01 / ABOUT THE PLACE
About this place
For a meal that follows seasonal hamo from one preparation to the next, you could ask Nariman about an omakase featuring the fish. One visitor recalls enjoying hamo roe simmered until set, shiso-fried hamo liver, lightly blanched and seared hamo, tempura, hamo shabu-shabu and, to finish, teriyaki pressed sushi. A “noodles” dish of yam with dashi and sea urchin also left an impression. It gives a sense of how one ingredient can be served in a variety of ways.
If you would rather leave the choices to the kitchen and follow the season’s offerings, an omakase kaiseki meal is an option. The listed menus include courses at 8,800 yen and 12,100 yen, with dishes that vary according to the season and availability. Examples include sashimi of sea bream and spear squid, hamo dressed with grated daikon, simmered taro and yuba, grilled barracuda and conger eel sushi. Another sample menu features grilled sea bream with sansho, fried shrimp wrapped in yuba, a suppon turtle soup and persimmon. The menus are not fixed, but these examples show the progression of grilled, fried and soup dishes in a kaiseki meal.
You can also make a meal from individual dishes, such as conger eel Yanagawa-style hot pot or pressed sushi. For the hot pot, simmered Nagasaki conger eel is placed over burdock, bound with egg and finished with mitsuba and ground sansho. The pressed sushi is made with simmered conger eel that is lightly seared. A small hot pot for one, with mochi and spring onion, is another option. Its broth is made with water and sake, seasoned with soy sauce and given a pronounced ginger flavour. Smaller plates include dengaku made with nama-fu, yuba agedashi and rolled omelette, offering ways to add a dish that catches your eye alongside the kaiseki.
Drinks can be part of the evening, too. One visitor remembers enjoying a course with Kuromatsu Hakushika sake served in a chirori. Beer and other alcoholic drinks are also listed. Nariman serves lunch as well, while kaiseki and hot-pot courses are options for dinner. Some courses have booking requirements, so check the menu details and serving times before you go.
