Tonight, I visited this restaurant, which is a recipient of the Tabelog Award 2026 Gold.For drinks, I had Japanese sake from Banshu Ikken, Junmai Natsukara, produced by Sanyo Haibai Shuzo in Hyogo Prefecture.Here’s what I enjoyed:◯ Yomogi Mochi with White Miso◯ Steamed Eel from Lake Hamana◯ Junsei from Sanda, Hyogo Prefecture◯ Abalone from Sanriku◯ Uni and Eggplant Dengaku with Bafun Uni from Nemuro◯ Assorted Mountain Vegetables (10 types) Ohitashi:Uruoi, Aomizu, Akamizu, Yamado, Udo, Akakogomi, Toriashi, Akebi Sprouts, Seri, Warabi, etc.◯ Seared Bonito (Katsuo no Tataki)◯ Zui-ki (Lotus Root) Yoshino-niFor drinks, I had Japanese sake from Banshu Ikken, Chokara, Junmai.◯ Tempura of Small Clams◯ Tempura of Koshia-bura◯ Sashimi of Magochi from Setouchi◯ Whole Preparation of Okose (a type of soft-shelled turtle)◯ Natural Sweetfish from the Kōitsu River in Shizuoka Prefecture.◯ Simmered Dish:Koiimo, Hime-take, Chiba’s Kuruma Ebi, Abalone, and Fava Beans.◯ Rice:Beef Shigureni, Pickles, Red Miso Soup, and Hime-take Ohitashi.◯ Tamago Kake Gohan (Egg over Rice)◯ Katsuo-bushi Gohan (Bonito Flakes over Rice)◯ Kombu Chazuke (Rice with Kombu Tea, topped with Ichiban Dashi)◯ Okoge (crispy rice)◯ Dessert:Warabi MochiTotal: JPY 58,000.
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