Shumokuchou Shimizu

[Check Point]
◾️The owner who trained at Honkogetsu and Takada Hassho will open in January 2022 and is already a difficult store to book.
◾️Course duration: 3 hours

After honing his skills over many years at a famous Japanese restaurant, Shimizu opened in the Tsutsugicho area in January 2022.

This store is located a 10-minute walk from Takatake Station and a 15-minute taxi ride from Nagoya Station.

The exterior has simple gray walls and wooden doors typical of Japanese cuisine, creating a calm atmosphere.

The interior is a space with seven seats at a counter made of a single board that gives you a sense of the warmth of wood, which was commissioned by an architect who works at a famous Japanese restaurant.

Chef Yosuke Shimizu trained for 11 years at the two-star Michelin ``Honkogetsu'' in Minami, Osaka, and 6 years at the famous restaurant ``Takada Hassho'' in Gifu, and with his undoubted skills, the restaurant quickly became popular after opening.

The dishes, which are made with ingredients from Gifu and Aichi, where the chef was born, are not allowed to be photographed, but they are beautiful and delicious and will leave a lasting impression on you.
Speaking of summer, it’s sweetfish! This course, which is popular for tasting and comparing wild ayu, is characterized by the fact that you can enjoy live Mase River natural ayu and Kawara ayu made using a special traditional fishing method.
The impressions and details of the sweetfish tasting comparison are listed below.

◾️Natural tiger prawns
Put fruit tomatoes, figs, gourd, grilled scallops, and Mikawa natural tiger prawns in a beautiful ice bowl.
We started off with a wonderful dish that was made with ice made from tomato water, soup stock, and a sauce made from simmered fruit tomatoes, with a refreshing and sour taste that would make you feel cool on a hot summer day.

◾️Mikawa conger conger
One is sushi and the other is grilled.
By placing fried shiso leaves on top and adding shredded shiso leaves to the sushi rice, this sushi is refreshing, aromatic, and full of delicious ideas.

◾️Mikawa Akou, Somen
Since it was Tanabata, the somen looked like the Milky Way, and the okra looked like the stars. Enjoy the refreshing taste of somen noodles with the moist flesh of red sardines.

◾️Tiger fish, red abalone, boiled roe, boiled skin
With sashimi. The tiger fish is served with chili vinegar and soy sauce, and the red abalone is served with a rich liver sauce. All the arrangements are beautiful.

◾️Nagara River Satsuki trout, finger lime
800g of fatty Satsuki trout, of which only 13 were fried this year, was added to the menu due to the sudden arrival.
Sashimi of Satsuki trout, which has a rich flavor and a lingering aftertaste, and the meat has no umami.

◾️Ako stew
A simmered stew that allows you to enjoy the deep flavor of the gelatinous material made from the sardines themselves.

~ Compare wild sweetfish tastes ~
◾️Live Masegawa natural sweetfish
Ayu is a sweetfish that is fluffy, juicy, and has a beautiful taste.

◾️Wara natural sweetfish
A traditional fishing method in which Kawara wild sweetfish are quickly frozen in an asphyxia state using an electric shock after being caught, and special treatment is applied to retain the bitterness and aroma of the sweetfish's tail.
The level of bitterness and aroma is completely different and it is so delicious.
A valuable sweetfish that can only be found locally.

◾️North purple sea urchin, Megumi gold
Cook the sea urchin a little. Pair the fried kudzu tofu mixed with Megumi Gold with the mustard greens.
The skin of the corn is soft and sweet, and it goes perfectly with the kudzu tofu.

◾️Kanda cucumber, sword tip squid, assembled yuba with sesame sauce, rock mushroom, kaji leaf
In pursuit of the best texture, we repeatedly researched how to insert the knife into the dish to create a dish that combines the cucumber and squid cut with the tip of the knife, and the aroma and depth of the rich sesame sauce to create a sense of unity.

◾️Winter melon, female migratory crab, kintoki grass, red cowpea
Stir the winter melon soaked in the soup stock with the umami of the female crab eggs and meat.

◾️Mikawa Isshiki Eel Kabayaki
The crispy Kansai-style grilled eel is served with rice.
For the second cup, add some dashi soup to make it hitsumabushi style.

◾️Charcoal grilled Satsuki trout
After sashimi, try charcoal grilling. Enjoy the deliciousness of the individual pieces, with the fat on top and the aroma of the charcoal.

◾️Rice, pickles, red tiger fish
The first cup was with eel. The second cup is hitsumabushi. The third cup was at TKG. The rice is sweet, grainy and delicious.

◾️Calpis sherbet, mango and watermelon, bellows and tonic jelly, sardine
Calpis sherbet with Honkozuki's special move. Speaking of summer, I miss the Calpis that I used to make at my parents' house by diluting it with water from a Calpis bottle lol. The sorbet was delicious.

◾️Mizu Yokan
The mizu yokan served in a bamboo tube had an elegant, modest sweetness that was delicious to the very end.

The courses are plentiful, the food is delicious, and you're very satisfied!

Omakase course
◾️Yammomo tonic discount
◾️Aperitif Tochigi Senkoku Kabutomushi
◾️Natural tiger prawns
◾️Mikawa conger conger
◾️Mikawa Akou, Somen
◾️Tiger fish, red abalone, boiled roe, boiled skin
◾️Nagara River Satsuki trout, finger lime
◾️Ako stew
~ Compare wild sweetfish tastes ~
◾️Live Masegawa natural sweetfish
◾️Wara natural sweetfish
◾️North purple sea urchin, Megumi gold
◾️Kanda cucumber, sword tip squid, assembled yuba with sesame sauce, rock mushroom, kaji leaf
◾️Winter melon, female migratory crab, kintoki grass, red cowpea
◾️Mikawa Isshiki Eel Kabayaki
◾️Charcoal grilled Satsuki trout
◾️Rice, pickles, red tiger fish
◾️Calpis sherbet, mango and watermelon, bellows and tonic jelly, sardine
◾️Mizu Yokan
◾️Matcha

◆I would appreciate it if you could save it as a reference◆
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I had heard about the restaurant from a gourmet friend when it first opened, but as I was relaxing, it became difficult to make reservations!
I managed to make a reservation and was finally able to visit for the first time.
The food was served in an entertaining style, and all of it was delicious!
Since it was December, the crab dish was especially delicious.
Basically, photography is not allowed, but I was told that it was okay to take pictures of the alcohol and ingredients.

Shimizu Shikimachi@Higashi Ward, Nagoya City

This store opened on January 17th in Senkicho, Higashi Ward. Due to the owner's impressive background, even though the restaurant has only been open for about a month, it's almost full for the rest of the year. A popular shop.
The owner, Mr. Shimizu, is 37 years old from Gujo City.
11 years at Michelin 2-star “Honkogetsu”
He trained at Takada Hassho in Gifu for six years and also served as the head chef at the main restaurant.
As with Honkogetsu, taking photos of the food is prohibited. You might be able to concentrate on cooking that much.
Both the host and the hostess were very pleasant and we were able to spend a very meaningful time. I would definitely like to visit again.