Located on the 2nd floor of the FOOD Subaru Building, just a few minutes' walk from Act City and very close to Hamamatsu Station, isSeasonal Cuisine Ouchi"teeth,
”"Freshly prepared dishes using seasonal ingredients"”That is the shop owner's motto.
shop ownerTetsuo OuchiMr. [Name] is particular about serving only real food without any inedible decorations.
In summer, we offer a variety of dishes featuring conger eel and wild eel; in autumn, wild soft-shelled turtle; and in winter, wild pufferfish.
This Japanese restaurant specializes in dishes using seasonal, natural ingredients.
The restaurant has a counter with 6 seats, a table for 4 people, and three tatami rooms with sunken seating areas that can accommodate 6 people each.
You can catch a glimpse of the owner, Mr. Ouchi's, knife skills, graceful movements, and plating techniques from across the counter.
Loved by regular customersOuchiMr. Miss.
Perhaps another way to enjoy this kind of shop is to watch the conversations that flow easily between regular customers.
Reservations take priority, so it's a good idea to let us know your desired price range and the number of people in your party in advance.
On this day, they were like father and mother figures to us in Hamamatsu.
My favorite handmade soba noodlesSoba Restaurant Oomori"ofMasato OmoriTogether with Mr. and Mrs. Saeko,
My soba-loving friends and I gathered to enjoy matsutake mushrooms, the king of autumn delicacies!
"Soba-ya Omori" is a restaurant where you can enjoy soba noodles that are freshly ground, freshly made, and freshly boiled.
http://lade.jp/diary/tabelog/soba-udon/36964/
Draft beer "The Premium Malt's Master's Dream" 650 yen
First, let's toast with a draft beer to celebrate a hard day's work.
We'll have edamame as an appetizer!
Shop owner, Tetsuo Ouchi
shop ownerOuchiBefore we get to the main ingredient, the matsutake mushrooms, we'll ask Mr. [Name] to select a few of his recommended dishes for the day.
The other day, when I returned from the Gion Festival in Kyoto, we were having a delicious conversation about food,
OuchiSince their shop also handles high-quality Wagyu beef,
「Niku no Takumi MiyoshiIt seems he had heard rumors about it for some time and had been interested in it for a while.
the current,OuchiI heard that Mr./Ms. [Name]'s son lives in Kyoto, so I thought this would be a good opportunity and made arrangements for a reservation.
OuchiPlease come with an empty stomach and enjoy a hearty meal!
Discover a shocking taste with the diverse meat kaiseki cuisine featuring carefully selected wagyu beef at "Niku no Takumi Miyoshi"!
http://lade.jp/diary/tabelog/japanese/39068/
Sashimi "Sea Bream" 1,200 yen
The beautifully firm sea bream offers a delightful chewy texture.
Wrap the sea bream in kelp and Japanese ginger, and enjoy it lightly seasoned with ponzu sauce or kelp soy sauce, as you like!
"Lotus root mochi with fresh sea urchin"
This is also a Kyoto restaurant I recently purchased fromWakuden" is a lotus root confectionSaikoHe said that it was delicious,
lotus root mochiOuchi-ryuThey kindly arranged it for me! (So happy!)
These handmade lotus root mochi, made from lotus root flour, offer a delightful combination of a bouncy and chewy texture.
It pairs well with the thickened sauce made with dashi soy sauce.
Served with fresh sea urchin and fresh wasabi, this dish offers a rich taste of the sea!
"Sweet potato shochu with water"
I'll be enjoying "Futan," a special sweet potato shochu made by Fukiage Shochu in Kaseda, Kagoshima Prefecture, diluted with water.
It uses a rare variety of sweet potato called "Kurikogane," which is produced in very small quantities.
Behind the gorgeous aroma lies a mellow and elegant sweetness, and you can enjoy a smooth and high-quality drinking experience.
Grilled fish "Mehikari" 900 yen
I'll have my favorite fish, mehikari (deep-sea smelt), grilled as a snack to go with my shochu.
They live in the deep sea off the coast of Japan and are called "eye-glowing creatures" because of their large, green, glowing eyes.
Because it's a small white-fleshed fish, you can enjoy it bone and all, and the flesh is plump, with a soft, flaky, and melt-in-your-mouth texture.
It has just the right amount of fat, and it's amazing how much flavor can come from such a small fish.
It's lightly seasoned with salt, but you can enjoy it with a squeeze of kabosu citrus to your liking!
It looks like the preparations for the matsutake mushroom sukiyaki, the king of autumn delicacies, are complete, so let's start by enjoying the aroma (lol).
The aroma of the bounty of the mountains and the earth is intensely concentrated in this fragrant matsutake mushroom!
This rich aroma alone makes me feel like I could eat a whole meal!
I think there are many Japanese people who eagerly await this moment, which only comes once a year.
On this day,OuchiSince Mr./Ms. was free, they took charge of the hot pot and taught us the best way to enjoy it!
"Sukiyaki made with ingredients from Shizuoka"
Japanese Black WagyuRaised in ShizuokaWe carefully select only healthy, well-bred female Japanese Black cattle.
Shizuoka Prefecture, with its warm climate and abundant natural resources, offers the ideal environment for raising Wagyu beef cattle.
This is a brand of beef that is raised exclusively in designated areas: Gotemba, Fuji, Shimada, Hamamatsu, and Kosai.
The high-quality marbled beef from Shizuoka is sliced to a moderate thickness, allowing you to enjoy a satisfying volume.
The hot pot vegetables include white onions, onions, grilled tofu, konjac noodles, and chrysanthemum greens♪
The pan is made glossy with beef fat, and the green onions are arranged on top, then the Shizuoka-grown chicken slices are carefully placed one by one.
OuchiPour in the special sukiyaki sauce and quickly cook it!
The meat, having absorbed the sweetness of the white onions and the deliciousness of the special broth, was so tender that it could be easily cut with chopsticks.
When combined with eggs, you can enjoy the rich flavor and the smooth, melt-in-your-mouth sweetness of high-quality fat.
The matsutake mushrooms, sourced from Yamanashi, were large and had a rich aroma.
I love simple grilled matsutake mushrooms, matsutake mushroom soup, and matsutake rice, but we mustn't forget sukiyaki!
Tearing matsutake mushrooms by hand allows the flavor to penetrate more easily.
A quick sear brings out a crisp, crunchy texture, and the lingering aroma is also delightful.
The onions, simmered together with the matsutake mushrooms, absorb the matsutake extract, resulting in an exquisite sweetness.
"Chestnuts simmered in their skin"
OuchiWe'll finish off with a special dessert prepared by [Name]: candied chestnuts with their inner skin intact.
From peeling the skin to removing the bitterness, and repeatedly simmering and cooling, the flavor is allowed to settle slowly.
While making candied chestnuts (shibukawa-ni) is quite time-consuming, it concentrates the delicious flavor of the chestnuts, resulting in a rich and elegant taste.
"Green Tea"
A luxurious dinner featuring seasonal ingredients that showcase the bounty of autumn's harvest.
Since we had just returned from Taiwan,
「Soba restaurant Oomori"ofMr. and Mrs. OmoriAnd, given the high demand for Japanese food overseas, the discussion about introducing soba noodles into the market became very exciting.
「You can make soba noodles anywhere as long as you have buckwheat flour!"and,
Even though he will be 70 years old in a few years, he showed no hesitation in going to Taiwan! (Amazing!)
right away,OmoriLet's think about where Mr./Ms. will start their second life (lol).
OuchiThank you for the delicious meal! I'll come again♪
Seasonal Cuisine Ouchi
672 Itaya-cho, Naka-ku, Hamamatsu City, FOOD Subaru Building 2F TEL: 053-452-8600
Opening hours: 17:30 - 22:00 Closed: Sundays
