I wonder how many years I've been enjoying this.Comparing Ayu fish from Takatsu River and Lake Biwa,each has its own unique flavor and is delicious.I personally prefer the Ayu from Takatsu River.On this day, I visited with four friends I regularly meet,and we felt so lucky to be able to compare the fish again this year.Looking back at old reviews and photos,we received so many comments! ❣️There were even pictures of a house I used to own,reminding me of all the experiences we've had.There were also times when I couldn't review Yonemasu,so this place is becoming part of my history.First, we started with a sip of beer,served in a Baccarat antique glass,and then we enjoyed a series of early summer dishes.They were lightly seasoned but packed with flavor,and absolutely delicious.The best seasonal ingredients from Japan right now:Soybeans from Tokachi, Hokkaido,Hairy crab from Niigata,Junsai (water shield) from Niigata,Young corn from Yamanashi.Then we had the Ayu from Lake Biwa,Ayu from Shimane and Takatsu River.You can just bite into the Ayu.Crushing the wasabi leaves right in front of us,it was incredibly smooth."Is this the final touch?" I asked, jokingly,causing quite a stir among my friends! ❣️I’m sorry for being silly.We also enjoyed duck from Hyogo,Conger eel from Yura,Vegetables from Takagamine, Kyoto,Sweet flounder from Akashi,Squid from Shimane,Soft-shelled turtle from Okayama,Small fish from Amakusa,Lychee from Miyazaki,Brown sugar from Hateruma Island.Each dish highlighted the ingredients beautifully,and we savored every bite.As always, Kishino-kun was wearing a raincoat,and his outfit was made by the owner’s mother.The decor featured beautiful hydrangeas for June.This year, we were able to enjoy the Ayu comparison again safely.With all that has happened over the past few years,every time I come to Yonemasu, I remember those moments.I hope that next year, we can gather again with friendsand safely enjoy Yonemasu's Ayu dishes.Thank you very much!I’ll visit again in the fall! ❣️