The legendary chef Akira Hijikata of Nagoya specializes in Japanese cuisine, showcasing seasonal ingredients with a refined seasoning that eliminates any unpleasant flavors, undoubtedly placing him at the top level in Nagoya.Though he may appear to be a stubborn and difficult craftsman, he is actually witty, and watching the banter between him and his wife feels like a delightful comedy routine. It adds to the enjoyment of visiting, beyond just the food.This is my fourth visit, and I’m gradually getting a clearer picture of Chef Hijikata.The ice vessels he personally creates are exceptional; I’ve experienced many renowned establishments, but the quality of Hijikata's ice vessels is the best I’ve ever encountered.He sources exquisite ingredients from across the country, including Ise lobster, simmered abalone, Ayu from the Waragawa River, sea urchin from Amakusa, eel, and white sweet sea bream.He is also known as a fruit enthusiast, featuring Kaga Hibiki, Koju (plum), Shine Muscat, and Nagano Purple.It was a great meal! (^^)Today's menu: JPY 48,000- Ise lobster, grilled with winter melon, Ise lobster miso, and seasoned vinegar- Suzuki (sea bass), dried overnight, with sudachi- Miwa somen, onsen egg, simmered abalone, mizuna, yuzu, in an ice vessel- Ayu from Waragawa, sashimi, ginger, with dipping soy sauce- Ichimi sea bream, Kensasiki squid, tsuru-murasaki- Mikawa natural sweet shrimp, Amakusa sea urchin- Eel, grilled white, with wasabi and seaweed salt- New ginkgo, Amela tomato, jelly- Grilled hamo, with plum and grated daikon- Anjo figs, fig syrup- Corn tofu, mini okra- Yawatahama white sweet sea bream, lotus root cake- Edamame and yukari rice- Ise potato, tororo rice- Ishikawa Kaga Hibiki, Koju (plum), Shine Muscat, Nagano Purple- Mizu yokan- Other drinks
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