Revisit【Appetizer】1. Soba buckwheat (Nikko) + Aonori seaweed (Hamana Lake) in a light broth【Soup】2. Clams (Aomori Ogawara Lake) + Donko shiitake mushrooms (Shizuoka)【Fried Dishes Part 1】3. Amakusa: Wrapped shrimp body x24. Amakusa: Wrapped shrimp heads x2 - Gari (pickled ginger)5. Tokyo Bay: Whiting6. Tokyo Bay: Mud squid7. Iwata: Asparagus tips8. Iwata: Asparagus stalks9. Mishima: Gourmet eggplant10. Kakegawa: Soft and fluffy eggplant【Noodle Dish】11. Soba gaki (Nikko)【Fried Dishes Part 2】12. Fujieda: Black figs13. Iida: Tenryu sweetfish - Baird Beer Kurofune Porter14. Yaizu: Spanish mackerel15. Shimoda: Turbo (with soft roe)16. Amakusa: Kohada (young sardine)17. Hokkaido: Purple sea urchin - Juyondai Extra Junmai Daiginjo (Banshu Hakutsuru Nishiki)18. Shimada: Kanaya pumpkin19. Tsushima: Conger eel【Main Dish: Soba (Nikko)】20. Sakura shrimp tempura21. Assorted platter, refill【Dessert】22. Kuro Dainyu from Shimizuya Honten, with green teaI had a 1 go of sake + sudachi sour, totaling just over JPY 40,000. Here are my impressions:- Seafood: Mainly from Toyosu and Shizuoka, Vegetables: Shizuoka- 4: Served with miso, 17: No shiso wrapping, showcasing the chef's skill in frying.- 9 and 10 offered a creative comparison of eggplants. Particularly, 9 was lightly fried, and I was surprised by its avocado-like texture.- 16: Once again, we have Kohada. Known as a fish that cannot be cooked or grilled, it stands alongside Ginhou. While it’s a staple of Edomae sushi, here we fry it...Reflecting back, my first experience was four years ago at "Mokkosu" in Takasaki. The fact that I haven't had it anywhere else besides these two places suggests significant skill is required.In conversations with the chef, the trials and errors he faced are evident, even if he speaks of them lightly...- 5, 14, 19: While simple, the frying clearly enhances the texture of the fish, appealing to connoisseurs.Next time, I’m looking forward to trying the ultimate eel fry, which I believe to be the best of the slippery fish.
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