Currently, it seems that only regular customers can make reservations.Thanks to the kindness of a regular, I was able to visit again.The counter seats for 8 people turn over twice, but Chef Tanaka wants to share his culinary creations with even more guests, so he plans to relocate next year.First, I watched as he carefully shelled snap peas right in front of me.He mentioned that the shells would be used for broth.That's a great example of sustainability!As I felt during my last visit, the dishes are exceptional, but the sauces that accompany each dish are outstanding, making it easy to enjoy with drinks or to eat multiple bowls of rice.This time, the Fujian seaweed sauce was so wonderful that I strongly requested it for sale. (laughs)Now, here’s the menu for this visit:1. Chiba's Spanish Mackerel Very thick and meaty. Served with turnips from Tounoen, dried tangerine peel, Jinhua ham, and a broth made from clams and local chicken.2. Amakusa's Squid Sea urchin Isaki from Ainanchō Sashimi Here, we have the previously mentioned Fujian seaweed sauce.3. Steamed Egg Custard with Sakoshi Oysters From Sakoshi in Akō, Hyōgo Prefecture. This bay is rich in quality plankton, producing one-year-old oysters that are plump and juicy. The custard is filled with a generous amount of oyster meat.4. Fried Red Snapper from Amakusa Served with spicy daikon oil sauce This sauce is also excellent.5. Snap Pea Porridge from Tounoen With scallion oil Surprisingly, the snap peas made an appearance in the porridge.6. Shumai with Daikon from Ōura Packed with a generous amount of burdock, releasing a wonderful aroma.7. Shumai with Asparagus from Yasui Farm and Cambodian Pepper8. Seasoned Jellyfish Delicately sliced aromatic vegetables on top of the jellyfish.9. Shark Fin, Longan, and Jujube Herbal Soup Loaded with nameko mushrooms. A revitalizing soup that boosts your energy.10. Spring Rolls with Young Corn from Kuwataka Farm and Premium Pork from Izu The corn silk is also used as an ingredient.11. Four types of rice dishes You can choose the portion size. I tried a bite of each: - Fried rice with shirasu (whitebait) and lettuce, XO sauce - Chinese noodles with clams and local chicken - Mapo tofu - Chilled dan dan noodles12. Almond TofuTo accompany the meal:- White Wine Yann Durieux Love and Pif Bourgogne Aligoté It has a mineral quality with a hint of acidity.As always, the chef is incredibly skilled and keeps the conversation lively throughout the meal.This time, we talked about his days as a teacher at Tsuji Culinary Institute, his family, and the local Chinese restaurants he frequented while living in Tokyo.The conversation never ran dry as the night in Osaka unfolded.
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