Tonight, I was able to bring a special Japanese sake, so I informed the chef in advance about the brand and requested to bring it in. I’m looking forward to enjoying the beautifully maintained garden as I enter.♦︎ Brought Sake Sanbutsu Hozo, Rokunoujo (Kumamoto Prefecture, Kikuchi River Basin) "Rokunoujo" is brewed without added yeast. It is fermented with natural yeast that has been residing in the brewery for over 100 years, instead of using cultivated yeast. The "moto" takes about five times longer to complete than typical sake starter (approximately two months). The meticulous methods used to prevent the growth of wild yeast and bacteria are akin to a delicate art of yeast brewing. The unique aroma from Kumamoto No. 9 yeast and the sweetness inherent in the sake harmonize beautifully with the texture of "toromi" imparted by the local brewing water, expressing the natural beauty of Nagomimachi. The unprecedented freshness created by the action of koji and other microorganisms gives the impression of flavors bursting in the mouth, with a slight effervescence.Today, the chef crafted a course centered around seasonal shellfish, inspired by the sake. Thank you!♦︎ Cheers with Draft Beer (Premium Malts)!◎ Pecan Nuts, Almonds◎ Colorful Seasonal Vegetable Appetizers Asparagus with Dried Shrimp and Cumin, Potato Tomburi, Carrot and Bracken Fern wrapped in Yuba with Sesame, Dried Shiitake Tsukudani, Isaki (Japanese Spanish Mackerel) grilled over Kishu Binchotan charcoal, with Edamame Jiaozi Sauce, Nishiki Sō Chicken with Cucumber and Ginger Sauce, Hairy Crab Tofu with Mayonnaise, Dashi Jelly.Every dish showcases meticulous craftsmanship!◎ Cantonese-style Char Siu with Iwakiyoshi Pork Shoulder Snap Peas Finished using Kishu Binchotan charcoal in the garden! The juicy and sweet Iwakiyoshi pork is exquisite.◎ Braised Shark Fin with Local Chicken and Dried Scallops Jasmine Rice◎ Spring Rolls with White Corn and Hōshō Clam Chilled Pure White Soup◎ Steamed Iwaki Oysters with Koji Natto Perfectly paired with sake, I was very satisfied with the thick Iwaki oysters.◎ Grilled Abalone with Kishu Binchotan, Liver Sauce, White Asparagus, Zucchini, and Fava Bean Chinese Mousse This is the number one abalone liver sauce among various genres. The elegant richness and light bitterness are wonderful.◎ Spicy Noodles◎ Almond Tofu Ōuchiyama Milk, Nanbari Melon, Amakatsu, Chia Seeds Strawberry Sauce◎ CoffeeThank you, Chef and Madame, for another enjoyable and delicious adult time tonight. I had a wonderful experience.
We use cookies on this site to enhance your user experience.
