This was my fifth visit, and my first time during the season for shinko (young gizzard shad) and new squid.*Hakushu Highball Edamame Hoshigarei (star flatfish), boiled octopus with salt Corn chawanmushi (steamed egg custard) with Nemuro's sea urchin and a clear broth made from corn cobs *Nanboku (Classic Junmai Sake Shirakiku) Steamed black abalone (from Katsuura) → Sushi rice, squid Iwashi maki (sardine roll) *Jikon (Junmai Daiginjo Unane) Three kinds of delicacies (grilled sweetfish with olive oil, hairy crab with salmon roe, sweet shrimp with karasumi) Seared bonito (with skin) *Katsukoma (Junmai Sake) • Shinko (three pieces, from Saga Prefecture) • Kasugodai (sea bream) marinated in kombu • Toro (fatty tuna, caught in Aomori, 25kg) *Nanahon Yari (Zai Shin – SHIN, Shiga Asahi 2020, Kimoto method in wooden barrels) • New squid (from Izumi, Kagoshima) • New squid tentacles • Hokkigai (surf clam) • Marinated red meat • O-toro (frozen) *Hinichi (old Yamada Nishiki from Yamada Village) • Horse mackerel (from Hamada, Shimane) • Kuruma ebi (Japanese tiger prawn) • Hon-ara (from Sado) • Red sea urchin (from Karatsu) *Kamokizuki (Junmai Daiginjo Shizuku Sake, bottled in a斗瓶, aged at low temperatures, HASHIMOTO EDITION) • Anago (conger eel) • Tamago (egg) • Shijimi miso soup • Aori squid (added) • Simmered clams (added)
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