In early summer, my main attraction at Seizan was the abalone udon. I enjoyed the cold, thin noodles mixed with abalone liver sauce and sea urchin, which is my favorite dish. The meat dish, Chateaubriand, and the eggplant with sesame sauce were incredibly tender, almost melting in my mouth, and the sesame sauce was so flavorful that I could drink it.
We use cookies on this site to enhance your user experience.
