Takiya, Azabu-JubanA regular spot for me.Mid-June.A gathering of four.We started with a toast using "Asahi SUPER DRY."Please take a look at the photos!◎ Hassun (seasonal appetizer)In the front left of the photo:Saba (mackerel) sushi with flower pepper and seared fish roe on top.In the neighboring dish:Grilled sweet sea bream soaked in dashi with mizuna greens.In the back left:Torigai (bird clam) with vinegar and mozuku seaweed.In the large curved dish next to it:White sesame tofu topped with red sea urchin from Yamaguchi, fava beans, and botan shrimp.Presentation of today’s ingredients:Young sweetfish still swimming.Next, we moved on to tempura.◎ Kuruma Ebi (Japanese tiger prawn)◎ Prawn legs◎ Kisu (Japanese whiting)Among the standard menu items in the first half, I want to highly praise the kisu.It looks beautiful, the batter is crispy and light, and the delicate white fish is full of flavor.Japanese sake: Tanaka Rokugo, served chilled.◎ Maitake mushroomsThis also has a deep umami flavor.The aftertaste lingers...◎ Tachiuo (beltfish)◎ Young sweetfishDipped in matcha salt.On the rocks: Aragoshi Umeshu (plum wine).Presentation of the ingredients just before frying: Kinmedai (golden eye snapper), filleted.A magnificent sight.◎ New onions◎ Kinmedai with wasabi and sea urchin sauce.◎ Shredded hairy crab salad with tomatoes, topped with caviar.◎ Chateaubriand◎ Red eggplantSoup with sakura shrimp dashi.◎ Pork cheeseThis "Pork Cheese" is actually my first time trying it after nearly 10 years of visiting.It was a strong request from my friend who was with me.It was delicious.I think it would pair well with red wine (laughs).◎ Kuruma Ebi◎ MealAnago (conger eel) tempura rice bowl with flower pepper.Pickles.Shijimi clam miso soup.◎ DessertGrapefruit jelly.◎ Sweet treatWarabi mochi (bracken starch dumpling).◎ Sencha (green tea)Including my first experience with pork cheese, this visit was wonderful as always...It was a great meal.Thank you very much.
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