July is the month for my favorite eel! I love the white grilled eel, but I really enjoy it with sauce and sansho pepper.Today's menu included:It was JPY 20,100 for a non-alcoholic meal.I heard they added pheasant to the menu this year.The negima (grilled chicken and green onion) was delicious.- Bee larvae- Soy sauce marinated Mizuna, green beans, mukago, fuki miso, pickled garlic chives, caramelized burdock, venison shigure, pickled small melon- Grilled sweetfish (Gujo)- Dried sweetfish- Pheasant tataki- Pheasant negima (with skin)- Quail meat, Ezo deer, wild boar meat,New potatoes / aonori, natural river shrimp from Yoro, sweetfish, young corn- Ezo deer tenderloin- Okahijiki, bracken fern, and myoga tossed in ponzu- Ezo deer loin- Grilled eel kabayaki with rice- Sweetfish rice with fried green onions- Clam soup- Warabi mochiI’m so full! Next time, I’ll come during the matsutake mushroom season.
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