This is one of my favorite restaurants.As soon as I entered, the head chef and the owner greeted me, followed by all the staff members.Just receiving such warm hospitality makes for an incredible dining experience.The food is undoubtedly delicious, with dishes that maximize the natural flavors of the ingredients without unnecessary cooking.This time, I had the chance to try the baby shrimp from Nagasaki for the first time.They mentioned that to raise the shrimp to a proper size, they thin out about 20-30% of the baby shrimp, and what I had was from that thinning.Although they were small, they were flavorful, and the shells were soft, making for a delightful snack!The highlights of the day were the sliced squid and the baked turban shell with sea urchin.I was amazed at how delicious the creamy squid tasted when eaten like liver sashimi.And the turban shell was enormous!!! The liver was also gigantic—I've never seen anything like it!The sea bream chazuke (rice with broth) is a favorite among regulars.I enjoyed a feast with the following sequence: marinated rice bowl → chazuke → chazuke → crispy rice → rice with egg.Everything, from the hospitality to the taste of the dishes, was top-notch!【Course Menu for the Day】White Asparagus VichyssoiseLightly Fried Green Asparagus from SagaDeep-fried Baby Shrimp from NagasakiTender Octopus StewCrab Shinjo SoupSliced Matsukawa Flounder from MiyagiSliced Squid with Sesame SaltSliced Katsuo from KatsuuraBaked Turban Shell with Sea UrchinDeep-fried Young Sweetfish and CornBraised and Lightly Grilled Anago from TsushimaPork Shabu-shabuMarinated Sea Bream Rice & Sea Bream ChazukeRice with EggMiyazaki Mango Parfait (Wasanbon Sugar, Mascarpone Cheese)
We use cookies on this site to enhance your user experience.
