This was my fourth visit. Once again, I enjoyed the course featuring matsutake mushrooms and sea eel. Although it was still early for matsutake, it was truly amazing. The chawanmushi (savory egg custard) was filled with 80% matsutake, and the ingredients in the dobinmushi (teapot soup) were also 80% matsutake. The best way to enjoy matsutake is definitely in tempura form. I savored the matsutake to my heart's content, and it was a blissful experience.
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