I was fortunate enough to visit Nihonbashi Sonoji again. When we think of early summer, we think of sweetfish and summer vegetables. On this day, we also enjoyed some delightful ingredients from the Edo period.The two types of shrimp and two types of eggplant were delicious to compare. The sound of the crispy bite was so enjoyable! The tempura of sea urchin was something special—no seaweed or shiso, just pure sea urchin tempura. I never knew potato tempura could be this delicious. Of course, the sound of cutting the anago (conger eel) with chopsticks was also satisfying.We compared both hot and cold soba noodles.I was completely full. It was a great meal. Next time will be in January, and I’m already looking forward to it!
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