I visited my favorite Japanese restaurant, Japanese Cuisine Fuji, in Shizuoka.This time, I was joined by some special guests! It had been a while, and we were all looking forward to this visit.We arrived at 6 PM, and once everyone was gathered, we started our meal.Let’s savor what Fuji has to offer!◯ Kaiun Type 7 Yamada NishikiServed at room temperature, it had a rich umami flavor with a refreshing mineral finish and a creamy texture.☆ Yoshida Town Dolce Dream Corn Soup with Fried Beard and Boiled ShirasuThe aroma and sweetness of the incredibly sweet corn, with a sugar content of 20 degrees, made a strong impression! When paired with the saltiness of the shirasu and the crunchiness of the fried beard, the flavors intensified, creating a delightful balance of sweet and savory in this dish.This dish marked the start of the season for corn, showcasing the power of seasonal ingredients.☆ Mugika (Baby Surume Squid) with Kujo Negi and Soy Sauce KojiThe Mugika, quickly grilled over strong charcoal, was incredibly tender—just as you'd expect from baby squid! Its delicate texture combined with the rich flavor of the squid's innards created a creamy sauce. When enjoyed with the innards sauce and Kujo negi, it offered a dual flavor experience, enhanced by the sharp umami of the soy sauce koji.◯ Shinkame Hot Sake at 60 degreesDeliciously sour with a refreshing mineral finish.☆ Baby Horse MackerelThis lightly fried dish had a soft, airy texture that was simply delicious and paired perfectly with hot sake! The slight bitterness of the liver highlighted the potential of the ingredients, making it a standout kara-age dish.You’d want to eat 100 of these for their lightness!☆ Hanadai (Flower Sea Bream) with Green Beans and YuzuThe smoky aroma from the hand-grated katsuobushi and the umami of the kombu created a clear and delicious broth that paired beautifully with the tender, flaky Hanadai. The green beans added a refreshing touch to this soup.The temperature was just right, and the lingering taste of yuzu was delightful!◯ Hakuin Masamune NigoriThis cloudy sake is rare for Hakuin Masamune, offering a pleasantly sour flavor with a refreshing mineral finish—truly an adult version of Calpis.☆ Ebo Tai Sashimi with Pickled DaikonEnjoy with salt and soy sauce to taste!The Ebo Tai, known for its skin, was lightly marinated and grilled, showcasing the gelatinous texture between the skin and flesh, creating a wonderfully tender sashimi with a subtly roasted aroma.The sashimi was delicious enough with just salt.The lightly sour, crunchy pickled daikon was a nice palate cleanser.☆ White Sweet Sea Bream SpecialtyThis is a specialty of Fuji! The texture of the white sweet sea bream, which melts in your mouth, was unforgettable, and it seems the cooking method has been adjusted since my last visit!The impression of its melt-in-your-mouth texture and creaminess has evolved, allowing the sweetness and umami to be felt directly on the palate.The dashi was impeccable, leaving a pleasantly sweet aftertaste.☆ Peach White SesameThis is a specialty dish made with sesame from Fujieda. Using juicy and refreshing peaches known as Nagata peaches (the earliest harvested in Japan), this dish showcases the power of sesame with a delightful balance and smooth texture.As you chew, the flavors burst into juice in your mouth, which was simply amazing.☆ Obessan Namamoto 80%This sake has a sharp flavor that belies its low polishing ratio, with high umami and a traditional brewing method.☆ Deshiko Unagi with Snap Peas and WasabiThe texture of the skin and flesh, enhanced by the gelatinous quality, was not the usual crispy skin and fluffy flesh, but rather a unique combination of tender and melting qualities, with a pleasant roasted flavor.The seasoning of the simmered eel was not overly sweet, which I really liked! While I have only tried the large custom orders from Urasan, this smaller female eel showcased the high fat content characteristic of Deshiko.This was my first experience with eel at Fuji, and it left a deep impression.☆ Live Caught Horse Mackerel with Mizuna, New Onion, and Mackerel Soft Roe and Egg PasteThe plump texture was irresistible, with high umami, and the refined flavor of the fish roe paste paired beautifully with the crunchy mizuna and new onion, creating a delightful vinegared dish that highlighted the potential of the horse mackerel.This was my first experience with horse mackerel soft roe and egg, and the subtle umami transformed it into an elevated vinegared dish.☆ Freshly Caught Kinmedai (Golden Eye Snapper) Steamed in Oil with Yuzu Pepper White Miso, Green Onion, and Grilled EggplantThis is another specialty of Fuji!This time, we enjoyed the Kinmedai steamed in oil! The moist and fragrant Kinmedai was perfectly complemented by the spicy and sweet yuzu pepper white miso.The grilled eggplant added a nice touch as a side dish!As a prelude to the finale, this dish truly showcased the deliciousness of the cooking.☆ Meal◯ Niabana◯ Fresh Shirasu Rice◯ Leaf Ginger & Fried Tofu◯ Fish Dashi Zosui (Rice Porridge)◯ Pickles◯ Miso Soup with Tofu and WakameThe first bowl featured juicy and sweet Niabana, which was incredibly delicious.The second bowl showcased the freshness of the shirasu, which melted into the warm white rice, creating a mineral-rich flavor.The third bowl had the umami of the fried tofu coating the rice, with the refreshing taste of leaf ginger, resulting in a clean and delicious dish.The highlight was the fish dashi zosui!This dish had a maximum umami flavor from the fish dashi, with just the right amount of saltiness, naturally enhancing the rich flavor of the white fish, making it a comforting and delicious rice porridge that was incredibly satisfying!It was gentle on the stomach, perfect for when you’re not feeling well, and it instantly revitalized me.I had seconds!While I usually go for noodles at Fuji, the zosui was also excellent.I always enjoy a second helping of miso!The meal, along with the pickles, was thoroughly satisfying.☆ Honey-Poached Green Plums☆ Kawane New TeaThe honey was made using the barrel sake from Suginishiki, creating a sweet and sour syrup that was a perfect tea dessert to finish the meal.Resetting with the new tea was delightful.It had been a while since my last visit to Fuji.Although the prices have increased, the flow of the course remains unchanged, and I felt the evolution in the cooking techniques that maximized the potential of the ingredients.The specialty white sweet sea bream had a significant impact just by changing the cooking method, enhancing its melt-in-your-mouth experience!The skill of the chefs at Fuji and Sasue always stimulates the mind with every visit.I look forward to continuing to support them and hope to visit again soon.Thank you for the wonderful meal!