Reservations at Takamitsu have become nearly impossible to secure. Currently, new bookings are only available for regular customers, making it quite difficult for newcomers to get a reservation.Here’s what we enjoyed on this day:**Appetizer** Winter melon, abalone, and Akita's water shield **Sashimi** Grilled hamo (pike eel), sweet shrimp, and sea urchin from Hokkaido's Kitamurasaki uni, served with cucumber garnishes **Steamed Dish** Sweetfish, new lotus root, okra sauce, and plum paste **Eight Delicacies** Konjac with sesame vinegar, kaiware radish, and white miso with wild celery Grilled aigo (tuna), hamo bone crackers, tender octopus, simmered pumpkin, and grilled squid with egg yolk **Grilled Dish** Sweetfish **Vinegared Dish** White taro stems and muscat grapes **Soup** Scallop and corn dumpling Rice with ribbonfish and young ginger **Dessert** Chilled sweet resembling hydrangea Just looking at the photos of the dishes, you can surely sense their deliciousness.Every dish was truly delightful, and I wish I could visit at least twice a year...
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