It had been about six months since my last visit. This time, I was seated at my usual spot with H-san.Located about an hour and a half from Nagoya, just five minutes after exiting the Matsusaka Interchange.There is a parking lot at the back of the restaurant, but the road in front is quite narrow, so it's best to avoid bringing large vehicles.Chef Kitagawa quickly started preparing for the charcoal grilling in the garden.On this day, the menu included:Seasonal Roasted Chicken Oumon Hata with Leek Sauce Scallops and Eggplant Potatoes and Toburi Kintoki Greens Asparagus Carrots Shiitake Mushrooms Matsusaka Beef Shabu-Shabu with Korinkei Sichuan-style Aromatic Sauce Steamed Rock Oysters with Koji Natto Braised Shark Fin Fruit Tomato and Dried Scallop Sauce Corn and Ise Lobster Spring Rolls Corn Soup Grilled Abalone over Binchotan Charcoal Liver Sauce, Zucchini, Shishito Peppers, Shiitake Mushrooms Dan Dan Noodles, Aosa Noodles Dessert: Almond Tofu with Melon Soup I started with the usual appetizers.While the appetizers are often similar each time, they gradually change with the seasons. Each dish was delicate, and the more I ate, the deeper the flavors became.The meat dish of the day was Matsusaka Beef Shabu-Shabu prepared in a Sichuan style. It was delicious and truly representative of Matsusaka.The braised shark fin was paired with a light tomato sauce, which was quite refreshing for summer.However, the highlight of the day was undoubtedly the enormous grilled abalone. The abalone was steamed to tenderness and then grilled over Kishu Binchotan charcoal, topped with a luxurious liver sauce.I thoroughly enjoyed the seafood from Matsusaka, which is close to Ise-Shima.To finish, I had Aosa noodles and Dan Dan noodles. There was also an option for Mala noodles, but that would have been a bit too spicy for me.The flavors were well-balanced, so for those who enjoy spicy food, I highly recommend trying this.Once again, I was completely satisfied from start to finish. I will definitely visit again soon.
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