The September menu was truly exceptional. It beautifully showcased the transition from summer to autumn with seasonal ingredients. Starting with the appetizer, there was a corn puree, anago (conger eel), kinukatsugi (a type of potato), ginkgo nuts, ayu (sweetfish) terrine, and myoga sushi. Next came a refreshing dish of molokhia and adzuki beans in vinegar, followed by a soup, grilled ayu (prepared with its innards sauce and served with gazpacho), and koi sashimi. We also enjoyed a medley of vegetables, as well as grilled flounder and summer venison as the main dish. The best TKG (Tamago Kake Gohan) in Japan was, as always, outstanding.
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