On this day, I requested a non-alcoholic pairing and enjoyed three types of cold-brewed Yame tea.The sea bream, sourced exclusively from a fisherman in Awaji Island, was served with wasabi from Shizuoka. The wasabi, grown in the shade, was rich in minerals and had a unique umami flavor I had never experienced before.The caviar from Nakatsugawa was used instead of salt, while the tuna was layered extremely thinly to create a depth of flavor.The sushi rice was not just cooked once but was repeatedly prepared, with the salt concentration adjusted each time, showcasing their dedication.The kohada (gizzard shad) caught off the coast of Haneda had an extraordinary aroma that I had never encountered before.The nori (seaweed) from Ariake was made from a rare type that is harvested only once in every 30,000 sheets.Ingredients from unheard-of regions and precious items were presented as if it were the most natural thing in the world.It was a wonderful experience that can only be enjoyed at Mitani.It was delicious. It was a great meal.
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