During the transition from spring to early summer, I had the pleasure of enjoying the exquisite Japanese flavors crafted by Koizumi-san while admiring the beautiful garden.We started with a sea urchin jelly, sprinkled with the fragrant flower pepper.Next was the outstanding Himeayu prepared in the style of Peking duck, followed by the New Shon of sweet shrimp, and the seared Chateaubriand drizzled with sesame oil and salt. The specialty ponzu jelly and the sweet sea bream were delightful, and the grilled sweetfish with wasabi was refreshingly bold.We also enjoyed a hot soup with firefly squid, fragrant fried butterbur shoots, and a flavorful rice cooked with flower pepper, finishing with coconut milk jelly and ice cream.It was an incredibly satisfying three hours.It was a great meal.I will definitely visit again.
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