About a week before my visit, I made a reservation for 18:30 over the phone. I ordered two half servings of Japanese sake, and the total came to around JPY 28,000. Upon arrival, after ordering drinks, the chef asked, "Shall I start with some appetizers?" I replied, "Of course, please do," and we began with the appetizers.First was cod. Its elegant sweetness and mild, rich flavor made it perfect for the first dish.Next was red squid. Its rich and robust sweetness spread throughout my mouth with each bite. Adding ginger was indeed a perfect match, especially with the pairing of this dish and the Handorikawa sake.Then came the whelk. The crunchy texture was delightful, and its unique richness was quite addictive.The skipjack tuna caught in Nanao Bay was surprisingly rich in fat. The intense flavor was irresistible, finishing off with a refreshing ginger soy sauce.Next was hairy crab caught with bottom trawling nets. The concentrated richness of its flavor was incredible. The mild crab vinegar enhanced the natural taste beautifully.The red sea urchin from Awaji had a subtle fresh scent of the ocean, perfectly matched with the aroma of the seaweed it was served in.The abalone with matsutake sauce from Suzu was exquisite. The abalone had a refined yet distinct flavor, and its pairing with the delicate yet impactful matsutake was outstanding. It was truly a delicious dish that warmed me from the inside out.The grilled eel was enjoyable, showcasing the natural sweetness and aroma of the eel itself, although there was a slight fishy smell.The grilled kinmedai (golden eye snapper) was impressive with its rich yet light sweetness. The melt-in-your-mouth sweetness paired wonderfully with the stem wasabi.Now, onto the nigiri.Sweet shrimp had a melting sweetness that spread across my palate. The rice felt a bit tightly packed.Salted sweetfish had a delicate flavor.Marinated tuna had a dry, red-meat-like umami with almost no off-flavors.Gizzard shad was delicious, with a light yet firm flavor. The perfect seasoning gave it a pleasant acidity and texture, creating a great harmony with the rice.Medium fatty tuna had just the right amount of fat.Horse mackerel had no fishy smell, allowing me to fully enjoy its rich flavor.Mackerel sushi had a refreshing acidity that complemented it well.Grilled nodoguro (blackthroat seaperch) started off subtly but gradually revealed its deep flavor, which was delightful.Salmon roe (new season) had no off-flavors, with a strong umami and distinct pop. The fragrant seaweed added to the experience.Bafun uni (sea urchin) had a strong ocean scent and rich sweetness typical of red sea urchin.Mizuna seaweed miso soup was soothing after all the food I had eaten.Tuna sashimi was wrapped in fragrant seaweed, enhancing the dry umami of the fatty tuna.To finish, the anago (conger eel) was tender and had a refined flavor, perfect for concluding the meal.The first glass of sake was Handorikawa's arakiri. It had a nice balance of fruity notes and refreshing effervescence, resulting in a crisp finish.The second glass was Shirogiku from Okunoto. Its gentle umami was incredibly pleasant and easy to drink.This course focused on highlighting the natural flavors of local ingredients without relying on luxury items. The appetizers were particularly impressive.It was a great meal!
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