(Visited on 4.50)Once again, I had a wonderful experience at Suetomi. The overwhelming deliciousness and satisfaction, along with a truly relaxing atmosphere, make it undoubtedly the pinnacle of Japanese cuisine in my opinion. On this day, as summer is fully upon us, I enjoyed the following:- Steamed Abalone with Abalone Liver Sauce The abalone was incredibly delicious! Thinly sliced to perfection, each bite released a strong umami flavor that amplified my appetite. And this liver sauce really heightened my desire for sake too! (^◇^;)- Winter Melon with Hairy Crab and Matsutake Mushroom Soup The dashi here is simply exquisite. The winter melon absorbed the broth beautifully while still retaining a delightful crunch. The hairy crab paste was almost 100% made from shredded crab meat! I wonder how it holds its shape... And the matsutake! I believe they mentioned it was from Miyagi, and I was surprised to enjoy summer matsutake!- Sashimi of Flatfish, Squid, Sea Urchin, and Mirugai The sashimi here is one of the highlights. The knife skills are outstanding, and both the flatfish and squid are breathtakingly beautiful. The taste matches their appearance perfectly. I paired them with ankimo (monkfish liver), ponzu soy sauce, salt, and sudachi, all of which complemented the exquisite flavors, but the sudachi salt was particularly fitting. The mirugai was marinated in kombu, providing a delightful crunch and was incredibly delicious!- Soba with Junsai and Okra Chilled soba served with finely chopped okra and plump junsai. This dish is filled with my favorite ingredients and is truly perfect for summer.- Fried Tiger Fish The tiger fish was lightly fried, resembling agedashi. It was incredibly fluffy and tender, and I believe even the fish was pleased! (^◇^;)- Round Eggplant with Sesame Sauce The round eggplant was cooked to a melt-in-your-mouth texture, and I’m curious how it maintains its shape. Finished with a comforting sesame sauce, it truly elevates the natural flavors to the highest level.- Grilled Nodoguro On this day, I had to choose between soft-shelled turtle and nodoguro. This nodoguro was so juicy it felt like a drink! The light fat was incredibly delicious, packed with umami. Words can’t express how amazing it was.- Ise Lobster Served with a plump texture, enjoyed with a sauce made from edamame and miso.- Hamo Shabu The broth made from hamo was unbelievably delicious. The flavorful seaweed maintained its shape and added a wonderful aroma to the broth. The chef himself shabu-shabu’d the hamo, and it blossomed beautifully, becoming incredibly fluffy! Even though I’ve had it many times, I’m always moved by it.- Anago Rice On this day, I chose anago from the options of plain white rice, anago, pickled ginger, sea urchin, and clams. I realized I hadn’t had anago yet, and given the season, I thought I might want to try something eel-like too. This anago rice was so fluffy and delicious that I intended to have just one serving but ended up asking for seconds! (^◇^;)- Peach Jelly Everything was, as always, absolutely delicious, and I have no complaints! The atmosphere of the restaurant is relaxed and natural, making it a moment I always look forward to. Next up is autumn, when the ingredients will be abundant and completely different, and I’m already excited! It was incredibly delicious! Thank you as always! It was a great meal!
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