Kanmon Octopus Junsai and Squid Paste Hagi Red Sea Urchin and Abalone Steamed in Sake Sashimi featuring Ise Lobster and Okose, served with plenty of salt kombu and green onion ponzu A bowl of Botanhamo (Pufferfish) and Green Plum, with the plums marinated in wine Sweetfish Kagoshima Beef Tenderloin topped with Purple Sea Urchin Steamed Swordfish with Rice Grilled Summer Vegetables Rice with Dried Sardines and Karasumi (Salted Cod Roe) A menu that reflects the season. I have the impression that next time I visit, I will be able to enjoy a completely different menu, excluding the standard rice dishes, as they seem to create the menu based on the fresh ingredients available that day. The grilled dishes cooked over the irori (sunken hearth) in one corner of the U-shaped counter are also exquisite.
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