I finally got to visit a restaurant I've wanted to go to for a long time.We enjoyed:- Young Sweetfish and Bamboo Shoots- Sea Bream from Nanao- Mahata Fish, White Shrimp from Wajima, Noto Salt, and Sudachi Citrus- Horse Mackerel from Kanazawa- Black Clam- Clam- Sea Bream Soft Roe, Ankou (Anglerfish) Liver, and Squid- Flower Pepper and White Sesame Sea Bream- Kintoki Greens, Sea Urchin, and Junsai (Water Shield) *(I forgot to take a photo)*- Eggplant- Rice- Freshly made Grass MochiDuring my stay, I had the black clams several times, but these were truly exceptional. It's rare to find black clams like these.The tableware and sake cups were exquisitely designed, and I was even served sake in a 200-year-old antique glass, which made me a bit nervous. Of course, there were also Baccarat pieces.The chef's personality was wonderful, and I would love to come back in a different season.
We use cookies on this site to enhance your user experience.
