Early August marks the season for sweetfish. Although the main dish features Tsugani (freshwater crab), I enjoyed a course filled with sweetfish. The photo shows sliced koi and sweetfish sashimi. In addition, I savored sweetfish kara-age (fried), sweetfish nanban-zuke (marinated), grilled sweetfish, Tsugani rice, and Tsugani soup, all served in beautiful Karatsu ware, showcasing the local ingredients. Each dish was elegantly flavored, and I had a delightful time with the charming owner.