Last autumn, I was very worried when I heard about the chef's health issues, but I’m glad to see he has made a remarkable recovery and is as energetic as ever. The excellence of Tokuha Motonari is recognized by everyone. From the way they prepare the dashi to the grilled fish cooked over an irori (traditional Japanese hearth), everything is incredibly delicious. This time, I opted for the lunch course, which is more affordable than dinner but offers a similar number of dishes, making it truly impressive.◆ Hōcha (Japanese mugwort tea) ◆ Corn puree from Kuwataka Farm, Akita junsai (water shield), and chicken clam with dashi jelly ◆ Grilled abalone with edamame steamed rice ◆ Akashi Katsu shrimp fish cake with white asparagus soup ◆ Sweet sea bream from Ehime Prefecture and squid from Wakayama Prefecture ◆ Grilled sea eel from Akashi with umeboshi soy sauce and wasabi ◆ Kamo eggplant dengaku from Kyoto and purple sea urchin from Oma ◆ Kuwana clam from Mie Prefecture, young corn, lemon, and salt ◆ Grilled young sweetfish from Lake Biwa over irori ◆ Grilled young sweetfish from Lake Biwa with tare sauce ◆ Funazushi (fermented carp sushi) with cucumber ◆ Sea bass with winter melon puree, thick fried tofu, and myoga ginger ◆ Grilled sardines ◆ Clay pot rice ◆ Chashu rice bowl ◆ Mizumanju (water dumplings)
We use cookies on this site to enhance your user experience.
