This restaurant is quite difficult to reserve, and I’m grateful to the chairman for making it possible on this day.I visited during lunch, and it seems the prices fluctuate slightly depending on the ingredients available at the time.Lunch started promptly at 12:00.The first dish was an appetizer featuring grouper and junsai, reminiscent of a lotus pond. The presentation, where lemon juice was squeezed over the dish using a lotus leaf, was simply stunning.The second dish was a soup, surprisingly featuring meat as the main ingredient. It beautifully represented Tanabata, with finely sliced nagaimo resembling the Milky Way. The broth was made using water sourced from Amano Village in Nara, making it not only beautiful but also incredibly delicious.Next was an assorted sashimi platter, which was a feast for the eyes, showcasing the utmost luxury with the finest ingredients used generously.The following dish was inspired by summer and was reminiscent of a BBQ.Then came the soba. I don’t have a particular preference for soba, so it’s hard to describe, but I would say it was very refreshing.The grilled dish featured managatsuo prepared with sudachi. At home, I usually enjoy yuuan-yaki, but this was a light and summery grilled fish. The sudachi peel was shaped like a swallow, symbolizing the departure of the sudachi.The final dish was baked turban shell served in its shell, along with a vinegared dish of scallops and abalone. The yellow flower was the world’s smallest cucumber—so cute! The liver sauce was also incredibly delicious.For this meal, we had sweetfish rice, featuring a whole fish that was carefully grilled, with minimal bitterness, allowing us to eat it from head to tail. The second serving of sweetfish rice was a more traditional version.For dessert, we had white peach mochi. The syrup from the cooked peach was kneaded into the mochi, accompanied by pink lily root paste, yogurt cream, and white chocolate. The small fruit on top was a tear of peach. This was a wonderful presentation unlike anything I’ve seen in Japanese cuisine before, allowing me to fully enjoy Nara and Tsukumo until the very end.I definitely want to come back—next time in winter!I’ll do my best!
We use cookies on this site to enhance your user experience.
