I went to Akanezaka Onuma in Akasaka to enjoy some delicious Japanese cuisine.After being seated and toasting with a draft beer, the "Botan Course" that I had ordered in advance began!This day's "Botan Course" consisted of the following:—————————————————————1) Appetizer Tempura of fig with white miso 2) Soup Hairy crab dumpling with winter melon 3) Sashimi Part 1 Horse mackerel from Sen-zaki Port in Yamaguchi Prefecture, pesticide-free mini tomatoes from Yamagata, myoga, flower buds, and shiso jelly 4) Sashimi Part 2 Isaki and boiled squid 5) Grilled Dish Wild sweetfish from the Nagara River in Gifu Prefecture, myoga, and wasabi vinegar 6) Assorted Delicacies - Gold Rush's surinashi with micro tomatoes - Tender octopus stew - Black abalone, purple sea urchin, okra, and abalone broth jelly - Steamed young corn with husk - Edible hōzuki - Poached hamo roe jelly - Yamagata cherries 7) Noodle Dish Tempura of hamo from Amakusa, braised Kamo eggplant, green onion, and 2:8 buckwheat noodles 8) Simmered Dish Shabu-shabu of hamo with yellow garlic chives 9) Main Dish Charcoal-grilled Yamagata beef ichibo 10) Rice Dish Tempura rice bowl with anago from Tsushima 11) Dessert Monaka with passion fruit mochi —————————————————————Drinks: Draft beer, Tanaka Rokugo, Nabeshima (Summer Moon), and Juyondai (Gin-sen)The dishes incorporated plenty of summer ingredients, showcasing the excellence of the dashi broth in an impressive manner!The Japanese sake paired with the meal included Tanaka Rokugo, Nabeshima, and Juyondai.The combination of sweetfish, assorted delicacies, and hamo went perfectly with the sake!It’s a wonderful restaurant.
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