It's Saturday night.I'm in Shintomicho.I have a reservation at Kutan, which I visit every season. I arrived at 6 PM, eager to enjoy the summer course.Upon entering the room, I saw the chef, Kotaro Nakashima, skillfully slicing white fish.Could it be Mako? The answer is the Fukuoka's Oniko fish, a representative of summer fish. I love kara-age, but this looks like sashimi.Soon, seven people gathered at the counter, while about five more joined in a private room a little later.Now, let's get to the main topic. Here’s the course I enjoyed:I’ve included comments for each dish in the photo section, so I hope you enjoy them alongside the images.And it was a great meal!Black abalone from Maizuru and sweetfish from the Yura River. Squid from Yanagikubo and giant eel from Tsushima. The highlight was the natural eel from Hakata Bay and Oniko fish. Additionally, we had hairy crab from Hokkaido, Wakasa gurnard, and Yamagata beef chateaubriand...!In front of these exquisite dishes, the drinks kept flowing. We enjoyed about five types of summer sake, and although the bill exceeded JPY 6,000, it was worth every yen for the quality.Next time, I’ll be back for the autumn course featuring matsutake mushrooms. I hope this year’s matsutake are good... I want to enjoy them while being grateful to the farmers who harvested them, undeterred by bears.⚫︎ Appetizer: - Hairy crab with sesame tofu - Dashi vinegar jelly - Myoga vinegar - Nagaimo⚫︎ Appetizers: - Steamed black abalone from Maizuru - Liver rice - Kinome⚫︎ Grilled Dish: - Sweetfish from Yura River: charcoal-grilled - Beer⚫︎ Small Bowl: - Squid from Yanagikubo - Noodle dipping sauce: somen style - Squeezed juice: ginger and sudachi - Tempura: tentacles⚫︎ Sashimi: - Oniko fish from Fukuoka - Chili vinegar - Egg, liver, stomach: marinated in dashi⚫︎ Soup Dish: - Eel from Hakata Bay: grilled white - Okra tataki - Kinome - Zucchini⚫︎ Hand Roll: - Tuna from Shimonoseki, longline caught - Maruyama nori: special order⚫︎ Fried Dish: - Giant eel from Tsushima: nanban-zuke - Nanban vinegar - Pickled cucumber - Shichimi⚫︎ Grilled Dish: - Wakasa gurnard: salt-grilled - Manganji pepper - Bone broth⚫︎ Steamed Dish: - Kamo eggplant from Kamigamo - Jade-style - Kuzu sauce - Myoga⚫︎ Sukiyaki: - Chateaubriand from Yamagata beef - First slice: egg yolk espuma - Second slice: fruit tomato, new onion⚫︎ Rice Dishes: - First serving: boiled rice - Second serving: Yamagata dashi (natto kombu, cucumber, etc.) - Third serving: espuma rice - Kombu - Light pickles: cabbage, small eggplant - Red miso soup⚫︎ Dessert: - Warabi mochi - Ice cream: - Wasanbon caramel (olive oil, salt)- Draft beer- Miyauchi: Junmai, Fukushima- Bakuren: Rainbow, super dry Daiginjo, Dewano Sato, Yamagata- Higan: Daiginjo, Uchi-mizu, Takane Nishiki, Niigata- Hakurakusei: Junmai Daiginjo, Sakura, Miyagi- Isojiman: Daiginjo, Tojo Toku Aki Tsuyama Yamada Nishiki, ShizuokaWe had just under three go of sake.
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