This was my first visit to Kanjou since Toyoda-san left!I enjoyed the following dishes:- 100% buckwheat soba with caviar from Yachiyo, Ibaraki- Duck broth with soft-shelled turtle and egg custard- Buckwheat crepe with spicy fried duck- White sea bream from Ehime with clam butter sauce- Abalone from Shimane- Duck meatballs in broth- Strawberry tofu dessert- Duck breast- Duck heart- Wood ear mushrooms from Ibaraki- Duck thigh- Duck tenderloin- Tsukune (chicken meatballs)- Kamo eggplant, deep-fried and soaked- Smoked duck loin- Smoked duck loin with mustard- Zaru soba (cold soba)- Kake soba (hot soba) with duck fat and white green onions- Hayashi rice- Sudachi sorbetThe quality of the grilled duck and soba has not declined, and I appreciated the inclusion of several new dishes that seemed to be from Demaru-san's new menu!The French sauce with white sea bream and the abalone were exquisite!!It's wonderful that I can enjoy Chambertin by the glass as well!!I will definitely continue to visit in the future!
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