20 migliori ristoranti Kaiseki per raccomandazione a Intorno a ObataStazione

Abbiamo mangiato deliziosamente, anche il ristorante e il personale ci hanno trattato bene.

Breakfast in front of Geku After visiting the Inner Shrine from the Geku at 5:00 a.m. and eating Akafuku rice cakes at Akafuku Honten I came to Asora no Teahouse to have breakfast! If I couldn't go to Okage Yokocho, I wanted to go to at least a restaurant open in the morning. I searched for a place that was open in the morning. After returning to Sotogu from Naiku, we parked at a nearby coin-operated parking lot and went! The restaurant is located near the Geku, so many people come here after visiting the shrine. It was a little after 8:00 a.m. on a weekday, so there were a few customers here and there. You can get morning kayu from 7:30 to 9:30 a.m. The menu is as follows Morning kayu 1,000 yen Morning kayu with abalone 3,100 yen Showa bavarois 350 yen Masumasu Zenzai-san 450 yen Rice ice cream cling 350 yen Ume Musha Jelly 270 yen Other drinks Of course, we chose the morning kayu Abalone is more expensive at 3,100 yen No morning kayu for us! So we give up! +Iced coffee or coffee was available for 200 yen, so my partner ordered it! I found a nostalgic bavarois, so I ordered it! It was quiet and the seats were comfortable, so it felt good to start the morning. I was served a large box, opened the lid, and the morning rice porridge set appeared! You will definitely be impressed by this presentation! Aperitif: Ume-mutenka (non-alcoholic) Hors-d'oeuvre: Seasonal small bowls of cooked food 　　　Onsen egg Delicacies selected by Sekiya 　　　Shigure with baby fish, etc. Grilled fish Dried local fish Rice gruel (with secret sauce) Bowl of soup - red miso soup Pickles Zenzai (a sip of Zenzai) The quantity is small because it is morning, but I like this kind of chocolaty food. He explained each dish carefully, but I'm sorry I didn't write it down! I'm glad that they use a lot of local products for tourists! The rice porridge was so tender that you could see the grains of rice, but it was very slightly seasoned! The secret sauce is added to mellow it out! You can have another bowl of rice porridge, and my partner had another one right away! He was enjoying it with an onsen tamago (egg) in it! I think you can choose brown rice as well as porridge! The more you chew, the deeper the taste of the Urume (Urume rice) in the upper right corner! A small bowl of zenzai (sweet bean soup) is also available! After dinner, I was looking forward to the Bavarian bavarois, limited to 10! I used to love eating Bavarois after dinner when I was a kid. It's different from mousse and has a nice smoothness to it. The milk is smooth and the sesame paste is sticky. I've been able to go to a wonderful store since this morning... The waitresses are so polite and graceful! She gave me detailed directions on how to get there to see the rocks afterwards! Thank you very much! Ideally, I would visit Outer Shrine, come here, visit Inner Shrine, and go to Okage Yokocho! I think this is the best! There is also a café here except in the morning, so I highly recommend it!

The moment I opened the door, a beautiful and calm atmosphere flowed in, allowing me to relax naturally. The staff's warm attentiveness was just right, and the conversation was enjoyable, making the pace of the meal feel pleasant. The sashimi of spiny lobster was plump, and the rich miso soy sauce enhanced its sweetness. The roasted flavor of the akoya shellfish and the taste of the fried grouper were evident in every dish, allowing me to truly appreciate the quality of the ingredients. The fried persimmon cream cheese and the simmered kumquat in the hassun were playful, providing surprises with every bite. The ice cream made from Mie tea leaves and the sweet melon served at the end were also carefully prepared, ensuring a happy sense of satisfaction from start to finish.

I visited this restaurant for the first time in several years. I had a lunch course meal, and all the dishes were delicious, with the flavors of the ingredients being highlighted. Especially after greeting the customers, looking around the restaurant, I could see that even in the midst of a busy schedule, the chefs put their heart and soul into preparing their dishes without cutting corners. Also attractive was the inventive menu, which included dishes using seasonal Spanish mackerel and tempura with green tea salt. We look forward to the next visit.

I used this hotel for a reunion with friends gathered in Ise. Shokuyujin is famous as a cooking ryokan, and many of its guests do not stay overnight but only dine there. The gorgeous banquet hall and live lobster performance do not disappoint. After a toast with beer, we were served sumptuous dishes such as lobster sashimi and boatloads of lobsters. Breakfast is also satisfying, with a wonderful menu that includes dried barracuda, sea eel stew, and other delicacies. Shokuyujin is truly a wonderful restaurant.

This restaurant's chicken cutlet with egg is extremely delicious. The chicken cutlet is intertwined with egg, and the contrast between the crispy and tender parts of the batter is wonderfully tasty. The combination of dashimaki-tamago (rolled egg), soba-soba salad, miso soup, and pickled vegetables with rice is also delicious and satisfying. I would like to visit this restaurant again.

The sashimi includes tiger pufferfish, sweet shrimp, red snapper, and red clam, all of which are fresh and delightful. The use of egg yolk soy sauce and dashi soy sauce allows for enjoyable variations in flavor. The sweetfish tempura has a crispy and fragrant skin, leaving a lasting impression. The scallop shinjo and sesame tofu are well-seasoned with dashi, offering a gentle deliciousness. The noodle soup is accompanied by chopped clams, providing a comforting touch. The combination of egg yolk soy sauce rice and mullet roe with mochi is also excellent, ensuring satisfaction until the end.