Enjoyed seaweed with vinegar.Sashimi of Matsuyama flounder and Ainan town squid aged for 3 days.Tender boiled octopus from Ainan town.Local anago (conger eel) with cucumber, lightly grilled on one side, with no bone texture—truly amazing.Chawanmushi (savory egg custard) with Shimanto seaweed and clams, seasoned only with salt.Tataki (seared) of Ainan town bonito, light and refreshing.Mehikari (shiny fish) grilled with a marinade, dried for about 2 hours, rich in fat.Nagasaki spring sea bream, marinated in vinegar.Hachimanbama white sweet sea bream, aged for 2 days.Zuke (marinated) isaki (grunt fish) aged for 3 days—was isaki this delicious?Aomori Kodomari fatty tuna, soft and sweet.Amakusa kohada (young sardine).Saba (mackerel) from Sanbin town, marinated in vinegar, rich in fat, unlike any mackerel I've had.Boiled clams, cooked at a low temperature of 70°C twice.Zuke red meat rolls.Large kuruma shrimp—are these really from the Seto Inland Sea?The anago served at the beginning was transformed into boiled anago.Matsuyama-style inari sushi.Castella-style omelet.And that’s it. It must be quite a challenge to source such fish, and the effort put into preparation is remarkable. For this quality, a price in the 20,000 JPY range per person is a great deal. It was a great meal.
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