At the end of June, I finally visited Hira Sanso, and it was a wonderful course that showcased the blessings of the mountains and Lake Biwa, allowing me to feel the seasons in every dish.◉ Koi Koku The first dish, Koi Koku, was rich in flavor. It had zero unpleasant odor and was full of the deliciousness of carp. This was a dish that truly whetted my appetite, providing a great sense of reassurance right from the start.◉ Tempura of Junzai and Shiode This dish brought a refreshing taste of early summer. After the Koi Koku heightened my sensitivity to flavors, the gentle tempura of Junzai added even more moisture to my palate.◉ Hassun The assortment included Mizuna, green plums, grilled root bamboo, roasted boar, pressed sushi with iwana (char), and funazushi (fermented carp). Each item was meticulously prepared, making it a perfect accompaniment to drinks.◉ Sashimi The sashimi featured carp, Biwa trout, and low-temperature cooked venison. Each ingredient was presented in a way that highlighted its unique characteristics, allowing me to fully enjoy the charm of the mountain village. The Biwa trout was incredibly delicious, almost unbelievable... I've heard that its popularity has led to an increase in fishing pressure, so I hope proper limits are enforced to protect their numbers.◉ Grilled Sweetfish The highlight of the day was the grilled sweetfish. The fragrant skin and tender flesh, along with a refined bitterness, reminded me of the exquisite taste of sweetfish that can only be enjoyed at this time of year. The slight bitterness combined with the sweetness of the flesh created an indescribably beautiful flavor.◉ Nabe of Tsuchigumo and Lake Biwa Softshell Turtle This dish had a strong umami flavor while being surprisingly clear in taste. The sesame tofu paired perfectly with it. I found myself wanting rice.◉ Natural Eel with Seasonal Mountain Vegetables The natural eel was truly impressive. Among all the natural eel I've had, this one stood out for its aroma, quality of fat, and firmness of the flesh—each aspect was exceptional. It made me think, "I want to come back just to eat this again."◉ Simmered Round Eggplant and Bamboo Shoots A comforting dish. It was healthy, but I was starting to feel a bit full...◉ Kamadaki Rice with Sweetfish Rice is always a separate stomach! This was a fitting way to finish off the meal. The flavor of the sweetfish permeated each grain of rice, making it impossible to stop eating even when I was full.I thoroughly enjoyed a day at Hira Sanso, where the focus was not on extravagance but on sincerely incorporating the blessings of the season and the land into the cuisine. The sweetfish and natural eel, in particular, were unforgettable flavors. I definitely want to return in a different season.
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