● Grilled Young Sweetfish (Wakayama-style)Served on a bed of cucumber.The bones are tender, with a subtly sweet and refined flavor.It pairs well with spicy Japanese sake.● Mozuku Seaweed Vinegar and Akita JunzaiThe vinegar flavor is quite pronounced.● Sardines, Flounder, Octopus, and Eggplant (with Yamato Mustard)The sardines have just the right amount of fat, and the condiments are spot on.● White ClamSimple yet delightful.● Edamame and Sea Urchin Steamed DishThe sweetness and aroma of the sea urchin come through later.The thick potato and wasabi complement each other well.● Seared Ebodai (Sweetfish)Slightly rare, bursting with flavor.△ Yumekoshi (for Ankimo)● Ankimo (Monkfish Liver)Smooth and creamy, with no salt added.● Grilled Unagi (Eel) Cooked in kombu broth, then lightly grilled.Served with dried white cucumber.This dish also melts in your mouth.○ Spring Sea BreamLightly pressed and melts in your mouth.○ Gizzard Shad (Sujiko)○ Giant Grouper○ White Squid○ Horse Mackerel (from Senzaki)○ Kohada (Gizzard Shad)Dehydrated and well-seasoned.○ Marinated Fish○ Bonito with Chopped Onion (from Choshi)○ Medium Fatty Tuna○ Botan Shrimp○ Purple Sea Urchin (from Hokkaido)○ Conger EelNot overly sweet, making it very easy to eat.● SoupAdditional:○ Dry Gourd Roll
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