VILLA KUSUNOKI

This is a restaurant I like very much. It uses tempura to show the original taste of the ingredients. The technique is superb, and different pastas are paired with ingredients of different textures: soft pasta with tender white fish, crispy pasta with crispy mushrooms The performance of temperature and heat is satisfactory: fragrant mushrooms, half-cooked prawns, salmon with half-melted fat, soft white fish meat, crispy chestnuts The set menu has both breadth and depth. In terms of breadth, it includes seasonal matsutake/maitake mushrooms/mushrooms/salmon/chestnuts/cod shirataki. In terms of depth, the same ingredients are presented with different cooking techniques before and after. Worth a special visit. -- Still satisfied with the second visit My favorite is pumpkin. When the four-month-old pumpkin tempura is served, it smells faintly of the carapace of shrimp. Open your mouth and taste it. The rich flavor is like cheese, the texture is soft, and there is no rough fiber at all. With a slight lick of your tongue, your mouth is filled with the unique sweet taste of pumpkin. Other impressive ingredients include: Kintoki ginseng, which is fresh and sweet with carrots, but not earthy or grassy smell; Shimotada green onions and lotus roots reminding the arrival of the winter solstice; the brain-breakingly delicious puffer fish with white seeds and tendons; freshly killed crab; charming white sweet snapper and mackerel; "raw" radish cake and mullet roe are a novel and suitable combination. The thin layer of dough is soft and not overly crispy, just like a gentle hug, tightly wrapping the flavor of the food. The moment you bite through the dough, the concentrated aroma explodes in your throat like a summer thunderstorm. It is even more prominent under the background of a little bit of oil, constantly stimulating the sense of smell behind your nose, and the aftertaste lingers for a long time. The charm of tempura is that it retains its original taste like steaming, but concentrates its essence like air-drying.

Unreachable area! ! ⁡ “Kusunoki” in Yotsuya✨ ⁡ This time it's about ingredients. ⁡ The huge abalone, which is estimated to have lived for nearly 20 years, was amazing. ⁡ I was like, “Wow.” ⁡ Beautiful shrimp, seasonal vegetables, sweetfish, sea urchin, etc. ⁡ Just imagining these being cooked in front of your eyes makes you want to drink alcohol. ⁡ Now let's start cooking! I've heard rumors about tempura that has been drained of oil so thoroughly that it can be served with bare hands. ⁡ As soon as I ate my first shrimp, I thought it was different from the tempura I had eaten before. ⁡ After that, we continued to enjoy the tempura. ⁡ The conger eel tempura came in a large piece, so I divided it into two parts and ate it in different ways. . . ⁡ no doubt! ! ⁡ However, what personally shocked me was the homemade mullet tempura. ⁡ No, it's delicious. ⁡ I'll probably be drinking all the time ⁡ It's a membership system, so you can't go unless you're accompanied by a member, but it's a restaurant you'll want to experience at least once in your life. ⁡ It was a feast