Finally, I was able to make a reservation on a different site! Just when I thought I could go, I heard that plumbing work would be done during Golden Week, so I had to wait again to visit Ono. I finally made it! The restaurant has only counter seating, with courses starting at 6 PM and 9 PM. Since I enjoy alcohol, I naturally requested a pairing. The champagne was from the Jackson 700 series, Cuvee 748? It had a sharp and refreshing taste. The first dish was whale soup, featuring tender whale meat in a rich broth. To be honest, I had only eaten whale in the form of a ghost (a type of dish), so I was surprised by the texture and the deliciousness of the paired tuna. Next was fugu (pufferfish). I heard that last winter there was a shortage of oysters, but many good fugu were available, so I had been wanting to go eat fugu with my partner but hadn’t had the chance until now. I was very satisfied to have fugu in May. The sashimi was best enjoyed with a spicy salt, which I found addictive. Then came abalone. It was paired with a citrus jelly, possibly from summer oranges? I forgot, but the combination of the chewy abalone and the refreshing jelly was simply crazy. It was an out-of-this-world deliciousness. Honestly, from this point on, I felt like I was not just eating but communicating with the ingredients, almost like a training session. It was a connection with Ono's dishes that maximally brought out the flavors of the ingredients. Well, maybe I was just tipsy. The pairing drinks were also excellent. I particularly enjoyed the Japanese sake, Manko. The tuna at this time of year is said to have less fat, so they intentionally used the collar part. It was served simply with grated daikon and ponzu. I felt like I was in communication with it for about five minutes. And then, the fugu's shirako (soft roe)! "We’ll grill it!" "Let’s sear it!" It definitely deserves a vote. If it were an election, it would win by a landslide. Not only was it grilled, but it was also served with a rich risotto. The creamy and strangely delicious flavor was almost reminiscent of raw fish. The rice was firm and delicious, creating a perfect balance. I wanted to leave some to eat tomorrow (am I a cat?). The white wine I enjoyed was Claude Dugat Bourgogne Blanc. After that, I had white miso soup with kawahagi (filefish), Chateaubriand (perfectly cooked), Baluchin chawanmushi (savory egg custard), some clay pot rice, some ramen, Ise lobster dashi curry, panna cotta, and matcha. I was completely full. Thank you very much. I had so many cosmic communications that it was overwhelming. I will definitely come again!
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