This was my second visit this year. This time, the dishes included abalone with sea urchin and jun-sai topped with Kohaku jelly, the seasonal classic of young sweetfish, shrimp shinjo, white sweetfish and octopus marinated in Shaoxing wine with grilled tenderloin, grilled swordfish with saikyo miso and beef mochi, Kamo eggplant fried with karasumi, Kohaku noodles topped with black truffle, deep-fried soft-shelled turtle served with sansho pepper, simmered grouper rice, matcha warabi mochi, and Gorgonzola ice cream drizzled with black syrup.
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