１人8万円の最高級和食コース！？料理人歴２４年の職人技が炸裂するたった6席だけの和食店が別世界だった

１人8万円の最高級和食コース！？料理人歴２４年の職人技が炸裂するたった6席だけの和食店が別世界だった

Wow, that’s amazing! It’s huge! It’s still alive! An ultra-luxurious course meal prepared by the Iron Chef of Japanese Cuisine. It’s already autumn! This is what autumn is all about!
Like this What luxurious ingredients! Too much effort! Osaka, Japan Naniwa Kosakusho Co., Ltd.
Mainly produces canned goods. Japanese Cuisine KAKUREGA A completely private dining space run by Naniwa Workshop, where you can rent out the entire building for your own use. The chef who will be cooking there this time is… Japanese Cuisine Te to Suzu
Owner: Hiroki Norimatsu (The rice) is from Tamba. It’s from a place called Ichijima in Tamba. Staff) Why do you use that rice? He’s a contract farmer who works alone.
He grows it by himself. He happened to come to our store. From there, we became friends and have been doing business together ever since. He grows rice using completely natural farming methods. I’m originally from Matsubara (Osaka). I’m going to Tanba to grow rice. They’re doing it over there right now. Rice made with a lot of effort. Soaking rice in dashi broth. Staff) Is the fruit a bit of an autumnal idea? He said, “This is what we’ll be using today.” Staff member: Matsutake mushrooms? Yes, it is.
Staff member: They’re really big… Seasonal ingredients used today Staff) Did you prepare the broth in advance? Make it today and then have it ready in the morning. Staff) Does it take a lot of time to prepare? Preparation takes a really long time. It’s almost time for preparation. Staff member: When did you start? About two days ago. I mean, preparation.
The ingredients were purchased about two days ago. I went to pick up the sashimi this morning. Staff) It takes a lot of time to prepare one meal. That takes quite a while. Staff) In this case, it took about three hours to finish. Yes, three hours. It takes just a moment to eat. Naniwa Workshop
President Tanimoto A menu with only the ingredients listed. The hostess arrives. We’ve prepared drinks to pair with each dish. Staff) What were you focusing on when planning this menu? Autumn ingredients are starting to appear, so I thought I’d focus on the main course. Ise lobster, tuna, and then…
I’m going for the white fish, grouper, today. Staff) Did you choose that dish? This color really complements the meat. If it were a similar color,
it wouldn’t look as good. That’s the aitchbone. Staff) Where’s the cow from? Is Kumamoto the most common source of Japanese Black beef? I’m adding matsutake mushrooms this time, so I’ll add them as well. I purposely chose leaner cuts. If you’re going for a meaty, meaty dish, It’s better to use loin. The people coming today and even those a little older are coming too. I serve it at the end. I prefer something lighter,
and it’s also good for later meals. It doesn’t make your stomach feel sick. I use it in soup. Today’s dish is grouper. Staff) It’s a little cooked, you know? This is marbled meat (thrown in boiling water before cooking). Excess scum, etc. That’s what we had. I’d like to make this a little more…
Kuzuuchi (a cooking method where meat is covered in potato starch and then boiled). It has a slightly smooth texture. Grouper preparation It’s bluefin tuna. Tuna from Ine, Kyoto. It’s roughly medium-fatty tuna. Otoro, of course, is this part. Sushi restaurants and the like prefer this size, but I think this size is better for slicing. For Japanese cuisine I think this size tastes better.
It’s a matter of personal preference, though. I think this size is the easiest to eat. Ishikawa Koi Potatoes Hosui Pears Cut the pear into small pieces No, no, this is the appetizer. We’re going to grill the pears now. Appetizer
Cooking the pears Quickly grill it in olive oil. To add a bit of flavor. Don’t cook it all the way through.
To keep it crisp. Sear just the surface.
Let it cool. Staff) When I was shown the menu,
only the ingredients that would be used were listed. Staff) I wondered what it could do. That’s basically it, isn’t it? I thought it might be interesting. Staff) I thought it said “hairy crab” but it said “grilled crab.”It says “pear” “Hairy crab” and “roasted pear” I wonder what it’ll be like. I’d like to hear your feedback after the customer has tried it. Chrysanthemum greens Placing the appetizers Prawn Arrange on a plate made from persimmon. The vegetables used are Tanba shimeji mushrooms and kinjiso mushrooms. The two appetizers are complete. Ginger vinegar jelly for the appetizer. Small potatoes, shark fin 6:00 PM
Three groups of customers arrived. Japanese cuisine menu: ¥80,000 per person
*Prices may vary depending on ingredients and chef. A private space for everyone to enjoy. We’re off for three hours today. Thank you everyone. Before I opened my own restaurant, I went to Nadaman at Rihga Royal. Then there was XIV.
That was over 20 years ago, though. The glasses and tableware I’ll be using this time. The tableware alone is worth 5 million yen. Thank you very much for your support. Rice so good that dragonflies come back to it. You wanted to make sake. So you made this sake. The dragonfly logo
expresses this sentiment and is featured on this sake. Let’s all toast together. Finish with a ginger vinegar jelly. This is the appetizer. Today,
we’re filleting hairy crabs from Hokkaido. It’s grilled pear. The pear is lightly stir-fried in olive oil. It was delicious. Staff) I don’t think the combination of hairy crab and pear is very common. It was one of the sweetest pears I’ve ever eaten. It paired perfectly with the crab. Staff) What are you making next? Next is persimmon. One more time.
The second appetizer. This is a tofu dish called Shiraae. Strain it a little and add sugar and honey. Then season with salt. Finishing the second appetizer. Next is the second appetizer. Today, we’re using persimmon peel. Also, kuruma shrimp and Tanba shimeji mushrooms. You can remove the edges of the persimmon with a spoon. If you like, please try it. It’s already autumn! This is what autumn is all about!
Like this one. It was topped with Shiraae (sweet bean paste) and persimmon. It was delicious. Delicious food goes well with the sake… It’s the same sake, though. This one is aged on the summit of Mt. Fuji. This one is immersed 20 meters deep in the ocean. It’s the same sake, but The flavor changes depending on how it’s aged, making it a truly exquisite product. Matsutake mushroom Finishing the soup Finally, add the dashi stock, sprinkled with chrysanthemum flowers. This is Nagasaki grouper. The head and backbone are grilled, and the broth is being prepared. Today, we also have matsutake mushrooms and a wild vegetable called mizunomi. We’ve also sprinkled some chrysanthemum flowers on top, so please enjoy. It was my first time eating grouper and matsutake mushrooms together. It was delicious. Sashimi Sashimi
Grouper, Bluefin Tuna Spiny Lobster I’ll make this into sashimi too.
Sorry if it gets lost. It’s still alive. Spiny lobster This is sake and water. It’s inevitably quite bitter. This is all you can get. What do you think? I’ll make miso soup with the head later. Sashimi
Spiny Lobster To accompany the sashimi, I’ll mix “Kiwame Sansho Sake” with soda! The clear flavor is complemented by the refreshing citrus taste of Japanese pepper. The plump spiny lobster is exceptional… Shark fin, small sweet potato, and ginkgo nut.
This cooked shark fin is used as a filling. Placed underneath. All that’s left is to sprinkle a little salt on it and enjoy. I soaked it in shark fin for about two hours. Simmer it for about two hours. Then I add ginger and kelp, and add plenty of sake. Finally, I add seasonings to adjust the flavor. Staff) How long have you been cooking? Since I was 18.
I’ll be 42 soon. 20…It’s been about three or four years. Staff) Have you always been cooking Japanese food? This is all I can do. Fried food: Shark fin, ginkgo nuts, and small sweet potatoes. Shark fin broth We have some Tango silk salt in the bottom right. Just adding a little will change the flavor. Hairtail What luxurious ingredients! You’re trying too hard! I also tried the canned food from Naniwa Kosakusho. Hokkaido salmon tossed in Ishigaki Island sauce. Delicious! It’s rare to find this kind of canned food. Grilled
Hairtail Fish, Nagaimo We use hairtail fish from Koshiba, Kanagawa Prefecture. It was incredibly plump and delicious. The accompanying yam was also well-seasoned. Staff) What did you use to make this broth? This is bonito broth. I added matsutake mushrooms.
It’s like matsutake mushroom and Japanese black beef shabu-shabu. Please take a look.
Since we’ve come all this way, Today, I’m using the best part of the Japanese black beef, called ichibo (aitchbone). Please enjoy it while it’s still warm. We’ll prepare them in order. It’s Japanese sake. After aging in whiskey barrels,
it’s further aged in sherry casks to deepen its flavor and aroma. It’s a product that’s been aged twice. Looks delicious… Like a chef or a teacher. Just listening to a conversation between people who know about cooking makes the food taste even better. A luxurious combination of matsutake mushrooms and Japanese Black Beef. Easy to chew
Exquisite shabu-shabu. A dish sure to get you pumping your fist. Large salmon roe It opens in the middle. Wow, amazing! It’s huge! So luxurious!
Spiny Lobster Miso Soup Salmon Roe Rice Plus a Topping of Sea Urchin As for pickles, we have pickled cucumbers and eggplants available. It’s delicious. I could easily eat another 10 bowls. The flavor of the dashi stock permeates the rice. The salmon roe has a wonderful, crunchy texture. I’m really full now. Thank you for the excellent ingredients. Thank you so much. And dessert! Enjoying the whole course… It’s not just the food that’s served, after all. The food… I love being able to hear deep stories and stuff like that. It really adds value. Everyone can have deep conversations. Private rooms like this are the best, aren’t they? Staff member: How was it after eating the whole meal? Wow, it was amazing! Staff member: Will there be another one? Yes, I’d love to take them there again. Staff member: How did you find out about this place? I was introduced to it by a friend of mine. It was just a feast.
My stomach was really full of food. Maybe I should have relaxed a bit. It’s a pretty authentic dish, so… It’s something you really need to eat at this time of year. It’s served properly, so… It’s really, really on point. I think it’s a very well-made dish. It was really delicious, too. It’s more about the depth of the flavor. For example, where the food is from,
and even the plates they serve it on. The way it’s presented, all of that combined,
made it feel like a culinary experience. No, no, it’s just…
It’s like, “What!?” This strangeness, this contrast,
is so real because the food is authentic. This contrast was interesting. Thank you very much. I never thought I’d be able to eat such wonderful food here. Of course, you use the best ingredients, I think. The broth was also top-notch, and it was delicious. Thank you very much. I’m Tanimoto, your representative of Japanese cuisine. This restaurant is called “Japanese Cuisine KAKUREGA.” And it lives up to its name. In a quiet, tucked-away space on the edge of Sakai. We’re a restaurant that we hope everyone will enjoy. Rather than renting out a room, We run the restaurant as a first-class rental. So, when I ate there, What was the most memorable thing? The memories of having fun with friends are what really made this restaurant memorable. First of all, we had chefs who had mastered Japanese cuisine. We invited them to come to our restaurant. Our concept is to show off our skills to just that one customer, that one group of customers. So it’s all about the ingredients plus the chef. That’s the price for having a chef come to your restaurant. The restaurant’s. To make a reservation, go to the website “Wanoshoku KAKUREGA.”
The website will appear. You can make a reservation through there. However, since the chef will be coming to your restaurant, I want to go today. It’s difficult to go tomorrow. We accept reservations up to a month in advance. So, first of all, please let us know your plans. Please inquire on our website from a month in advance. We’ll take reservations for you. Please come and enjoy Japanese cuisine. Thank you very much. A look inside a high-end Japanese restaurant with only six seats.

店名　和の食 KAKUREGA
地図　https://maps.app.goo.gl/aqirPX82PzkaC69Y8
住所　大阪府堺市南区高尾３丁３２８７−２

①レストラン和の食KAKUREGAの予約はこちらから
https://www.byfood.com/ja/restaurant/wanoshoku-kakurega-17530

②プレミアム販売店　和の食木津市場　缶詰の購入はこちらから
https://wanoshoku.biz/

③缶詰体験の予約はこちらから
https://wanoshoku.biz/pages/craft-cans

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うどんそば 関西 Udonsoba Kansai
https://www.youtube.com/channel/UCsyzqlcYZJUdAV2D9DXjp6g

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