Akasaka Watanabe

The rice is Koshihikari from the owner's hometown. It is seasoned simply with only junmai sake and dark soy sauce to accentuate the sweetness of the sea bream and allow the flavors of the ingredients to be enjoyed. It is served with a rich sesame sauce made with fragrant sesame seeds ground in a mortar.

The white sauce made of rice flour is creamy to the palate. When you put your chopsticks into it, the sauce paste will overflow, harmonizing with the Shinnyoji yuba (tofu skin) and Koshihikari rice. This rich dish combines a generous amount of shaved karasumi (dried mullet roe) with the rice casserole.

The colorful food using seasonal ingredients is delicious to the eye, and the owner's skill shines through. Not only can you enjoy the different flavors of each item, but it also pairs well with sake and wine, making it a great accompaniment to alcoholic beverages.