I had been looking forward to this day for a long time, and I am grateful to the chairman.As noon approached, I noticed a few customers who seemed to be from Nara Nicon gathering in front of the entrance. Shortly after, the staff guided us inside.At 12:00, we all started at once.The first dish of the day was a luxurious combination of crab and sea urchin from Hokkaido, served with a smooth asparagus puree and a delicate jelly. It was so exquisite that it left me speechless. The dishware was particularly beautiful, and I chose it for the cover photo. ♥️Next came the soup.Thanks to the seamless teamwork of the staff, the soup was served at the perfect temperature. That day, it featured grilled sea bream from Akashi, along with soft roe and a fluffy fish cake, garnished with yuzu and mitsuba. The fish cake was incredibly light, and the rich flavor of the soft roe paired perfectly with the broth—it was truly delicious.For sashimi, we had triggerfish and sweet flounder, both served with their liver, enjoyed with sesame salt kombu and soy sauce.Next was bonito from Wakayama, with its skin grilled to a fragrant crisp, perfectly complemented by marinated onions. I learned that delicious bonito has pink flesh.The highlight of the day for me was the masu sushi. The rich, fatty cherry salmon from Akita was wrapped in sakura leaves, which added an incredible flavor. I was also impressed by the fragrant, crispy nori. I heard that if you make a reservation in advance, takeout is possible.At this point, my fullness was starting to kick in.For the eight-course dish:- Simmered sea bream roe- Anago (conger eel) and flower pepper rice dumpling- Firefly squid and bamboo shoot spring rolls with yellow garlic chives- Mini tomatoes in white wine- Katsuragi duck breast- Anko (monkfish liver) with Nara pickles- Hokkigai (surf clam) and wild kogomi (fern)- Noto black mozuku seaweedFor the grilled dish:- White sweet sea bream from Awaji Island with peanut bean sproutsFor the simmered dish:- Tara no me (cod shoots) and bracken fern rolled with eggplant and flower pepperFor the rice dish:- Sakura shrimp and koshihikari rice cooked togetherServed with red miso soup and pickles.Dessert included two types and matcha.I felt so happy to visit a restaurant that represents Nara. I made a reservation for my next visit in December, just before the year ends.I can't wait! ♥️♥️♥️
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