On August 5, 2020, I visited Nihonbashi Kakigaracho Sugita.I usually come here regularly, spending around JPY 55,000 each time. This was my first visit with my father, and I had been meaning to bring him for a while since many people have asked me to. I’m glad he enjoyed it, and the food was delicious as always.I’ll have to work on making a reservation for our next visit!Here’s what we had:- Steamed Black Abalone from Ibaraki- Edamame- Squid and Matsukawa Flounder- Chilled Chawanmushi with Abalone- Tender Octopus- Monkfish Liver and Herring Roe- Spanish Mackerel- Marinated Bonito (extra)- New Squid- Sea Bream- Bonito- Young Sea Bream- Lean Tuna- Milk Shell- Sweet Shrimp?- Fatty Tuna- Horse Mackerel- Sweet Shrimp- Red Sea Urchin- Conger Eel with Salt- Tamagoyaki (Japanese Omelette)
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