⭐︎It's worth coming to Nara just for this⭐︎Omakase Course- Hairy crab, sea urchin, asparagus, white asparagus puree, dashi jelly- Charcoal-grilled sea bream from Akashi, soft roe dumpling- Muratsu torigai, liver and siphon, salt-baked hon-maguro, Akashi amategarei, hamaboufu, sesame salt kombu, Tosa soy sauce- Wakayama bonito tataki, Awaji new onion, sansho oil, green onion flowers- Nanao sakuramasu, salted cherry leaves- Hassun, iris- Tai no ko (sea bream roe)- Anago (conger eel) chikuwa with sansho- Firefly squid, bamboo shoots, yellow garlic chives spring rolls- Mini tomatoes simmered in white wine- Duck- Ankimo (monkfish liver) with Nara pickles- Shako (mantis shrimp) and asparagus with egg vinegar- Iwa mozuku (seaweed)- Tachiuo (beltfish) grilled with wood buds, needle leeks, peanut bean sprouts- Shinodamaki (duck and eggplant), snow peas, flower pepper, bamboo shoots- Sakura shrimp rice, sea bream rice- Yomogi (mugwort) from Higashi Yoshino, brulee- Edamame puree, junsai (water shield)The total for beer and sake was about JPY 32,000.I had wanted to visit this restaurant for a long time, so I was quite nervous going in! There were many dishes and ingredients I had never tried at other places!The sea bream in the soup had a fragrant skin and the aroma of the dashi was delightful, while the soft roe dumpling was incredibly fluffy! I was thrilled to try the liver of the flounder and torigai, and the sakuramasu was the best dish of all!The hassun was so cute that it felt almost a shame to eat it! I also enjoyed the visually stunning sakura shrimp rice, making for a truly satisfying experience!
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