This time was truly impressive.The bonito was particularly striking.The liver preparation from the bloodline had a texture that felt just like eating liver.The grilled kiss and the flatfish were delicious as well!As always, the Matsukasa-yaki was exquisite, but it has become so consistently good that it feels almost expected.All the rice served with the meal was delicious!【Course Menu for the Day】- Horse mackerel cucumber roll- Grilled kiss skewers (only 15 live kiss available)- Sardine- Boiled barracuda and moringa ohitashi- Sweet sea bream soup (with shiitake mushrooms, bracken, and yuzu)- Sashimi of freshly caught bonito and liver preparation from the bloodline- Flatfish (with green onion soy sauce and hakko eschalot)- Tomato- Fried young ginger- Grilled eel wrapped (with sansho pepper and burdock) *A new interpretation of grilled eel from Yahata- Soy sauce grilled zucchini and onion- Matsukasa-yaki of red snapper- Edamame (Kamikaze variety) with a drizzle- White rice- Simmered dish (with fried ribbonfish, folded eggplant, and okra)- Rice with barracuda, sweet long pepper, and watercress- Bonito marinated rice bowl- Chilled sesame dashi chazuke- Biwa honey-scented black tea jelly- Wild vegetable rice cake (with tara no me, udo, mochi barley, walnuts, and sansho pepper)
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