It has been three months since my last visit, and the season is shifting from fresh greenery to the rainy season. Upon being seated, I noticed the menu had a subtitle: "A Table of Seasons and Memories." As I browsed through the menu, I eagerly anticipated the delicious seasonal dishes that would be served. Today, I requested a tea pairing.- Memory Sketch (Ali Shan High Mountain Tea) Junsai (water shield), scallops, young sweetfish, and new tea bread.- Hairy Crab with Seasonal Flowers (Oriental Beauty) I was curious about the crab, and then a beautiful sketch appeared. On a jelly of sea urchin, hairy crab, and scallops, vibrant green peas and flowers were both beautiful and delicious.- Kinmedai (Golden Eye Snapper) and White Shrimp with Fennel (Orange) I heard that in this season, one can enjoy exquisite white shrimp rice bowls in Toyama. Today, the collaboration with kinmedai is delightful.- Zucchini Flower and Lemon Kithara (Wenshan Baozhong Tea) This is probably my first time trying kithara. The flavor is good, but the texture is particularly enjoyable.- Natural Beef with Nuts and Herbs (Rooibos Tea) The naturally raised beef has a rich flavor that intensifies with each bite.- Clam and Chamaecyparis Mellow (Frozen Peak Oolong Tea) The clam mellow is completed right in front of me, enveloped in the aroma of chamaecyparis.- Fava Bean Ice Cream (Tzupin Qingxin Oolong White Tea) - Pineapple and Vanilla - New Tea Jelly - Mugwort and Strawberry While reminiscing about the ingredients, I had a wonderful time until the end. I look forward to visiting again in a different season.
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