【タイムラグ投稿】
この日は繁忙期の折り返しで自身へのエールとして前々から気になっていたこちらのお店へ。
とても気さくにお話してくださる店主の方は京都の有名料亭ご出身です。

お出しいただいた刺身盛り合せが私好みの小さ目にカットが食べやすくとてもうれしい！
初訪問ながら居心地がよく長居となりました。
常連宣言したもののなかなか2回目が行けていませんが、
そろそろまたお伺いさせていただきます！

(Translated by Google)
[Time-delayed post]
Today, I stopped by this restaurant, which I'd been interested in for a while, as a way to cheer myself up, halfway through the busy season.
The owner, who was very friendly, used to work at a famous Kyoto restaurant.

The sashimi platter they served me was cut into small pieces, just the way I like it, making it easy to eat.
Although it was my first visit, I felt so comfortable that I ended up staying for a while.
Although I've declared myself a regular, I haven't been able to go back for a second time,
I'll definitely be back soon!

大将は、京都嵐山の吉兆さんで修行されていたそうで、食材はいつも新鮮で、お味は洗練されており、何をいただいても大変美味しゅうございます！

カウンター席で、プライベート感もあり、とても居心地の良い空間です！

とても満足度の高いお店です！

投稿:覚王山不動産販売 石原 靖也

(Translated by Google)
The chef apparently trained at Kitcho in Arashiyama, Kyoto, so the ingredients are always fresh, the flavors are refined, and everything you order is delicious!

The counter seats give a sense of privacy and create a very comfortable atmosphere!

This is a restaurant that leaves you very satisfied!

Posted by: Yasuya Ishihara, Kakuozan Real Estate Sales

旬の食材を一番美味しい料理で提供していただけるので楽しいですよ。

(Translated by Google)
It's fun because you can serve the most delicious dishes using seasonal ingredients.

東海3県の食材を中心にメニューを考えていると聞きました。丁寧な仕上げで、ワインより日本酒に合います。

(Translated by Google)
I heard that the menu is centered around ingredients from the three Tokai prefectures. The dishes are carefully prepared and go better with sake than wine.

2023年9月10日オープン。
東海地方の旬の食材を中心に伝統的な料理を提供。ランチタイムでも一切手は抜かず、一つ一つ丁寧に作り上げるおばんざいはお得感があります。

ランチはおばんざい膳とミニ懐石、それぞれ10食限定でランチタイムは予約営業のみ。ランチはお得ですが、ドリンクの価格設定がお高めで、ソフトドリンクでも600円から800円程度しました。

入口左手に小さなテーブル席がありましたが、基本はL字型カウンターのみの使用のようです。

店主は寡黙で無愛想に見えました…
黙々とお料理を作られる方なので、営業中のお電話は避けた方がよろしいかと…

お仕事は丁寧で素晴らしいので、もっと流行っても良いのになと思うのですが、予約のみでしか入れないとなると、少しハードルが高いのかもしれません。

おばんざい膳 1980円
お浸し、煮物、焼物、造里、ご飯、味噌汁、香の物

♢予約可
♢カード可
♢駐車場なし

(Translated by Google)
Opening on September 10, 2023.

Serves traditional cuisine, mainly using seasonal ingredients from the Tokai region. Even at lunchtime, they don't cut corners and the Obanzai dishes are carefully prepared one by one, giving you a sense of value.

Lunch is limited to 10 meals of Obanzai Zen and Mini Kaiseki, and reservations are required during lunchtime. Lunch is a good deal, but the drinks are a bit pricey, with soft drinks costing around 600 to 800 yen.

There was a small table to the left of the entrance, but it seems that the L-shaped counter is the only place to use the counter.

The owner seemed silent and unfriendly...
He cooks his food silently, so it would be best to avoid calling during business hours...

His work is careful and wonderful, so I hope he becomes more popular, but if you can only get in by reservation, it may be a bit of a hurdle.

Obanzai set meal 1980 yen
Blanched dish, simmered dish, grilled dish, sashimi, rice, miso soup, pickles

♢Reservations accepted
♢Credit cards accepted
♢No parking

すべておいしかっtです。サービスも最高。

(Translated by Google)
Everything was delicious and the service was great.

素材の味を活かした和食屋さんがオープンです♪

伺ったのは
名古屋市千種区山門町1丁目にあります
「旬菜 縁」さんです。

地下鉄「覚王山」駅から日泰寺へ向かい
1本裏手に新しく出来た建物の1Fにあります♪

2023年9月10日にオープンしたばかり！
3日目に伺いました♪

お誘いを受けてやってきました♪
知らなかったなぁ(^^)

店内はカウンター8席のみ♪
真新しい店内はぴっかぴかで気持ちいい～(^^)

実直そうな大将が出迎えてくれました♪
大将1オペのお店です♪

★キリン　スプリングバレー　芳醇

あまり飲む機会の少ない
スプリングバレーがあって嬉しい♪
2杯目はホワイトをいただきました(^^)

お料理はアラカルトとコースどちらもあります♪
この日は一番リーズナブルな8000円のコースです(^^)

【先付】
まずは先付3種！

空心菜のお浸し♪
トロッとした食感がとても美味しい♪

くりぬいたカボスの皮を器に見立ててあります♪
綺麗ですね～(^^)
中には美味しいシラス干し♪
梅肉のアクセントも最高です(^^)

じゃがいも！
旨みが強くてとっても美味しい～♪

【椀物】

器から素敵です♪

蓋をあけると
ふわりと松茸の香り♪

肉厚で立派な松茸！
旬の食材をいただけて嬉しい♪

上品な旨みの金目鯛！

優しい味わいの出汁が
胃袋に染みわたる美味しさ(^^)

ほのかな柚子の香りと
味わいも美味しさを引き立てています♪

【造里】

お造りは3種♪

まずは大好きな紋甲イカ！
歯ごたえがあり美味しい♪

さっぱりした旨味のキハダマグロ♪

サーモンは
渥美のプレミアムサーモンだそうです♪

無菌状態で育てられたというサーモンは
トロッとした食感と旨みが凄い！

めちゃくちゃ美味しい～(^^)
渥美のプレミアムサーモン覚えておこうっと♪

★シャトーメルシャン　山梨甲州

ワインは日本食に合うようにと日本産♪
お魚によく合いそうです(^^)

【焼物】
お造りでいただいた
プレミアムサーモンの塩焼き♪

お造りの楽しみ方とは違い
身の脂の美味しさがよく分かります♪
美味しいなぁ(^^)

【焚合】
お野菜の炊き合わせです♪
お野菜がいろいろ入っていて嬉しい(^^)

オクラ美味しい♪
ナスはとろっとろ！

通常のカボチャの色よりも緑っぽいカボチャ。
雪化粧カボチャという品種なんだそうです♪

甘いだけではなく
お野菜自体の美味しさがしっかり！
とても美味しいです♪

どのお野菜も美味しいのですが、
味付けにはほぼ塩や醤油を使わないと
お聞きしてびっくり！

野菜の旨みだけで
これだけしっかりした美味しさに
なるなんて凄いなぁ(^^)

【食事】
土鍋で炊かれたキノコ炊き込みご飯！
数種類のキノコがいっぱい！
どのキノコも美味しい♪

ご飯自体も優しい出汁の味が
染みこんで癒される味わいです(^^)

〆はシャーベット！

「何のシャーベットか分かりますか？」
と聞かれましたが分からず。。。

食べたことのある味だけど何だろう？？

正解はバジル！
バジルってイタリアンなどでよく使いますが
和食のお店で使うって斬新！

でもカボスの味わいもして
ちゃんと「和」のシャーベットになっています♪
これ美味しかったなぁ(^^)

美味しかった～大満足♪

地産地消の食材の素材の味を活かした
丁寧な素敵なお料理でした♪

契約農家さんから仕入れているという
お野菜達がとにかくどれも美味しかった！

お野菜は無農薬野菜♪

農家さんからその時おすすめの
お野菜達がおまかせで届くので、
そのお野菜を活かした料理をつくるそうです♪

今回バジルが入っていたからどうしようとなって
シャーベットを思いついたそうです(^^)

お野菜が美味しいですと伝えた際の
大将の嬉しそうな顔が印象的でした♪

この日はコースでいただきましたが
基本はアラカルトがメインにしたいそうです♪

近所の方がふらっと入って一品料理をつまんだり、
その日入った食材を見て煮つけにしてほしい
などの要望に応えたいそうです♪

こういったお店が近所にあったら最高ですね(^^)

次回はアラカルトで来たいな♪

ごちそうさまでした！

(Translated by Google)
A new Japanese restaurant that showcases the natural flavors of its ingredients has just opened!

We visited "Shunsai En," located in Sanmoncho 1-chome, Chikusa Ward, Nagoya.

From Kakuozan Subway Station, head towards Nittaiji Temple.

It's located on the first floor of a newly built building one block behind the station.

It just opened on September 10, 2023!
We visited on the third day.

We were invited to come here.

I had no idea! (^^)

The restaurant only has eight counter seats.

The brand new interior is sparkling clean and comfortable. (^^)

We were greeted by an honest-looking chef.

It's a restaurant run by the chef alone.

★Kirin Spring Valley - Rich Flavor

I'm glad they have Spring Valley, which I don't often get to drink.

For my second drink, I had a white beer. (^^)

Both a la carte and course menus are available.

On this day, we chose the most reasonably priced course, 8,000 yen. (^^)

[Appetizers]
First, three appetizers!

Water spinach salad♪
The creamy texture is delicious♪

The bowl is made from a hollowed-out kabosu peel♪
So pretty~(^^)
Delicious dried whitebait inside♪
The plum paste adds a wonderful accent (^^)

Potatoes!
So savory and delicious♪

[Soup Dish]

The bowl itself is beautiful♪

Opening the lid,
The aroma of matsutake mushrooms wafts through♪

Thick and beautiful matsutake mushrooms!
It's so nice to enjoy seasonal ingredients♪

Golden-eyed snapper with a refined flavor!

The gentle broth
is delicious enough to seep into your stomach (^^)

The subtle aroma of yuzu and the flavor enhance the deliciousness♪

[Sashimi]

Three types of sashimi♪

First up, my favorite, crested squid!
It's chewy and delicious♪

Yellowfin tuna with a refreshing umami♪

The salmon is apparently Atsumi's premium salmon♪

Raised in a sterile environment, the salmon has a creamy texture and incredible flavor!

So delicious~ (^^)
I'll definitely remember Atsumi's premium salmon♪

★Chateau Mercian Yamanashi Koshu

The wine is made in Japan to complement Japanese food♪
It seems to go well with the fish(^^)

[Grilled Food]
Premium salmon grilled with salt served as sashimi♪

Unlike the usual sashimi,
the fatty meat really shines♪
So delicious(^^)

[Taki-ai]
A vegetable stew♪
It's great to have a variety of vegetables in it(^^)

Delicious okra♪
The eggplant is so tender!

This pumpkin is greener than a regular pumpkin.
Apparently it's a variety called Yukigeshokabocha pumpkin.

Not only is it sweet, but the vegetables themselves are incredibly flavorful!
Very tasty!

All the vegetables are delicious, but I was surprised to hear that they barely use any salt or soy sauce for seasoning!

It's amazing how such a rich flavor can be achieved solely through the umami of the vegetables. (^^)

[Meal]
Mushroom rice cooked in a clay pot!
Lots of different kinds of mushrooms!
All the mushrooms are delicious.♪

The rice itself is infused with the gentle flavor of the broth, creating a soothing taste. (^^)

To finish, we had sorbet!

"Do you know what kind of sorbet this is?" I was asked, but I couldn't.

It tastes familiar, but what is it?

The answer is basil!
Basil is often used in Italian restaurants, but it's unique to see it used in a Japanese restaurant!

But it also has a hint of kabosu, making it a truly "Japanese" sorbet. ♪
It was so delicious! (^^)

It was delicious! I was so satisfied! ♪

It was a wonderful, carefully prepared meal that brought out the flavors of locally grown ingredients. ♪

The vegetables, sourced from contracted farmers, were absolutely delicious!

The vegetables were all pesticide-free. ♪

The farmer sends over a selection of their recommended vegetables, and they create dishes that make the most of them. ♪

This time, the chef had basil in the dish, and he wasn't sure what to do with it, so he came up with the idea for a sorbet. ^^

The chef's delighted look when I told him how delicious the vegetables were was truly memorable. ♪

We had the course meal that day, but they would prefer to focus on the à la carte menu. ♪

They would like to accommodate requests from neighbors, such as dropping in for a la carte dishes or having the chef prepare a stew using the ingredients they received that day. ♪

It would be great to have a restaurant like this in my neighborhood. ^^

Next time, I'd like to come for the à la carte menu. ♪

Thank you for the meal!