I’ve decided to move to Fukuoka in July, so dining in Tokyo is especially important this month!I feel incredibly lucky that I was able to make a reservation at Nihonbashi Sonoji at this time, even though there was a typhoon (laughs).The light tempura and the refreshing soba for the finale were delightful. I truly savored every bite, even though I have a health check-up in two days—such things are not on my mind right now! (^^)□ Soba grains □ Clear soup with clams and seared fish ■ New tea leaves ■ Two shrimp ■ Two heads ■ Cuttlefish ■ Zucchini ■ Green beans □ Soba dumplings ■ Young sweetfish ■ Eggplant ■ Sea urchin ■ Potato ■ Clams ■ Anago (conger eel) ■ Sakura shrimp tempura □ Soba □ Seiro (cold soba) □ Black soybeans tofu It was my first dinner visit, and the atmosphere was vibrant and wonderful! I loved the eggplant and shrimp heads, but the highlight was definitely the clams! The small pieces of clam meat were packed into the shell and covered with batter, creating a steamed-fried texture. The broth from the clams was perfectly captured by the shell! The Hamana Lake Maizaka seaweed was also excellent. It was my first time trying it, and it was a masterpiece! (^^)The dashi (broth) made with four types of bonito flakes, including cold Mejiro and Sōda-bushi, was delicious, and the soba was equally impressive, leaving me with a wonderfully satisfying feeling after the meal.In Fukuoka, I don’t have much of an image of tempura outside of a few famous casual spots, so I asked the chef for recommendations, and he kindly shared a few places with me.The owner also sweetly said, "Please contact us again," which made me feel warm inside.What should I do? There are so many places I want to return to, even though I won’t be able to come back frequently! (^^)I am truly grateful.
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