This was my fourth visit to Shutei Tanaka, and each time I am amazed by how they incorporate seasonal ingredients and bring out the potential of Kumano jidori chicken.I started with my usual large draft beer to quench my thirst, followed by the first course. The smoked firefly squid with bamboo shoots and key fern was a delightful dish that truly captured the essence of spring. The candied golden ginger added a wonderful accent.The skewers featured the reliable Kumano jidori chicken. The juiciness of the negima (chicken and green onion) and the rich sweetness of the liver were excellent, but this time, the rare cuts I added were the highlight.Bonpeta: Perfectly balanced fat.Aka: A deep umami flavor that bursts with each bite.Seikan: Its melt-in-your-mouth texture and unique richness paired beautifully with Japanese sake (this time served with "Saku").The mid-course, chicken porridge with chicken broth, was a luxurious treat with the addition of hairy crab dashi. I was overwhelmed by the gentle yet layered flavors.After "Saku," I enjoyed Isami with soda. It was refreshing alongside seasonal ingredients like sorrel, natural cod, and wild vegetables, evoking the early summer vibe.The main event of the evening was the long-awaited chicken soba, where I indulged in both the "shoyu" and "paitan" styles.The harmony of the sharp soy sauce and the broth was beautiful, while the paitan was rich like a velvety soup yet had a clean aftertaste. The luxury of tasting these two completely different bowls at the same time was pure bliss.The meticulous craftsmanship inherited from Kyoto cuisine and the rustic charm of yakitori beautifully complemented each other, elevating the entire course.After my fourth visit, I once again appreciated the exquisite fusion of flavors. I look forward to returning in a different season to experience this unique harmony again.It was incredibly delicious!
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