It's like my standards for what is delicious have changed, and it feels like it's clearly different from what I've felt before.
Rather than just saying something tastes good to your tongue, it's more like something that makes your body happy and tells you that it's delicious. Even though I had never eaten it before, my body felt like it knew it.
First of all, as a first-time system for Yamanekoken, first do some preliminary research. Before making a reservation, carefully read reviews, Facebook, the homepage, and the description section of Tabelog. This survey is very important because it creates readiness and expectations. Speaking of ``Yamanekoken'', it is famous for its name as ``a restaurant with many orders.'' I mean, that might be the case.
Gather at 18:15 on the day. Punctuality. As you sit down, listen to the owner's passionate passion for cooking, which is similar to his religious views, and his explanation of how to order alcoholic beverages. (About 30 minutes) There is no problem even if you do not particularly agree with the opinions expressed at this time. Either way, I think you should decide after eating the food.
Some people may be turned off by that idea, but there is no real harm in the first place. It seems like the words are overflowing with passion for cooking delicious food, and the words contain a little bit of aggression, but in the end it's just being reduced to delicious food. It seems that the correct answer at this time is to get excited about the heat.
After an explanation of the sake (glass) and a short demonstration, it was time to start cooking.
I forgot to explain the price, but the best choice is the standard course (must be this for the first time) for ¥15,000, and the all-you-can-drink option for ¥3,000. If you're particular about wine or are extremely knowledgeable about it, it seems like you'll be happier if you order the all-you-can-drink course, which costs more, but the cost performance of the basic course is amazing, so try this one first. You'll end up ordering dessert, etc., so it's OK if you consider the initial payment to be ¥21,000 per person. No cards accepted, cash only.
Sparkling wine, Japanese sake, white and red wine are served to match the food. It's a perfect system for people who want to drink a variety of drinks, as it allows you to refill and refill a total of about 15 bottles as you like. Personally, I want it to spread throughout Japan.
The owner starts explaining each time the food is served. The attention to ingredients and cooking methods is unusual, maniacal, and to some listeners, it may even sound religious, and as soon as you listen to their explanations of their dishes, your expectations and doubts about the cuisine will skyrocket. I think there are many differences from the cooking theory that each individual has learned so far, so it doesn't matter whether you feel positive or negative here. It's fun to eat the food and check the answers.
It's most wonderful and fun to hear the explanation of each dish from the owner, so I'll just give my overall impressions.
Anyway, the dehydration and pasteurization of the material is amazing. I think that because they are so particular about the ingredients they use, their cooking methods are simple and make the most of the ingredients, but I think each item is incredibly neat. The gradation of texture and aroma when you eat it is amazing.
Also, as for the taste, I particularly like the balance between the salty and sweet flavors of soy sauce. I have no idea how they can make soy sauce without killing its aroma.
I drink a lot of alcohol. Normally, I'd feel hungover and full, but the next day I'd feel hungry and full.
I can't sum it up in one word, but I feel like something like healthy and nutritious food fits me best.
This is a review from a beginner at Yamanekoken, who is currently on his second time on the standard course, so I'm not sure if he really understands it, but above all, it's extremely delicious. I would love to go again.
