I visited on my birthday. On this day, my husband was away on a long trip to a hot spring. He remembered me mentioning during my last visit, when I had the unadon lunch, that I might come alone for my birthday.The meal began with dishes celebrating the Tango no Sekku festival, followed by a bowl of soup. When I finished the broth, the character "寿" appeared at the bottom. I realized for the first time that it was a special bowl. The underside of the lid had the character "福," and the lid itself featured auspicious patterns of pine, bamboo, and plum, dating back to the Meiji era. Such thoughtful attention to detail!On this day, I enjoyed two types of Japanese sake along with wine from Koshu.Here’s what I had:◇ Asparagus and Scallops Grilled green asparagus soaked in a savory sauce, topped with deep-fried scallops, jelly, and a puree of white asparagus. The scallops were rare inside and sweet.◇ Grilled Eel, Cucumber, and Green Tomato The eel from Mikawa Isshiki was perfectly grilled. Served with cucumber and green tomato, the eel was beautifully cooked.◇ Soup Ayugai (sweetfish), Koshiabura (a type of wild vegetable), and yuzu flowers. This was served in the aforementioned bowl, with dashi made from freshly shaved bonito right in front of me. The aroma was delightful, and the Koshiabura from Nagano added a lovely flavor.◇ Sashimi - Isaki (grunt fish), Mudskipper Squid - First Bonito with Japanese mustard The umami and texture of the Isaki were impressive. The Mudskipper Squid was tender after being cut. The first bonito, lightly infused with the aroma of straw, was delicious.◇ Simmered Firefly Squid With wild garlic, Kujo green onions, and shiitake mushrooms, finished with black shichimi. This was my first time trying it, and the firefly squid was plump and flavorful.◇ Knife Fish The small knife fish from Kobishima had thick flesh. The skin was crispy, and the meat was tender, served with sudachi (a type of citrus), watercress, and diced myoga (Japanese ginger).◇ Chilled Simmered Dish Fried water eggplant, grated daikon, myoga, and okra. Chilled and refreshing, this subtle simmered dish was delicious.◇ Kinmedai (red snapper) and New Onion Hot Pot The bubbling hot pot featured colorful kinmedai and sweet new onions, creating a beautiful contrast of red and white. The soft shiso leaves added a refreshing touch.◇ Rice Served with pickles, miso soup, stewed Miyazaki beef, and dried sardines. For the first bowl, I had plain white rice. For the second, I tried egg over rice, which I hadn’t had last time. The freshly shaved bonito flakes were fluffy.◇ Dessert American cherries, milk ice cream, and crumble. They even placed a candle on my dessert and prepared a birthday plate for me!It was a heartfelt birthday celebration at Sakuragi. I am filled with gratitude. This restaurant is truly comfortable, even for a solo diner.
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