It had been a year since my last visit to Aji Yuki, and just like before, it was summer, marking the end of the sweetfish season. I started by refreshing my palate with a soda mixed Imo Shochu, followed by a smooth edamame puree, eel sushi, sesame tofu, and a delicate chawanmushi made with soft-shelled turtle, which were all comforting dishes for an older person. I enjoyed Japanese sake starting with Saika Unfiltered and then Mimuro Sugi. To finish, I had a small hot pot of eel with Miwa somen, sea bream rice, and finally, a delicious dish of Rosanjin rice, leaving me completely satisfied.
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