A Japanese restaurant in Ashiya, known for its difficulty in making reservations.The omakase course begins with a rich soft-shelled turtle soup, raising expectations right from the first dish.The deep umami flavor seeps into the body, amplifying the anticipation for the upcoming courses.The appetizers feature somen served in a shell of surf clam. The aroma of the grilled surf clam combined with the broth from the clams was exquisite, and the refreshing taste of the jelly made from Shiranui citrus and sparkling broth was also impressive.The hassun includes sesame tofu, mozuku seaweed in vinegar, tempura of young sweetfish, braised top shell, and sushi with sweet shrimp, showcasing seasonal flavors beautifully. The vibrant presentation is a feast for the eyes, and the ability to enjoy a variety of dishes in small portions is a delightful aspect.The soup with the scad highlights the deliciousness of the broth. The combination of snap peas, mitsuba, and the aroma of kinome creates a seasonal taste experience.The sashimi of Aji from Miyazu is rich in fat and pairs excellently with the condiments. The following dishes, such as the Shin-damaki and fried Aina-me, are crafted with great care, providing a continuous series of delightful surprises.The finale is asparagus rice, allowing one to fully enjoy the sweetness and aroma of seasonal asparagus, leaving me completely satisfied until the end.For dessert, we had strawberry daifuku, freshly made on the spot, warm and delicious as only freshly prepared can be.The combination of soft mochi and juicy strawberries is exquisite, and the delight continues until the last bite.With a wide variety of dishes that evoke the essence of the season with each bite, I truly understood why this restaurant is known for its difficulty in securing a reservation.I look forward to the next seasonal course.
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