⭐︎Japanese Cuisine from a Renowned Restaurant in Ginza⭐︎Omakase Course- Chilled assorted dishes, fruit eggplant, iriko dashi, yuba, kombu dashi white miso- Sushi with Akashi octopus- New season ginkgo nut puree, Akashi akou- Sashimi of conger eel, salted conger eel roe- Sashimi of water shell abalone, liver soy sauce, kombu dashiHassun (seasonal appetizer platter)◯ Corn puree◯ Awaji Island red sea urchin◯ Grilled small turban shell◯ Mini tomatoes pickled in saikyo miso◯ Fried new season ginkgo nuts◯ Moroccan green bean ohitashi◯ Zucchini stir-fried◯ Fried hon-ara (red snapper) with rice crackers◯ Grilled edamame with straw, served with Shaoxing wine sauce- Managatsuo (Japanese mackerel) grilled in Wakasa style, dried cucumber- Grilled iwana (char) and Kujo green onion with sansho pepper hot pot- Simmered vegetables- Manjanji pepper and dried sardine rice- Chilled iriko ramen- Sea bream in fragrant plum sauce with dashi chazuke (rice in broth)- Mizu yokan (sweet red bean jelly)Japanese sake was served to complement the dishes, and the total bill was around JPY 36,000.The chef trained at a prestigious restaurant in Ginza and focused on creating a course that is gentle on the body!I was thrilled to experience many unique cooking methods, such as ginkgo nut puree and water shell, which I had never tried before! The hassun was also very luxurious, perfectly paired with the sake, making it an exceptional course!
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