This was my second visit.* HighballMekabu (seaweed), AbaloneOctopus (from Sajima)Braised Kinki fishNitali whale (tail meat)* Juyondai (Nakadori Junmai Daiginjo Kamemoro Shirakawa Ryuu no Otoshigo)Ankimo (monkfish liver)Grilled Tachiuo (beltfish)* Kamonishiki (Hafuda Sake Kame no O Junmai Daiginjo Hyouon Jukusei)Deep-fried Tuna Tatsuta with seaweed roll* Kinkenichi (Special Junmai Dry)Grilled White Eel (Kumamoto Prefecture sea-farmed)* Shiro Ika (white squid)* Mako Karei (flatfish)* Hiragai (clam)* Senkin (Organic Nature)* Haruko (extremely tender sushi)* Katsuo (seared bonito skin)* SardineAbalone (with liver sauce)→ Added sushi rice and Oita Saiki Red Sea Urchin* Nichinichi (old Yamada Nishiki from Yamada Village)* Kinmedai (golden eye snapper)* Botan Ebi (sweet shrimp)* Akami (red meat)* Houken (Junmai Sake Super Dry)* Toro (fatty tuna)* Kohada (gizzard shad)* Hamaguri (clam, low-temperature cooked)Braised Kinki red miso soupTamago (egg)* New Squid (added)* Red Sea Urchin (from Awaji, added)
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