I witnessed the fascinating sight of eel being cut into cylindrical pieces and grilled over charcoal for the first time here at Higuchi. This is my second time enjoying the exquisite Inro-yaki, a technique only mastered by skilled artisans who inherit the craft. I am overwhelmed with emotion to have encountered it again (；゜０゜). The texture is fluffy, rich in fat, and the sauce seeps into the skin, spreading a delightful aroma all around! And I savored the nostalgic wild vegetable sesame dressing and the clay pot rice with Koshi-abura—along with the refreshing taste and texture of white asparagus and young corn. I also experienced the seasonal transition from spring to summer with the Amago, known as the queen of mountain streams. I am intoxicated by the unique ingredients that can only be enjoyed here and the masterful techniques created by the chef! It was a great meal! (^^)Today's menu: JPY 45,000Hamaboufu, roots, leaves, clam brothTsubugai, warabi, kogomi, fuki, sesame dressing, kinomeWhite asparagus, clam broth, porridgeYoung corn, Amago from Waragawa, miso, kinome, seaweed rollAmago head senbeiShiro-amadai, small turnip, yuzu flower, soupYaito-hata, hot water blanched, myogaIbaraki sea bream, red sea urchin from Kitakyushu, sashimiLake Biwa natural eel, grilled with sauce, real sanshoYomogi tofu, nobiru, sea bream broth, white miso styleDeer thigh cutlet, watercress, Daimyo bambooBeef shigureni, pickles, miso soup with junsai, eggplant ohitashiKoshi-abura clay pot riceClam ochazuke, asari tempura, white hair green onionHandmade sobaMizu yokan, blood orangeKuzukiriOther drinks