Higashizakura Ando@Higashi Ward, Nagoya City
The store is located about a 5-minute walk from Shinei Station on the Higashiyama Subway Line. The distance is the same from Takaoka Station on the Sakuradori Line.
This is a restaurant that opened in 2021 after working at the Michelin 2-star restaurant "Gion Nishikawa" for about 7 years, and is a popular restaurant that will be fully booked by the end of 2023. This was my first visit and I was able to pass through the narrow gate of 6 people per group per day.
The small interior of the store is quite cozy, and it's a fun space where you can have a lively conversation with the owner.
I realized once again that a sense of distance is important.
The dishes are seasoned with great care for the ingredients, giving the impression that they are from a restaurant in Kyoto.
I would like to visit him again if I have a chance.
The food I received...
[Steamed conger eel and matsutake mushrooms]
The sweetness of the natural tiger prawns from Mikawa inside was impressive. The other day, I was at a certain restaurant where they boiled the ingredients in a pot and then served them in a clay pot, but the traditional method is to steam the ingredients in a clay pot.
[Mackerel sushi]
This store's specialty. It seems to be the same as "Gion Nishikawa", and it might be the best mackerel sushi I've ever eaten. Soooo delicious!
【sliced raw fish】
Lean and medium-sized tuna from Oma with soy sauce.
Natural sea bream from Mikawa Bay and Ako sea bream from Akashi, Hyogo Prefecture are roasted with sake. Fried sake has less salt than soy sauce, and is a seasoning made from sake, umeboshi, bonito stock, and a small amount of salt. It goes great with white fish.
[Grilled long-tailed sea bream]
It looks like a goldfish, but it's a completely different fish.
It is a light fish, not as fatty as Kinmedai.
This dish becomes even more refreshing when served with grated cucumber and vinegared oranges.
[Hachimanmaki]
A dish of burdock wrapped in eel and grilled with sauce, topped with shimeji mushrooms and chrysanthemum bean paste. The richness of the sauce is balanced perfectly by the lightness of the bean paste in the soup stock.
[Kettle-cooked rice]
Starting with boiled rice, freshly cooked rice with salt, mentaiko, chirimen sansho, salmon roe rice, bonito flakes and plum... I couldn't make it to TKG.
If I hadn't eaten sushi at Sushi Ya Tombo at the 0ji party before coming to this restaurant, I could have eaten even more.
[Warabi mochi and matcha]
There is a space to make tea on the right side of the counter, which is typical of Kyoto.
