The only trip I took during Golden Week was a day trip to Fukuchiyama. I was invited to make a reservation at NOMI RESTAURANT, marking my fifth visit in five months. This time, I traveled with three friends from Osaka and Kyoto, taking the express train from Kyoto Station to Ayabe Station, and then a taxi for about 20 minutes to the restaurant. At 1 PM, we ordered drinks and started the course meal! (*^^)o∀*∀o(^^*)♪ Since my last visit was a sushi course, it had been a year since I enjoyed the game meat course. My youngest son, Rinshiro, who was 17 during my first visit, is now an adult, and all three of them have truly become professionals. Their explanations of the dishes and ingredients were confident and poised, reflecting their growth. The food was exceptional, especially the fried dishes, which have become incredibly delicious and more refined with each visit. I was delighted to receive some eggs laid by the chickens they raised from chicks as a souvenir. (*´ω｀*) I can’t take my eyes off their continuous evolution. It was a great meal.< Kireaji x Game Meat Omakase Course > JPY 33,000, tax Included◎ The Ultimate Slice... A slice of genuine Katsuobushi from Sezaki in Makurazaki, shaved to a thickness of 4μ. So thin that you can see through it, it’s the ultimate slice.◎ DASHI 0.8... Enjoying the first dashi made from katsuobushi without any seasoning. A blended dashi that brings out different flavors and aromas based on the knife's edge. First, enjoy it as is. Next, combine it with wild bamboo shoots and local asparagus. The dashi is delicious on its own, but it becomes even better when paired with the ingredients.◎ KIREAJI x Junichi Fujimoto... Fish from Junichi Fujimoto, a master of live fish from Ehime. First, we had sashimi of stone bream and lightning squid, enjoyed with salt and wasabi. Next, we wrapped the back of the stone bream with a mixture of new onions, Japanese radish, and shiso, seasoned with lemon for a refreshing taste. Then, we had sake-steamed gurnard, with a fragrant broth made from its bones. Finally, we enjoyed lightly grilled skipjack tuna, served with sesame and a jelly made from miso, along with wild chives, mitsuba, and sansho. Everything was incredibly delicious, but the skipjack tuna was particularly memorable.◎ Bamboo Shoots and Mountain Vegetables... I had always prized the tender tips of bamboo shoots, but I learned for the first time that the base is actually the most delicious part. They cooked the bamboo shoots they dug up that morning in dashi, seasoned with a bit of soy sauce and freshly shaved katsuobushi. The texture was crunchy yet sweet and incredibly delicious (๑>◡◡
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