong alcohol smell. But as you get older, you discover the joy in it. Now I find myself drinking warm sake more often. Joe's hot sake is truly versatile, always asking if you want your sake warmed up or if you want to add something to it. And it pairs perfectly with all the dishes served. The dishes served are all incredibly delicious on their own. The way the ingredients are cooked is so delicate and precise. And when paired with carefully selected and temperature-adjusted hot sake, the flavors multiply. The temperature of the hot sake can range from warm to piping hot, but they always serve it at the perfect temperature. It truly is a blissful experience. When you say you're full, they wrap up the final dish - a mixed rice dish - in a Prada or Gucci logo aluminum foil bag (see photo) to take home. It's a cute touch that adds to the experience. It's a bit of a walk from the station, and not in my usual area, but I'll definitely come back for Joe's hot sake.

The first industry, agriculture, fisheries, and livestock farmers, who value and cherish their work, often see prices rise. However, this can lead to difficulties in management. The "Body Warmth Trainer" continues, "I think that restaurants should support the time and challenges that primary industry workers need to naturally engage with nature, and I want Takasaki's Okan to become such a place." Listening to the Body Warmth Trainer's words, I feel a connection to my own engagement with sake. It has been about four years since I started seriously engaging with sake, and initially, I was truly surprised at how bad I was at sales. There is so much to savor in sake, its history, culture, and traditions. In my main job of sales, I pick up the feelings, stories, and merits of the product in order to convey the intentions of the creators and manufacturers to the end users. Ideally, the feelings should be conveyed to farmers, brewers, liquor stores, restaurants, and end users like us, but somewhere along the line, this gets cut short, leading to a focus on taste, popularity, packaging, and rarity, creating a structure where the concept of "delicious" becomes unclear. I created the "Love Sake Cream" and formed a sake influencer group to address this issue. Without making it too complicated, the key is to create something exciting and enjoyable, where the material is brought by the producers to the Body Warmth Trainer, who then elevates it exponentially. As it touches our lips and passes through our throats, the warmth of the sake follows, mixing with our thoughts and feelings. There may be a perspective that good ingredients and how they are utilized is what makes good cuisine. However, with the looming food crisis and soil contamination due to industrial advancement, it is important to think about the future. Patagonia's founder Yvon Chouinard once said that healthy soil can only last another 60 years. For the sake of future generations and passing the baton to the next generation, we must stop thinking that it's okay as long as we are fine and connect with as many people as possible. While eating, I think. Delicious. Fun. Amazing. What's this?!! Engage in a dialogue with your taste buds and sharpen your senses, knowing the joy of living and the pleasure of eating. Takasaki is from Futaba Town, Fukushima Prefecture, and his father ran "Kitchen Takasaki," a local Western-style restaurant loved by the townspeople. After moving to Tokyo, Takasaki returned to Futaba Town and opened "JOE'SMAN" in 2009. Just as he was planning for the future in his hometown, the Great East Japan Earthquake struck in 2011. After the disaster, all residents of Futaba Town were forced to evacuate. Even ten years later, there are still many town residents who cannot return home. Efforts are being made to resume life and rebuild infrastructure with the goal of lifting the evacuation order in June 2022. Each time I learn about Takasaki's feelings towards the revitalization of Futaba Town, I feel compelled to visit. Did you think the post was over? It's a trilogy, so make sure to check out the next part!!! Enjoy the night of intoxication♪

I visited a favorite restaurant, "Takasaki no Okan," a while ago. It's a 7-8 minute walk from Ikejiri-Ohashi Station, and you can recognize it by its colorful noren curtain. Inside, there is a stylish open kitchen counter. They offer a course with delicious dishes and warm sake. I don't remember much because I was having so much fun, but I will introduce the photos. The first dish was sea urchin and beans, perfect for snacking while enjoying the sake. The sake kept flowing, and we had a beautiful red snapper paired with Masumi sake. Then came a variety of grilled skewers, each paired with a different sake. We had crispy asparagus tempura, shrimp wrapped in shiso and fried, and a dish of squid. We also enjoyed deer tempura and a katsu sandwich. For dessert, we had a rich and smooth pudding paired with sake. Finally, we had rice, pickles, and firefly squid to finish off the meal. It was a luxurious and satisfying experience with so much sake. I would love to visit again. Thank you for the delicious meal!

The dishes prepared using various cooking methods such as straw grilling were perfectly complemented by the warm sake. Watching the cooking process from the modern 8-seater counter was a stimulating experience for all the senses. The sake was carefully selected based on the type of dish and served at the perfect temperature. The chef's profound thoughts on sake and cuisine were truly impressive and left me wanting to visit again. Thank you for the wonderful meal.

*Ikejiri Ohashi~Takasaki's Okan (12/23) @takasakinookan #Tabelog Budget 16,500 yen ・ Hot sake pairing debut ✨ Delicious food ✨ Let's go together♪... #Takasaki's Okan #HotSake #Pairing #Sake #JapaneseCuisine #Kaiseki #Ikejiri Ohashi Gourmet #Tokyo Gourmet #Denentoshi Line Gourmet #Gourmet #Want to connect with gourmet lovers #Want to connect with people who love Japanese language #Want to connect with people who love hot sake #Want to connect with people who love Japanese cuisine #Difficult to make a reservation #Difficult to reserve #New exploration #Dining alone ===========

This new restaurant run by Jo-san was the first place where I realized the deliciousness of warm sake. The combination of grilled fish skewers and warm sake is amazing. It's not well-known yet so you can easily make a reservation, but I don't want to tell anyone about this hidden gem. The quality of the fish skewers is high, the lively atmosphere is great, and the warm sake is delicious. I will definitely want to go there in winter.

As we head into the season for delicious hot sake, there is excitement for the upcoming dishes. The hot sake paired well with dishes like Goya topped with sea urchin and large clam tempura. The ikura rice bowl at the end was served in two flavors: salted and soy sauce marinated. Of course, there were also options like beer and sour drinks.

This month's theme at the restaurant is dishes paired with hot sake that the owner, Mr. Takasaki, finds interesting. The dishes are all unique and intriguing, using spices to create flavors that you've never experienced before. From beet tempura to a dish of boiled eggs, sea urchin, blueberries, and spices, each dish is a new adventure for your taste buds. Before serving each dish, Mr. Takasaki provides detailed explanations about the ingredients, producers, cooking methods, and compatibility with sake. This information is incorporated into the course menu, showcasing Mr. Takasaki's expertise. Stay tuned for more information about sake in the next review. And don't forget, the way sake is served is also unique and intriguing, so keep your expectations high!

At the Okan Ikejiri Ohashi in Takasaki, there is a shop where you can enjoy pairing Japanese sake with traditional Japanese cuisine. The dishes, when eaten with sake, change the taste in your mouth like a seasoning! It was a very valuable experience, and every dish was exquisite. They have a wide selection of sake, and the hot sake they serve is at a body-friendly temperature, making it a pleasant experience to get tipsy. This shop is beyond exceptional, and I definitely want to visit again. #Sake lovers unite #Pairing #Kaiseki cuisine #Ikejiri Ohashi #Tokyo #Japan #Gourmet #Connect with gourmet lovers #Reservation only.

This was my first time receiving so many types of hot sake and having each one paired with a dish. It was an amazing experience. The combination of dishes was also excellent. There were only lamb and deer meats, as well as fish and vegetables. The simple preparation of the ingredients highlighted their quality, making it a truly memorable dining experience.

It's not so much a place for hot sake, but rather a place that offers a variety of dishes such as sushi, grilled items, fried foods, game meat, katsu sandwich, chawanmushi, white rice, and dessert. The sake is paired with the dishes and served hot, with a lot of effort put into the preparation. The taste is amazing, both the food and the hot sake. They tend to serve new and unique sake varieties, rather than the usual ones. If you come with the intention of enjoying sake, you might find it a bit different.

A restaurant that pairs Japanese cuisine with warm sake has opened at Ikejiri Ohashi. The previous Jawsman 2 in Sangenjaya has closed, but after about a year, it reopened in January 2022 at Ikejiri Ohashi! You can enjoy Joe's warm sake with delicious dishes. The restaurant operates on a reservation-only basis, offering only pairing courses. Only cashless payments are accepted (PayPay is also accepted). I was invited for a special daytime opening on this day. The menu was different from the usual. We started with a craft gin toast! The type of sake warmer changes depending on the purpose, with beakers for steaming, tin for frying, and copper for grilling. I don't usually drink warm sake, but the warm sake served by Joe made me realize that there is still a lot I don't know about Japanese sake. I feel like warm sake is less likely to leave a hangover the next day compared to cold sake (laughs). Items on the menu included wasabi leaves, sweet sake lees from Niida Honke, cocoa nibs, sea urchin, mirugai from Aichi Prefecture, Choshi spear squid, golden eye snapper, Nagano koshi abura, carrot tempura, shirako tempura with smelt roe, Choshi conger eel shabu-shabu, lamb shoulder and udo with bonito miso, lamb belly with kombu tsukudani, and sweet sake ice cream.

Located a short walk from Ikejiri-Ohashi Station, this Japanese restaurant offers a unique pairing of dishes and hot sake. The owner's attention to detail in both the food and the hot sake was impressive. It was my first time experiencing a pairing with hot sake, and I was amazed by how well it complemented each dish. The quality of the food was exceptional, and when paired with the hot sake, the flavors were elevated even more. I heard that the ingredients change with the seasons, so I look forward to visiting regularly to enjoy this ever-changing dining experience.

Ikejiri Ohashi Takasaki's Okan Eatery Log - Price 15,000-20,000 "A new restaurant in Ikejiri Ohashi where you can enjoy a course of small dishes paired with hot sake in a great atmosphere!" Located near the Cross Air Tower along the Nakameguro River, about a 10-minute walk from Ikejiri Ohashi, this restaurant opened in January of this year. The theme is "food, sake, people" and you can enjoy pairing hot sake with dishes. The owner, Takasaki Takeshi, used to run a restaurant called Jawsman No. 2 in Sangenjaya, and now he has opened this place. I visited this place with a friend's invitation this time! [Atmosphere] The open kitchen counter seats about 8 people in a semi-circular shape. The interior of the restaurant is dimly lit with a black color scheme, exuding a sense of luxury, but Takasaki's warm personality brightens up the entire restaurant. [Food] I will list the menu for this time below. I have marked ○ and ◎ for the dishes that impressed me. ------------------------------------------------------- Onion "Mankichi Don" mousse / cocoa / trevis / kumquat Choshi Kinmedai 5-day aged ○ Aomori cherry trout ○ Anago shabu-shabu ○ Throat black charcoal-grilled / karasumi ○ Iwashi / Fukushima horse sashimi ○ Megumi tempura, Choshi produced ◎ Deer tempura, Gifu produced Cutlet sandwich, homemade Worcestershire sauce Honvisno clam cream steamed turnip, cucumber pickles / fish XO sauce stir-fry / kombu tsukudani Rice with salted eggs ------------------------------------------------------- They prepare hot sake in copper containers for grilling, in beakers for steaming, and in tin containers for simmering. They are also involved in the Futaba Town Revitalization Project in Futaba Town, Fukushima Prefecture, where you can enjoy Futaba Town's original craft gin and ingredients. [Price] The above course with about 10 types of hot sake and craft gin and tonic cost around 18,000 yen! [Reservation] It is a completely reservation-only system starting at 7:00 pm. You can make a reservation through TERIYAKI Booking online. You can also make a reservation by phone (090-6327-1206). [Summary] It is rare to pair small Japanese dishes with hot sake, and the atmosphere of the restaurant is quite unique with only a counter. I thought the food and hot sake were excellent, and I would like to visit again! Thank you for the meal! #Gourmet #TokyoGourmet #IkejiriOhashiGourmet #Gourmet #IkejiriOhashiGourmet #TokyoGourmet #Meal #TokyoMeal #IkejiriOhashiMeal #TokyoDinner #IkejiriOhashiDinner #Dinner #Kappo #SmallDishRestaurant #TokyoJapaneseFood #HotSake #Sake #Ume Log Tokyo #Ume Log JapaneseFood #Follow #EateryLog #GourmetLoversWanted #WantToConnectWithGourmetPeople #WantToConnectWithGourmetLovers #WantToConnectWithPeopleWhoLoveDeliciousFood #WantToConnectWithJapaneseFoodLovers #WantToConnectWithKappoLovers #WantToConnectWithSakeLovers #Takasaki'sOkan

"Koshigaya Okan" is a place that focuses on pairing hot sake with dishes, with the theme of 'ingredients, sake, and people'. Located about a 15-minute walk from Naka-Meguro Station, the restaurant has only counter seats where you can watch the chefs cook live. The pairing of hot sake with dishes is truly amazing, even for those who are not fond of hot sake. It is a must-visit for sake lovers. Thank you for reading until the end! If you enjoyed this, please 'save', 'like', and 'follow'. I also regularly update on Instagram, so feel free to follow me there as well.【@ryu_hamasaki】https://instagram.com/ryu_hamasaki

I was impressed by the pairing of hot sake and food at this restaurant! I didn't know you could enjoy sake like this. The food was made with carefully selected ingredients and paired with high-quality sake. The owner's dedication was also top-notch.