まるでジブリの世界観！古き良き日本庭園と家屋を改築！春夏秋冬の旬の食材を使った懐石料理と鰻の名店 Japanese cuisine kaiseki eel restaurant Tokyo Japan

まるでジブリの世界観！古き良き日本庭園と家屋を改築！春夏秋冬の旬の食材を使った懐石料理と鰻の名店 Japanese cuisine kaiseki eel restaurant Tokyo Japan

This time we will be introducing Somon kyoraisou Kyoraiso , a popular restaurant in Higashimurayama, Tokyo, where you can enjoy kaiseki cuisine made with eel and seasonal ingredients. Kusamon Kyoraiso is a restaurant that was renovated from a building that used to be the main house on a 2,000-tsubo (approx. 1,000 m2) site. The restaurant has an irori (sunset hearth) and a tatami room, and you can enjoy your meal in special spaces such as private rooms and table seats that can accommodate large groups. Now, let’s take a close look at a day at Kusamon Kyoraiso. The filming begins with making the dashi. There are two styles: the Kanto style, where the bonito flakes are left to sink, and the Kansai style, where the dashi is made by boiling it. Kusamon Kyoraiso makes the dashi in the Kansai style. For the second dashi, the blood of the bonito is used, which tends to produce scum, so the scum is carefully removed over time to make the dashi. For the first dashi, the top-grade shavings of bonito are used, which does not contain the blood, so the dashi is made without boiling. As you make the dashi while skimming off the scum, the scum will decrease and the broth will gradually become clear. Just like sauces in French cuisine, dashi is important in Japanese cuisine, and although the method of making it is simple, it is also very complex. Some places take shortcuts and make dashi using dashi packs or other items, but at Kusamon Kyoraiso, they carefully make dashi every day from kelp and bonito flakes. The aroma of the dashi fills the kitchen, and a golden, clear broth is completed. Next is the process of splitting the eel. At Kusamon Kyoraiso, we purchase domestic eels from Hamamatsu. We purchase eels with a vivid gradation of skin, thick meat, and large sizes, but we were told that even the eels here are slightly smaller. We split the fresh, live eels, and use the bones to make rice crackers and the liver to make liver soup and liver skewers. Four eels (250g each) per kilogram are called four tails, and three eels (333g each) per kilogram are called three tails. Only if you are going to grill the filleted eel immediately after skewering it, do not rinse it all off, as the eel’s blood will turn into flavor when grilled. However, if you are going to process it or use it in small amounts, you should rinse it thoroughly before using it to prevent it from spoiling. Preparing the abalone: ​​For boiled abalone, it’s not a big deal, but if you are going to use it for abalone sashimi, you should rinse it thoroughly before using it. After the abalone has been cleaned, it is soaked in sake and grated daikon radish is added to soften the flesh. Since opening, several groups of customers with reservations have visited the restaurant. For both lunch and dinner, you can enjoy the monthly changing kaiseki, eel and wagyu set meals, eel rice bowls, and your choice of dishes. The eel served at Kusamon Kyoraisou is grilled in the Kansai style without being steamed. The eel we’re about to grill is the “Tokutokujo” (eel rice bowl), which is also known as the unrivaled dish at its sister restaurant, Nyorosuke . This eel is used in umaki and uzaku, where eel is wrapped in egg and then combined with cucumber vinegar. The uzaku special uzaku is served with one kabayaki eel and one unagi (white-grilled eel), so only half the sauce is poured over it. First , the kabayaki is presented , followed by the shirayaki (white-grilled eel) to complete the dish. The most popular unaju (eel bowl) “Tokujo” (specially topped with two eels) is then followed by the unaju “Tokujo” ( specially topped with one and a half eels ). The unaju “Tokujo” (specially topped with toro rice and grilled eel) is served as an “unagi zen” (eel meal). In the summer, dishes using sweetfish are also served. Kaiseki cuisine using seasonal ingredients: Shirayaki eel, corn tempura , and kabayaki eel. Spring, summer, autumn, and winter. Enjoy a kaiseki meal with seasonal ingredients that changes monthly. The rice, cooked in a clay pot, is also made with seasonal ingredients. A soup using winter melon, alfonsino liver soup , and takeaway eel rice bowls are also available. After lunch service ended, during the break, I had the most popular eel rice bowl, the “Tokujojo” (Specially Selected), which is the most popular eel bowl at Kusamon Kyoraisou. It comes with a Kansai-style grilled eel kabayaki and shirayaki , as well as a side dish of eel liver soup and bone crackers. It’s generously presented with two eels, one kabayaki and one shirayaki, and uses thick, large pieces of eel. The grilled eel kabayaki is grilled without steaming, and is so large that it’s difficult to lift with chopsticks. Under the kabayaki is rice with sauce, and under the shirayaki, plain rice is served without sauce. The eel is seasoned with various seasonings, such as salt, sansho pepper, yuzu miso, and wasabi. You can enjoy different flavors to suit your taste. First, try the unglazed grilled fish with salt and wasabi. After the unglazed grilled fish, try the kabayaki with Japanese pepper. Before dinner service, we took some photos of the location of Kusakado Kyoraisou. Passing through the large noren gate, we entered the stone-paved grounds and walked through the spacious garden surrounded by greenery, and the impressive store, which was remodeled from the main building, came into view. We had the opportunity to see the knives used by the head chef, who uses a variety of different knives. Those who take care of the knives every day use fine-grained whetstones, but for deba knives, which are used for splitting fish heads and pounding, coarse-grained whetstones are used. This is a knife made from Mizuyaki Honyaki, which is expensive and difficult to handle among knives, but at the same time has a very sharp edge. When the knife is quenched, the water is used. This knife is made by putting it in a sharpener to bring out its hardness, and is a knife that requires delicate and advanced techniques even in knife making.The knife itself is flexible, so it is useful for cooking pufferfish, which needs to be sliced ​​thinly.The head chef trained from a young age and obtained a license to cook pufferfish, and he also serves pufferfish dishes in the winter.Every time the knife is sharpened, the surface of the whetstone needs to be smoothed.This is an eel knife used to split eels.The knife was the same knife used when the eel was filleted earlier.In preparation for evening business, preparation work and preparation of meals for customers who have made reservations begin.In the evening, there are more customers who make reservations for celebrations and anniversaries, so many dishes need to be prepared at once.The sashimi served in kaiseki meals is made with seasonal ingredients such as golden-eyed snapper pine bark, water octopus, and pickled bonito. Dinner service begins , and the kitchen becomes bustling with activity. The Unagi Zen menu offers dishes such as an appetizer, hassun (sashimi), and seasonal dishes, as well as dishes such as Unagi Jyu (high-grade eel rice bowl). This includes eel liver skewers , Donko (shiitake mushrooms) , and grilled skewers of eel liver and Donko (shiitake mushrooms). In addition to the Unagi Zen menu, they also offer the “Kuroge Wagyu Otasimi Zen” (Japanese Black Beef Enjoyment Meal). Grilled vegetables made with seasonal vegetables, Kuroge Wagyu beef steak, and sweet fruit are all prepared in-house. On the day of the interview, the restaurant was bustling with customers celebrating anniversaries and company appreciation parties, but it is also popular for celebrations, memorial services, and other ceremonial occasions, and a children’s menu is also available for customers with children. After the last orders were taken, they prepared several recommended dishes from the monthly Kaiseki and Unagi Zen menu. First, the appetizers and seasonal hassun (sashimi) served with the Unagi Zen menu are also available. The five-course kaiseki meal , which changes monthly, features deep-fried sweetfish tempura, flying dragon head, and Fushimi chili peppers. The kaiseki meal also features sashimi such as golden-eyed snapper pine skin, water octopus, and pickled bonito. The kaiseki meal features matsutake mushrooms, winter melon, jade eggplant, and yuzu citrus. The eel set meal features peach delicacies. “Kusamon Kyoraisou,” a renowned restaurant in Higashimurayama, offers a relaxing dining experience in a special space. This kaiseki and eel restaurant is recommended for anniversaries and celebrations with loved ones. Why not try the chef’s carefully selected dishes at this renowned restaurant, where guests are treated to a variety of dishes made with seasonal ingredients?

#japanfood #japanesefood #japaneserestaurant

東京･東村山 旬の食材を使った懐石料理と地焼き鰻の人気店｢草門去来荘｣｡
国産太鰻を使った地焼きの鰻重と料理長のこだわり食材を使って提供される懐石料理で賑わうお店｡

【店舗】草門去来荘
【住所】東京都東村山市富士見町1-1-7
【Map】https://maps.app.goo.gl/AQ4JchUvW4C4paDj8

草門去来荘 東村山

https://www.instagram.com/soumon_tokyo/

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