On a June evening in 2026,I enjoyed a Japanese dinner in Nishishinbashi for the first time in three months.I hurried through the humid and muggy SL Square to the restaurant.Just in time, I slipped under the noren and took a seat at the counter,greeting the owner.The main topic of conversation that evening was, of course, the upcoming relocation.I feel like I've been asking, "What are you going to do?" every time I visited for the past two years,but it seems they have finally made a decision.After hearing about the new location, I chatted with other customers,excitedly discussing the details.The dishes that night had a summer theme.I was particularly looking forward to the grilled eggplant with sea urchin,prepared with white miso.We had a tasting of sea urchin from Yamaguchi and Amakusa.The tempura was abalone fried in kuzu starch, with a crispy texture and a fine coating that felt great on the palate.The young sweetfish from Lake Biwa was perfectly cooked and tender.The course for the evening was as follows:◇ Appetizer- Snap peas- Junsai (water shield)- Sesame oil◇ Starters- Ito-uri (string gourd) with sesame- Myoga sushi- Horse mackerel with plum paste◇ Noodle dish- Yamimo (young taro) in Yoshino-style stew◇ Simmered dish- Grilled eggplant with sea urchin in white miso◇ Vinegared dish- Striped shrimp- Green asparagus- Himekai (flat shell)- Tosa vinegar jelly◇ Fried dish- Abalone fried in kuzu starch from Chiba- Corn tempura◇ Seasonal side dish- Mud squid- Sweetfish◇ Soup- Soft-shelled turtle egg tofu in turtle broth◇ Grilled dish- Young sweetfish from Lake Biwa- Hime bamboo shoots with miso◇ Stewed dish- Fried Kamo eggplant- Ishikawa small potatoes- Green beans◇ Clay pot rice- Beef cutlet- Simmered beef- Marinated tuna rice bowl◇ Water yokan (sweet jelly)Drinks:- Draft beer- Hane-ya Summer Junmai Ginjo- Kamo Kinshu Dry Summer JunmaiI wonder when they will move to the new location. I’m looking forward to it.It was a great meal.
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