The beautiful Takanobashi Kiyotan, adorned with 850 masu (traditional wooden sake measuring boxes) embedded in the walls, is truly a wonderful place. The elegant chair design is impressive, and I heard that a certain company purchased 1,000 of them! Previously, they operated for 12 years using exquisite wood, and it seems they have now been relocated for 9 years. Now, let me share what I enjoyed today:◇ Sparkling Water JPY 450◇ Jasmine Tea JPY 450I opted for the Omakase course at JPY 8,800.■ Appetizers Noodle dish from Shimabara, served warm. The combination of plum and dashi was delightful, and the Ise pearl salt added a wonderful umami flavor.■ Sashimi Sea bream aged for 5 days, with fresh tuna (served with seaweed from Ariake) and octopus. The soy sauce was not sweet but had a slight thickness that I really enjoyed.■ Fried Dish ① Fried eggplant with curry salt. The eggplant was coated with crushed rice crackers, and Italian salt was used. Eggplant and curry—what a tempting combination! The texture was different from breadcrumbs, making it incredibly delicious!■ Soup Dish I thought it was a simple soup, but it turned out to be a local dish from Aichi Prefecture! It included burdock, carrot, shredded green onion, okra, sesame, and pork. The pork was grilled first, and the dashi made from the vegetables was outstanding.■ Grilled Sweetfish The sweetfish was soaked in saltwater for 40 minutes and then dried overnight. It was opened and lightly fried, and I discovered that lightly frying sweetfish enhances its flavor!■ Turban Shell There are male and female turban shells, and their bitterness differs. To enjoy both bitterness and sweetness, they were grilled with sesame and miso in equal parts.■ Palate Cleanser? Yuba (tofu skin), Japanese turnip, eggplant, and soybeans served cold. All of them were deliciously sticky and refreshing, with the saltiness of the Japanese turnip enhancing the flavors of the three ingredients.■ Fried Dish ② Shiitake mushrooms and potatoes from Hiroshima, along with tempura of Gold Rush potatoes. All were lightly battered and perfectly fried, making them incredibly tasty.■ Rice Hiroshima greens and baby sardine rice. One of Japan's three major greens! Nozawana, takana, and Hiroshima greens.The dashi for the soup was incredibly rich, possibly 15 times the flavor of shimeji mushrooms!I was amazed by the variety of dishes served. Although there was no dessert, I was continuously surprised by the delightful offerings. I definitely want to come back! I will surely return! Thank you for the wonderful meal!
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