The innovative creations served at Fujiya 1935 are beautifully and colorfully presented on the plate, resembling works of art. I am captivated by the masterpieces crafted by the talented Chef Tetsuya Fujiwara, and I keep coming back for more.This seasonal restaurant features the star of the day: the Ayu (sweetfish) from Takatsu River, confit at a low temperature. The sauce made from wild arugula resembles a vibrant green garment, exuding a refreshing aura that makes it almost too beautiful to eat. This is my fourth time enjoying this signature dish from Chef Fujiwara, and it’s something I want to savor throughout the year!I indulge in a variety of dishes that showcase seasonal ingredients like eel, abalone, hamo (pike conger), Wagyu, and soft-shelled turtle, all complemented by fresh summer vegetables that embody vitality.The exquisite beauty of the dishes feels like visiting an art museum, and I am completely enchanted!It was a great meal! (^^)Today's menu: JPY 54,000Chilled Tomato Soup (served in the waiting room)Appetizers:Edamame Mousse, Yura's Purple Sea Urchin, Fukui, Mikata Five Lakes, Thin Blue Eel, Grape DoughCorn Bread filled with bubblesChiba, Bōsō Black AbaloneChilled Pasta with Hamo and Wasabi, CapelliniNatural Ayu from Takatsu River with Wild Arugula SauceRavioli with Eggplant and Goat Robiola CheeseHakkōda Mountain Short Black Wagyu with Green Summer Vegetable SauceSaffron Paella with Soft-Shelled TurtlePistachio ParfaitPineapple and VanillaBerry JellyGoat Milk Cream PuffCoffeeTea Pairing
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