This course was overall light in flavor, emphasizing the importance of dashi. I was able to enjoy the vegetables from Hokkaido.● Appetizer Shako (mantis shrimp), junna (Japanese parsley), cucumber, tomato Sea Urchin Jelly Pea Tofu ○ Chumaki Sushi with Shrimp Pressed Sushi with Anago (conger eel) ● Sea Bream, Kensasuki Squid, Botan Ebi (sweet shrimp) Both were thick and satisfying. ● Soup with Duck and Eggplant ● Young Sweetfish and Koshi (bracken fern) ● Grilled Tokishirazu (a type of salmon) and Asparagus ● Whitebait and Hime Take (young bamboo shoots) with Simmered Eggs I loved the flavor of the white dashi. ○ Rice with Corn and Asparagus ● Watermelon (from Kumamoto) and Strawberries (from Toyonaka) ● Rice Cake with Seedlings
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