I was disappointed not to see the friendly banter between Chef Takemasa Shinohara and his former apprentice, Mr. Taisei Tanaka, who graduated at the end of July last month. However, the charming female chef, Zhao, stepped in to fill the gap with her impressive skills.With the addition of a woman in this male-dominated kitchen, the atmosphere became brighter and more lively! The seasonal ingredients like young sweetfish, pike eel, eel, grouper, octopus, red sea urchin, king crab, rock mozuku, corn, figs, winter melon, and matsutake mushrooms never cease to amaze me with their delicious dishes! My stomach is always full!Under Chef Shinohara's guidance, the energetic young staff work together as one team, and their vibrant energy is truly uplifting. My heart is also full!As always, both my stomach and heart are completely satisfied. Today's menu: JPY 54,000 - Chilled gyokuro tea - Onion and corn puree - Lotus leaf and flower, blanched pike eel, blanched octopus, octopus eggs - Sado rock mozuku - Lotus root tofu with red sea urchin - Grilled octopus suckers - Sashimi and jelly of grouper from Kitakyushu - Matsutake mushroom puree - Pike eel paste, scallops, hairy crab - Okra tataki, green yuzu - Sweetfish comparison Left: Gujo Hachiman, uruka soy sauce Right: Sweetfish from Takahara River, wasabi vinegar porridge - Cut udon with tororo, purple shiso, ice - Fried sweetfish heads, middle bones, and entrails - Boiled king crab - Hassun - Onion and egg yolk sauce, yellowfin tuna - Omi beef omasum, cucumber, spicy miso - Steamed abalone, edamame tofu - Abalone liver, cucumber vinegar - Grilled duck yakitori - Fig with sesame sauce (inside a lantern) - Turban shell, sea urchin - Fried matsutake mushrooms - Foie gras butter, raisin monaka - Tempura pairing - Eel, winter melon, Manganji pepper, ginger, myoga, green onion, soft-shelled turtle broth - Rice ball with Rishiri kombu, Kishu Nanko plum, and shirasu - Soybean coffee kuzumochi - Thin matcha - Other drinks
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