Eto Sanchome is a Japanese restaurant located in Kokubuncho, the largest evening entertainment district in Tohoku. Although the location is a bit hidden, if you make the effort to find it, you will be impressed as I was. As you enter the restaurant, you are greeted by a large wooden bar counter where you can not only enjoy the chef’s exquisite cooking, but also tell him directly what kind of food you would like to eat.

As I was seated, the dish Chef Kohei Eto had been making was just about to be plated. The restaurant’s décor was elegant, but my eyes were drawn to Mr. Eto’s cooking before anything else. He was holding his breath as he put the finishing touches on the sushi in front of him—it was a work of art so beautiful that one would hesitate to put their chopsticks on it. I eagerly opened the menu and found Eto offers a wide range of dishes, ranging from the must-have Japanese delicacies like sushi and sashimi to creative dishes like sea urchin pasta. Seeing that I didn’t know where to start, Mr. Eto made me some of the restaurant’s most popular dishes, including a flavorful charcoal-grilled chicken liver that was deliciously soft and tender with a special sweet and salty sauce. The wagyu beef sandwich that came next was even more amazing. The steak was slightly sizzled, and the meat was so tender that it melted without much chewing even though it was so thick. Rich aroma of wagyu beef fat instantly filled my nose and left me wanting more.

While sipping sake carefully selected by a professional sake sommelier, Mr. Eto and I chatted about our life experiences. He was born in Akita Prefecture and started his culinary career in his 20s. He has worked as a chef at old ryokans and restaurants serving Japanese, western and Chinese cuisine. Mr. Eto’s humorous and witty conversation was like a secret seasoning that made the food I had even more delicious. I finished up at the restaurant after having my fill and started thinking about what I would like to order next time.