As spring comes to a close, the early summer at Hirosawa showcases a delightful mix of fresh seasonal ingredients, including clams, conger eel, young sweetfish, blue crab, abalone, and summer vegetables like corn, bell peppers, Kamo eggplant, and potatoes.And of course, Hirosawa's signature dish—oven-roasted pork—along with sesame noodles, Tianjin rice, and Taiwanese ramen, all beautifully crafted to satisfy our appetites with various seasonal interpretations!I am completely captivated by the creative dishes bursting with Hirosawa magic, free from the constraints of a formal menu! It was a great meal! (^^)Today's menu: JPY 28,000Chilled clam and corn soup with fried potatoesPoached conger eel with shredded white leeksOven-roasted pork with spicy misoYoung sweetfish from the Tenryu River, stir-fried with spices, breadcrumbs, and bell peppers, served with homemade shichimiBlue crab with chilled rice vermicelli, tomato sauce, cilantro, and capellini-styleWagyu sirloin cap with Kamo eggplant in red miso sauce, served in a clay potAbalone fried rice with bok choy and shiitake mushroomsSesame noodlesTianjin riceTaiwanese ramenMango pudding with dragon fruitOther drinks
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