I regularly visit Kisanuki, and this review is from May 2026.The course began with the fragrant and umami-rich shiitake mushroom, which blended seamlessly without any off-flavors. Next was the beautiful green visual of the fresh greens tofu made from wild celery, followed by a selection of ingredients from the Hokuriku region, including Nanao's torigai (bird shellfish), tiger fish, akagai (red clam), mud squid, and the rock oysters from Chirihama, showcasing the power of local ingredients throughout the meal.The clear sauce and rich umami broth combined with the slight bitterness of the butterbur, the sweetness of the shrimp, the deep aroma of the torigai, and the tender umami of the monkfish created a harmonious experience, with each dish offering exquisite flavors.Refreshing, elegant, and culminating in a yomogi (mugwort) rice cake made from freshly picked sprouts, this course beautifully showcased Kisanuki's delicate touch and seasonal aromas until the very end.▪️ Price ▪️Course + Japanese sake 180mlApproximately JPY 39,000 per person▪️ Duration of the course ▪️About 2 hours and 30 minutes▪️ List of dishes served ▪️【Shiittake Mushroom】★★★★★【Fresh Greens Tofu】★★★★★【Torigai Porridge】★★★★★★【Soup】★★★★★★【Sashimi | Kuchi, Akagai, Mud Squid】★★★★★★【Fried Monkfish】★★★★★★★【New Onion and Snap Peas】★★★★★【Rock Oyster】★★★★★★【Nodoguro (Blackthroat Seaperch)】★★★★★【Shinano Maki of Kataha】★★★★★【Sea Trout Chigusa Maki】★★★★★【Meal ① White Rice】★★★★★【Meal ② New Onion Rice】★★★★★★【Meal ③ Marinated Horse Mackerel Rice Bowl】★★★★★【Dessert | Yomogi Mochi】★★★★★▪️ Detailed descriptions ▪️【Shiittake Mushroom】★★★★★The aroma and umami blend seamlessly without any off-flavors. A gentle, comforting bite.【Fresh Greens Tofu】★★★★★Kogomi (fiddlehead fern), saimaki shrimp, butterburA beautiful visual with vibrant greens. The clear sauce complements the kuzu tofu, creating a soft and flavorful experience, with the refreshing bitterness of the butterbur and the shrimp's glossy sweetness enhancing the dish. The fried kogomi adds a deep, rich flavor, making for an elegantly vibrant appetizer.【Torigai Porridge】★★★★★★The savory aroma of Nanao's torigai is appetizing. Upon tasting, the rich umami and aroma fill the mouth. The liver part brings a deep aroma and richness, allowing you to fully enjoy the torigai, while the gentle sweetness of the porridge envelops the flavors, creating a delicious harmony on the plate.【Soup】★★★★★★Nanao's tiger fish and jade eggplantThe beautiful, clear broth captivates with its rich umami. The tiger fish is beautifully presented without any off-flavors, offering a delicate yet powerful taste. The eggplant, soaked in the broth, is juicy and releases its aroma and flavor. The harmony between the broth and the ingredients creates an exquisite soup that showcases both clarity and depth of flavor.【Sashimi | Kuchi, Akagai, Mud Squid】★★★★★★Himi's kuchi and mud squid, Nanao's akagaiThe impressive akagai stands out with its thick flesh, releasing a beautiful aroma. It offers a strong, delicious taste. The kuchi has a firm texture with no fishy smell, providing a delightful chewiness and a sparkling umami flavor.The carefully cut mud squid smoothly melds with the tongue, allowing you to enjoy the sweetness of the squid without any stress.All dishes are beautifully presented with exquisite flavors.【Fried Monkfish】★★★★★★★Biting into it reveals the tender texture of the monkfish. Light and juicy, the umami seeps out, perfectly combining with the crispy coating for an incredibly delicious bite. This dish showcases just how delicious fresh monkfish can be.【New Onion and Snap Peas】★★★★★The umami of the sauce, ginger, and the snap peas bursting with freshness create a wonderful balance, while the new onion adds a melting sweetness, unifying the flavors beautifully.Delicious.【Rock Oyster】★★★★★★Chirihama's rock oyster.Milky and creamy, the aroma and flavor wash over you like a wave. There are no off-flavors, just a refreshing aftertaste lingering in the air.【Nodoguro (Blackthroat Seaperch)】★★★★★Grilled with a side of simmered shinpaku beans.The skin's aroma and the concentrated umami of the nodoguro seep out beautifully. The pairing with the deep green shinpaku beans seasoned with sansho (Japanese pepper) is exceptional.【Shinano Maki of Kataha】★★★★★Juicy kataha. Its light flavor harmonizes beautifully with the thick fried tofu and broth.【Sea Trout Chigusa Maki】★★★★★Cucumber, egg, green onionThe aroma and texture of the cucumber deepen the flavor of the sea trout. You can feel the refreshing taste of the sea trout.【Meal ① White Rice】★★★★★Accompanied by: White cucumber, sweet bamboo shoots, boar meat miso soup, Himi beef.【Meal ② New Onion Rice】★★★★★★Onion without added sugar. The melting natural sweetness blends with the rice's umami, while ginger adds a nice kick to the flavor.【Meal ③ Marinated Horse Mackerel Rice Bowl】★★★★★The dense flesh creates a pleasant chewiness, offering a beautiful yet robust flavor that pairs excellently with the rice.【Dessert | Yomogi Mochi】★★★★★Yomogi mochi made from freshly picked sprouts. The first touch is calm and subtle, but as you chew, the aroma gently follows. A refined and delicate dessert that embodies Kisanuki's essence.It was a wonderful course from start to finish.Thank you for reading. If you found this helpful, I would appreciate a "like" or a "follow."I also have an Instagram account. I would be grateful if you could check it out.Instagram: gatarou19URL: https://www.instagram.com/gatarou19