The vibrant young sweetfish, with its head and spine removed, is a delight to savor. The young sweetfish, nourished by the clear waters of the Waragawa River and known for its taste reminiscent of watermelon, is expertly prepared by Chef Shimizu, who grew up playing with sweetfish in his hometown river of Gujo. His knowledge of sweetfish is unparalleled, making his dishes some of the best in Japan!Additionally, we enjoyed the tender Tengu eggplant, shabu-shabu eel with plenty of onions and chili vinegar, a soup with abalone liver and fish paste, sashimi of Ichimi sea bream, seasoned rice, and sesame sauce—each dish bursting with the vibrant flavors of summer.The hospitality provided by the chef and the proprietress, infused with gratitude, seems to be growing day by day!It was a great meal (o^^o)Today's menu: JPY 48,000- Yamamomo tonic- Chilled tea beans, new lotus root, sea urchin, red shiso- Live Takahara sweetfish, new eel, pickled cucumber, karimori- Black abalone, abalone liver fish paste, winter melon, green beans, soup- Lotus leaves and flowers, washed sweetfish, spicy miso- Meichi sea bream, sashimi- Waragawa sweetfish, salt-grilled, ginkgo, grilled arrowroot leaves, wasabi vinegar- Tengu eggplant, blue crab, Ichiro farm, Susukeyama mushrooms, okra sauce- Simmered octopus from Himakajima, Amanaga chili, white sesame, myoga- Sweetfish crackers- Eel shabu-shabu, onions, chili vinegar- Gifu Takayama, Inochi no Ichi- Eel liver, Shinojima baby sardines, pickles- Ichimi sea bream seasoned rice- Kuzusomen- Beef shigureni- Ichimi sea bream with sesame sauce- Stewed eel- Parfait with new ginger and Calpis, Hida peach, ginger jelly- Homemade tokoroten from Amakusa, black syrup- MatchaToday's ingredients (excerpt from the menu):- New lotus root, Aichi- New eel, wild eel, Aichi, Gifu- Black abalone, Ibaraki- Live Takahara sweetfish, Gifu- Waragawa sweetfish, Gifu- Tengu eggplant, Aichi- True octopus, Aichi- Eel, Korea- Hida peach, GifuThank you very much for visiting us today. The season is lively with the sound of cicadas. We will continue to strive wholeheartedly to bring joy to everyone today as well. Thank you for your patronage.August, 8th year of Reiwa, Shumoku Cho Shimizu