"Cha Kaiseki Onjaku" ♡I was truly impressed by the world of Wabi-Sabi created by Chef Sugiyama, who is dedicated to evolving the art of cuisine. The innovative technique called "Yugase" developed by Naoki Maeda, which minimizes stress on the fish, along with the remarkable chefs who strive to bring out the best in their ingredients, showcases a significant evolution in flavor that reflects their passion and meticulous effort. The collaboration with the conscientious fishermen from Sasue, led by Naoki Maeda, results in the exquisite freshness of the fish tailored to each restaurant's unique characteristics and dishes.At "Cha Kaiseki Onjaku," Chef Sugiyama expresses the essence of Wabi-Sabi through a subtractive approach that maximizes the natural flavors of the ingredients. This is truly one of my favorite restaurants! ♡That evening, I visited "Onjaku" to experience Chef Sugiyama's early summer creations. As always, I walked through the beautiful moss garden and was welcomed to the counter where Chef Sugiyama awaited. After a moment, I greeted the dignified Chef Sugiyama. m(_ _)mNow, let’s indulge in the world of Wabi-Sabi created by Chef Sugiyama. As usual, I ordered the water of life as my drink. ♫⭐︎Kakegawa Kaiun Junmai Ryu Ryu Summer Limited→ First, a refreshing summer sake! (^^)◉Ogawa Port Yugase Horse Mackerel Wrapped in Cucumber with Ume Paste→ At Onjaku, we start with either the horse mackerel wrapped in cucumber or the "Kinuta" style. The horse mackerel wrapped in cucumber on this day was incredibly rich in fat, bringing me joy! (^^) I was thrilled to return to Chef Sugiyama's world. m(_ _)m◉Ogawa Port Yugase Shinto Ika (Cuttlefish) Grilled over Charcoal with Squid Ink Salt, Served with Mizuna Salad and Mustard→ The Shinto Ika was larger than in spring and was the best I’ve ever had! Thanks to Chef Sugiyama's delicate cooking, the umami and richness were at their peak! Wow, it was delicious!◉Ogawa Port Yugase Fried Sardines→ I was looking forward to the fried sardines! I had the chance to enjoy them at "Muramatsu," but I wanted to try them at "Onjaku" as well! The crispy, fluffy texture and the rich flavor of the liver were exceptional! It was truly a dish I could eat forever! (^^)⭐︎Fujieda Hatsukame Junmai Ginjo Blue→ I didn’t know Hatsukame had such a stylish bottle!◉Ogawa Port Yugase Sawara (Spanish Mackerel) Blanched with Sansho Oil, Served with Molokhia Salad and Sawara Roe→ Next was the Sawara, which I couldn’t identify at first! It was gently blanched and finished with soy sauce and sansho oil. The flavor was unlike any ordinary Sawara! The roe was astonishingly rich and paired perfectly with the Molokhia! I’m grateful for this rare experience. m(_ _)m◉Suruga Bay Freshly Caught White Sweetfish Soup with Yuzu Aroma→ That day’s soup featured white sweetfish! The subtle changes in the broth paired perfectly with the fish. The balance of bonito and kombu was just right for the white sweetfish! ♡◉Ogawa Port Freshly Caught Mochikatsuo (Bonito) Sashimi with Two Types of Sashimi and Liver Topped with Sesame, Served with Grated Onion→ I was delighted to see the Mochikatsuo again! The beautiful ruby color was mesmerizing! The liver-like richness was incredible! The Mochikatsuo was served with three parts: back, belly, and bloodline, along with grated onion. The rich, light fat from the belly and the smooth umami from the bloodline were extraordinary. Thank you so much! I am sincerely grateful. m(_ _)m⭐︎Niigata Tsurugai Seasonal Limited Excellent Flavor, Uonohana Color, Refreshing and Rich→ So refreshing! ♫◉Fried Leaf Ginger with Ogawa Port Yugase Horse Mackerel Roe→ Next, I changed things up with fried leaf ginger! It was refreshing and light, which I truly love! And to my surprise, the horse mackerel roe appeared! m(_ _)m Another rare treat! The flavor of the horse mackerel at this time of year transformed the fried leaf ginger into something extraordinary!◉Tomato→ Since we had a lot of fish, I decided to cleanse my palate with this dish. (^^)◉Hamana Lake Doughman Crab Porridge→ Next was the Doughman crab porridge! The Doughman crab is quite mild, making it challenging to cook, but this porridge was outstanding! Of course, the quality of the male and female crabs played a role, but the preparation was truly remarkable! This is my best Doughman dish! (^^)◉Zucchini Grilled over Charcoal with Soy Sauce Pickled Onion→ The large zucchini was grilled slowly over charcoal and topped with soy sauce pickled onion. I really enjoy these simple dishes!⭐︎Toyama Hayashi Junmai Ginjo Ginpu→ I was thrilled to see my favorite Hayashi, especially Ginpu!◉Suruga Bay Freshly Caught Kinmedai (Golden Eye Snapper) Grilled over Charcoal with Sansho Soy Sauce→ The specialty of Onjaku, grilled Kinmedai, was served with evolving sansho soy sauce. It’s these minor changes that make it so appealing! The evolving sansho soy sauce made the Kinmedai even more delicious… simply wonderful! ♡◉Edamame Purée→ This time of year, edamame purée is the best! The beautiful flavor with bits of edamame makes it even better! (^^)◉New Ginger Rice→ I thought we were done, but the new ginger rice is so delicious! (･･;)◉Ogawa Port Yugase Tachiuo (Ribbonfish) Fried with Shimizu, Served with Orido Eggplant and Okra→ The fried Tachiuo was accompanied by the miraculous revival of Orido eggplant, which is known for the saying "One Fuji, Two Taka, Three Eggplants!" The firm texture was delightful! As an eggplant lover, this was the ultimate dish! \( ˆoˆ )/Now, the enchanting dining time begins!◉Ogawa Port Yugase Sardine Grilled with Sweet Soy Sauce, Mixed Rice with Green Onion and New Ginger◉Miso Soup◉Pickles→ First, I enjoyed the grilled sardine laid over the new ginger rice, mixed with plenty of green onions. This was a dish I was really looking forward to! It was endlessly enjoyable! This sardine is truly a guilty pleasure!Chef Sugiyama also suggested a delightful rice dish, and of course, I ordered both!◉Ogawa Port Freshly Caught Mochikatsuo Marinated Rice Bowl→ One of his suggestions was the marinated rice bowl with Mochikatsuo! I ordered the large size, and it was incredibly satisfying! The joy of devouring the generous portions of Mochikatsuo was unparalleled… pure happiness! (^^)◉Chilled Sesame Dashi Chazuke→ The other suggestion was this chilled sesame dashi chazuke. I was quite full, but this went down smoothly! ♫◉Shizuoka Nagata District Peach with Hamaka Syrup→ The peach wrapped in the beautiful aroma of Hamaka was delightful! (^^)◉Wild Vegetable Mochi→ The final wagashi was a wild vegetable mochi wrapped in hotaru, udo, and millet. It was a bittersweet dish to savor the last moments…⭐︎Usucha (Thin Tea)→ Finally, I enjoyed the beautiful tea ceremony performed by Chef Sugiyama. m(_ _)mThus, the night in Chef Sugiyama's world of Wabi-Sabi came to an end. I was not only able to meet the Mochikatsuo I had longed for, but also enjoyed the unique ingredients like Sawara roe and horse mackerel roe that can only be experienced here, all thanks to Chef Sugiyama's meticulous work and presentation. It was a wonderful night! (^^)I truly love Onjaku! ♡I can’t wait for my next visit in Kanazuki! It was a great meal! m(_ _)m I was so happy!