I visited Seizan, a renowned Japanese restaurant listed among the top 100 in Japan and rated Silver on Tabelog, to try their summer specialty, "Udon with Abalone and Sea Urchin Liver Sauce." This dish features thin udon noodles coated in a rich abalone liver sauce, topped generously with steamed abalone and sea urchin. I was already aware that the combination of abalone liver sauce and sea urchin is a classic, thanks to the "Abalone Liver Sauce" at Osasa Sushi in Shimokitazawa, but pairing it with udon brings a uniquely exquisite flavor. The steamed abalone on top was also tender and delicious. The cold pickled plum and junsai (water shield) appetizer served at the beginning was refreshing and perfect for summer. I enjoyed the creativity in each of the other dishes as well. Omakase Course: JPY 36,000 (tax included) - Appetizer: Cold Pickled Plum with Junsai from the Shirakami Mountains - Sashimi: Awaji's Okose, Liver and Egg Mix - Soup: Awaji's Botan Eel - Sashimi: Mikawa's Torigai, Awaji's Aori Squid, Akou (Kijihata) - Main Dish: Udon with Abalone Liver Sauce and Sea Urchin from Rebun Island - Grilled Dish: Hokkaido Tokishirazu Grilled with Wood Leaves, New Burdock Mochi, Grated Daikon - Fried Dish: Awaji's Shiro Amadai, Kyoto's Amano Chili, Fried Scales - Simmered Dish: Cold Simmered Chateaubriand, Kumamoto's Red Eggplant, Green Beans - Rice: Grilled Eel Rice with Pickles and Miso Soup - Dessert: Compote of Yamanashi's White Peach and Delaware, Brown Sugar Ice Cream, White Sugar Mousse
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