On this day, I arrived just in time, but the chef greeted me with a smile. (I usually arrive early.) The staff welcomed me with cheerful greetings and smiles.・Gyokuro Welcome TeaIt was served warm, with a strong sweetness.・Hamo SuisenUnder the decoration of irises, there was hamo (pike eel), shrimp, okra, and jelly with sea urchin. Eating it with my favorite caviar made it even more delicious. The hamo was just amazing...・Megumi CaviarThis is my favorite original caviar from Shinohara... it pairs perfectly with freshly cooked rice at home.・Crab BreadHot and delicious... it also uses caviar, enhancing the flavor.・Edamame PuréeServed with Kamo eggplant, sea bream, udo, and koshiabura. I prefer a stronger edamame flavor.・Young Sweetfish NigiriDelicious with a noticeable bitterness. It seems to taste even better than before.・Hayashan Pepper, Flower Pepper, and Eel Hand RollUsually, it includes egg shiso, but this time it was simple and delicious without it.・Soft-Shelled Turtle Tatsuta AgeServed with liver and jelly, with lemon for the tatsuta age.・Steamed King CrabAccompanied by olive oil, this was also delicious, unlike the crab vinegar. It was said to be king crab from Nemuro.《Luxurious Hassun》Decorated with irises (mugwort and iris) and an oni-gawara (demon tile) for warding off evil spirits.- Firefly squid and sweet shrimp, with canola flowers and scallops topped with Tosa vinegar jelly, resting on a yolk vinegar base in an orange high bowl.- Sea bass with new onions and grated topping, marinated tuna rolled in seaweed, pufferfish with green onion wrapped in ankimo sauce, and quail egg pickled in miso... served in a Yahazu dish.- Flounder marinated with kombu and drizzled with roasted sake.- Aori squid marinated in whiskey soy sauce, served with sea urchin sauce.- Cucumber, Daidokoro tofu, and jellyfish in white miso.- Grilled eggplant, sand beans, and shiitake mushrooms in sesame dressing.After removing the decorations, the dishes were set up for easy eating.This hassun alone could be increased in quantity and served as a course; it was that wonderful.・Foie Gras MonakaFoie gras, butter, dried persimmon, and whiskey jelly inside. Recently, butter has been added, and last time I noticed leftover butter, but this time it was just right.・Steamed AbaloneThe abalone at Shinohara is always incredibly delicious, but for some reason, it was a bit salty this day. They mentioned that no extra salt was added. (Could it be the natural saltiness of the abalone?)・Hida Beef and Watercress Hot PotRich and flavorful, my favorite Hida beef paired with refreshing watercress.・New Ginger Rice and Pickled Water Eggplant, Handa NoodlesI love the pickled water eggplant here, and last year I made my own pickles whenever I saw water eggplant. The broth for the Handa noodles is said to be an arrangement from the style of beef sukiyaki, and it had just the right flavor.・Fruit Tomato and Shiranui Wine JellyUnder the glass, there was a coaster with Shinohara's name on it.・Wormwood Kuzu ManjuFilled with sweet red bean paste. The aroma of wormwood was strong, and being freshly made, it was plump and delicious.・MatchaIt tasted even better than usual.I finished everything that day, feeling fully recharged.Additionally, I received a beef rice bento as a souvenir, which was unexpectedly delicious, boosting my energy from 100% to about 120%, connecting me to tomorrow's vitality.
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