After a long time, I was excited to visit and enjoy the sweetfish that was just released on June 1st. This restaurant prides itself on not using juvenile fish, and what was presented before me was a beautifully sized young sweetfish. I savored the fish, which had a pleasant hint of bitterness typical of early summer, paired with a dark beer. The impressive and stunning appearance added to the overall experience, making it truly wonderful.The classic clam tempura was, as always, perfectly executed. The crispy batter was infused with the rich essence of the clams, and with each bite, a strong umami flavor filled my mouth.The biggest delightful discovery during this visit was what happened at the end of the meal. I learned for the first time that I could enjoy warm soba by adding soba-yu (soba water). When I tried it, the broth transformed into an unexpectedly mellow flavor, which was delicious. It felt like I was introduced to another layer of the deep charm of soba, leaving me with a fresh sense of excitement.Once again, it was a thoroughly satisfying experience, but I can't help but look forward to next year, hoping to enjoy the elusive silver treasure, known as the fish of early summer. Thank you for the wonderful meal.Here is the menu from today:Soba grainsShijimi clam soupKuruma shrimpButterfliedTwo headsKisuSquidZucchiniSoba gakiWhite sweetfishYoung sweetfishEggplantSea urchinPotatoClamAnago (conger eel)Sakura shrimp tempura + warm sobaBlack soy tofuRoasted green tea
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