I came here looking forward to enjoying a summer-themed experience. It was a hot July day, with temperatures exceeding 30 degrees Celsius, and the rice fields along the way were a beautiful shade of green. The weeds were growing vigorously, making it seem like mowing them would be quite a task. This was my first visit since April. Upon entering the spacious entrance, I took off my shoes and stepped inside. The first thing that caught my eye was the lovely counter, free from any unnecessary distractions.I was served some lightly flavored water (I forgot what it was). - Kure Tofu and Purple Sea Urchin - Steamed Abalone (the dish was also served in an abalone shell) - Sea Eel with Dashi Rice - Aburabouzu and Okahijiki Soup - Hassun: Anago and Tomato Soup - Sazae (Turbo Shell) - Horohoro Chicken with Gizzards - Walnuts and Okara in Hozuki - Mizudako (Octopus) - Fried Mebaru and Edamame - Sashimi: Hirame (Flounder) and Hotate (Scallop), with Aji (Horse Mackerel) on a separate plate - Kintoki Greens and Suzuki (Sea Bass) - Chilled Corn Chawanmushi (Savory Egg Custard) - Wild Ayu (Sweetfish) with Young Corn and Fruit Tomato - Junsai (Water Shield) and Purple Sea Urchin - Silver Rice - First serving: Jako (Dried Young Sardines) and Bamboo Shoots - Second serving: Aji and Salted Sea Urchin - Third serving: Hirame and Hotate Sashimi - Corn Takikomi Gohan (Seasoned Rice) - Soup - Iwate Mercury Melon: Green Flesh, Red Flesh, and Others - Tokoroten (Gelatinous Noodle) with Black Syrup and Benishuuho (Red Pear) - Matcha (Green Tea) - Takikomi Gohan as a souvenir The dishes were beautifully presented, especially the rice bowl. I saw it featured on the restaurant's Instagram, and I heard that the artist is elderly and this might be their last work.The owner, who cheerfully mentioned that the rice is the main attraction, served me three bowls of silver rice. Upon seeing the Takikomi Gohan, a woman next to me exclaimed, "There’s still more!" However, this time, it was exceptional. The corn was sweet and had large kernels, making it a delightful addition.Furthermore, I was informed that there were two types of seasonal fruits for dessert, and everyone opted for both. I was already full to the brim.This is a long-established Japanese restaurant, but the owner is very friendly. I feel fortunate that it’s within a reasonable distance from my neighboring prefecture.It was a great meal.There’s so much information about the ingredients, so if there are any mistakes, I apologize in advance.
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