The young sweetfish, known as "Wakaayu," heralds the arrival of spring and summer as it grows. The tempura made from Wakaayu is visually striking and beautifully shaped. You can enjoy the entire fish from head to tail.It has a fragrance reminiscent of watermelon and cucumber, with tender flesh and bones, while the slight bitterness of the innards is a distinctive feature that makes it incredibly delicious!Additionally, summer vegetables such as zucchini, asparagus, eggplant, and corn allow you to savor the natural sweetness that bursts from them!It was a great meal! (^^)P.S. The restaurant is scheduled to relocate to the Tokyo Midtown Nihonbashi, currently under construction, in August.Today's menu: JPY 45,000- Buckwheat groats- Clam and Clear Soup- Sweet shrimp with salt- Opened back- Head- Kisu (Japanese whiting)- Squid- Zucchini- Ginkgo- Kakegawa carrots- Asparagus (tips and stalks)- Soba dumplings- Megochi (a type of fish)- Young sweetfish- Eggplant- Kitamurasaki sea urchin- Gold Rush corn- Kuwana clams- Anago (conger eel)- Sakura shrimp tempura with soba- Zaru soba (cold soba)- Black tofu- Other drinks
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