Somen with Soft-Shelled Turtle Broth and Red Sea Urchin from Hagi 1.5-Year Aged Karasumi Mochi Sesame Tofu with Fresh Lotus Root and Tuna Broth Spanish Mackerel 【Appetizer】(Forgot to take a photo) Chilled Summer Vegetable Nimono Freshly Fried Whiting and Edamame Minced Hiyoko Chicken Rice Fig with Kinako Vinegar and more Sweetfish Dark Green: Sauce with Wasabi Light Green: Sauce with Japanese Mustard and Cucumber Chawanmushi with Sea Snail and Hiraikou Chicken Egg Two Types of Fried Corn, Harvested at Night Rice Miso Soup with Yudofu and Seaweed Palmero and Milk Ice Cream with Cider Jelly The salt-grilled sweetfish from the Tenryu River is truly impressive. The chef emphasizes that delicious salt-grilled sweetfish cannot be made from dead fish, and his strong conviction and dedication are evident in his grilling technique. The Karasumi Mochi is of such high quality that it feels too good to serve at the beginning of the meal. There are many exquisite dishes here that you can only enjoy at this restaurant.
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