Byakuya

Two people for 4.6w 10% service charge included. If I pay this amount I am prepared to have some good food. Except for the eel, all the ingredients are supermarket level. I have left a note to restaurant in Japanese that we cannot have fugu. On the day chef still asked us and prepared. In the end we end up having same kind of fish twice (ブリ) but one sashimi one cooked. Not a good experience.

[A delicious Japanese restaurant that shines in Kagurazaka]
Budget 15000-20000
Reservation 1 month in advance, online reservation or telephone reservation possible
Tabelog 3.62

This Japanese restaurant is located in the basement of a building along the road, just up Kagurazaka Street from Iidabashi Station.
This restaurant is run by two young people, the owner with a background in Kaga cuisine and the head chef with a background in Kyoto cuisine.
It received very high reviews from people in the food area, so I wanted to visit it once, so I visited with a friend who is a regular.

The menu I ate below (19,800 yen course)
🍽️Hairy crab, duck eggplant, spinach appetizer
🍽️Mackerel stick sushi
🍽️Conger conger and matsutake mushroom soup
🍽️Sashimi of sea urchin and bigfin squid
🍽️Matsutake mushroom and Chinese ink spring rolls
🍽️Eel and new ginkgo
🍽️Bear meat sukiyaki
🍽️Handmade soba
🍽️Sardines in vinegar
🍽️Matsutake mushroom rice pot
🍽️Gelato

All of the dishes were sophisticated, with great flavors from the ingredients, and each dish had a great sense of ingenuity.
I especially can't forget the texture of the eel. It was very delicious. You can get quite a lot of refills of rice in a clay pot, so your stomach will be pretty full. There are many types of sake, and the atmosphere is wonderful. I would like to visit this place again.
It was amazing! Thank you for the meal!

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Exquisite eel! A Japanese restaurant where you can enjoy delicious seasonal ingredients!
Visited for lunch. There are 10,000 yen and 20,000 yen courses, but I received the 10,000 yen course. I don't know how the contents of the 20,000 yen course are different, but even the 10,000 yen course was sufficient and satisfying.

The first item is crab, sea urchin, and garland chrysanthemum jelly. I don't like sea urchin, but I could eat the sea urchin here! It was really delicious and not smelly.
The second item is a bowl of conger eel and matsutake mushrooms. The dashi soup with the first matsutake mushroom was also very delicious.
The third item is Spanish mackerel and squid sashimi.
The fourth item is grilled eel and ginkgo. The eel skin was crispy and very delicious! I don't like eel skin, but I would love to eat eel like this any time!
The fifth item is simmered ganmoto, koi imo, and shrimp.
The last meal was maitake mushroom rice with salmon roe and miso soup. This also smells great and is a collaboration with salmon roe, so I'm very satisfied.
Dessert was ice cream. What kind of ice cream? . I forgot 🙇‍♂️

I think there were only 6 to 8 seats at the counter. The staff's service and attitude were also good. I think they also have a lot of delicious Japanese sake. On this day, I received a copy of Toyo Bijin.

While inheriting the basic rituals and base of Japanese food, we incorporate seasonal ingredients to create a taste that is gentle and acceptable. In addition, we create textures using challenging ingredients. The chef's sincere attitude also adds to the taste. Thank you for your meal.

I felt that all the dishes had the simple yet carefully crafted delicacy that is unique to Japanese cuisine. I was particularly impressed with the eel zaku, ayu and salmon rice served in a clay pot.
The skin of the eel was crisply grilled and served with cucumber, ginger, and sesame. The crispy skin and fluffy meat are irresistible. This is a taste that can only be eaten here, and it was amazing.
And at the end, I was impressed by the sweetfish and bamboo shoots cooked in a clay pot. Three sweetfish were used generously in one earthenware pot, and fried bamboo shoots were mixed in. It was so delicious that you could feel the deliciousness of its simplicity, and you could even get another refill even when you were full, and it was so delicious that you would feel sad when it ran out!
It was a series of dishes that were truly delicate and careful, such as the sashimi, how to insert a knife into the conger eel, and the homemade soba noodles, all made possible by someone who is passionate about food.
It's a very small detail, but the combination of palate-cleansing figs and dengaku miso was my first experience and I was impressed. It goes well with alcohol and feels like a light dessert, making it a new sensation. The lemon pudding for dessert was made with a hollowed-out lemon rind inside, and had a refreshing sourness, and the gentle sweetness of the egg gave it a summery feel.
This is a store you want to visit every season!

Evening course ¥19,800
・Appetizer (sea urchin and prawns, boiled fruit tomatoes, okra)
・Gowan (conger eel, junsai, vine purple, plum meat)
・Sea squid from Awaji Island and from Mie Prefecture
・Kesennuma bonito, onions, yams,
・Eel Zaku
・Chopstick rest (fig, dengaku miso)
・Simmered dishes (duck thigh, round eggplant)
・Handmade soba, green seaweed, yam
・Earthen pot rice (Gifu Prefecture Nagara River sweetfish, bamboo shoots, Galaxy drops)
・Lemon pudding