The location here is truly wonderful.The garden is absolutely stunning!I had a cup of black oolong tea.They serve warm tea, so I couldn't drink more than that...For July's menu:The first dish was corn chawanmushi (savory egg custard).It had bits of fried corn and crushed corn inside,with sweet shrimp generously mixed in.The sour jelly added an interesting accent.The soup was made with scallops.It featured silky yuba (tofu skin), okahijiki (seaweed), and shiso flowers.The broth was rich and flavorful—so much scallop essence!Fish wrapped in nori was served,with fresh vegetables and a light, delicious somen squash underneath.The hachisuke (small dishes) included grilled sweetfish!Since they were still small, I enjoyed them whole, head and all.The small bowl with beef and simmered Manganji peppers was incredibly tasty, making me wish for rice right then.The tempura made with Kanazawa's sweet red-skinned pumpkin was also delightfully sweet and delicious.The grilled beef tenderloin was topped with a sauce and tororo (grated yam),providing a smooth texture.I loved the combination of fried conger eel with tartar sauce and shibazuke (pickled vegetables) on rice—it was delicious!The white rice disappeared in an instant.The salt rice balls were also tasty with the nori.I didn't get to the egg rice,I only managed to take a photo of my friend's dish.I hope to try it someday.The shaved ice was topped with sweet sake syrup, Taiwanese pineapple, and mango,with agar jelly and various spices adding an interesting twist.There was matcha and hōzuki (physalis) daifuku (rice cake).The same menu items never repeat! I'm truly amazed by the chef's vast repertoire.It was a wonderful experience.
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