Kakukyu — Restaurant in Tokyo

(1) Restaurant Features A cozy sushi restaurant with a 6-seat counter. Reservations are required as only courses are served. It is fun to watch the chef's delicate cooking skills, and the jokes when the food is served. It takes about 3 hours to finish the course, but you can forget about the time and enjoy it. And the bill is very reasonable for this quality. (2) How to order: Course meals only. （3）Payment method: Credit cards are accepted in addition to cash.

◎Chawanmushi (steamed egg custard) The chawanmushi is delicious and made with a refined broth, topped with sea urchin and white shrimp, and has baby sardines hidden underneath. ◎Grilled young sweetfish with salt The bitterness of the young sweetfish is very delicious. Abalone, tuna, and white shrimp wrapped in dried laver The soft-cooked abalone is delicious. Tuna and white shrimp wrapped in dried laver gives a synergy of sweetness. ◎Tuna, Potato, Vinegared Rice and Tarako It is surprising that the rich flavor of tuna goes well with potatoes. The sushi rice is fried to a crisp and the saltiness of the cod roe is just right. ◎Akamimi and Toro Nigiri This is an all-out tuna dish that allows you to taste both the light red tuna flavor and the fatty tuna flavor. ◎Shinko (baby shinko) Nigiri The sweetness of shinko in season is wonderful. ◎Aji Nigiri (horse mackerel) By carefully cutting the horse mackerel meat with a hidden knife, it becomes plump to the touch, and the goodness of the horse mackerel is enhanced and delicious. ◎Negitoro, sea urchin, salmon roe, and rolled up with kara mushi The delicate work of the chef in creating this extravagant tower is wonderful. ◎Risotto with Vinegared Rice Risotto with salmon roe, sea urchin, and Japanese parsley. It is also delicious with hairy crab. ◎Niboshi Dessert The dried sardines are cooked in a sweet and spicy sauce, and the idea of turning a single dried sardine into a dessert is...

This lovely little place had one of the best dinners I had in Japan. There were about 18 courses, each one prepared carefully by the talented chef in front of our face, and everything was exceptionally fresh. I highly recommend for anyone looking for a fancier seafood and fish Japanese dinner. The place is really small (6 places) so I recommend making a reservation prior...

新高円寺駅から、徒歩5分程にあるお寿司屋さん「かくきゅう」に行って来ました☆

コロナ対策もされており、入店したら手の消毒+席の間仕切りがされていました。

19時入店です☆ 大将の人柄も良く、終始、笑いが耐えませんでした☆☆ 長文になりますが、頂いたお料理を明記させて頂きます🙇

下記がお料理 一品料理～お寿司までで、3時間程の至福な一時でした☆☆

お刺身盛り合わせ(手前から:シメサバ、青柳、牡丹海老、白烏賊、鮪) →ほのかにお酢が効いたシメサバは絶品でした。自然と笑顔が出ます☆青柳はワサビをアクセントに頂きました。コリコリとした食感で美味しい☆鎮座している牡丹海老は、プリプリしていて最高です！

純米日本酒 富盃

焼き物(ズッキーニの白海老のせ、舞茸、枝豆、銀杏、秋刀魚) →秋を感じさせる一品。枝豆は熱を入れる事で、シットリしていて驚きです。また、秋刀魚も味が美味しかったです。

毛蟹のほぐし身、カニ味噌炒め飯 毛蟹の甘さが口一杯に広がります🦀 酢飯の炒め飯はシットリしつつもカニ味噌が後から口一杯に広がり至福な一時です☆

ガリ(通称:ガリガリ君) →壺漬けされた冷たいガリ。日本酒で頂くと、甘酸っぱさとリフレッシュ感が素晴らしい！これも、立派な一品だと思います。

爆弾 →イクラ、白烏賊、沢庵、かいわれ大根、鮪が細かく刻んであり、海苔で頂きました。沢庵と白烏賊の歯ごたえが良く、ついつい日本酒が進みます。

オコゲの平貝乗せ、インカのめざめの鮪のソテー(通称:ランチパック) →軽く炙っており、お刺身とは違った美味しさを発見☆インカのめざめは、2切れの内、1切れは一年程熟成させた一品で、口一杯に美味しさが☆

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