Nihonryori Fuji has some of the best amadai and saba I've eaten anywhere in Japan. Quality was consistent across multiple visits, although the menu didn't evolve as much as I'd like. I see that the chef has put more effort into injecting some variety into his preparations for the summer 2023 menu though.
Bonus is that it isn't super impossible to book unlike Shun, Naruse, and others.
Shizuoka seemed to have got a lot of hype recently - a lot of those places you need to act faster. For my I like Onjaku and FUJI is worth a trip too. Naruse .. not so much given the difficulty of booking
It seem like many ppl suggest Onjaku so I would like to try to score seats there. However, the period of my visit still not open yet according to Pocket Concierge. Anyone know any other channel that I can book? Thank you!
For tempura, Naruse is the easy choice. For washoku, I like Nihonryori Fuji and Onjyaku. Both are very very good and restaurants that I want to visit regularly
Tried Seirin during fugu season. Ingredients is high quality but the cooking is just OK for me. I do want to try their unagi season but reservation is tough and full for this year already
Funnily, Seirin did have availability on Omakase 2 days ago, but I gave it a pass as it was at 9pm, and one would have to overnight there after dinner. A pity that it's overrated though. Perhaps the Tabelog reviewers were more sold on the pomp surrounding the ingredients (e.g. killing a makogarei minutes before service for a specific texture).
What's interesting to me is how the restaurant concept transforms entirely from season to season (e.g. in spring, it became a tempura course?), which is quite unusual in a country of specialists.
Tabelog hasn't been as reliable in my experience post-Covid. Tried a couple of Tabelog Gold last few months that I have no idea why they are on the list
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Commenting to send this to the top for those that sort by latest reply - hope you enjoy your trip!
Naruse! Onjaku!
Nihonryori Fuji has some of the best amadai and saba I've eaten anywhere in Japan. Quality was consistent across multiple visits, although the menu didn't evolve as much as I'd like. I see that the chef has put more effort into injecting some variety into his preparations for the summer 2023 menu though.
Bonus is that it isn't super impossible to book unlike Shun, Naruse, and others.
I'm interested in Onjaku as well! Do you know how to get a reservation these days?
@guest
Onjaku is fully booked till the end of Sep. You can only wish there is last minute cancel
Chisou nishikenichi is another place I recommend. A bit Western style cooking and the restaurant itself is nice.
However since it has the same fish provider as Nihonryori Fuji so better to choose either one to avoid eating the same thing.
Shizuoka seemed to have got a lot of hype recently - a lot of those places you need to act faster. For my I like Onjaku and FUJI is worth a trip too. Naruse .. not so much given the difficulty of booking
It seem like many ppl suggest Onjaku so I would like to try to score seats there. However, the period of my visit still not open yet according to Pocket Concierge. Anyone know any other channel that I can book? Thank you!
They only open reservation on the first day of the month for the next 2 months(i.e. 1st aug for aug-dec slots)
Refer to their homepage for tablecheck reservation.
https://www.all-yys.com/onjaku/#reservation
I wish I could visit Shizuoka~~~
For tempura, Naruse is the easy choice. For washoku, I like Nihonryori Fuji and Onjyaku. Both are very very good and restaurants that I want to visit regularly
Has anyone tried Seirin?
Think the problem of Seirin is how to get a seat rather than should you try it ...
Tried Seirin during fugu season. Ingredients is high quality but the cooking is just OK for me. I do want to try their unagi season but reservation is tough and full for this year already
I think the above comment is being very polite. Seirin is a prime example of why you can't trust tabelog on the most hyped restaurants
Funnily, Seirin did have availability on Omakase 2 days ago, but I gave it a pass as it was at 9pm, and one would have to overnight there after dinner. A pity that it's overrated though. Perhaps the Tabelog reviewers were more sold on the pomp surrounding the ingredients (e.g. killing a makogarei minutes before service for a specific texture).
What's interesting to me is how the restaurant concept transforms entirely from season to season (e.g. in spring, it became a tempura course?), which is quite unusual in a country of specialists.
Tabelog hasn't been as reliable in my experience post-Covid. Tried a couple of Tabelog Gold last few months that I have no idea why they are on the list