This was my fourth visit.I requested drink pairings.* Kaiun (Summer Limited Sake) Ryo RyoHorse Mackerel and Cucumber Roll* Hatsukame Junmai Ginjo (Hatsukame Blue)Jindo Squid with Plum Paste, Mizuna* Karakuchi Junmai Ginjo Shidaizumi (Raijin Label)Kamasu with Sansho Oil, Molokhia, Kamasu Roe* Mukyutenin Saika (40℃ Warm)White Sweet Sea Bream, Shiitake (from Fujieda)* Hayaseura Junmai SakeEbodai Sashimi (Seared Skin)* Banjukyo F50 KarakuchiFried Leaf Ginger Shinjo (photo missing)* White Wine (SANTORINI ASSYRTIKO DOMAINE SIGALA)Black Mutsu, Water Spinach* White Wine (Mullineux Old Vines White)Abalone, Zucchini* Suginishiki Bodaimoto Junmai GinjoKinmedai (Golden Eye Snapper)KorinkyFreshly Cooked New Ginger Rice* Etsu Kaijin Akaiwa Omachi (slightly warmed)Small Kamasu Yanagawa Nabe (Oborodou Eggplant, Okra)Hamo Soboro, Clay Pot Rice with Sweet Long Pepper (Three-Color Rice with Liver Soy Sauce)Marinated Sawara (Fatty Spanish Mackerel) RiceChilled Sesame Dashi ChazukeHamo Rice (second serving)* Hamaka (Herb: Syrup for Peaches)* Dessert Wine (Tenute Dauria Quercia di Annibale Bianco Basilicata IGT)Peach with Hamaka SyrupZunda Jade Rice CakeMatcha
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