My visit to Makimura after two months was quite a revelation. The menu has evolved significantly, offering much more variety than before.- White Asparagus Vichyssoise with Tomato Jelly and Caviar - Fried Corn Temari - Hamo from Amakusa with Ume Jelly and Cucumber - Nagasaki Kuruma Ebi with Kuzu - Chopped Okose with Egg and Stomach - Somen-style Ken Saki Squid with Egg Yolk - Katsuo from Katsuura Sushi - Sea Urchin Sushi - Tempura of Abalone Steamed for 5 Hours - Grilled White Eel from Lake Hamana - Miyazaki A5 Strip Loin with Kamo Eggplant and Manjyu Pepper - Sweetfish Rice with Dried Sweetfish and Young Sweetfish - Miyazaki Mango The first dish, the Vichyssoise, was a delightful surprise, showcasing a strong Japanese flavor profile. Following that, the summer-inspired dishes continued, each one having evolved from what I had previously experienced. I was particularly amazed that the sweetfish rice now includes young sweetfish this year. The Kuzu dish was also exceptional; I’ve never tasted such rich Kuruma Ebi before.It’s fascinating to see how this restaurant continues to evolve with increased variety. I definitely want to keep coming back!
We use cookies on this site to enhance your user experience.
