Thank you for always checking in. Your likes, saves, and follows are a great encouragement for me.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Below are my thoughts on the menu and particularly memorable dishes ~〇 Kuruma Ebi, Abalone, Okra, Pumpkin〇 Oni Aji Bōzushi It was so delicious that I regretted finishing it in just two bites. No matter how hard I looked, I couldn't find any unpleasant smell from the horse mackerel. The combination of the mackerel, rice, and seaweed created a wonderful flavor.〇 Kegani (Hairy Crab) Soup〇 Tai, Two Types of Uni, Black Abalone Sashimi The Tai was consistently incredibly delicious, and the uni was a comparison between Amakusa and Yura this time. Amakusa had a rich and sticky flavor, while Yura was rich yet refreshing with a long aftertaste. Personally, I prefer Yura.The standout dish this time was the abalone. The black abalone from the Boso Peninsula is so rare that it’s hardly available, and you might not have the chance to eat it normally. We enjoyed the tender part of the precious black abalone, sliced thinly after trimming the edge. While it’s often said that abalone is better cooked, I believe that black abalone is best enjoyed raw. To savor raw abalone, it’s essential to chew it well. As you chew, the unique flavor of the abalone truly shines.〇 Dragon Sawfish Grilled over Charcoal Dragon sawfish from Kagoshima. I always think that the charcoal grilling is incredibly delicious.〇 Bachi Ko Tempura〇 Shiro Amadai (Sweetfish) Okaki Age, New Ginkgo This is also one of my favorite okaki age dishes. I highly recommend it to anyone who loves Japanese cuisine; it’s an okaki age that will surprise you with its deliciousness.〇 Unagi (Eel) Uzaku〇 Nasu Niboshi This is a familiar obanzai (small side dish) in Kyoto, but it might be the first time I’ve had it outside of a la carte. It’s not flashy, but the sweet and savory simmered sardines and eggplant pair perfectly.〇 Shark Fin and Winter Melon Stew This is a new dish that made its debut. I thought it might lean towards Chinese flavors, but it was actually in the style of Japanese cuisine.〇 Niwa Hana I’ve said it a billion times, but the deliciousness of Niwa Hana is truly unmatched.〇 Corn Rice〇 Shirasu Rice This was also my first time trying shirasu rice. With plenty of shirasu topped with a squeeze of lemon, the acidity of the lemon whetted my appetite, making it so delicious that I could keep asking for more.〇 Soybean Kuzu Tofu〇 Usucha (Thin Tea)..This time, I requested to have a table opened for me and treated myself, so I ordered a couple of wines that were quite a stretch for me, but both were wonderful. Especially, the J.F. Mugnier Nuits Saint Georges 2010 was so delicious that it moved me.As for the dishes, they were perfectly delicious as always, and I think the satisfaction level during the summer season is truly remarkable.Next time, I look forward to Matsutake mushrooms. It was a great meal!