This is my favorite restaurant that I visit regularly. Once again, I was treated to the finest dashi and seasonal dishes.On this day, the course focused on summer fish.◇ Cold dashi with white surf clam and molokhia ◇ Sea urchin and corn tofu from Yamaguchi's Oshima ◇ Grilled ribbonfish ◇ Clear soup with white sweet sea bream ◇ Sashimi Tiger fish, flatfish, horse mackerel ◇ Rice porridge ◇ Roasted Takamori Wagyu inside thigh with dashi ◇ Soup with pike eel ◇ Dashi rice and accompaniments ◇ White sesame pudding and green tea Most of the fish used were local, allowing me to fully appreciate the richness of the Setouchi region.Starting with the cold dashi of white surf clam and molokhia, followed by the sea urchin and corn tofu, and the beautifully grilled ribbonfish. Each dish was not only delicious but also filled the air with delightful aromas as soon as I brought the bowl closer.The clear soup with white sweet sea bream had the fish's umami gently melting into the clear dashi. The sashimi of tiger fish, flatfish, and horse mackerel offered a variety of textures and the refreshing taste of summer fish.The roasted Takamori Wagyu was paired with dashi, creating a meat dish that felt light rather than heavy. The entire course flowed seamlessly, from the soup with pike eel to the dashi rice.Summer fish are light yet deeply flavorful. It was a wonderful experience to savor the season of Setouchi along with the dashi.It was a great meal.
We use cookies on this site to enhance your user experience.
