This was my second visit.Last night, I sourced my ingredients from the same fish market, Sasuemaeda, as "Chiso Nishi Kenichi."Every morning, the fish market gathers high-quality fish, and the shops compete in a game of rock-paper-scissors to secure the best catches.While the mackerel, horse mackerel, giant squid, and Douman crab from Hamana Lake were the same ingredients, the differences in preparation, seasoning, and cooking by the chefs allowed me to appreciate each dish's unique flavors.There are three types of finishing dishes, so make sure to leave some room in your stomach.Unfortunately, the restaurant's signature dish, the Matsukasa-style white sweet sea bream, was not available this time.It's in season from winter to spring, so I look forward to trying it next time.
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