Mr. Mochizuki opened Tagetsu in 2013, and his son, born that year, is now 13 years old. Around 2016, his son used to run around the restaurant. Now, as a renowned chef, he oversees operations at overseas locations. I never expected to keep coming back for so long, but I continue to be captivated by the delicious dishes.◆ Kombu Dashi◆ Chilled Soft-Shelled Turtle with Green Onion and Ginger Sauce◆ First Dashi (Kombu Dashi and Bonito Flakes)◆ Tempura of Managatsuo and Fresh Sea Urchin from Hokkaido◆ Tender Stewed Black Abalone from Chiba, Grilled Kamo Eggplant, Mini Okra◆ Sashimi of Matsukawa Sole from Hokkaido, Cucumber and Beets◆ Grilled Sweetfish from Nagara River◆ Hassun Akita's Water Shield with Tosa Vinegar, White Corn Tempura, Simmered Iwate Oysters from Mie Prefecture, Low-Temperature Cooked Duck from Iwate, Egg Yolk Sushi with Kagoshima Kuruma Shrimp, Pumpkin, Winter Melon, Scallop with Egg Yolk, Yuba◆ Yoshino Simmered Rockfish, New Burdock, Japanese Porcini Broth◆ Sendai Beef Tri-Tip with Walnut Sauce and Inaniwa Udon◆ Rice with Young Ginger and Fried Horse Mackerel◆ Beef Shigureni with Simmered Eggs Rice Bowl◆ Tempura of Aori Squid Rice Bowl◆ Mizuyokan, Pecan Yubeshi, Black Sesame Monaka◆ Kuzukiri
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