I visited my favorite hard-to-book Japanese restaurant for the first time in a while.It was raining that day, and the owner kindly offered me a towel at the entrance, welcoming me warmly.Such thoughtful gestures are truly appreciated.The lanterns visible from the counter looked beautiful, even with the rain adding to the atmosphere.【Omakase Course】◆ Ezo Abalone, Water Shield, Daikon Sprouts, Okra, Kuzu Noodles ◆ Sashimi: Kitamurasaki Sea Urchin, Mud Squid, Meichi Sea Bream ◆ Grilled Pike Conger, Grilled Eggplant, Ume Paste, Sauce ◆ Appetizer: White Tofu with Celery and Perilla, Tender Octopus, Simmered Black Pumpkin, Grilled Sendai Beef Fillet with Saikyo Miso, Clam in Ice Room, Sasa Sushi with Sandfish, Fried Pike Conger Bones ◆ Gujo Grilled Ayu, Kamo Eggplant with Kinome Miso ◆ Hokkaido Hairy Crab, White Sweet Potato, Crab Miso, Sudachi Jelly ◆ Grilled Sweetfish and Winter Melon Soup ◆ Corn and Scallop Rice, Pickles, Water Eggplant, Karimori, Radish Pickled in Nuka ◆ Yamanashi Kiyou Plum, Nanyo Cherry, Mizu Yokan 【Drinks】◇ Bottled Beer ◇ Japanese Sake: Houken ◇ Japanese Sake: Higan ◇ Japanese Sake: Jozan ◇ Two Types of White Wine by the Glass The first dish, Kuzu Noodles, was beautifully presented and had a delightful texture.The sashimi, Meichi Sea Bream, was transparent and stunning.I always look forward to the appetizer platter. The tender octopus was incredibly soft and delicious.The clam in ice room was coated in agar, giving it a cute, smooth appearance.The corn and scallop rice was luxurious with plenty of scallops.I was also pleased that the dessert was light and based on seasonal fruits.Each dish was meticulously prepared, and I enjoyed every bite.It was a great meal.
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