Mr. Kitagawa truly embodies Mr. Shinohara's philosophy: fun, delicious, and affordable. I believe it’s nearly the best experience you can have.The highlight of the day was the mango daifuku! This is a dish that has been meticulously crafted through extensive research, and you won’t find anything like it at most specialty dessert shops. I also look forward to the seasonal desserts, which are quite significant in their own right.● Corn Soup The natural sweetness spreads across your palate. ● Horse Manure Sea Urchin with Hairy Crab topped with Caviar Served with Tosa vinegar jelly, it looks absolutely stunning. ● Hassun (Seasonal Appetizer) for July, "Hobungetsu" With a leaf of the Kaji tree, Iwa Mozuku seaweed, shrimp toast, grilled abalone (with liver spread), and a cherry in a hōzuki (Chinese lantern plant). Jimaami tofu and vinegar-marinated octopus. ● 4.5 kg of Kue (a type of fish) ● Tempura of Hamo (pike eel) ● Soft-shelled turtle soup With winter melon underneath. ● Eel with grape pepper.Options: ● Grilled skewers of soft-shelled turtle.● Hida Beef Chateaubriand Grilled with tamahagane (traditional Japanese steel). Seasoned with salt, black pepper, and onion soy sauce. ○ Tempura Bara (assorted tempura) is still delicious. ○ Rice with raw egg. ● Dessert: Mango daifuku topped with coffee. This is even better than what professionals make.Served with a scoop of green plum sorbet.
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