Suzuta ShikiIt's been a while since my last visit to Suzuta Shiki. Chef Tashiro still has that charming smile.Today, I opted for the omakase selection of Japanese sake.I had a wonderful meal with a close friend, enjoying every moment.It was a great meal. I will definitely come back, so thank you in advance!Today's menu is as follows:- Shizuoka Edamame Kuzu Somen Incredible texture and edamame flavor, a taste of early summer.- Sashimi Served with wasabi vinegar and soy sauce, smoked caviar, and freshly caught Akashi's Makogarei.- Katsuo from Chiba Katsuura Served with pureed turnip from Nobeji, egg yolk vinegar, and pickled vegetables.- Shiitake mushrooms Grilled over wood from Tokushima.- Aged Tenderloin grilled over wood Served with rice and corn.- Soup Abalone and eggplant, with three kinds of water plants from Sanjō, flavored with katsuo and kombu dashi.- Grilled Sweetfish Accompanied by white asparagus.- Palate cleanser Peach pineapple sorbet.- Grilled natural eel from Lake Ogawara Served with zucchini and burdock chips.- Hokkaido Hairy crab from Funka Bay, prepared with white miso, aged for two years for a rich winter flavor.- Kawachi duck Served with grilled Man-gōji peppers and rice.- Ju-wari handmade soba Served with salt.- Ice cream smoked with wood Fluffy Taiwanese castella.
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