First of all, this dish is perfect for a hot day. Chilled winter melon served with plum paste. It cools you down from the inside out!Next, we have poached chicken breast. Whoa, this is delicious right from the start! It's moist and has a delightful richness to it... what is this?Now, let’s start with the grilled items! With an omakase, I usually expect a series of small dishes before reaching the main event, and I love this style! First up, we have:Furisode (sleeve cut) The back side, along the spine. The crispy skin brings out an incredible umami flavor.Chicken thigh... Wow, the salt really enhances the flavor.The liver is lightly sprinkled with sansho pepper. The way it’s skewered is lovely.Eggplant From Kuwako Farm... used by Fuji-san and Naruse-san as well.Tochio's fried tofu Wrapped with seaweed, brushed with salt and soy sauce.Chicken tender... this is the best ever! So moist... the wasabi is so strong that it completely transforms into a plum aroma.Tsukune (chicken meatball) - this one is made with male chicken! Strong flavor, very robust... 100% meat!!!Petit Rouge Local tomatoes from Fujieda! The skin is incredibly thin! I thought it was peeled!And to finish, we have negima (grilled chicken and green onion)! Sandwiched with onion, beautifully skewered.● Now for the extras: Soriresu (chicken tail) Skin Chouchin (grilled chicken tail)!Ramen Grilled rice ball Made with Tsuyahime rice and mochiko. The level of ramen here is impressive, just like Shigeno-san from Yumesuno!For dessert, we had rum raisin ice cream made with raisins soaked in Kagoshima rum! I really love rum!I made a reservation for my next visit and was kindly seen off. ƪ(˘⌣˘)ʃIt was a great meal!
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