Every dish pairs wonderfully with Japanese sake, making it a delight for alcohol enthusiasts.The deep-fried scallops with seaweed were a first for me. The combination of karasumi (dried mullet roe) and black shichimi (seven spice) provided a perfect accent, leading to a delightful new flavor discovery.◎ Highly recommendedJunsai and MozukuKinmedai (Golden Eye Snapper) ◎Hairy Crab and Sea Urchin Jelly ◎Sashimi of ShellfishBonitoMehikari (Shiny Fish) Dried Overnight ◎Botan Ebi (Sweet Shrimp)Shiro Ika (White Squid)Deep-fried Scallops with Karasumi and Black Shichimi ◎Akami (Red Meat)Chutoro (Medium Fatty Tuna) ◎Spring Baby Sea Bream with KombuChawanmushi (Savory Egg Custard) with Sushi Rice and Seaweed ◎Horse Mackerel ◎Dashi-maki Tamago (Japanese Omelette)Hokkigai (Surf Clam) ◎Murasaki Uni (Purple Sea Urchin) ◎Kuruma Ebi (Tiger Shrimp)Anago (Conger Eel) ◎Three Types of Rolls
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