Kashiwaya is a kaiseki restaurant on a quiet again road in Nihonbashi. The multi-course meal is wealthy with seasonal substances.
Chef Yoshiyuki Kashiwabara was a chef in each San Francisco and in Singapore for over twenty years. Each he and his spouse converse English and can assist reply questions in regards to the dishes and it’s a really relaxed setting.
Shinji, the fishmonger in our family, was so impressed with the number of seafood we had within the one meal. I don’t know if I bear in mind all of it however it included awabi abalone, hamaguri clams, ainame greenling, isaki gruntfish, shirauo whitebait, and kasugodai sea bream.
As Women Day pageant is arising there was a chirashi zushi scattered sushi served with a creamy amazake, a mix that will likely be served in lots of households on March third.
The maguro tuna was from Yamayuki, a well-known nakaoroshi vendor at Toyosu market. When it’s served it comes with a paper from Yamayuki with the title of the port in Nagasaki the place it was caught, and the way it was caught, by teichi ami web, set-net fishing.
Different highlights included a creamy goma dofu sesame tofu that was deep-fried, wagyū beef, and in addition the grilled bamboo shoots.
The final savory course is bamboo shoots cooked with the rice, a traditional spring dish. Leftover rice was made into onigiri rice balls and wrapped in dried bamboo leaves which has antibacterial properties. It made for the proper breakfast the subsequent day.
I’ve despatched many purchasers right here and everybody has beloved it. For those who’re coming to Tokyo contemplate a particular evening out right here. Enable three hours for the meal and have a lightweight lunch as dinner is about twelve programs.
Kashiwaya
Chūō-ku, Nihonbashi Kobuna-chō 11-11
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