It had been a while since my last visit to Yonemasu (since June 28, 2020), and I was invited to a table at 2 PM.★ New tea ★ Tofu made from thin green peas, and water shield ★ Grilled anago (conger eel), rice steamed with bamboo shoots, and sansho pepper ★ Soup Spring child, steamed somen noodles, snow peas, ume paste, and yuzu zest ★ Sashimi Octopus and shime saba (mackerel) ★ Grilled torigai (bird shell) and tairagi (pen shell) on a hot stone, with urui (wild vegetables) ★ Miso-marinated mackerel and white asparagus pickles ★ Yam jelly with seaweed and koshi-abura (wild vegetables) ★ Ise lobster, udo (wild mountain vegetable), and kinome (young leaves) ★ One-character pickles Sakura trout, momijigasa (maple mushroom), chirimen sansho (dried baby sardines with sansho), and wild chives with myoga bamboo shoots ★ Melon, ice cream, and carbonated jelly ★ Grilled rice cake with sweet red bean paste and kinome miso ★ Thin matcha tea I enjoyed a delightful Japanese meal.