I am always excited to visit Tokuha Motonari, where the early summer is beautifully represented by Kamo eggplant, Fushimi peppers, young corn, junsai (water shield), tsuru-murasaki (a type of vegetable), myoga (Japanese ginger), Moroccan beans, winter melon, white zuiki (the stalk of a plant), and corn. These vibrant and juicy vegetables truly showcase the strength and vitality of nature.Additionally, the seafood selection includes conger eel, sweetfish, eel, horse mackerel, rockfish, abalone, and clams, each offering a delightful array of flavors—umami, sweetness, bitterness, acidity, texture, and mouthfeel—allowing one to experience the richness of early summer.Today’s highlight is the beautifully fatty Hatahata fish, which pairs perfectly with rice. Locally known as "Toro Hata," this fish is renowned for its rich fat content and delicious taste. When enjoyed with fluffy rice, it brings a sense of joy to life itself! It was a great meal! (o^^o)Today's menu: JPY 44,000Tanabata, Gion Festival, Chikuwari (a traditional ritual)Kamo eggplant, purple sea urchin, young corn, Fushimi peppersAkashi horse mackerel sushi with kinome (young leaves) and kombu rollsYamaguchi abalone with liver soy sauceRockfish, tsuru-murasaki, myoga, Hiroshima junsai, bonito and kombu dashi soupSashimi of Akashi yellowtail and its youngGrilled conger eel with umeboshi soy sauceSesame tofuShiga Azumigawa sweetfish with sesame-dressed Moroccan beansWinter melon and eel with yuzu pepper and kinomeWhite zuiki and Kuwana clamsShimane Hatahata with rice, pickles, and miso soupPearl corn, Dolce Dream, clay pot riceHatahata ochazuke (rice in tea) with umeMangosteenChilled zenzai (sweet red bean soup) with matchaOther drinks.
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