料理や森川

Opened in June 2018 The seasoning of the owner's dishes that were studied at famous restaurants in Ginza is all kind There was an image of a famous store where the master studied, but my impression was that the taste and burning of basic dishes were excellent. Feel free to enjoy at the counter without wearing the shoulders and elbows When you visit for the first time, the scent of vegetables and the good taste of the bonito are particularly impressive. Suppon soup has no odor and has a good taste with the viscosity of collagen clinging around the mouth Tsukeno-boiled green tea pickles have a well-regulated dashi soup that you will definitely want to eat A store where you want to enjoy seasonal ingredients The price is reasonable and the wallet is friendly Revisit 2019.10 When Morikawa opened for about a year and a half, I was allowed to go to eat more than once a week. I still like the tenderness of the taste of basic cooking and the timing of burning Whether the course is influenced by the mother's body or not, I can see a glimpse of the changing ball. Food that left an impression throughout the year Suppon soup, juvenile noodles, squid goro-yaki, sappon full course (reservation around 20,000 yen), matsutake-yaki (provided at low cost with carefully selected Chinese quality products) Cooked rice, squid tempura, grilled rice balls with homemade miso An unusual place is the tail of a whale Besides, seasonal sashimi and fish eggs were also good seasonings After all it is easy to eat without shoulder and elbow

I had a kaiseki lunch course, but it was very delicious and I was full. I did. I want to go to dinner this time.

It is a chase from the dojo in Ginza. In Ginza, although the boards were serious, the inside of the kitchen was friendly and lively, and I could see the kitchen knives, so I loved eating at the counter. The personality of Chef Morikawa was floating throughout the kitchen. Even after becoming independent in Ishikawa-cho, the bright aura of Ginza remains the same. The food is also very delicious. For lunch, I also want a menu with a higher price.

Always serve delicious and hearty food ?

Wide variety of dishes Various ingenuity is made every month Cospa very well I am fascinated by the personality of the general and the landlady It's a nice shop!

It was very delicious. Cospa is good and you can eat calmly

What I would like to suggest to Google is to provide the ranking criteria. for example, 5 stars Absolutely become a regular. 4 stars Delicious. I want to go often. 3 stars Visit from yourself. 2 stars Can I go if invited? One star I won't go even if invited. Not worth the trip. etc. Often, there is a person who seems to be "Michelin !?" who says that he has three stars while becoming a regular, but as a regular, I think "?". The store does not aim to evaluate stars, etc., but I think that the evaluation of 3 on a scale of 5 is an action that has not been raised with the efforts of the store, even though it is a regular visitor. When we look for a store in a strange land, we often decide only by looking at the stars, so how about such a low rating? Credit cards can only be used for dinner. At lunch, you only pay cash. And I'm also impressed with the worry that the change will always be handed over with a new bill. It will take some time to prepare. 2021-07-10 Visit It's been a long time since more than half a year, but it was still stable and delicious. I've decided to get rid of Yokohama, so I'd like to enjoy dinner. .. .. I don't understand this translation, but it's difficult because there are various restrictions. The last lunch 2020-10-04 was also stable and delicious. I can't comment on food photos and videos. I heard a lot from the shop owner and went there with Asahi. .. .. (Bitter smile) ↑↑↑ However, it has been revised so that it can be written, so let's add comments to the photos and videos of the food. 2020-06-09 It opened in June two years ago and is now in business for the third year. I enjoyed it. Then, when I visited at dinner, I got a dish as a gratitude from the shop. .. .. .. Since the soup stock is delicious, I enjoyed the bowl, the chawanmushi itself, and the green laver bean paste and soup stock that hangs on it, as I mentioned earlier. In addition, Ayu's Uruka and Mako Uruka, who can enjoy the texture of eggs, can be used as a liquor snack. The bamboo-cooked sweetfish was also cut into three pieces, and the bones were fried to make bone crackers, which were fragrant and chewy, and were delicious. Since I am a big eater, I ate roast beef bowl in addition to udon, but this time I simply seasoned it with wasabi and soy sauce because the quality of the meat itself and the level of cooking are high. It was a big hit among us because it tasted different from the one I ate with the elaborate sauce made by rubbing the lemon with the skin. The appetizers also have various flavors, and the white fungus ears of the bowl have a nice texture and are in harmony with the soup stock. The sashimi was stable and delicious, and the appearance and presentation were beautiful. It was good that the fried eggplant and fried eggplant with Chinese-style bean paste were placed on a hot stone, which was similar to the bamboo tube roasting. It was fresh to use tomatoes for dessert. I have spent almost 3 hours eating delicious food, and I am sorry for the inconvenience. -------- 2020-06-07 In the revisit, note. When I passed by without knowing that lunch was open, I decided to have lunch because it was open. It was delicious. So, not only the solid Japanese food, but also the Japanese, Western, and Chinese eclectic dishes were good. I enjoyed it very rudely when I saw the owner of the restaurant doing a wonderful job and serving food in front of me with a group of customers. It was 13:30 when I started eating at around 11:50 on the course, enjoyed drinking alcohol, and left the restaurant. He was happy from daytime. (Bitter smile) I'm thinking of going out for dinner soon.

A Japanese restaurant located about a 2-minute walk from "Ishikawacho Station" on the JR Keihin Tohoku Line. I had a business in Motomachi, and I was worried when I passed by, so I made a reservation and visited again at a later date, but this shop is the shop of Rokusaburo Michiba, who is familiar with iron chefs in Ginza. Morikawa, who has been the chef of the restaurant for over 10 years It seems that Mr. Tamotsu opened the store independently. A long time ago, I visited Rokusan-tei, but personally, I was even more impressed. Every time, I'm really looking forward to seeing how the fresh seasonal ingredients are sublimated by Mr. Morikawa's careful work, and I ask him every time the menu changes. I like the fact that it's not just the typical "Japanese" type, but also French-style desserts and Chinese-style ingredients and seasonings. I don't usually drink sake very much, but when I eat this dish, I just end up with sake. Also, I like the fact that the customer service is always pleasant, the timing until the next dish is not too long, and I can eat at a very good pace.