The chef at Tsukioka has an incredible dedication to his craft. The course begins with an intricately prepared hassun and showcases the chef's commitment all the way to the final dessert. While the ingredients and cooking methods are purely traditional Japanese, the combinations reflect a French-inspired creativity. This is truly a unique style of Japanese cuisine that can only be experienced here at Tsukioka.Today, I enjoyed the following:- Hassun- Three-Bean Puree with Hirako Chicken and Jun-sai- Grilled Natural Young Sweetfish from Kutsuki and Farmed Young Sweetfish from Lake Biwa- Fresh Bonito with Oharan-grown Watercress, Arugula, and Wasabi Greens- Clear Soup with Nine-Striped Grunt- Charcoal-Grilled Aged Beef from Kagoshima by Sakaeya- Matsukasa Sweet Sea Bream from Fisherman Fujimoto in Imabari, Ehime, with Oharan-grown Mountain Vegetables- Ju-wari Soba with Iwate-grown Sasuke Pork Shabu-Shabu from Sakaeya- Large Clam from Kuwana, served in a light broth- Shirasu Rice Bowl (TKG) from Fisherman Fujimoto in Imabari, Ehime- Shiso Sorbet with Strawberry Sauce from Shiga Prefecture- Classic Brownie and Catalana Monaka
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