The owner, Mr. Kisanuki, was the former head chef at "Kataori" and has created quite a buzz even before opening.The menu, crafted primarily from local ingredients, offers a deliciousness that feels utterly pure and transparent.During this season, with fewer fish available, the inclusion of local pheasant added a robust flavor, beautifully enhanced by the chef's skills, which left a strong impression on me.With techniques honed in Kyoto and Kagurazaka, paired with top-quality ingredients, this is a remarkable restaurant I hope to visit again someday.【Course】Noto Shiitake Mushroom with Fragrant RoastAperitif (Tedorigawa Shiro)Sea SomenAyuzushi (Sweetfish Sushi)Noto Abalone and Egg Tofu SoupIwadako (Octopus) and Fish SashimiMadai (Sea Bream) and Manganji Pepper TempuraCucumber and Noto Shiitake with SesameManju Eggplant TempuraLotus Root Steamed with Eel and Young Sea BreamNatural Iwagaki Oysters (Chirihama, Ishikawa)Braised Pheasant and TurnipWild Boar SoupAyus (Sweetfish) with Sansho PepperWhite Rice (Noto Hikari)Marinated Horse Mackerel Rice BowlTempura of Tachiuo (Ribbonfish)Rice with Raw EggSea Bream Dashi Chazuke (Rice with Broth)Hodatsu Kuzu【Japanese Sake】Tedorigawa ShiroGorinTaniizumi
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