室町 美はま

Good Japanese restaurant rare at Nihonbashi I have already used it several times, and I got a course 8000 yen this time, but I have a high level. The number of items may not have been 13-14. Beautiful, delicious, and many items a little. I think it's wonderful. After a while, it will be difficult to make a reservation. A bowl that has been cooked

I had a lunch banquet dishes for lunch. I don't have a picture of the food, but the menu changes every month, so I'm sure you'll expect it. One push was Evo Snapper pine mushroom grilled ? The cracked pine mushroom was rolled and grilled with Evo Snapper. The scent of matsutake mushrooms is transferred to the sea bream ? One of the companions is Mizutaki Akatori at the foot of the mountain. The serving was the best (it was definitely delicious ?) Of course, the last kakiage is also freshly fried and crispy Alcohol has progressed since noon ? (The type and freshness of sake were good.) People who don't like counters have private rooms. (Is it an extra charge?)

Visit at noon. I was planning to eat tempura, but the number of conger eel chirashizushi is limited. Even the dessert after the meal was delicious.

Today is an anniversary, so I made a reservation for Muromachi's cooking dish "Mihama". A tasteful house nestled in a quiet back alley. It seems that the first floor of the store has counter seats and there is also a second floor. We were guided to the counter seat in front of Itaba. This time for a course of 8000 yen (13 items) I asked for a pairing of sake. First of all, let's have a toast with Shiraho Noka, a drink that comes with the course. The first is lily root tofu. A gentle and smooth lily root tofu kneaded with kudzu. Enjoy with Masayama style Daiginjo. Seasonal Hassun scaled potato kenpi, soaked mushrooms Ankimo pickled in Saikyo with a rich and profound taste. Smoked yellowtail with raw black pepper. Lotus root sweet and sour sauce from Kaga, Ishikawa Prefecture has a good spiciness and texture. The chestnuts boiled in astringent skin are not too sweet and not too soft, and are exquisite. Serving freshly siphoned soy sauce for the next sashimi. I was surprised at this commitment. The moromi mash after straining will be tasted as salty soy sauce to eat. With Yamamoto of Akita that it is made of precious rice. Mr. Boshu's black gnomefish, which has a rich sweetness and is well-greased. The sticky and sweet Yamaguchi Spanish mackerel that has been aged for six days is in season now. Raw oysters are Hokkaido Maruemon. Accented with mustard radish, salmon roe and wasabi. It will make you eat creamy Maruemon refreshingly. The ban will be lifted on November 6th and can only be taken until the end of December. Steamed crab rice with snow crab female is also excellent! It was a luxurious gem of steamed rare Fukui Echizen crab and sticky rice. The next drink is freshly squeezed. Teriyaki of Fukui's thick conger eel with lemon boiled Maruju sweet potato. Conger eel is not steamed, so it has good elasticity and crunchiness. Ginger went well with the milt. Freshly fried blowfish is light white, but it's great for sake. Sharaku drinks Tojo Yamada Nishiki and Yoshikawa Yamada Nishiki luxuriously and compares them! Nowadays, you can also taste the high-quality whale tataki with homemade ponzu sauce. Healthy and nutritious. Cooked pork and turnip. The softly stewed pork and the soup stock turnip are delicious! The vinegared mackerel is covered with tomato jelly. Excellent compatibility between shining things and tomatoes. To finish off, use Kyushu ramen with collagen-rich soft-shelled turtle soup. I'm happy with the right size! A dessert of whiskas made from yam and egg whites. The fluffy texture and the azuki beans from Hokkaido were also delicious. And finally, finish with black soybean tea that is kind to your body! Today's No. 1 is the whale tataki. Have the general's friendly talk and seasonal ingredients provided at a reasonable price I had the most enjoyable meal. It's a good store. It has become one of my favorites. It's a treat.

A Japanese restaurant that stands quietly in the alley of Nihonbashi Muromachi. Now that I can eat lunch time and other than the kaiseki course, I stopped by. A nice lineup for me who likes Anago ❗️ I also like chirashizushi, so I chose [Conger eel chirashizushi] without hesitation. Conger eel has a refreshing taste without being too sweet. It was a fun dish to co-star with other colorful ingredients.

I had conger eel weight at lunch. Satisfied with the elegant taste. The dessert was excellent.

I was satisfied with the gorgeous conger eel sprinkled with 10 limited meals and it was delicious for 1500 yen. The dessert pumpkin mousse or something was refreshingly sweet and easy to eat.

It was a very delicious shop. It was fun to have the shop owner talk to me kindly. It's a small shop with about 8 seats at the counter, 2 tables, but the food is creative, and the soy sauce is real raw soy sauce that you can squeeze in front of you. There are two courses, 8,000 yen and 10,000 yen. I forgot to take the dessert for 10,000 yen. I want to go again.