For some reason, the tempura makes the drinks go down smoothly—perhaps because the oiliness of the tempura enhances the flavors and sweetness of the ingredients?!Today, I enjoyed white wine paired with the tempura fried by Chef Numata (；゜０゜).Delicious food makes the drinks flow, and flavorful drinks pair well with salty or rich snacks…It’s a wonderful relationship where both food and drink can take center stage.I savored summer ingredients like fresh squid, tentacles, sweet corn from Dake, white okra, myoga, and lotus root!Once again, I ended up drinking too much (＞人＜;)I’m reflecting on my inability to control my desires…It was a great meal! (^^)Today's menu: JPY 48,000Kita-gai (Surf Clam) with young ginger soupUzaku (Eel Salad) with Amakusa Sea Eel and celeryTempura↓↓HeadAmakusa ShrimpRareAmakusa White OkraKisu (Whiting)Ibaraki Lotus RootAbalone LiverTwo types of yellow and white corn from OkayamaKumamoto New GinkgoFresh SquidTentacle TempuraNiigata MyogaKumamoto White SweetfishNagaimo (Japanese Yam) SomenShrimp Paste with ShiitakeTwo-Year-Aged PotatoesPesticide-Free White Rice from Duck Farming with PicklesHamo (Pike Conger)Tempura Rice BallPeach from OkayamaOther drinks.
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