I made a reservation with my mother and wife for Respect for the Aged Day.Today's course features a special seasonal omakase with shark fin.There are 9 types of Shaoxing wine and various whiskies to enjoy, and while I didn't check the wine list, it seems like they have a good stock.You can feel the owner's curiosity and passion for cooking in this course. It's a restaurant I want to reserve for special occasions.**青麻鱿鱼** Baby squid, which is in season from August to September, and crunchy Ariake jellyfish are lightly seasoned with Sichuan pepper, Yame honey, and pure apple vinegar.**泡辣生鱼** Ishigaki sea bream, prepared with a nerve-stunning technique, is marinated in a spicy sauce made from fermented chili peppers.**青椒肉丝** Using the rare Kumamoto Gen-go beef, which is fed with flaxseed for rich omega-3 fatty acids and has a light fat content, the top blade is finished with Manganji peppers and various sizes of bell peppers.**干烧明虾** Red-footed shrimp are lightly prepared with a homemade chili sauce made from mini tomatoes and Pão de queijo. The homemade steamed buns have a coconut flavor that pairs well with the sauce. It's rare to find shrimp chili without doubanjiang.**清蒸红鱼** The red grouper is steamed and topped with garlic stir-fried tsugani and vermicelli. The fish is well-aged, providing a delightful texture even after steaming.**北京烤鸭** Omi duck is arranged in the style of Peking duck, allowing you to enjoy both the meat and two types of sauce for a flavor variation. Despite being duck, the meat is tender.**红烧排翅** Dried shark fin from Kesennuma is thoroughly rehydrated. The unique texture and sound when eating dried shark fin are hard to find. Additionally, it comes with freshly cooked sea urchin rice, and I finished every drop of the sauce.**鸡丝汤麵** Homemade thin noodles with a firm texture are served in a flavorful mushroom broth that is light yet satisfying.**即日甜品** Seasonal fruits and homemade almond tofu.
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