太刀魚と春玉葱、スプラウトのサラダ仕立て。
Tachiuo(scabbard fish), onion and sprout salad.
活〆花おこぜ(花虎魚)、穴子のお造り。
鰯つみれ椀 九条葱、茗荷。
Hana-okoze and anago sashimi.
Iwashi(sardine) tsumire with spring onion and myoga.
焼筍。 いとより、筍、天豆の海老あんかけ。
Grilled takenoko(bamboo shoot). It is seasoned with dashi.
Itoyori, bamboo shoot, soramame(broad bean) and prawn in ankake(starchy sauce).
天然たらの芽フライ。あさりと筍、生のりの茶碗蒸し。
Fried taranome(buds of Aralia). Has a slightly bitter taste but very delicious.
Asari(clam) and bamboo shoot and fresh seaweed chawanmushi.
筍とわらびの炊き込みご飯、味噌汁。
Takikomi gohan with bamboo shoot and warabi. Very delicious!
There is only one dinner course which is 6800yen. Menu(J) here.
Very good washoku place on the 4th floor of an uncharacteristic building at Kagurazaka. Small restaurant with only one semi-private zashiki, and about 6 counter seats. The chef is still quite young I think. Even though he was so busy cooking everything by himself, he still managed to throw a joke or two at us – funny guy! The food is nice and the atmosphere is casual and relaxing.
おの寺 (Onodera)
Add: 4F, 2-3 Kagurazaka, Shinjuku-ku
Tel: 03-3260-2066
I got to Kagurazaka a bit early and had a nice ice-cream at Gelateria Theobroma. 630yen for two flavours. I had Marron and bitter chocolate. The price is for take-out. There are a few chairs and a small table next to the door where you can sit and eat the take-out ice-cream, but if you want to sit inside at the cafe space, you need to pay 100yen more.
It never ceased to amazed me how much varieties vegetable are in washoku and how they were presented in fancy way. I forgot where I read (Tezuka osamu’s I think..?) that Japanese food was developed from monk’s food when Buddhism was brought over from China.. hence the light tasting, vegetable based cooking.
You mean Kaiseki being a meal for monks right?
I visited this place in April when takenoko was in season and there was takenoko in almost every dish! ^^;; Though they all tasted different so I didn’t really get tired.