As usual, we started with NOTO, followed by Hairy Crab with vinegar jelly, steamed rice with Black Abalone, Ayu from the Yura River, Spear Squid, Summer Scad, Sea Eel (no photo), Anago Nanban-zuke, Wakasa Guchi, Kamo Eggplant, Yamagata Beef, and Warabi Mochi. Once again, I felt the essence of the season, enjoyed the atmosphere of the restaurant, and had a delightful time during the post-course snack session, leaving me completely satisfied. I’m looking forward to autumn as well. It was a great meal!
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