Course?Alcohol x 2Total: JPY 102,000This Japanese restaurant is a 7-minute walk from Higashiyama Station.I made a reservation by phone before visiting."Grilled Sweetfish"A dish made with sweetfish from Wakayama, cooked in tea."Sashimi of Fatty Tuna, Sea Urchin, and Grunt"Enjoy the fatty tuna from Katsuura, sea urchin from Awaji Island, and grunt from Hamazaka with salt or soy sauce."Grunt and Noodle Soup"A bowl containing grunt from Hamazaka and noodles from Shodoshima.The broth is made from bonito and kombu, enhanced with the head of the grunt."Salt-Grilled Ribbonfish""Grilled Matsutake Mushroom"Enjoy large matsutake mushrooms from Tanba, grilled and served with plenty of sudachi citrus."Grilled Conger Eel"Grilled conger eel from Fukura in Minami Awaji, first enjoyed plain, and the second piece wrapped in matsutake."Braised Grilled Eggplant with Conger Eel"A dish combining conger eel from Fukura and grilled eggplant from Kyoto in a rich broth."Rice with Salmon Roe and Tokishirasu"Rice generously mixed with Tokishirasu from Nemuro and salmon roe."Grape Daifuku"Daifuku made with Ruby Roman grapes from Ishikawa.The dishes are quite simple.While many dishes highlight the ingredients, the quality of the ingredients is overwhelming.Matsutake, conger eel, sea urchin, and grunt—all the ingredients are top-notch.The price is also significant, but the quality of the ingredients and dishes justifies it.It was a great meal.
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