♡Omakase CourseI enjoyed the following dishes:- Natural eel with shiso sauce- Cold appetizer of corn with sea urchin- Crab shinjo and winter melon soup- Water shell (abalone) served in kombu water- Fried abalone- Grilled red snapper- Kuzu noodles with tomato sauce- Grilled duck with a fragrant nameko mushroom sauce- Shrimp and Manzanilla pepper rice- Kue porridge to finish off- Lychee ice cream and watermelon dessertThe natural eel was refreshing with the shiso sauce. The "water shell" was served in kombu water, with ice, abalone, and a glass bowl creating a wonderfully cool presentation ❤️. There are many ways to enjoy it with salt, sudachi, and liver sauce! The kuzunoodles topped with luxurious caviar and tomato sauce had a perfect balance of sweetness from the fruit tomatoes and saltiness. It seems they experimented with somen noodles, but concluded that kuzunoodles are the best way to serve it in a Japanese style ^_^. The grilled duck was cooked to perfection! The sauce was elegant and had a wonderful flavor ❤️. The rice with rare shrimp and fried shrimp, along with Manzanilla peppers, was also exquisite. The kue porridge to finish off was warming with its refined broth ^_^. The lychee ice cream and watermelon dessert was the best! Adding tequila made it even more delightful! Wow, I am continually impressed by the skills of Yamasaki. It was delicious! m(_ _)m
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