Thank you for always checking in. Your likes and saves are truly encouraging.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Below are my impressions of the menu and particularly memorable dishes ~〇 Himi Tokoroten〇 Ichiban Dashi This is a broth made from bonito and kombu. While it seems dominated by the bonito, the strength of the kombu is also noticeable. I heard it’s drawn from mountain water.〇 Mizutama Renkon This is a soup with water lily root, featuring scallops and sweet sea bream. The broth is made from the aforementioned dashi. It feels like it hasn’t been altered much at all. A wonderful bowl that allows you to savor the natural flavors of the ingredients.〇 Himi Arai and Horse Mackerel The horse mackerel is served with wasabi soy sauce, which is on the sweeter side. The ara (fish scraps) is seasoned with salt wasabi and a squeeze of sudachi. The umami that seeps out is irresistible.〇 Katsuo Tataki〇 Rice Steamed in Lotus Leaf〇 Nodoguro Shuto-zuke Yaki The nodoguro (blackthroat seaperch) is so plump it feels like it might burst, and as soon as you insert your chopsticks, it floods out like when you break open a hamburger. This was my first time trying shuto-zuke yaki, and it was fantastic; the unique flavor of the shuto is pleasantly balanced by the aroma of charcoal, enhancing the deliciousness of the nodoguro.〇 New Renkon and New Ginkgo Crisp and fresh new renkon (lotus root) paired with flavorful fried new ginkgo.〇 Shine Muscat White Sesame Salad〇 Soft-Shelled Crab and Shirasu Shrimp Jelly This dish also makes you crave Japanese sake. It’s refreshing yet flavorful. Visually, it’s a cool summer dish.〇 Ayu in White Miso During this season, ayu (sweetfish) dishes are common, but this one stands out with its unexpected white miso preparation. The ayu, fried in rice flour or rice crackers, floats in white miso, and I was amazed at how well the ayu and white miso complement each other.〇 Jellyfish with Sesame Vinegar and Akaiika (Red Squid)〇 Rice with Yahata Maki The rice has a firm texture. Both the Yahata maki and pickles are delicious!〇 Katsuo Zuke Don This is a rice bowl topped with marinated katsuo (bonito) with bloodline. I ordered the regular size, but after finishing it, I felt it wasn’t enough and had to order a large size as well! 〇 Tachiuo Tempura Don This is a light tachiuo (beltfish) tempura rice bowl. Someone at the table said it was better than at a tempura restaurant, and I completely agree. I could eat this endlessly.〇 Tamago Kake Gohan The egg yolk is incredibly rich. It’s been ages since I tasted an egg yolk that was so distinctly flavorful on its own.〇 Grilled Ayu Rice Ball Chazuke 〇 Renkon Mochi 〇 Cold Thin Tea..This is undoubtedly a renowned restaurant, ranked number one among 900,000 establishments listed on Tabelog.The course begins with the lively call of the head chef and the enthusiastic responses of the apprentices. The atmosphere is not stiff at all; while the apprentices are serious, it’s a warm and comfortable space.The entire course is thoughtfully designed to soothe the body worn out by summer. There’s no feeling of fatigue from eating, and even when I was full, it was a strangely pleasant sensation.I felt the same way when I visited the restaurant in Nagano; it’s truly impressive how a place not located in a major city like Tokyo or Osaka can attract food lovers from all over Japan.Thank you for the invitation. It was a great meal.
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