This year, I visited this reservation-only gem that represents Fukui once again.✅ Appetizers...Ishikawa black mozuku seaweed mixed with grated Japanese radish, wasabi, and bonito flakes.Noto surf clam and Kanazawa port botan shrimp.Lightly seared Kagoshima grouper (20kg) served with ponzu sauce.Grilled heads of Kanazawa port botan shrimp with their roe.Chawanmushi (steamed egg custard) with hairy crab.Miso-marinated firefly squid and boiled octopus from Noto.Grilled knife fish....✅ Sushi...Hirame (flounder).Ishaki (striped jack) with kombu.Marinated sawara (Spanish mackerel) from Himi.Aori ika (bigfin reef squid).Marinated akami (lean tuna) from Shiogama.Sakura masu (cherry salmon) from Tsuruga.Sweet shrimp.Kuro mutsu (black mutsu) from Himi....✅ Gunkan...Murasaki uni (purple sea urchin)....✅ Sushi...Chutoro (medium fatty tuna) from Shiogama.✅ Hosomaki...Steamed anago (conger eel) and gourd shavings....✅ Soup......✅ Tamago......✅ Dessert...Matcha blancmange.Hojicha (roasted green tea).I thoroughly enjoyed the ingredients from Hokuriku (and this time from Kagoshima as well), especially the Noto surf clam and botan shrimp, which were at their best this season. The sight of Chef Tsukamoto joyfully preparing sushi was very impressive, and the experience was both fun and delicious, making me eager to return to this sushi restaurant. It was a great meal!
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