立山ギンレイ
Dinner was served at "Fukuiken," a teishoku-ya-like tenant store that existed at the time in the Tokyo Station underground shopping mall.
After eating three pieces of assorted pork cutlets for 850 yen, I ordered a bowl of sake.
The hijiki (hijiki mushrooms) served at the end of the meal is slightly salty without sweetness, and goes perfectly with the chewy carrots.
The grilled mackerel sushi with the salty taste of mackerel and the sweet taste of gari (pickled ginger) further advanced the sake.
The sweet and spicy herring was a disappointment as it seemed to have been reheated from a packet, but the dashimaki tamago (rolled egg) was handmade from scratch and took about 20 minutes to be ready. The egg rolls were light and airy, and the taste of the egg was a perfect match to the artisanal flavor of the woman who repeatedly baked a piece, rolled it up, and baked another piece. The dashi broth was not muffled by the egg flavor, but remained, which was well felt by my sake-sensitive palate.
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