魚と煮込みとわら焼きと ととと

I visited the second branch of "TotoToto," a delicious restaurant located in Shinsaibashi, known for its fish, charcoal, and teppanyaki✨.

The restaurant "TotoToto," which specializes in fish, stews, and grilled dishes, is located in the same building as the first branch of TotoToto, close by✨.

It had a calm atmosphere with counter seats and table seats available.

For drinks, we had:

• Creamy Mango 🥭 930 x 2
• Draft Beer 🍺 890
• Black Oolong Tea 🐦‍⬛ 700
• Jasmine Tea 🍵 550
  Everything was delicious, especially the creamy mango🥭.

We enjoyed the Chef's Selection Course for 7700✨.

Appetizers:
These were served in a basket🧺:

• Jellyfish in vinegar 🪼
• Chestnuts in syrup 🌰
• Momiji (maple) tofu 🍁
• Tomato jelly 🍅
• Persimmons in syrup (with white dressing)
  All of it was delicately made and delicious🥰.

Sashimi Assortment:

• Bluefin Tuna
• Kanpachi (Amberjack)
• Mikan Tai (Mandarin Fish) 🍊
• Sawara (Spanish Mackerel) 🔥
  The bluefin tuna was beautiful with its rich red color, thick, and incredibly delicious 🐟. The Kanpachi was thick, rich, and sweet. The Mikan Tai 🍊 had a refreshing citrus aroma and was very tasty. The Sawara 🐟 was grilled on the surface, giving it a fragrant skin, while the flesh was fluffy and delicious🔥. The sweet soy sauce was delicious too✨.

Grilled Dish:

• Grilled Bonito 🐟:
  We saw it being grilled right in front of us🔥. It was served as seared sashimi, allowing us to enjoy it plain 🧂. The meat was thick and well-cut; the skin was fragrant, and the flesh was soft, rich, and delicious 🐟. It was incredibly tasty even with just salt🧂.

Stewed Dish:

• Oden:
  • Daikon radish
  • Lotus root
  • Amakusa beef tendon 🐮
    We were encouraged to add mustard as desired🔥.
    The daikon radish was topped with a miso sauce✨. The daikon was soft and flavorful, infused with delicious broth. The miso sauce was sweet with a hint of citrus and incredibly tasty 🍊.
    Lotus root✨ was cooked with the skin on and was deliciously fluffy.
    The Amakusa beef tendon 🐮 was braised until tender and was rich and tasty🐮. A little mustard added a nice spiciness🔥.

Cold Dish:

• Chilled Tomato 🍅:
  Soaked in broth, the tomato was sweet and refreshing 🍅.

Chicken White Soup Stew with Bone:
We also had yuzu pepper🔥. The large bone-in chicken was thoroughly stewed, with tender meat and soft, plump skin, making it incredibly delicious🐔. The cartilage was also soft and edible🦴. The chicken white soup was rich and tasty🐔. Yuzu pepper added a nice accent to it🔥.

Charcoal-Grilled:

• Grilled Horse Cheek Meat 🐴:
  Served with wasabi stems and sudachi🔥. The meat was aromatic, with a good chew, flavorful, juicy, and delicious🐴. It tasted great on its own, and adding wasabi stem gave it a nice kick🔥. With sudachi, it was refreshing and delicious✨.

Tempura 🍤:

• Cod Milt and Maitake Mushroom Tempura:
  Served with sansho salt🧂. The milt was crispy on the outside and creamy inside, incredibly rich and delicious🥰. The maitake was also crispy and flavorful, very tasty 🍄‍🟫. The sansho salt was delicious too🧂.

Rice Dish:

• Matsutake Mushroom and Greens in Donabe Rice 🍄‍🟫🍚:
• Red Miso Soup
• Pickles
• Mentaiko (cod roe)
  We enjoyed this too✨. When we opened the lid of the donabe, the aroma of matsutake and greens filled the air🍄‍🟫. It was the first matsutake of the season🍄‍🟫. The rice was incredibly delicious, with crispy bits, fragrant, and satisfying🍚. The pickles and mentaiko were delicious and made for a very satisfying meal🥰. The red miso soup was comforting and soothing 😌.

Dessert:

• Chestnut Ice Cream 🍨🌰:
  It contained actual chestnuts and was rich and delicious 🌰.
• Pistachio Ice Cream 🍨:
  It had a rich pistachio flavor, incredibly delicious 🍨.

It was a thoroughly satisfying course, and everything was incredibly delicious‼️