I enjoyed a lunch course here.Upon arrival at the restaurant, I was guided to the counter seats on the second floor, which has 11 seats. The atmosphere was calm and exuded a refined Japanese aesthetic typical of a high-end washoku restaurant.I reserved the following course:"Omakase Lunch @ JPY 18,150 (tax included)"Here are the dishes I had:◯ Kamo Eggplant, Bell Pepper, Sweet Shrimp, Okra, Young Corn → Visually vibrant and impressive. It was a delicate and elegant dish.◯ Tender Octopus Stew, White Yam Stalk, and Edamame Puree → The umami of the edamame puree was prominent, especially pairing well with the yam stalk. It was a refreshing dish perfect for summer.◯ Sashimi: Grilled Sawara, Biwa Trout, Myoga, etc. → The aroma of the grilled sawara was delightful. The biwa trout paired well with the other ingredients.◯ Soup: Spanish Mackerel, Winter Melon → The broth had a delicate umami flavor, with a hint of yuzu fragrance. The salty umami of the mackerel complemented the broth beautifully.◯ Sweetfish, Mitsuba Vinegar, Beets → The mitsuba vinegar provided a nice accent.◯ Vinegared Sea Bream, Lotus Root, Spinach → It was interesting to experience the different textures of each ingredient, such as the chewy sea bream and the crunchy lotus root, all at once.◯ Pike Conger, Tempura Sauce → The tempura sauce was delicious and paired well with the mild pike conger.◯ Ending → There were five options available. Each person could choose their dishes and portion size (ranging from 4 to 5 levels). You can have as many types as you like. I, of course, tried all five: - Shellfish Broth Ramen - Corn Rice - Anago and Egg Rice - Shirasu Rice with Raw Egg - Hand-Tail Shrimp Tempura Chazuke All were delicious and hard to choose a favorite, but I particularly enjoyed the shellfish broth ramen and shirasu rice.- Fruits: Watermelon, Wasanbon - Mizu Yokan with Lemon GelFor drinks, I had the following:Japanese sake starts from JPY 1,200 per 180ml.- Yamawa Pulito Junmai Ginjo (Miyagi) - Hanamura Junmai Ginjo (Akita) - Tsuki no I Junmai (Ibaraki)While we were dining, there were guests on the first floor as well, and the head chef moved between the first and second floors, cooking and interacting with customers. He was very gentle and approachable.The total bill came to JPY 23,000. Considering the quality and volume of the food and drinks, it was a highly satisfying lunch course.Thank you for the wonderful meal!
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