This was my first time visiting Kuko for dinner.I came during the Kamakiri Shozu (72 Seasons) period.The welcome tea was a Yamato Tachibana Bōshū Yōjō tea.The 10 appetizers paired perfectly with the Aoi Beer from Naramachi Brewery.After enjoying a soup made with Chinese porcini mushrooms and Kesennuma shark fin, we had dim sum with black truffle and red epipure.At this point, I switched to Shaoxing wine.I ordered the Kinju (Golden Egret) on the rocks.The spring rolls with perilla leaves were delicious when paired with homemade doubanjiang.For the first seafood dish, we had scallops, shrimp, and green peas.The second glass of Shaoxing wine was served at room temperature with Shikokumon seafood.The second seafood dish featured flounder, red onions, and Yamato isun soybeans.For a palate cleanser, we enjoyed a sorbet made from peach pineapple and young fennel.The meat dish consisted of Yamato beef with kale and sansho pepper.The rice was a Chinese-style risotto made with abalone and Sally Queen rice.To finish, we had a rich noodle dish made solely from clam broth, which was incredibly tasty.I was very satisfied to enjoy various vegetables that are reportedly homegrown.I definitely want to visit again.
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