At Shumoku Cho Shimizu in Nagoya, the chef, who trained at renowned Japanese restaurants in Osaka and Gifu, has opened his own establishment.Having honed his skills at "Hon Kogetsu" in Osaka and "Takada Hassho" in Gifu, he utilizes high-quality ingredients from his hometowns of Gifu and Aichi.*Note: Photography of the dishes is prohibited.*On this visit, I enjoyed the start of the ayu (sweetfish) season, savoring the deliciously sweet and refreshing aroma of the grilled ayu from Wara, which can be eaten whole, head and all.Since there weren't enough ayu for a tasting, we also had the natural Satsukimasu (a type of trout) from the Nagara River, which was served as sashimi after being frozen for two days. It had a wonderful melt-in-your-mouth texture and great flavor."Tears Bean Rice Steamed"This dish features special tears beans from Hokkaido, lightly steamed with the pods to infuse their aroma. The beans are added at the end, resulting in a delightful fragrance and texture, with a lovely sweetness."Kijihata Soup"The soup features rich Kijihata (a type of sea bass) paired with salted umeboshi (pickled plum) and flower zucchini from Ichiro Farm, including the stamens. The flower zucchini adds a gentle sweetness without any bitterness, complementing the dashi broth and white fish beautifully.It was a great meal!
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