The seasonal ingredients were outstanding, featuring fresh triggerfish from Miyazu, sweetfish from Kamigatsu in Kyoto, and Korean eel, among others! The rare Kurenaimorotoge shrimp from Rausu was a real treat, and the Kinki fish served with rice was delicious as well! The course was excellently structured, incorporating ingredients from Hokkaido and Kansai. I’m looking forward to my next visit! ◆ Appetizer Chilled Corn Chawanmushi with Sea Urchin and Water Shield ◆ Hirame (Flounder) Sushi with Edamame and Sweet Potato ◆ Sashimi Kurenaimorotoge Shrimp from Rausu and Akou (Red Sea Bream) ◆ Soup Abalone, Winter Melon, and Taro Stem ◆ Natural Triggerfish from Miyazu with Intestines and Liver ◆ Grilled Dish Live Sweetfish from Kamigatsu ◆ Simmered Dish Korean Eel, Small Potatoes, and Okra ◆ Rice White Rice with Kinki and Chirimen (Dried Baby Sardines) ◆ Dessert Yubari Melon and Shine Muscat ◆ Japanese Sweets Mizu Yokan (Water Jelly) ◆ Matcha (Green Tea)
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