After visiting Kanazawa post-Golden Week, I ended my trip here. In May, the restaurant was beautifully decorated with 400-year-old pottery, rice seedlings, and copper plates featuring Rosanjin's irises. The dishes maintained their usual excellent standard, showcasing a perfect balance, especially with the kombu and katsuobushi dashi. The ingredients like sun-dried beans, kodai (young sea bream), hobou (red gurnard), and squid were all exceptional. I look forward to my next visit!
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