Hyperlocal Tokyo

Tokyo Delicious Food Tour Second Stop: Kinshicho, Sake 醸造科 oryzae 1F Yokota Building, 4-12-3 Kinshi, Sumida-ku, Tokyo The name "oryzae" refers to the koji mold, and the restaurant is known for its koji-based dishes. The interior has 8 counter seats and 6 table seats. They offer a variety of sake, including junmai and junmai ginjo, with over 80 different types. Appetizer Gentle pumpkin dashi soup Dashi, mushrooms, and cabbage A slow and cozy start Pickled rice bran Goes well with sake! Deliciously soaked Assortment of appetizers This is a sake thief! Edamame water kimchi Grilled chicken heart marinated in sake lees Seared amberjack carpaccio With edamame and ume vinegar sauce Steamed egg with hamo and fermented mushrooms With fermented mushroom sauce 柿 (persimmon) and mascarpone white simmered dish A mellow and refreshing Western-style white simmered dish Green papaya, dried bonito flakes, and fermented jalapeño salad A slightly spicy som tum-like salad Grilled sweetfish with pine needles Crispy scales and tender flesh, a delicious contrast Salt koji roasted pork Soft and moist With wasabi and homemade mustard All dishes are made for sake This course is ¥2750 I was impressed by the unique dishes. Thank you for the meal 😋 #Kinshicho #KinshichoSake #KinshichoDinner #KinshichoGourmet #KinshichoIzakaya #KinshichoDelicious

The restaurant's name, "oryzae," refers to the koji mold, and its koji-based dishes are renowned. The interior features a counter with eight seats and six tables. The sake selection was extensive, with multiple varieties of the same brand, such as junmai and junmai ginjo, totaling around 80 different types. The following dishes from the day's menu caught my eye: <Fish> - Firefly squid and wild vegetables with cumin vinegar and miso dressing - Koji-marinated saba (mackerel) - Grilled red sea bream with sansho pepper and soy sauce koji <Meat> - Moromi miso sauce chicken skewers - Fermented tomato and three-breed pork braised - Fermented sausage <Vegetables> - Kiwi and haruka (sweet potato) marinated with ricotta cheese - Grilled bamboo shoots with marjoram miso <Snacks> - Grilled chicken heart marinated in sake kasu (sake lees) - Bonito marinated in sake kasu, washed with "Shinkame" sake - Monkfish liver marinated in saikyo miso I was deeply impressed by the unique and flavorful dishes.

This is a restaurant that I think people either love or hate. When I went, a man who I assumed was the owner was running the place by himself. He gave off a strong vibe, which unfortunately made me feel unwelcome, so I don't plan on going back. They specialize in sake that's best served warm, so they had a lot of brands I'd never seen before, since I usually only drink cold sake.

Fermented and spice-infused dishes paired with delicious drinks! The reasonable prices are also a plus. While I don't often visit this area, I was introduced to this place by a friend who used to live in Kinshicho and frequented it. This was my first visit. I made a reservation a few days in advance just for a seat. It's about a 3-minute walk from Kinshicho Station North Exit, located across from Kinshi Park. The wooden door at the entrance has a retro-modern, old-fashioned house feel. As soon as you enter, you'll find a counter with 9 seats surrounding the kitchen, and tables in the back. The menu features a wide variety of appetizers, including several curry options for a finishing touch, a diverse selection of aged cheeses, and even desserts. The drinks are equally impressive, with a wide range of options from sake to domestic wines, natural wines, and shochu. There are two courses available: a lighter one (4-5 dishes) for ¥2,750 and a more substantial one (6-7 dishes) for ¥3,850. On this occasion, I opted for the ¥3,850 substantial course. **Course Menu** (¥3,850) 1. Bamboo shoot and shiso purée (essentially a miso soup), tuna and radish 2. Rock oyster, fermented cucumber The large rock oyster is paired with homemade fermented cucumber. The acidity is subdued, with a pleasantly spicy kick that further enhances the creamy texture of the oyster. 3. Sea bream with soy sauce koji wasabi sauce, firefly squid with cumin vinegar and miso dressing, tuna carpaccio-style salad with fermented new onion 4. Steamed giant clams with pickled Chinese cabbage 5. Grilled whole trout with sansho pepper and soy sauce koji 6. Roll cabbage with fermented tomato soup The main course, roll cabbage, may appear small, but it's actually a good size. The tender cabbage is filled with plenty of beef, and the meat juices seep into the tomato soup. The minced meat has a nice coarse texture, making it incredibly juicy. The flavors of the meat and fermented tomato soup mingle beautifully in your mouth, making you crave more drinks. 7. Chicken liver pâté, bread, Ski Queen I love liver, but I'm not a big fan of liver pâté because of its distinctive smell and texture. (I like tomatoes, but I don't like tomato juice, if that makes sense.) This liver pâté was a hit, and I could have easily had seconds. It's a fluffy type, with a subtle saltiness, and it's a simple preparation without any extra ingredients, allowing you to savor the pure flavor of the chicken liver. The Ski Queen, which I tried for the first time, is a Norwegian goat cheese. It looks and tastes like caramel! It has a smooth texture, a dense richness, and a hint of saltiness, making it truly a salty caramel. **Drinks** * Champagne Menti (Italy) * White bottle Indivisualist (Austria) * White glass Traditionalist (Austria) The name of the restaurant, "Brewing Science oryzae" (オリゼー), is a bit of a mouthful and hard to remember (just me?). It's derived from the scientific name for koji mold, and the owner, Watanabe-san, majored in brewing science at Tokyo University of Agriculture, a rather unusual field of study. The dishes he creates are a testament to his knowledge of fermentation, incorporating spices and other unique elements that you won't find anywhere else. In addition to the food, the selection of drinks is truly impressive, offering something for everyone, whether you want to pair them with your meal or simply enjoy them based on your mood or preferences. And to top it all off, everything is incredibly affordable. The portions of each dish aren't huge, so it's perfect for ordering a variety of items and enjoying them like a wine pairing. They're open from 1 p.m. on weekends and holidays, making it ideal for a leisurely lunch and drinks. The handsome owner may seem taciturn at first glance due to his intense gaze, but he's actually very friendly and approachable. The chopsticks rest were adorable, and I couldn't resist taking a picture. Thank you for the delicious meal!

The food is all delicious. I felt a sense of dedication in the unique menu items and unusual vegetables that I haven't seen at other restaurants. The drinks are mainly sake, wine, and beer, but there's a wide variety, so those who enjoy drinking will be happy. The prices are reasonable, and I thought they were actually quite fair. The male staff member who I believe is the owner and the male staff member who seemed to be in charge of the dining room both answered my questions politely. The service was excellent, and the food was meticulously prepared. It was a wonderful restaurant. I'd like to visit again.