Bottle Beer Sapporo Lager Aka boshi (Medium) Appetizer White Asparagus Firefly Squid Onsen Tamago (Hot Spring Egg) Jelly made from the broth of cooked White Asparagus (Truffle flavor) Blanched Fava Beans (with Ginger) Kashiwa Mochi-style Pike Conger with Ume Paste Japanese Sake Hokusetu (Niigata Sado) Sashimi Purple Sea Urchin (Awaji Island) Sea Bream (Akashi) Japanese Sake Hayaseura (Fukui Wakasa) Sashimi Swordtip Squid With Yuba (tofu skin) underneath And smoked caviar on top Sea Bream Roe Soup Carp and New Onion With Green Onion Flowers on top Japanese Sake Matsu no Tsukasa (Shiga Ryuo) Simmered Dish Bamboo Shoot (Kyoto) with Simmered Clam and Butterbur In Clam Broth With Mitsuba (Japanese wild parsley) Grilled Dish Sweetfish Grilled with Matsukasa Served with Wild Asparagus With Lemon Juice (Unfortunately, I forgot to take a photo) Nore-sore (young eel) and Spring Vegetables with Simmered Eggs With Extra Burdock (Canola Flower, Tara no Me, Uruoi) Highball Finale Side Dishes - Simmered Eel - Enoki with Kazunoko (herring roe) - Mentaiko (spicy cod roe) - Chirimen Sansho (dried young sardines with Japanese pepper) - Homemade Pickles White Rice Tea Egg over Rice Dessert Kinako Warabi Mochi (bracken starch dumplings with soybean flour) Matcha Meringue Confection When I visited Gion Oowatari after a long time, it seemed there was a cancellation, so the place was reserved just for us. Thanks to that, I had a wonderful time chatting with the chef, and of course, the food was absolutely delicious. The last photo of the award is a trophy given to restaurants that have maintained a Tabelog rating of 4.00 or higher for 10 years.
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