In July at Shimbashi Hoshino.Tsukune (chicken meatballs) with water shieldEelPike congerTaro stemAbaloneSea urchinSandfishCornRed sea breamSoft-shelled turtleSweetfishKamo eggplantOctopus, cucumber, myoga (Japanese ginger)MealKuzukiri (starch noodles)DrinksDATÉ SEVEN SEASON II episode VGolden Sawa style(100% Miyagi Prefecture sake rice, Gomei Company Kawakiyo Shoten, Miyagi)IkkoJunmai Daiginjo Shiraizumi Hiire(100% Hyogo Prefecture Shiraizumi, polishing ratio 45%, Kiya Masashu Brewery, Mie)Kokuryu 2025 Shizuku(100% Yamada Nishiki from Tojo, Hyogo, polishing ratio 35%, Kokuryu Brewery, Fukui)A parade of ingredients to prevent summer fatigue.The yellow sauce served with the pike conger sashimi is made from umeboshi (pickled plum) without red shiso, mixed with wasabi for a unique flavor.The sea urchin is a completely additive-free Ezo-bafun uni sourced from specific producers, providing wonderful sweetness and aroma. Enjoying the hot taro stem, soft-shelled turtle, and sweetfish, the sweetfish bones are deep-fried and served. It pairs perfectly with sake, and I found that to be true when I tried it. The combination of the deep-fried sweetfish bones and Kokuryu Shizuku was delightful.We finished with cool kuzukiri, but at the very end, we had crispy rice. This order of serving was new to me; biting into the crispy rice and tasting the kuzu syrup created a sweet and savory flavor that I really enjoyed.I had a great time again.I will definitely come back.
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