This establishment, born as a branch of the renowned Seizan in Shirokane-Takanawa, exudes a refined atmosphere with no signboard and a single daily seating at the counter.The dishes crafted by Chef Furukawa, a talented female chef, reflect the essence of the main restaurant while showcasing a delicate yet robust character, quietly expanding her unique culinary world.In July, we eagerly anticipate the special summer dish, abalone udon, which is a highlight of the season.On this day, we started with akou (red sea bream) served in a bowl. Its rich fat content spread a delightful umami flavor in the clear broth. The seasonal hamo (pike eel) was served in two styles: freshly blanched and tataki (lightly seared), accompanied by homemade plum sauce, ponzu, and wasabi.Then came the much-anticipated abalone udon. No matter how many times I enjoy it, I am always amazed by its high level of perfection. While I have seen similar dishes offered as homage by other restaurants, this one remains in a league of its own in terms of flavor.The tempura, featuring sweet long peppers from Kyoto stuffed generously with hairy crab, was exceptional in both aroma and texture.To finish, we had the familiar trio (noodles, roast beef, and curry). The hamo ramen had a gentle broth with a velvety texture, and the fried hamo added a delightful accent. This bowl of noodles was also filled with a sense of artistry.Once again, I had a truly fulfilling and wonderful experience. I look forward to the season of "uni dobong," which can only be enjoyed for one month each year. It was a great meal!
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