Kisetsu Ryori Nakashima beautifully incorporates seasonal ingredients.The conger eel is served as a rare sashimi, and it’s also featured in a soup.The sea urchin comes from Oshima in Yamaguchi Prefecture, specifically the "Aka Uni."This seasonal delicacy reminds us that there’s more to sea urchin than just the usual Hokkaido variety.What sets this restaurant apart is the generous use of herb-based vegetables.To top it off, this month’s seasonal theme is "Goldfish."Once again, the restaurant was filled with a strong sense of the season.
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