Nihonryouri Hidetaka Review Summary

May.2021
This was my 2nd visit, food was good but not surprised me…
Mmm…, not sure I am going to try again..
Dining out has to be special.

I was very much looking forward to visit here though the course wasn’t reach our expectations that night. Sad..., I don’t mind to try some other time.

I had a friend celebrate my wedding anniversary. There was a wide variety of items, the portions were plentiful, and the ingredients for each item were carefully selected, making it truly delicious. Lunch was served in one tray, but since it was all-you-can-drink, I was able to enjoy it slowly and enjoy the delicious sake. The dessert was also homemade, and I was very satisfied with the celebratory plate. I will definitely visit this hidden gem in Ebisu again.

This is enough for 5 matsutake hot pots per person!Drinks are free flow. You can do it slowly because you only do one rotation a day.

Hidetaka-san after a long time! As always, all the dishes are exquisite! ! This restaurant serves Japanese food, but they use plenty of truffles and caviar, which is innovative! ! And all of them go well with sake! The chawanmushi at this restaurant is especially delicious! The ingredients inside change depending on the season, but when I was a white roe, I was so excited that I thought I was going to pass out. It was too delicious. I will go again ♫

At the end of my birthday month, I went to my favorite Japanese restaurant, Hidetaka.

I wanted to talk to Hidetaka about various things, so I made a reservation for the counter and unexpectedly it was reserved for us! ! ! It was a special space with only our family in the store 💕

When I heard Hidetaka say, `It's been a while since I've wanted to meet you,'' I was quite happy, even though I thought it was a `complaint''.

The private party started with beer.

Mr. Hidetaka's cooking is mainly about mild flavors, so this time he paired it with white wine.

I think sake would go well with it, but I didn't want to get drunk lol

The sweetness of the Shine Muscat dressed in white sauce that I received at the beginning was really gentle.

It's a great idea to serve this mildly sweet Shine Muscat on a hot day.

Chawanmushi is absolutely gorgeous❣ You can enjoy all kinds of fun with just one bowl of chawanmushi, which combines the crunch of abalone and the sweetness of vegetables such as asparagus.

The sashimi sashimi pickled tuna was a masterpiece.

This was my first time trying roasted sake, but unlike soy sauce, it has a deep flavor and is perfect for summer!

The meat of the day was deer fillet. This deer was so soft and delicious. The red wine sauce was so good that I wanted to eat it all with bread.

The small bowl was also gorgeous. The fact that it contains crab and sea urchin is incredibly delicious.

I had asked for a smaller portion, but the female staff member said that the bowl plate was a little smaller (but it was still too big).

Mr. Hidetaka is an amazing person who can also make desserts, and on this day we received three types of desserts.

The mango was really sweet and I finished eating the sorbet in seconds lol

I was so full with the tart and cheesecake that I took them home.

It was a premium night where we talked about many different things and heard stories about cooking.

Thank you very much. I'll be visiting you next time in the fall, so I look forward to seeing you ♬

・Shine Muscat (from Okayama) with white dressing (with sesame paste), Italian summer truffle (with white truffle oil)

・Chawanmushi (black abalone and abalone liver from Chiba Prefecture, mini asparagus, edamame from Niigata Prefecture, corn from Hokkaido, and clams with red bean paste)

・Two types of sashimi sashimi (miyagi prefecture natural bluefin tuna roasted with sake aged red meat, Mie prefecture broiled Spanish mackerel), served with flower cucumber

・Fried natural tiger blowfish (citrus pickled in soy sauce)

・Summer deer fillet from Nagano (with homemade red wine vinegar sauce)

・Rice bowl (cold)
Homemade udon noodles (with Hokkaido purple sea urchin sauce and Italian summer truffles)

·pottery
Saikyo-yaki eel and rainbow trout

・Small bowl
(Vinegar rice with red vinegar, loosened snow crab from Hokkaido, purple sea urchin from Hokkaido, salted trout eggs, chives, and shiso flowers)

・Rice bowl
Nameko from Gifu with conger conger soup

・Dessert
Miyazaki mango sorbet
sweet summer tart
Basque cheesecake

#Japanese cuisine excellent
#excellent
#Ebisu