こんや (Konya)

08020901140802090117
This izakaya is opened by four chefs who all own their own restaurants in the same area. Though not them but someone else is cooking in this place. The front door looks like someone’s apartment! It was a dinner party and we had the 4000yen dinner course, plus endless additional orders from the a la carte menu cos we were all pigs. Buri and radish is complimentary appetizer.
08020901160802090118
お造り(ヤリイカ、平目、メジ鮪)。塩漬けレバ刺。
Sashimi(Yari-ika, hirame, mejimaguro). Salt-pickled raw liver.
08020901200802090119
女のだし巻玉子。(男のだし巻玉子。) セロリのはちみつ味噌漬け。
Female version dashi-maki tamago(Japanese rolled omelette), which tasted the same as the male version, only sweeter.
Celery pickled in honey and miso. (Pic shows only the messy leftover ^^;;)
08020901210802090123
スモークチキンときのこのサラダ。
本鱒(ます)の石狩鍋仕立て(味噌)。
Smoked chicken and mushroom salad.
Honmasu salmon Ishikari-nabe(miso based). Very fatty salmon very good!
08020901250802090133
太刀魚の変わり揚げ。
大山地鶏の炭火焼き:もも荒塩焼(柚子胡椒)、つくねタレ焼き、ササミ焼き(わさびと梅じそ)。
Somen-coated fried Tachiuo(Scabbard fish).
Charcoal-grilled chicken: thigh with yuzu-kosho, Tsukune with sauce(comes with raw egg too), sasami-yaki(chicken breast) with wasabi and umejiso(sour plum and shiso).
08020901460802090147
白ばい貝の海女さん煮(a la carte)。
穴子と里芋の柚子あんかけ(a la carte)。
Simmered shellfish.
Anago and satoimo(taro) in Yuzu ankake(starchy) sauce.
08020901480802090150
洋風まるごとトマト煮おでん(a la carte)。
カキの天ぷら海苔あんかけ(a la carte)。
Western style whole tomato oden.
Oyster tempura in seaweed ankake sauce.
08020901560802090155
こんやまぜごはん(味噌汁付き)。
Pickles and rice. Comes with miso soup.
08020901580802090159
酒盗チャーハン(a la carte)。 本日のデザート:柚子大福、ガトーショコラ。
Fried rice with “shutou”(salted bonito guts). Dessert from the course: gateau chocolat and Yuzu Daifuku.

The food is generally good in a standard izakaya sort of way. A bit salty to keep you drinking. Maybe not a reliable reference since I went with a huge group but (a lot of) food+drink is about 8000yen.
Menu(J): 1, 2.

こんや (Konya)
Add: 2-22-10, Ebisu, Shibuya-ku
Tel: 03-5423-5820

2 thoughts on “こんや (Konya)

  1. Maybe those 4 chefs opened this so they go there after work (like a personal club). I always like to know where do chefs go after work. Is it Yuzu season now? So many Yuzu for ingredients in your entries lately (I also saw many yuzu stuff at Japanese market here).

    Tomato oden, like tomato flavor?

  2. A lot of Yuzu lately? Really? It was yuzu season…I went to this place in Feb…^^;; I think yuzu season is over now~
    Tomato oden is just a whole tomato boiled in oden dashi.

Comments are closed.