The dishes featuring seasonal ingredients such as conger eel, sweetfish, clams, bird shellfish, young salmon, and swordfish, along with junshai, okra, and white eggplant, are meticulously prepared to highlight the natural flavors of the ingredients. The sweet and tender corn, with its high sugar content, blends beautifully with freshly cooked rice, providing a comforting and soothing experience. With such exceptional ingredients and delicious dishes, there’s no other place like Kojitsu where you can enjoy this quality at this price! It’s no wonder that the popularity is skyrocketing, with reservations extending over a year in advance (；゜０゜). I look forward to coming back next year. It was a great meal! (^^) Today's Menu: JPY 20,000 Omakase Course: JPY 16,500 Service Charge: JPY 1,500 - Dried Spanish mackerel from Ishikawa, Kintoki greens, shiitake mushrooms - Mikawa conger eel, mini okra, plum paste, soup - Mikawa bird shellfish, horse mackerel, Mie squid, cucumber flowers, sashimi - Ayu from the Tenryu River, burdock fries, blue seaweed - Urban Farm Asaoka white eggplant, charcoal-grilled, ginger soy sauce, bonito flakes - Sudachi from Aomori, junshai, 2:8 soba from Nakashibetsu, Hokkaido - Chiba swordfish, grilled with kinome, new lotus root with zunda - Hirousu, clams with new potatoes, clam broth - Shizuoka Dolce Dream, clay pot rice, miso soup, pickles - Homemade small fish, corn rice - Anjo Wagyu, corn rice - Tokishirazu shredded meat, nameko mushrooms, and sansho pepper, white rice - Yogurt gelato, Ehime Kawachi Bankan - Other drinks
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