This season has arrived again. Every year, I dine at Kanda during this time. It’s a routine I follow twice a year, and this marks my 20th year visiting. Recently, I’ve been sitting at my usual spot at the right end of the counter. We start with a toast, as always, with Louis Roederer. After that, we go with the chef's omakase menu. Here’s what we had:● Caviar and Sesame Tofu – A perfect dish for the upcoming hot season. The gentle sweetness of the sesame tofu harmonizes beautifully with the saltiness of the caviar.● Crab – A rare crab dish. It’s presented like a jelly, and it’s also a refreshing dish.● Sweetfish (Ayuu) – It has arrived early this year. Usually, it comes out a bit later, but tonight it’s the main dish. We can’t welcome summer without this. The sweetfish comes from the Ayukui River in Tokushima, Kanda’s hometown. I always pair it with beer, a combination that hasn’t changed since I started coming here.● Octopus and Water Eggplant – A recent staple. I wonder why it leaves a lingering feeling despite being delicious?● Sashimi – Kawahagi and Naruto Wakame, another classic.● Corn Shinjo, Shiitake, and Water Shield – Corn is a seasonal staple for shinjo.● Mackerel Pressed Sushi – A refreshing dish.● Sawara (Spanish Mackerel) – Grilled sawara, which might be my first time trying it.● Fried Scorpion Fish – It’s fried, but the flesh is firm and delicious.● Kyoto Duck – I chose duck instead of beef this time.● Boar and Tsuru-murasaki Soup – This is my first time trying boar. Combined with tsuru-murasaki, it loses any gamey taste, allowing the meat's umami to shine through.● Rice – Sakura shrimp tempura and eel. It’s my usual choice, but I wish there were a bit more variety.● Dessert – I enjoyed everything this time as well. Maybe I’ll be back in December? It was a great meal.
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