{"id":807,"date":"2025-03-03T19:03:02","date_gmt":"2025-03-03T10:03:02","guid":{"rendered":"https:\/\/fugutabetai.com\/blog\/?p=807"},"modified":"2025-03-03T19:03:02","modified_gmt":"2025-03-03T10:03:02","slug":"lunch-at-onodera-makiyaki-ginza","status":"publish","type":"post","link":"https:\/\/fugutabetai.com\/blog\/2025\/03\/03\/lunch-at-onodera-makiyaki-ginza\/","title":{"rendered":"Lunch at Onodera Makiyaki Ginza"},"content":{"rendered":"\n

On Monday, I took my wife to lunch at Onodera Makiyaki Ginza<\/a>, a French wood-fired oven restaurant. It has been a long time since we went to a fancy restaurant – this place has a Michelin star from the 2025 Tokyo Guide. I made reservations as a Christmas gift a few months back. We used to go to fancy restaurants every once in a while, but just haven’t done that very much in Tokyo since our son was born 13 years ago. <\/p>\n\n\n\n

\n\"Onodera<\/a>\n<\/div>
The course menu.<\/figcaption><\/figure>\n\n\n\n

The restaurant was on the 7th floor of a building with a few other Onodera restaurants in it, and was fairly small. They had seating for eight, but there were only four of us there for lunch today.<\/p>\n\n\n\n

Caviar on a Seaweed Waffle<\/h4>\n\n\n\n
\n\"Onodera<\/a>\n<\/div>
The seaweed waffle base<\/figcaption><\/figure>\n\n\n\n
\n\"Onodera<\/a>\n<\/div>
Seaweed waffle with Caviar<\/figcaption><\/figure>\n\n\n\n

The amuse bouche was caviar on a seaweed waffle. It was paired with a nice Collet Brut Champagne. <\/p>\n\n\n\n

Bluefin reef Squid, Tardivos, Burrata Cheese<\/h4>\n\n\n\n
\n\"Onodera<\/a>\n<\/div>
Very nice Squid, and I liked the cheese underneath a lot too.<\/figcaption><\/figure>\n\n\n\n

The squid was served with a delicious bread that had a very nice accompanying butter the shop made. The bread was cooked in the wood stove as well.<\/p>\n\n\n\n

\n\"Onodera<\/a>\n<\/div>
Nice bread in the dutch oven<\/figcaption><\/figure>\n\n\n\n
\n\"Onodera<\/a>\n<\/div>
The Squid was paired with a nice wine. I definitely recommend the wine pairing.<\/figcaption><\/figure>\n\n\n\n

The bread and butter was great – I absolutely had seconds of that. I ordered the wine pairing for us both, which was great, we had eight different wines which all went very well with the paired food.<\/p>\n\n\n\n

\n\"Onodera<\/a>\n<\/div>
Delicious bread and amazing butter.<\/figcaption><\/figure>\n\n\n\n

Seasonal Salad<\/h4>\n\n\n\n
\n\"Onodera<\/a>\n<\/div>
The ingredients for the salad<\/figcaption><\/figure>\n\n\n\n

The salad used ingredients from Saitama, all organic, and was very good. They had some rare vegetables in there, and they explained all of them. Since I didn’t write anything down and I had eight different wines, I can’t recall what all of them were. The green thing in the front was an Italian vegetable, grown locally, that is pretty rare. Or at least, I’ve never seen one before. <\/p>\n\n\n\n

\n\"Onodera<\/a>\n<\/div>
The salad..<\/figcaption><\/figure>\n\n\n\n

The kale-like thing was dried out like a chip, and was very nice and crunchy. All of the vegetables were good, and I ate them mostly individually. <\/p>\n\n\n\n

Sweet Shrimp, Malted Rice, Rape Blossom<\/h4>\n\n\n\n
\n\"Onodera<\/a>\n<\/div>
The sweet shrimp risotto was amazing.<\/figcaption><\/figure>\n\n\n\n

The shrimp was one of my favorite dishes of the night. I could have eaten something much bigger – but given the length of the course I’m glad I didn’t. It was paired with a nice wine that offset the sweetness of the shrimp. <\/p>\n\n\n\n

\n\"Onodera<\/a>\n<\/div>
The Riesling paired with the shrimp.<\/figcaption><\/figure>\n\n\n\n

Shiitake Mushroom, Leek, Margao pepper<\/h4>\n\n\n\n
\n\"Onodera<\/a>\n<\/div>
Shiitake with crunchy leeks<\/figcaption><\/figure>\n\n\n\n

The Shiitake were huge – about twice the size of the ones that we usually cook with. Very good. <\/p>\n\n\n\n

\n\"Onodera<\/a>\n<\/div>
This angle makes the Shiitake look even larger.<\/figcaption><\/figure>\n\n\n\n
\n\"Onodera<\/a>\n<\/div>
Paired with a nice wine.<\/figcaption><\/figure>\n\n\n\n

Spanish mackerel, Kumquat, Smoked Pickled Radish<\/h4>\n\n\n\n
\n\"Onodera<\/a>\n<\/div>
The fish was very nice, and the small Kumquat bits added a lot of flavor.<\/figcaption><\/figure>\n\n\n\n
\n\"Onodera<\/a>\n<\/div>
The paired wine<\/figcaption><\/figure>\n\n\n\n

Or the wine might have been this one: <\/p>\n\n\n\n

\n\"Onodera<\/a>\n<\/div>
Probably this was the paired wine<\/figcaption><\/figure>\n\n\n\n

I got behind on wine at some point, but this was the last wine before the red that came with the beef. All the wine was very good.<\/p>\n\n\n\n

Kumamoto Wagyu beef Sirloin<\/h4>\n\n\n\n
\n\"Onodera<\/a>\n<\/div>
Very good Wagyu with fresh wasabi.<\/figcaption><\/figure>\n\n\n\n

The beef was great. I like the Japanese style of steak – we of course get steak when we visit Texas, but it is very different. In Texas, you get a really large slab of meat – and it is good too, but the appeal is on the size of the cut. At least that is how I feel compared to Japan, where you usually get much smaller portions. This went great with both the salt or the wasabi, thought I slightly preferred the salt. <\/p>\n\n\n\n

\n\"Onodera<\/a>\n<\/div>
Paired with a nice red wine.<\/figcaption><\/figure>\n\n\n\n

Ramen from Akita with Kinka Pork<\/h4>\n\n\n\n

The finishing dish was ramen – and very good. <\/p>\n\n\n\n

\n\"Onodera<\/a>\n<\/div>
A nice small bowl of ramen to top you off<\/figcaption><\/figure>\n\n\n\n

They added some Sansho spice to the Ramen a bit into it as we were eating, and that was great too. I drank up all the soup. Or perhaps I was just starting to get dehydrated. <\/p>\n\n\n\n

Baked Marshmallow with seasonal fruit<\/h4>\n\n\n\n

The first dessert (you know I found a good place when they have two desserts) was baked marshmallow with seasonal fruit. Our fruit was strawberries. <\/p>\n\n\n\n

\n\"Onodera<\/a>\n<\/div>
Fresh strawberries and marshmallow<\/figcaption><\/figure>\n\n\n\n
\n\"Onodera<\/a>\n<\/div>
Coat the strawberry in marshmallow and briefly cook in the stove<\/figcaption><\/figure>\n\n\n\n
\n\"Onodera<\/a>\n<\/div>
Present toasted strawberry and marshmallow on a small spoon<\/figcaption><\/figure>\n\n\n\n

Cheesecake<\/h4>\n\n\n\n

The final dessert was a nice fire-baked cheesecake. I won’t turn down a nice cheesecake no matter how full I am.<\/p>\n\n\n\n

\n\"Onodera<\/a>\n<\/div>
Very nice cheesecake.<\/figcaption><\/figure>\n\n\n\n

Roasted Green Tea<\/h4>\n\n\n\n

Finally, they finish the course with Hojicha (roasted tea). They showed up the fresh tea leaves earlier in the course, and cooked them throughout the meal. Apparently it is pretty tough to get that right, but things turned out delightfully. The smell was just amazing. <\/p>\n\n\n\n

\n\"Onodera<\/a>\n<\/div>
Prior to roasting the tea leaves<\/figcaption><\/figure>\n\n\n\n

They brought the roasted tea leaves out and wafted the smoke over us. It smelled delightful. <\/p>\n\n\n\n

\n\"Onodera<\/a>\n<\/div>
Making the tea<\/figcaption><\/figure>\n\n\n\n

The plates and cups were nice throughout the meal. I liked how we both got different tea cups.<\/p>\n\n\n\n

\n\"Onodera<\/a>\n<\/div>
The tea was accompanied by a small Shu cream.<\/figcaption><\/figure>\n\n\n\n
\n\"Onodera<\/a>\n<\/div>
The Shu Cream on a bed of roasted tea leaves.<\/figcaption><\/figure>\n\n\n\n

It was a very nice lunch. Our anniversary is coming up again in May, so I think I’ll do something similar – take another day off of work and take Lisa to a nice lunch somewhere. She thought this place was very good, so we may return – the menu changes every month – or I might look for something new. <\/p>\n","protected":false},"excerpt":{"rendered":"

On Monday, I took my wife to lunch at Onodera Makiyaki Ginza, a French wood-fired oven restaurant. It has been a long time since we went to a fancy restaurant – this place has a Michelin star from the 2025 Tokyo Guide. I made reservations as a Christmas gift a few months back. We used […]<\/p>\n","protected":false},"author":1,"featured_media":808,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,7,9],"tags":[],"_links":{"self":[{"href":"https:\/\/fugutabetai.com\/blog\/wp-json\/wp\/v2\/posts\/807"}],"collection":[{"href":"https:\/\/fugutabetai.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fugutabetai.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fugutabetai.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fugutabetai.com\/blog\/wp-json\/wp\/v2\/comments?post=807"}],"version-history":[{"count":1,"href":"https:\/\/fugutabetai.com\/blog\/wp-json\/wp\/v2\/posts\/807\/revisions"}],"predecessor-version":[{"id":809,"href":"https:\/\/fugutabetai.com\/blog\/wp-json\/wp\/v2\/posts\/807\/revisions\/809"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fugutabetai.com\/blog\/wp-json\/wp\/v2\/media\/808"}],"wp:attachment":[{"href":"https:\/\/fugutabetai.com\/blog\/wp-json\/wp\/v2\/media?parent=807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fugutabetai.com\/blog\/wp-json\/wp\/v2\/categories?post=807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fugutabetai.com\/blog\/wp-json\/wp\/v2\/tags?post=807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}