I enjoyed a JPY 33,000 course meal.Here’s what I had:⚪︎ Edamame Chawanmushi (savory egg custard)⚪︎ Kashiwa Mochi (rice cake)Inside, there was tender braised pork belly. Although it’s called Kashiwa Mochi, it’s not made from rice but rather a light batter using fish paste, giving it a fluffy texture. The gentle sweetness of the batter paired beautifully with the rich flavor of the pork belly.⚪︎ Makogarei (flatfish)⚪︎ Aori Ika (bigfin reef squid)The squid was in a state just before becoming sticky. Cut thickly, it had fine knife marks on both sides. The delicate sweetness spread across the palate and was delicious.⚪︎ Mugwort Tofu and Abalone SoupThe smooth mugwort tofu had a gentle aroma of mugwort. The abalone was tender yet retained a pleasant chewiness, releasing umami with each bite. The gentle flavor of the dashi combined with the mugwort created a comforting experience.⚪︎ Grilled Hata (grouper) with Tree BudsThe scales were made into a crispy topping. Served with bamboo shoots from Miura Peninsula, including both fresh and mature varieties.⚪︎ Octopus TempuraThe octopus from Sajima was tenderly cooked before being deep-fried. Cut into thick pieces, it was soft and easy to bite through. Not only was it tender, but it also retained the characteristic chewiness and flavor of octopus, which was exquisite. The thoughtful preparation made it easy for women to enjoy!⚪︎ Raw Asparagus SomenMade with asparagus skin dashi and foam. The thin raw asparagus, resembling somen noodles, was paired with clams. The fresh aroma of asparagus combined with the umami of the clams created a very delicate dish.⚪︎ Simmered Eel with New Onion and Winter MelonCooked in soft-shelled turtle dashi.⚪︎ RiceI chose the S size for all five varieties:- Aji (horse mackerel) Sushi- Aji Zuke Don (marinated rice bowl)- Mink Whale Ramen- Ginger and Tachiuo (beltfish) Takikomi Gohan (seasoned rice)- Leaf Wasabi Zosui (rice porridge)⚪︎ Sake Lees Ice Cream with Mango⚪︎ Wagashi (Japanese sweets)Blueberry bean paste, egg yolk paste, sweetened adzuki beans, and sweetly cooked burdock.⚪︎ Matcha (green tea)The presentation, dishware, and aromatic elements were all meticulously crafted, allowing one to savor the seasons through the cuisine. As always, the fish was exquisite, and I could feel the careful attention to detail in the cooking and knife skills. While highlighting the quality of the ingredients, there was also a playful spirit and surprises, making it a course that was enjoyable until the very end.
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