Tonight, I visited this restaurant, which is a recipient of the Tabelog Award 2026 Silver.I was invited here for my first visit, and I truly appreciate the invitation.m(_ _)mFor drinks, I had sparkling water.As for the dishes:◯ Broth made from surf clams◯ Maruo Uzaku from Kumamoto Prefecture, with sea eel and kombu broth◯ Two heads of Ama Katsu shrimp◯ Two pieces of Ama Katsu shrimp◯ Yachiyo Okra from Kawanishi City, Hyogo Prefecture◯ Kisu (Japanese whiting) from Awaji Island, aged for three days. It was large and delicious.◯ Fresh ginkgo nuts from Kumamoto Prefecture◯ Black abalone from Chiba Prefecture, served as sashimi◯ Tempura◯ Tempura liver◯ Hiruzen corn from Okayama Prefecture, layered with yellow and white corn◯ Small clams◯ Myoga (Japanese ginger) from Niigata Prefecture◯ Shiro Amadai (white sweetfish) from Amakusa, Kumamoto Prefecture.◯ Shiitake mushrooms and Ama Katsu shrimp, fried together.◯ Make-in potatoes, aged for 24 months. Delicious.◯ Rice from duck farming methods.◯ RiceTempura of conger eel on topFrom Hokkaido, with fresh sansho pepperRed miso soup with myogaFrom Okayama Prefecture, Momotaro tomatoes.◯ Tamago Gohan (egg rice)◯ Tempura bowl.For dessert:Peach sorbet from Okayama Prefecture, topped with hojicha sauceProduced by Mr. Akiyama.Every tempura dish was delicious.The total was JPY 39,700.It was a great meal!♪
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