♡Omakase CourseI enjoyed the following dishes:- Chilled Usui Beans with Yuba and Sea Urchin- Unagi from Kagoshima with Flower Pepper- Katsuo Dashi (Bonito Stock)- Renkon (Lotus Root) Dumplings with Hairy Crab from Kashimanada- Sashimi (Okose with Grated Daikon Ponzu and Aori Ika)- Sashimi (Akagai and Noto's Kurage with Flower Wasabi)- Tempura (Koshiabura and Kogomi)- Clay Pot Stew with Plenty of Flower Pepper and Kitakuri Clams from Shakotan- Cold Udon Noodles with Shiso Paste, served with Sweet Shrimp and Junzai- Salt Seared Sakura Masu (Cherry Salmon) with Fried Yukizasa, Okara mixed with Clam Dashi, and Fuki no Tō Miso- Hot Pot with Bear and Flower Pepper- Sakura Shrimp and Green Pea Takikomi Gohan (Seasoned Rice)- Noodle Soup made with Soft-Shelled Turtle Dashi- DessertAs always, a wonderful lineup! And once again, I felt the chef's skills have improved. ❤️ Instead of the usual specialty of salt-seared Katsuo, today we had Sakura Masu, which was also superb in flavor. ^_^Although the flowers were slightly blooming, I was still able to enjoy the Flower Pepper. The pairing with the bear hot pot and unagi was exceptional! ❣️As always, the dishes were consistently delicious and satisfying, leaving me completely full. It was a great meal. Thank you for the wonderful experience! m(_ _)m
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