The genius chef, Minami Yukihiro, has taught me the exquisite flavors that bring out the best in ingredients while eliminating any unpleasant tastes. Every time I visit, I can't help but feel grateful for the beauty and abundance of Japan's four seasons.From seafood like horse mackerel, conger eel, red sea urchin from Yura, rockfish, sweetfish from Azumigawa, and eel, to vegetables such as corn, water shield, new lotus root, grilled eggplant, Kamo eggplant, winter melon, and Nanko plum, the simple yet profound flavors, textures, throat feel, and aromas are truly enjoyable.Chef Minami is like a missionary, clearly demonstrating the beauty of a pure and clear world by stripping away the excess. Thank you for another delightful lesson today! Today's Menu: JPY 50,000 - Akashi Horse Mackerel with Red Plum Pickle - Corn Tofu with Yoshino Kudzu - Simmered Soft-Shelled Turtle Jelly with Water Shield - Eel Wrapped in Yuba with Eel, Miso, and Flower Pepper - New Lotus Root with Rikyu Wheat Gluten and White Cucumber in Sesame Vinegar - Karasumi Mochi Pickled in Nara Pickle Lees - Grilled Hamo with Ume Paste, Sashimi - Akashi Sea Bream, Sashimi - Red Sea Urchin from Yura - Rockfish with Kudzu, Grilled Eggplant, and Soup - Sweetfish from Azumigawa, Salt-Grilled - Head and Bones for Senbei - Winter Melon with Hairy Crab Sauce - Kamo Eggplant Dengaku with Red Sea Urchin from Yura - Tai Meshi (Sea Bream Rice) - Rosanjin Rice - Nanko Plum Sweetened in Syrup - Mizu Yokan (Water Jelly) - Other Drinks
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