This time, I experienced a unique course entirely composed of seafood dishes, without any meat. It was a wonderful showcase that brought out the allure of ocean delicacies to its fullest. Here are some highlights that left a lasting impression:- Sashimi: The seasonal torigai (bird clam) was incredibly tender and sweet, making it very memorable.- Uni Awabi Udon: A signature dish of Seizan. As always, it was delicious, and I was once again moved by its rich flavor and smooth texture.- Japanese Sake: The selection paired beautifully with the dishes, providing a highly satisfying experience and blissful pairing.It had been a while since my last visit, and this special moment allowed me to reaffirm the overwhelming quality and the skill of the artisans.
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