It had been a month since my last visit to Aji Hiro, and this time I came for a private reservation.As always, I enjoyed Japanese cuisine that highlights the flavors of fresh ingredients.The menu included:- Kamasu Sushi- Sasa-karei (flatfish)- Karasumi (salted mullet roe)- Sweet potato- Green beans- Sea urchin jelly- Grilled asparagus- Yoshi-no-ni (simmered taro)- Fig with miso- Deep-fried Hamo (pike eel) with a coating- Fava beans- Tempura of shiso flowers- Tai (sea bream) Matsukawa- Akou (red sea bream) with hot water wash- Hamo, zuna (water plant), and burdock- Deep-fried Okkoze (scorpion fish)- Winter melon, small eggplant, small taro, shrimp, and snow peas- Rice to finish off- Warabi mochi (bracken starch dumpling)The menu had a refreshing summer vibe, and I particularly enjoyed the sea urchin jelly and deep-fried Hamo.The rice to finish off had various options, leaving me more than satisfied this time.I had a wonderful time with friends, enjoying Japanese sake and white wine. I look forward to my next visit!
We use cookies on this site to enhance your user experience.
