The owner, Mr. Tadayoshi Matsukawa, trained at the prestigious restaurant "Shofukuro" in Shiga Prefecture and opened "Matsukawa" in 2011 after working at "Aogusa." We dined in a private room and enjoyed the following dishes:- Steamed abalone with liver sauce and sea urchin- Rice-steamed whiting- Sea bream with sea urchin and junsai- Tender octopus stew- Eel and winter melon soup- Hairy crab with mozuku seaweed jelly- Scorpion fish with corn and bachi-ko- Charcoal-grilled Kamo eggplant- Salt-grilled wild sweetfish (served with yuzu vinegar) x2- Charcoal-grilled soft-shelled turtle- Yuba and pike conger shabu-shabu- Chilled soba noodles served in an ice bowl- Meal: freshly steamed white rice, accompanied by "Matsukawa Set Meal" items (chirimen sansho, homemade karasumi, homemade ikura, etc.)- Dessert: wobbly mizu yokanIt was my first time trying bachi-ko. I had heard it was a high-end delicacy, and it was indeed delicious.Even though we were in a private room, the hospitality was exceptional, with the ability to grill sweetfish and enjoy shabu-shabu right there. The food was not only delicious but also created a comfortable atmosphere, making the time fly by.
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