I was so happy to visit again! This time, I experienced a course that showcased the power of fish and the richness of Shizuoka's ingredients.- Corn puree- Steamed knife fish- Deep-fried donko wrapped in perilla leaves- Sashimi of mackerel- White sweet sea bream- Peach with white miso- Eel- Vinegared horse mackerel- Red sea breamThree types of rice to finish:- Quick-pickled grouper- Mixed rice with young ginger, edamame, and fried tofu- Rice porridge made with fish bones brothThe pairing of sake was well thought out, with a focus on local Shizuoka sake.The fish was incredibly tender, with a texture that was completely different from what I usually eat. The seasoning enhanced the natural flavors of the ingredients, and I could tell a lot of care was taken with the temperature and texture.The donko was deep-fried with a crispy coating, and the combination of perilla and liver was delicious. It was paired with plum and onion, along with onion oil.I was truly delighted to reunite with the grilled white sweet sea bream! The松笠焼き style gave it a wonderfully crispy skin, and the broth made from the sea bream was exquisite. You could really feel the fibers of the fish.The aroma was quite intense, with the scent of bonito broth and the delightful smell of toasted sesame, which really heightened my anticipation for the next dish. The sesame was used in the peach with white miso.The red sea bream just before the end was also delicious. I always enjoy this series of miso-simmered mackerel (which I call it), as it’s consistently tasty.I tried all three sizes of the rice porridge: small, regular, and large. Everything was delicious, but I particularly loved the porridge made with fish bones for its rich umami.For dessert, they prepared the warabi mochi right there, so it was freshly made!I definitely want to visit this restaurant again.
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