Komefuku — Restaurant in Tokyo

Soggy rice not taste nice…

My Japanese friend wanted to try this restaurant which specializes in rice from different parts of Japan, the most famous of which is koshihikari from Niigata. There are 3 other varieties each with its own characteristic of firmness, etc. After you order your drinks you are served an otoshi, which is traditional and not free. Our waiter was Chinese and did not say that it was an otoshi, but I guess we were supposed to know this. It consisted of two 2 cm square okoge—puffed rice made from rice which sticks to the bottom of the pot, and a dish of yuba with dashi, a dab of wasabi, and salted preserved sakura buds; ¥500 per person. We ordered the misoyaki gindara which was not grilled enough and very difficult to separate from the skin, requiring each of us to hold it down with chopsticks while the other scraped away a portion. The simmered wagyu beef was uninspiring, the tamagoyaki passable, but the tsukemono selection extraordinary. The one redeeming dish was the menchi croquette which was full of ground beef, crispy, and came with homemade sauce. The rice is cooked to order and takes 30-40 minutes. That said, I felt that the koshihikari had too much water. The first serving was great, but the second helping was gooey. I’ve recently noticed a lot of restaurants tacking on service charges, which I don’t mind paying, provided the server in fact receives this money, and the service is over and above what is customary in Japanese restaurants, at least before 2018. We had to ask for tea refills, and on the first refill the waiter gave my friend's cup to me, not even noticing that the cup was on his side of the table. The bill came to ¥10266 with 1 glass of wine. Finally, you are given 2...

A local friend recommended this spot, and it was an excellent choice! We each went with the omakase and complemented the meal with a variety of cocktails and sakes. Every dish was thoughtfully prepared and delicious. One of the highlights was the unique rice pairing experience—where you can choose two different bowls, each cooked to a specific texture and moisture level. It was a fun and flavorful twist! We had a fantastic time and would...

身為一個獻身惠比壽第八年的上班族，久仰「米福」大名已久，但聽說消費金額不便宜，一直找不到時機出手。沒想到第一次的探訪卻是臨時起意，跟住在附近的朋友當天開店前臨時打了預約電話，抱著ダメ元的心情，竟然奇蹟地擠進最後的吧台位。

招牌如同店名，以米為主題，提供從全國各地精心挑選的五種米品牌，而且兩三個月就換一次，米飯都是當天早上才精米，每個人可以從菜單上選一種米飯現場用萬古燒土鍋烹煮。當然不可能只吃白飯就飽，精緻的和食配菜和日本酒也是關鍵。

我們點的是6200日圓的「米福おまかせコース」，菜單是4月的，僅供參考。

・本日の前菜：螢烏賊與碗豆，看似簡單的兩樣食材，卻是我吃過的這兩樣食材中最鮮甜、口感最清脆的等級。在日本餐廳前菜就是要既簡單又能讓人驚艷，才能讓人期待起接下來的菜色，所以也有人說只要吃前菜／お通し就能吃出餐廳的功力。

・お造り三種盛り合わせ：當天拿到的是鮪魚、鯛魚、帆立貝，兩種魚肉看似普通但油脂豐富，在口中韻味十足；帆立貝則是青森產的新鮮貨，有別於平常吃到的軟嫩，是有彈力的口感。

・お米ととうもろこしのスープ 套餐中常見的冷製玉米濃湯，但畢竟是米主題餐廳，所以是白米漿做的，質感細緻但有米味，難以想像平平都是煮爛的米湯，稀飯和這碗湯有這麼大的區別，如果一定要細細品嚐哪一道，就是這獨一無二的冷湯了吧。

・春野菜の天ぷら 記得用了比較少吃到的山菜，沾松露鹽後變得驚人美味。

・林SPFポークのしゃぶゃぶ 涮豬肩肉，使用的豬肉富有甜味且咬起來有點彈彈的，搭配的青蔥煮得剛剛好，不過生不過爛，吸滿了高湯汁極其美味。

・焼き魚 選了魚下巴，但我覺得調味偏淡，偷沾了很多天婦羅的松露鹽。這道可能選其他魚會更美味。

・黒毛和牛のすき焼き 因為是盛在小碗裡上菜的，幾塊熟肉看起來不怎麼有賣相，但並沒有背叛其黑毛和牛的本質，肉嫩且肉香濃郁，底下的。醬汁偏甜，很適合配飯。

・土鍋ごはん ・味噌汁・漬け物

選了ミルキークイーン（牛奶皇后）、ハツシモ（初霜）、雄町三種米。 其中雄町一般作為酒米，能夠嚐到酒米煮成熟飯是非常難得。而且平常吃不到雄町不是因為不好吃，而是種植不易被稱為「幻之米」，其實雄町的米粒大、口感偏軟，無論是白飯還是捏成飯糰都頗有特色。

除了白米以外，這裡的日本酒也是少見且美味，甚至會特別介紹酒米，我們點了當天推薦的三種純米酒：山川光男2024春天限定款、雄町釀造的安芸虎、山田錦釀造的龍蟠。

令我敬佩的是，吧台裡的師傅不但要服務吧台座位的客人，還要煮整家店所有人的涮豬肉和壽喜燒，卻能煮得那樣剛剛好。整間店都是香噴噴的高湯味，走出店門時覺得自己彷彿成為了豆皮麻糬。

晚餐需要預約，另加10%服務費。儘管價位高達8000日圓以上，不過我個人覺得比較像是菜色比較高檔一點點的居酒屋，而不是高檔餐廳，大多數人都是用Casual的心情來訪，如果您是重要約會、需要優雅談話的話...