Although I used to visit Eizan frequently, I haven't been able to go lately due to family circumstances.When I finally returned after a while, I noticed that prices had slightly increased, but the food was still as delicious and meticulously prepared as ever.Given the rising costs of ingredients, the quality was completely justified.⚫︎ Course Meal: JPY 19,000- Vinegared dish using Junsei from Hiroshima and Iwamozuku from Okinawa- Steamed rice with anago (conger eel) from Tsushima- Crab shinjo (fish cake) with turnip soup- Sashimi of okoze (guts, skin, and eggs) and aori ika (squid)- Sweet sea bream, pickled cucumber and eggplant in plum vinegar- Seasonal shirauo (whitebait), microgreens, and sweet vinegar sauce- Sakakiyama beef, Kujo green onions, and Kamo eggplant- Mango and wasanbon sugarAs I write this, I find myself wanting to enjoy this wonderful meal once again.
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