It had been 1 year and 8 months since my last visit to Dojin.This time, I was invited by a friend, and I was really looking forward to it.The wine list is quite extensive, and recently, many guests have been ordering wine.Plum liqueur Minazuki (Sesame Tofu) Setouchi Abalone and Kyoto Kuze Eggplant Akashi Sea Bream and Awaji Island Lobster Awaji Conger Eel Sushi Kagoshima Dragon Sawara (Spanish Mackerel) Hokkaido Hairy Crab and Myoga Salad topped with Tosa Vinegar Jelly, Fukui Red Sea Urchin, and Okra Tataki Awaji Island Akou Hot Pot Ayu (Sweetfish) Tempura and Green Asparagus Kamo Eggplant and Pumpkin Nimono (Simmered Dish) Nihibana (Lightly Cooked Rice) Rice Nodoguro (Blackthroat Seaperch) with Ume (Plum) Shirasu (Whitebait) Sea Bream with Sesame Coconut Warabi Mochi From the very first sesame tofu, I was blown away by the incredible taste. I truly love it.Each dish that followed was exceptional, and I found myself repeatedly saying how delicious everything was.Personally, the Dragon Sawara was the best I’ve ever had.The Kamo Eggplant was also outstanding. I can’t help but wonder why it’s so delicious.The rice served at the end, starting with Nihibana, was the perfect accompaniment.The Nodoguro was melt-in-your-mouth tender, and both the shirasu and sea bream were so delicious that I wished I could eat more.This restaurant boasts an unparalleled level of deliciousness among Japanese restaurants nationwide. I hope to return again, even if it’s just a wishful thought.
We use cookies on this site to enhance your user experience.
