This is Yamachan in a skirt (^^)vI’ve written a light review based on my thoughts, so I hope you can skim through it easily.Thank you for your understanding.Please excuse my poor writing m(_ _)m＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊＊I visited a favorite restaurant of a friend, reserving the counter for our meal.The restaurant is family-run, and the head chef is quite young.I pointed to a rare seasonal mushroom that was bright red and round, asking, "Is it safe to eat something this color?" I was surprised by how unfamiliar everything looked.The mountain mushrooms had a unique texture and flavor—delicious! Each dish made with seasonal ingredients reflected the chef's serious dedication. I heard he trained in Kyoto, but he has adapted the flavors to suit the local palate.There were so many side dishes that I was overwhelmed with choices… I wanted to try them all! I received corn rice as a souvenir, and I was pleased with the careful packaging.I also had the opportunity to admire the historic building and beautiful garden, and I truly respect the efforts of those who have preserved this place through generations.I had a wonderful time with my lovely friends.Thank you very much! (^^)【Today's Feast】Summer mushroom chawanmushi (savory egg custard)Suzuki fish and red shiso leavesSanriku abalone with white eggplant and green beans in sesame sauceAkamutsu fish, hanabiradake mushrooms, and onion soupHassun (seasonal appetizer platter)Sashimi 1: Makokarei (flatfish) and scallopsSashimi 2: Ainamé (butterfish) with lightly grilled skin and jellyTosa soy sauce and chili vinegarSimmered fruit tomatoes and aoyatsubugai (green snail)Grilled unagi (eel) with shishitake mushroomsNagaimo (Japanese yam) somen noodlesRice with various accompanimentsDessertUsucha (thin matcha tea)
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