I visited after more than three years.The owner was as kind and wonderful as ever.The dishes were consistently impressive, showcasing his ongoing experimentation.- Sushi with horse mackerel and umeboshi pickled in red plum, with vinegared horse mackerel and chopped green onion.The fishmonger prepares the fish fresh in the morning with ice.- Corn tofu with sesame and extracted essence, made with Yoshino kudzu.- Boiled soft-shelled turtle jelly with seasonal vegetables, okra, and young ginger.- Anago (conger eel) wrapped in yuba (tofu skin) with flower pepper and miso.- New lotus root, dried white cucumber, Rikyu-fu (wheat gluten), perilla, and myoga (Japanese ginger).- Karasumi mochi (dried mullet roe rice cake) with fried mochi, grated daikon, and Nara pickled karasumi.- Hamo (pike eel) from Korea, grilled with a light char.- Biwa trout with micro cucumbers.- Tiger fish with kudzu, grilled senryo eggplant, and a clear soup.- Shiga Kutuki sweetfish, grilled with salt, served with konyaku.- Sweetfish heads and bones.- Winter melon with hairy crab sauce.- Kamo eggplant dengaku (miso-glazed) from Awaji, with fukura and purple sea urchin.- Pickled cucumbers, pickled cucumbers, eggplant, myoga, young ginger, and shibazuke (pickled vegetables).- Clam rice porridge.- Tai (sea bream) rice.- White rice from Uonuma Koshihikari.- Dried young sardines.- Shigure-ni (simmered dish).- Rosanjin rice (a traditional Japanese dish).- Sweetened Nanko plum.- Mizu yokan (sweet red bean jelly).
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