"In August, I visited Shimizu for the second time"In recent years, I’ve been gradually enjoying some renowned Japanese cuisine, but it’s quite rare for someone like me, who is still somewhat of a casual fan of Japanese food, to visit the same restaurant twice in one month. I can only think of it as fate and a special connection. (^^)【Atmosphere of the Restaurant】As I continue to visit, I find that the calm and noble space becomes more comfortable, creating a relaxing atmosphere rather than a tense one. (^^)【Shimizu * Omakase Course Ordered This Time】◉ Hane-ya (Japanese sake).◉ Appetizer (New Lotus Root). Aichi.◉ Mikawa New Eel, Wild Eel. Aichi/Gifu.◉ Black Abalone. Ibaraki.◉ Wara Sweetfish. Gifu.◉ Tengu Eggplant. Aichi.◉ True Octopus. Aichi.◉ Miyagawa Sweetfish. Gifu.◉ Pike Conger. Korea.◉ New Ginger. Kochi.◉ Homemade Tsukuroten. Combined with black syrup and black mirin (aged 18 years).【Thoughts on the Dishes】This is my second visit this month, and while the menu is almost the same, I was touched by the thoughtful gesture of substituting the pike conger with Hida beef. I am truly grateful. The summer sweetfish tasting has become a signature experience at Shimizu, and once again, the Wara sweetfish was simply stunning. The skillful handling of charcoal grilling was impressive. (^^)I was reminded once again of the wonderful ingredients that continue to be explored in the Tokai region, including Aichi and Gifu. This is the charm and essence of Shimizu.【Service】As always, the staff is energetic and efficient, and the proprietress is attentive and engaging. (^^)It was a great meal.Thank you for reading until the end. I would appreciate it if you could like, follow, and save this restaurant. Thank you!
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