和彩Seeds

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classic Japanese course/fugu tiger blowfish cuisine

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A 2-minute walk from Izumi Chūō Station on the Sendai Subway Nanboku Line, Wasai Seeds first opened its doors in 2003. The owner-chef makes a point of treating each individual customer with the best care possible. Some people mention that they feel there is a difference in flavor depending on whether they are chatting with him over the counter, or eating in a private room. Talking with the customer also helps to understand their character and likes & dislikes, and for repeat customers he tries to never give them the same dish twice. Even if the same course menu is ordered for a second time, he may change the contents or number of items included, making his style the ultimate in personalized meal experiences, seen from the customer’s, rather than the chef’s, point of view. This means he does not write menus beforehand, either. All customers from near or far are always welcome to drop by the restaurant when they are in Izumi. The restaurant has a variety of seating styles to suit many purposes: a counter, tables & chairs, and Japanese-style hori-gotatsu, where customers sit on a floor area, but can still extend their legs into a well underneath the table. Perhaps it is the counter that best reflects the ethos of the restaurant. The stylish overhead Japanese illumination shines down on a counter of alternating black and natural wood colors, naturally defining the customers’ personal space, the design creating an impressive feeling of width for each person. The walls of the restaurant are finished in a natural sandy style featuring a raked design similar to that found in Japanese gardens. Everyone enjoys sitting at the counter, gazing at the fish aquarium behind the counter while chatting with the chef as he goes about his job. With his keen eye and perceptive intuition, it is not hard to see why so many of the regular customers leave the choice of menu up to the chef himself.

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w_osusume.pngYuba with savory crab sauce
yuba is the name for the skin that forms on the surface of soymilk when it is cooling down after heating. This skin is harvested and served in various dishes, as well as being a delicately flavored food in its own right. Wasai Seeds gets its yuba not from a regular tofu shop, but from a local store that specializes in yuba products. The chef has worked hard to devise a dish that emphasizes the soft delicacy of the yuba used. The look of the dish echoes the gentleness of the flavors. Removing the lid, you will see the warm red of crabmeat resting on the thick egg sauce covering the creamy white yuba. Every mouthful melts in the mouth, spreading a comforting feeling of warmth throughout the body. With its elegant dish, this recipe is particular popular with ladies.

w_torafugu.pngTora-fugu tiger blowfish cuisine (available Nov – Mar)
while blowfish cuisine is not so uncommon, there are not so many now who can explain it. Wasai Seeds’ chef is happy to explain the various aspects of this cuisine from start to finish. One point is how the final flavor of the rice gruel made from the remaining soup in the hotpot is decided by the ingredients that went in beforehand.

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Knives, forks & spoons available in addition to chopsticks.
All seating is table & chair style.

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2 min walk from Izumichuō Station

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Wasai Seeds

Cuisine:
classic Japanese course/fugutiger blowfish cuisine
Address:
Rejyuiru Izumi 1F, 1-9-4, Izumichuō, Izumi-ku, Sendai-shi, Miyagi, 981-3133
TEL:
022-371-5667
FAX:
022-375-5024
Opening Hours:
Lunch Monday - Friday 11:30〜14:00(last order 13:30)Dinner Monday - Friday 17:30〜23:00(last order 22:00)Saturday 17:00〜23:00(last order 22:00)
Closed on:
Sunday & Holiday
Capacity:
up to 20 persons
Smoking:
Lunchtime:no smoking
Dinnertime:smoking permitted
Accepted Credit Cards:
VISA、MASTER、JCB、UFJ、NICOS、Diners
Parking:
no parking
URL:

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