I visited after 7 years, the last time being before the pandemic. I had made reservations during COVID, but they were canceled due to the state of emergency. Ishikawa-san looked a bit older, but he was in great spirits. Even in the way he poured the beer, he encouraged his apprentices. This was part of his performance, likely filled with jokes for the customers. Every dish was perfect. I missed having meat, but I was so satisfied that I forgot about it.● Abalone served on sticky rice ● Sweetfish with the bones removed ● Fried sweetfish heads and bones The crispiness provided a wonderful texture. ● Turnip in soft-shelled turtle broth ● Sea bream ● Octopus (from Akashi) and sea urchin (from Yoichi) ● Bonito ● Hon-ara served with shuto It was sweet and delicious. ● Rock oysters, whelks, and sea urchin with jelly ● Sake-steamed grouper with eggplant from Kagawa Myoga and green onions ● Somen noodles Grated turnip Grilled eel skin ○ Rice Pickles, salmon, scrambled eggs, and green peppers with dried shrimp The white rice was perfectly cooked, providing an excellent texture. ● Delicious pears and melons.
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