I recently revisited this renowned restaurant in Ningyocho. As I took my seat at the counter, I felt a sense of formality, but the warm hospitality from the chef, the owner, and the staff quickly put me at ease.The menu features ingredients primarily from Shizuoka, and the flavors have become even richer and more refined since my last visit.I was fortunate to enjoy the new soba, perfectly timed for my visit, making for an unforgettable two-hour experience. It was a truly delightful time.【Course】Soba grainsShijimi clam and Seisuke winter vegetable soupKuruma shrimpKisu (Japanese whiting)Ika (squid)AsparagusEggplantFig (black fig)Ayugai (sweetfish)Today's shellfish (sazae)Tachiuo (beltfish)Edo-style fish (kohada)Sea urchinPumpkinAnago (conger eel)Sakura shrimp tempura
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