I went to Matsukawa with my dad.Matsukawa is my favorite restaurant that offers seasonal dishes, and it operates by referral only.We started with a dish featuring the rich sweetness of Amakusa's red sea urchin and the strong ocean scent of Bōshū's black abalone, topped with green yuzu.The sweetness of the red sea urchin paired beautifully with the umami of the abalone, enhanced by the refreshing flavor of the green yuzu, making it a perfect summer dish.Next was the steamed rice with sandfish and Beluga caviar from the North Caspian Sea. The sandfish was plump and rich in flavor, perfectly balanced with the moderate saltiness of the caviar.The soup with tori-gai (bird shell) and winter melon was delightful. The thick and sweet tori-gai from Miyazu, Kyoto, paired excellently with the winter melon soaked in dashi, making it incredibly delicious.We also enjoyed tender simmered octopus from Akashi, and the fine, mild sweetness of the hairy crab from Funka Bay, along with Noto's rock mozuku.The dish of hamo (pike eel) from Awaji and corn tempura showcased a variety of seasonal ingredients.We had a comparison of ayu (sweetfish) from the Maase River and the Azumigawa River. The ayu, grilled slowly over charcoal, had a wonderful balance of aroma, rich umami, and a hint of bitterness, making both versions delicious.The shabu-shabu with hamo and yuba (tofu skin) from Awaji was impressively tender and had a refined, light flavor.The grilled Kamo eggplant from Kamigamo, Kyoto, was perfectly in season, with a melting texture that highlighted the natural sweetness of the eggplant, making it a dish that truly captured the essence of the season.The chilled soba served in an ice bowl was visually refreshing, and its smooth texture was delightful.For the finale, we had freshly cooked white rice.Accompaniments included grilled eel from Lake Shinji, hamo yukke, soy sauce marinated ikura (salmon roe), fresh karasumi (dried mullet roe), grilled nori, and chirimen sansho (dried young sardines with pepper).I piled on my favorite soy sauce marinated ikura and went for a second helping.I was full after enjoying the sweet water yokan (jelly).It was a wonderful meal.Today at Matsukawa, I enjoyed many dishes that made me feel the essence of summer through seasonal ingredients.Everything was incredibly delicious.Thank you for the meal.
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