Higuchi: A Place to Experience the Beauty of Japan with Over 20 Years of History♪I had always wanted to visit Higuchi, and finally, my wish came true! Although photography is generally not allowed, it was permitted for private events, so I was able to take pictures tonight! As a Tabelog reviewer, this really got me excited! ↑↑While I had the impression that the owner, with his long history and strict no-photo policy, might be intimidating and hard to talk to, that was not the case at all. He was very friendly and open to conversation. Dining while discussing various dishes and ingredients with him was truly a valuable experience! ♪Now, let me share Higuchi's spring course:Noodle Soup with Bamboo Shoots from NagaokaI just made it in time as bamboo shoots are finishing this week! The bamboo shoots were translucent, allowing me to fully appreciate their delicate flavor.Ayus and Tara-no-Me from Lake BiwaI was lucky to have ayu available starting this week! I enjoyed the ayu while savoring the taste of spring with the tara-no-me! ♪Abalone with Sesame DressingThis dish was packed with various ingredients like kogomi, dried daikon, and itafune. The texture of the abalone was outstanding! ♪Sweetfish and Young Corn Sushi RollsThe young corn had an incredible earthy aroma and was exceptionally fresh! While sushi rolls are common in many cuisines, the fragrance of this young corn added a unique touch! ♪Sweetfish HeadThe head of the sweetfish was served, and I was told it could be enjoyed crispy! Turnip and White Sweetfish SoupThis soup featured thick, sweet white sweetfish, showcasing its quality. By serving it as a soup, the fish's excellence was highlighted without any distractions! ♪Seared BonitoThe seared bonito had a rich aroma! Its high quality is evident due to the adherence to traditional methods. ☆Sashimi of Sea Urchin and Sea BreamI enjoyed this with a light soy sauce.Yamagata Clam PorridgeThis was served with asparagus and pepper, and the saltiness and spiciness of the pepper perfectly complemented the serene porridge! The subtle kick transformed the dish into something extraordinary.Grilled Eel with MitsubaThe aroma of mitsuba is always delightful! The crispy eel reminded me that summer is just around the corner! ♪Tofu with Butterbur BudsJust when I thought I was feeling summer, spring ingredients were still being served, which was wonderful. It felt like a double treat! ♪Chicken Thigh MeatThe meat was satisfying and enjoyable! Koshiabura RiceThe second serving was rice with anago and canola flowers.Having two rice dishes was a blissful moment. I couldn't resist having both with beef simmered in soy sauce! ＾＾SobaServed with sweetly simmered eggplant. And guess what? Refills are allowed! Higuchi is very accommodating, even for big eaters! I had to stop, but my husband kept going for large portions! Haha.Almond TofuServed refreshing with mango.Additionally, there was a selection of:Kuzukiri, Yokan, and Monaka Ice Cream, with no limit on choices! It’s fantastic to have the option to adjust your meal until the very end! ♪I truly enjoyed Higuchi's warm hospitality and the way they treat their ingredients! ＾＾ｖ
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