I was looking forward to the season of sweetfish at En Sui (o^∀^o).Since it’s from the same lineage as Ryugin, the swimming sweetfish is amazing!The grilling technique is similar, but there’s definitely a difference.The chef mentioned that the texture is somewhere between Ryugin and Koju, and I totally agree! (laughs)This time, instead of the usual one fish, I had three!I was so happy to enjoy three sweetfish!En Sui offers various ways to enjoy a single ingredient, which is really interesting.Today, we had hairy crab and duck, and the different thicknesses, cuts, and cooking methods allowed us to taste a variety of flavors.I personally love the male flatfish, which was served in a thin sashimi style. The texture was crunchy and satisfying, and it was delicious! The liver sauce was also fantastic.Also, the grilled eel at the end was larger than last year. The chef said that last year it was a third of this size, but since everyone seems to enjoy it, they decided to serve it in half portions this year. It was exactly the kind of eel I like!Every visit to En Sui gets better and better (o^∀^o).I’ll be back in the autumn season!
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