This was my first visit.They don’t age the fish, as they want you to enjoy its fresh texture.I left feeling full from the delicious seafood.* Hakushu Highball Bowl (soft roe of sea bream, bamboo shoots, soft roe of sea bream) ○ Torafugu (Tiger Pufferfish) Soft Roe Sea Bream Soft Roe with Ponzu * Ishizuchi (Aiyama Junmai) Sashimi (8kg wild Torafugu, Nagoya Fugu: prepared by Mr. Fujimoto) * Yamada Nishiki Fugu Skin (meat skin, tou-toumi) Wild Sea Bream (prepared by Mr. Fujimoto) Wild Isaki (prepared by Mr. Hamada) * Kagiya (Junmai Ginjo) Sawara (prepared on board by the Arashi clan) Grilled Sea Bream and Conger Eel (from Imabari) Fried Torafugu Soft Roe (prepared by Mr. Fujimoto) Kara-age of Torafugu (prepared by Mr. Fujimoto) * Kawakame (Yamahai Junmai) served hot Sea Bream Dashi Somen (prepared by Mr. Fujimoto), Mikuniya's premium seaweed Nied Hanabi ○ Clay Pot Bamboo Shoot Rice Half-steamed Barley Miso Soup Pickles Uwajima Sea Bream Rice Bamboo Shoot Rice Dashi Chazuke Blood Orange Ice Cream * Aramasa (Hinotori) served warm I received "Salt Rice Balls" and "Bamboo Shoot Rice Balls" as souvenirs.
We use cookies on this site to enhance your user experience.
