A Japanese restaurant 1–2 minutes' walk from Akasaka, and also close to Tameike-Sanno. I went on a Sunday night for a private-booking event. It's on the 2nd floor of a building, and inside there's raised counter seating as well as private rooms. Even though it's a counter, the vibe is like a kappo izakaya and quite casual, so it seems usable for any occasion. There are 3 courses, and I had the 13,000円 one. You get 10 dishes plus pudding for dessert. This time they also served us an extra yukhoe rice bowl. In terms of volume, it felt a little more than usual. The last two dishes in a row are meat, so that's where you'll get full. The early dishes were also elaborately made, with shirako, abalone, caviar, and so on used without being over the top. The chawanmushi had crab in it too. This was delicious. The meat dishes were sirloin qingjiao rousi and a "drinkable" hamburger steak; of course, considering the course price, I don't think they use top-tier meat, but both were well seasoned, so I enjoyed them plenty. The hamburger steak really was the drinkable kind, soft and smooth going down. The pudding is also a specialty here, and it was literally a drink. The flavor had a solid lingering finish and was delicious. Overall, even though it's called kappo, there were many creative dishes, which made it fun. A reasonably priced kappo near the station in Akasaka is hard to find, so it seems really handy.

+3

【小料理 丞/Akasaka】 A casual kappo where you can savor exquisite dishes finished with low-temperature cooking ■ 5-minute walk from Akasaka Station ■ Low-temperature cooking concentrates the umami of the ingredients ■ Opened June 2022 ＿＿＿＿＿＿＿＿＿＿ I went to a casual kappo restaurant in Akasaka✨ It's on the small side, but it has a counter and private rooms, so it feels like a hidden hideout. This time I sat at the very back seat of the counter, and it was super comfortable. My impression is that they stock good drinks on their menu too👌 If you like sake, there's a list on a separate menu, so be sure to choose from that too🍶 This time I ordered the Kiwami Course, their No. 1 most popular! 〈Appetizer〉 Trio of low-temperature cooked dishes Tender simmered octopus/salmon/monkfish liver from Soma. The octopus had a strong dashi flavor, good enough that I'd want it served as a small dish on its own. The salmon was so tender that the moment my chopsticks went in, I knew it'd be delicious. But the flesh was firm and didn't fall apart, so it was easy to eat! With the monkfish liver, nibbling bit by bit, I felt like I could get through about 3 cups of sake lol 〈Grilled dish〉 Grilled shirako The grilled shirako is also apparently cooked low-temp at around 70 degrees. Maybe because it's soaked overnight in kombu dashi, it was simple yet packed with umami, and I was moved😌 〈Fried dish〉 Lightly battered fried scallop topped with caviar The scallop and the salty caviar are a perfect match◎ The batter is thin, so it's not heavy! 〈Bowl course〉 Crab chawanmushi It comes in a cute vessel🦀 When you open the triangular lid, it's surprisingly gorgeous. Lavishly topped with crab meat. Maybe because it has crab miso and uses Maximum Koi Tamago eggs, this jiggly chawanmushi is closer to orange than yellow, and it's pure happiness. 〈Mukozuke〉 Sautéed abalone with liver risotto The most delicious dish of this meal. It's topped with uni, which I love, plus the abalone is covered in liver sauce, so there's no way it isn't delicious. I really want you to experience the bliss of putting rich uni and abalone in your mouth together… And above all, the risotto, so delicious I'm at a loss for words👏 Every ingredient is a star. 〈Mukozuke〉 Seasonal fish with tomato pickles This time it was winter sawara Apparently it's fattier than the usual sawara eaten in spring. Of course, as a fish lover, the sawara alone was delicious enough for me, but eating it with the tomato pickles makes the sawara even better. The fatty sawara with the sour and sweet tomato made it refreshing. Since the tomato was pickled I expected it to be sour, but the acidity wasn't that strong and it really brought out the tomato's sweetness! 〈Main dish〉 Beef sirloin chinjao rosu The main dish that practically says, "Here it is, the one you've been waiting for!" They apparently use crossbred cattle from a male Kuroge Wagyu and a female dairy cow, so the fat is high quality and it's light to eat. They kindly served us rice too, and as expected it goes great with rice. The rice is cooked in a donabe for each group, one at a time. That's dedication! This time it was Tsuyahime🌾 〈Rice dish〉 Want-to-Drink Hamburg Yet another thing that goes with rice… It goes through low-temperature cooking > freezing to sterilize > thawing and grilling, so they said it's fine even if there are red parts. There's rice underneath, so you can eat it as is, splitting the hamburg into bite-sized pieces. The hamburg was so good that even though I'd already had rice from 2 dishes, I polished it off in no time🍙 〈Dessert〉 Want-to-Drink Pudding This is also a dessert properly made in-house, served in a jar. You really can drink it. The smooth pudding wraps up your palate in one go◎ Finished it all! At first I thought it was courses only, but apparently they can also do omakase to fit your budget😌 Lunch, including the drinkable hamburg, is reasonably priced from 800 yen to 2000 yen, so if going for the dinner course feels like a bit of a challenge, definitely try going once at lunch! You'll be hooked◎ The head chef has apparently worked at all kinds of restaurants, like Chinese, Italian, and Mexican, and the way bits of each of those are sprinkled into the Japanese cuisine was really lovely. Also, I'd never had low-temperature cooking other than meat, so it was refreshing to see it works with any ingredient🥬 You can enjoy delicious kappo at a reasonable price, so I want to keep coming back!! Thank you for the meal✨

+3

A casual kappo where you can enjoy not only Japanese food but also Chinese and Italian. Kiwami Course. The Instagram-worthy chinjao rosu and the rare hamburg were properly delicious too. Thank you for the meal. ~Kiwami Course~ Three-appetizer platter: simmered octopus, salmon with ikura, ankimo Kombu-jime grilled shirako Lightly battered fried scallop topped with caviar Crab chawanmushi Sautéed abalone with liver risotto Kinmedai with tomato pickles Beef sirloin chinjao rosu Want-to-Drink Hamburg Miso soup Want-to-Drink Pudding

+3

【Order】 Cheers with draft beer! For drinks, there's wine, sake, and more, a wide lineup. This time I chose the 13000 yen course. The course was as follows. ・Three appetizers Tender simmered octopus, low-temperature cooked salmon confit, Chinese-style jellyfish. The octopus was so tender, just like the name says, that I was surprised. The drinks were already flowing from the appetizers♪ ・Grilled shirako kombu-jime With ponzu jelly. Super plump and delicious. ・Lightly battered fried scallop You eat it with fresh shichimi, and this fresh shichimi is crazy good too. Perfect match. ・Hairy crab chawanmushi So happy there's loads of crab♪ ・Abalone butter sauté With liver risotto and Hokkaido uni. The liver sauce is insanely good. ・Shark fin and beef fillet with thick sauce Gentle seasoning, and the shark fin is super melty. The fresh pepper on the beef fillet adds a nice accent. ・Sawara yakishimo-zukuri Caviar, tomato pickles, grape sansho sauce. The sawara is fatty and melts the moment it hits your mouth! ・Sirloin chinjao rosu The kind that gets you hyped the moment it arrives! I've never seen chinjao rosu like this! Sirloin gently cooked at low temperature, lavishly cut into thin strips, eaten together with green peppers. The seasoning is on the lighter side, so you can taste the sirloin's natural umami. ・Want-to-Drink Hamburg Just like the name, you can drink it! So soft~. The sauce, the white rice, and the egg yolk are all delicious, this is a dish of pure bliss. ・Sawara arajiru Comforting and packed with umami. ・Want-to-Drink Pudding This one too, just like the name, you can drink it! Super silky. Even the color looks rich. I wish they'd sell this on its own. Thank you for the meal!

+3

【Check Points】 ■ Enjoy koryori at 6000 yen, 9000 yen, and 12000 yen, unbeatable prices for Akasaka ■ Enjoy the range of dishes based on low-temperature cooking 小料理丞, which opened in Akasaka in June 2022, lets you enjoy Japanese cuisine based on low-temperature cooking. Newly opened in a spot 3 minutes' walk from Akasaka Station and 5 minutes' walk from Tameike-Sanno Station. From the outside, it's on the 2nd floor of a building; go up by elevator or stairs and you'll find a white noren with the restaurant's name on it. Inside, you take off your shoes, and there's a raised tatami counter with sunken kotatsu-style seating; the calm Japanese space is incredibly comfortable. 丞's courses start from a 6000 yen course, an unbeatable price for Akasaka. This time I ordered the top 12000 yen course. Since it's mainly low-temperature cooking, I thought I might get bored, but not at all; even with low-temperature cooking, changing the ingredients and how they're used gives quite a range, and it was delicious and fun. The menu we had was as follows. ■ Surf clam, okahijiki Clam with a nice texture in a soup infused with the umami of shiro dashi and surf clam, accented with green sansho oil. ■ Giant octopus, scallop Giant octopus and scallop finished rare, lightly heated to amplify their texture and umami. ■ Beef yukhoe Budo-gyu rump brushed with sauce and seared, then coated in the thick, rich Maximum Koi Tamago egg; this yukhoe was really tasty. ■ Soft shell crab, avocado The whole fried soft shell crab is nicely fragrant and tender. ■ Beef tongue soup A soup simmered for 20 hours with concentrated umami. ■ Fugu shirako, mino Fluffy, creamy shirako paired with beef mino to add texture. An interesting combination, and delicious. ■ Crab and eggplant somen, junsai Summery crab and eggplant somen in a refreshing ume and bonito dashi. ■ Abalone, kuruma prawn A dish where you can enjoy the contrast in texture between the bouncy kuruma prawn and the chewy abalone, with their umami concentrated by low-temperature cooking. ■ Tomato pickles Tomato pickles with a good balance of sourness and sweetness. ■ Beef tongue, beef heart The tongue base, eaten with garlic gochujang sauce, has a great texture and goes well with the sauce. The heart is cooked rare at low temperature for a bouncy finish. ■ Fillet steak bowl A steak bowl of low-temperature cooked crossbred beef fillet. Mix it with the marinated egg yolk and it's gone in no time. ■ Want-to-Drink Hamburg bowl Low-temperature cooked rare hamburg! The melty meat, rich egg, and sauce make a bowl that whets your appetite even at the end of the course. Really tasty. ■ Want-to-Drink Pudding The Want-to-Drink Pudding that's also become popular through online sales. Silky and truly drinkable, this pudding has a great rich egg umami and flavor, with a very high level of perfection. Quality that makes you want to eat it at home regularly! A great-value, versatile restaurant has opened in Akasaka! 12000 yen course ■ Surf clam, okahijiki ■ Giant octopus, scallop ■ Beef yukhoe ■ Soft shell crab, avocado ■ Beef tongue soup ■ Fugu shirako, mino ■ Crab and eggplant somen, junsai ■ Abalone, kuruma prawn ■ Tomato pickles ■ Beef tongue, beef heart ■ Fillet steak bowl ■ Want-to-Drink Hamburg bowl ■ Want-to-Drink Pudding ◆If you found this helpful, I'd be happy if you saved it◆ _________________ instagram: 66shuki Twitter : 66shuki TikTok : 66shuki _________________

+3