As summer temperatures rise, the heat in front of the grill also increases. Grilling young sweetfish requires a lot of focus and stamina. Therefore, they mentioned wanting to end the sweetfish season by the end of June next year.This is the sweetfish from Tenryu. I enjoyed every part of it, from head to tail. The bitterness of the innards paired perfectly with the dark beer. It was a great match.What surprised me was the dragon-sized ribbonfish served with wasabi and salted kombu kelp. It was so delicious that I can't even describe it. I was completely hooked.The karasumi mochi had a large piece of dried mullet roe inside the mochi. The hassun (seasonal appetizer) was also delightful. The hot fried whiting was incredibly tasty. They used Miyazaki's free-range chicken, Hiraikouji chicken, minced and mixed with rice, which is quite rare.The sea urchin somen was exquisite. The generous serving of red sea urchin from Hagi was the best. Indeed, saltwater sea urchin is delicious.I enjoyed two types of corn tempura.What a wonderful experience!
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