The rice to finish off the meal is
Rice cooked with sea bream, bamboo shoots and rape blossoms🍚🌸.
The sea bream is charbroiled, then the meat is loosened and the bones are used to cook the broth 🐟✨.
The bamboo shoots are albacore bamboo shoots from Tsukahara, Kyoto 💕 top quality💓.
The takikomi-gohan (rice cooked with vegetables) is too delicious and full of rape blossoms 🥢.
The owner says he has an image that he wants to make takikomi-gohan with fish and vegetables in it, like a complete nutritional food like Chinese fried rice. 👨🍳🌟
It was really good✨I had 2 more bowls ✨🍚🍚 I ate too much! LOL!
The snapper meat was also very hunky and the bamboo shoots were good 😍.
This was my favorite takikomi gohan I've had in the spring 🌸
There were two desserts.
First, blood orange and walnut parfait🍊🥜.
And the caramel ice cream with wasanbon sugar🍨🥄.
I loved this so much on my first visit that I had 3 refills 🤤.
Thank you for everything, Kotaro and sommelier Arimi 😌.
I especially like Japanese food in autumn and winter rather than summer 💓🍁.
🌟2019.04 menu🌟
∙ Snap pea tempura with tiger prawn fish cake in between 🦐 🦐 Head of tiger prawn
∙ Grilled sesame tofu, Kuwana clam, clam broth, snap pea seeds ∙ Purple sea urchin from Karatsu, kombu broth jelly
Steamed firefly squid 🦑, kujo leek, yuzu kosho vinegared miso
Kagoshima squid, ochetra caviar
Sashimi: tiger fish 🐟.
Sashimi: tiger fish 🐟, sweetfish, Japanese parsley, kinome seaweed, vinegared tachibana 🐟, tuna from Katsuura, Kishu.
Tuna from Katsuura, Kishu, rolled in iron flame with tuna tips 🍣.
Grilled: Hokkaido kinki (grilled with salt) 🐟, kinki broth, liver
Shinshu Wagyu Beef and Wakayama Hanasansho Shabu-Shabu-Shabu🐄🌼
Shinshu Wagyu Beef, Hana-Sansho (Japanese pepper), fresh young shoots, and Shabu-Shabu Shabu with Shirako Bamboo Shoots from Tsukahara, Kyoto
Rice cooked with sea bream, bamboo shoots and rape blossoms 🍚.
Blood orange and walnut parfait🍊🥜.
Caramelized ice cream with wasanbon sugar 🍨🍨.
July's second Mei's lunch was as follows.
The large mehikari was crispy and moist. The snacks and nigiri are also perfect. The Torotaku is my favorite here, so I can't do without it. The old man of the "Mei-san" also added pickled sweet red bean paste, watermelon, and pickled radish.
Tsumami
eggplant somen noodles and junsai
flatfish (Akashi)
octopus (Sashima)
bonito
deep-fried mehikari
Nigiri (hand-rolled sushi)
arabesque
squid
Miru Mussel
Akami(Oma)
Medium fatty tuna (Shiogama)
Ootoro
OHAGI
Kohada
Horse Mackerel
prawn
Ezo-buffalo sea urchin (Rishiri)
boiled clam
Additions
Toro Taku
The Michelin star is no joke. The number of apprentices has increased since my last visit, which makes me smile. The owner, Mr. Shimizu's tempura is irreplaceable. It is a once-a-year treat. It was delicious. Thank you very much.
Shiseido Parlor @ Ginza Main Store
Shiseido Parlor's Salon de Café at 🍰☕️
I always give up when I can't get in because there's always a line, but when I went at 9:00pm, I didn't expect to be able to get in😍.
Too lucky❤️❤️❤️
Maron-chan called me to make sure 💕.
Thank you so much!
It will be under renovation until 10/31, so I'm really, really glad I went ♡.
It has a high rating of 3.55 on the food log ✨.
It's a really popular cafe 💕
I ordered the Furano Melon Parfait 🍈.
1980 yen! Moderately good price 💵!
The parfait with plenty of fresh melon is quite extravagant ❤️
The melon is sweet and juicy, and the juice is so handsome!
In addition, there is plenty of fresh cream, melon jelly that tastes just like the high quality jelly you get in the middle of the year, melon gelato that is smooth to the touch, and much more 🍈🍈🍈🍈🍈🍈.
Melon everywhere you eat🍈🍈❗️
Rich melon no matter what you eat🍈❗️
Melon lovers can't get enough 😍.
Their new parfait is always famous and has been featured in the media, I hope to check out more in the future 💕.
🍈
Celebrate 700 submissions! Bliss of all 27 dishes. The secret is the red rice!
I've revisited many times.
I'm going to reread the food log and realize they haven't updated it.
I think this might be my favorite restaurant of the year!
I love the owner who tries so many things!
----------------------------------------
After training at the famous Akizuki restaurant, he was awarded a Michelin star three months after the restaurant opened. He was awarded a Michelin star three months after he opened his restaurant.
I enjoyed the nigiri of Mr. Sato, the No. 1 young chef.
The tuna and haruko were just delicious.
We visited without having eaten anything for breakfast and lunch, so we were starving. A total of 27 dishes! Too much food!
I even had a Kumamoto watermelon for dessert at the end (that makes 28 dishes!).
The first dish was a hand roll of tuna, which was delicious and tender.
I even enjoyed a very rare meat called Ozaki beef...I was satisfied!
The abalone was also very large and dynamic! You can enjoy the eyes as well!
He is still young enough to be the general of the restaurant. Mr. Sato's smile is also wonderful.
The aka-shari (red rice) was just right, with just a hint of aroma.
I have never had such a delicious red rice before.
Each dish is served carefully. All the dishes were delicious and well washed.
The restaurant is new and Mr. Sato is young. I think this restaurant will continue to grow in the future.
Conversely, I thought there was still room for growth.
Considering the quality, the CP is good!
I asked him about the origin of the name Tokami.
Ten seats, the customer is God. 10 seats -> God -> Tokami
10 seats -> god -> tokami. I see... I'm convinced.
I was also surprised at the cleanliness of the toilets, which may seem unimportant! You may think that I don't care, but the restrooms are separated from each other and clean.
The tray smells great. I think this is the best sushi restaurant I have ever been to.
I'm looking forward to going back! I'm sure I'll be back!