I had a blissful moment at "Japanese cuisine Seizan" in Mita, feeling the remnants of spring.Even after multiple visits, I am still amazed by the new surprises and delicate craftsmanship—truly a gourmet experience for adults.**Spring Specialties that Cherish the Season** • Soft-Shelled Crab with Okra The beautiful presentation, using the crab shell as a dish, captivates the eye from the start. The surprising craftsmanship of flattening the shell, which has been soaked in vinegar for two days to soften it, is remarkable. The tender crab meat and rich roe are gently complemented by the okra.• A Symphony of Blessings from Awaji Sautéed white sweet sea bream, akou (kijihata), island shrimp, and abalone sashimi. The seafood nurtured by Awaji Island is served in its most radiant form.• A Collection of Innovative Dishes Dishes like "Fresh Somen with New Onions" and sweet vinegar sauce with grilled eel and sweet long peppers stimulate the senses with their unprecedented approaches.• Enjoying Aromas and Textures in the Second Half Iwakaki (rock oysters) and clams simmered with eggplant, enveloped in the refreshing aroma of flower pepper. The seasonal ingredients intertwine, creating a depth of flavor that is enchanting.• A Heartwarming Finale and Dessert A rice dish cooked with Amagi Shamo chicken, bamboo shoots, and the fragrance of Koshiabura.Finally, I was enveloped in a luxurious aftertaste with ice cream made from passion fruit and Cointreau.Each visit reaffirms the joy of experiencing the seasons of Japan at this renowned establishment.
We use cookies on this site to enhance your user experience.
