I had the "Hitachi Country Ise Ebi and Black Abalone Course." This course was a delightful experience, skillfully combining local ingredients with both Japanese and Western techniques, allowing for enjoyment until the very end.What stood out to me the most was a dish featuring grilled eggplant and tomato. The savory aroma and creamy texture of the eggplant paired beautifully with the acidity and umami of the tomato, creating a simple yet highly refined dish.Of course, the Hitachi Country Ise Ebi and black abalone were excellent, but the sweetfish and pheasant also showcased their quality, each offering a different expression through the cooking methods, sauces, and aromas used.The attention to detail in the dishware and presentation added to the experience, making it unique not just in terms of food, but also in the scenery and ambiance of the place.Among the array of high-end ingredients, I found it particularly memorable that a dish made with familiar ingredients like eggplant and tomato left such a strong impression.I look forward to visiting this restaurant again in a different season.
We use cookies on this site to enhance your user experience.
