ジェナー ル・メル

In July, we celebrate the Tenjin Festival. I was able to see the replica of the festival fireworks again this year, just like last year (see the first photo).At Fushimi Cho Kakoi Yama, they not only prepare seasonal ingredients but also serve dishes that align with seasonal events. Their strong "Osaka love" truly stands out, and they hold their own against Kyoto's Japanese cuisine.For drinks, I opted for a selection of Japanese sake.**Yakuzen**: In April, we have the Flower Festival, featuring various flowers.**Nanata**: Served in a refreshing water pitcher, it includes sea urchin, shrimp, corn, and edamame.**Nodoguro no Saikyo-yaki**: Grilled blackthroat seaperch, resembling the Milky Way.**Hamo no Owan**: A soup representing the Tenjin Festival fireworks.**Otsukuri**: Served with egoma vinegar.**Abalone**: Abalone shabu-shabu.**Junsai**: Peach puree.**Kaga Nasu no Yakimono**: Grilled Kaga eggplant with Iberico pork.**Tenjin Hassun**: Hamo sushi, black beans, water dumplings, karasumi with daikon, jellyfish with hamo roe, and octopus sprouts.**Niehana**: Stewed flowers.**Togan**: Winter melon with hairy crab.**Gohan**: Rice with meat.**Funayaki-jiru**: A broth made with all the ingredients from today’s dishes.**Kanmi**: Dessert.**Ice Cream**: Strawberry.It was a great meal! I have included three carefully selected photos of the dishes. Less