Finally made my first visit.A course featuring fish from Sasuema Maeda throughout.I was completely satisfied with the five types of dishes to finish off and the unlimited dessert.I was stuffed!Premium MaltSteamed shellfish and its liver with Fushimi chili.TempuraPureed new lotus root, barracuda, and turnip.Red sea urchin from Oita and squid with fish sauce.Four SeasonsComparison tasting of aged dried bonito and mold-aged bonito.Tsuru ReiA bowl of pike eel, Kamo eggplant, and seasonal vegetables from Hiroshima.Toro and sweet sea bream with grilled sake, topped with new ginger and eggplant.Kue grilled with daikon radish and lacto-fermented, grilled one-inch beans.Eiheiji HakuryuSweetfish from Kamigawa with miso made from young leaves.Kombu-marinated white shrimp with red bell pepper, yellow zucchini, and smoked daikon with white sesame paste.Tenon, ShimaneHirai beef tenderloin cutlet topped with sweet summer citrus.Rock oysters and asparagus.Machida Sake BreweryShellfish broth ramen.Marinated biwa trout and horse mackerel rice bowl.Eel and egg rice bowl from Kagoshima.Small fish roe rice.Jindou squid rice.Watermelon and wasanbon jelly.Mizu yokan with lemon.Matcha.
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