I visited a Michelin-listed Japanese restaurant in Yotsuya, Arakicho.The dishes, meticulously prepared one by one across the counter, beautifully reflect the essence of the season. It was a course that allowed us to fully enjoy summer through both sight and taste.The first dish, Hassun, featured an impressive presentation with a decorative touch of a small lantern plant. Each component, including sea urchin, abalone, and a jelly made from tsurumurasaki, was not only visually stunning but also delicately crafted.The clear soup with white sweet sea bream and winter melon released a fragrant dashi aroma, highlighting the refined umami of the sea bream. The corn puree made from the shoots of junsai left a lasting impression with its natural sweetness and smooth texture.The sashimi was simply served with lightly grilled fish, salt, and sudachi, allowing us to truly savor the deliciousness of the ingredients.The ayu, grilled for an hour, had a crispy skin and tender flesh. It paired wonderfully with the spicy vinegar, making it the standout dish of the day.The eel from Mikawa, Aichi, was grilled to perfection and served refreshingly with Tosa vinegar and cucumber. For the finale, we enjoyed a fragrant pepper spice curry, karasumi soba, and a creamy soy milk dipping sauce for the tantan soba, along with warm seaweed soba, providing a satisfying conclusion to the meal.Each dish, utilizing seasonal ingredients, showcased high levels of craftsmanship, and the attention to detail in the presentation, dishware, and timing of service was evident. This is a special restaurant that I would recommend for a memorable occasion, making you want to visit with each changing season.
We use cookies on this site to enhance your user experience.
