Starting with a dish adorned with yellow chrysanthemum petals, inspired by the September festival of Choyo. We enjoyed lightly seared rare Ise lobster and sea urchin, combined with wood ear mushrooms and ponzu jelly. The generous portions of Ise lobster were truly satisfying.As we reached the middle of the meal, the aroma of grilled matsutake mushrooms filled the counter, creating a lively atmosphere among the guests.Notably, the grilled Misozuke (miso-marinated) tenderloin of Murakawa beef was exceptional. Cooked slowly, it offered an astonishing depth of flavor and tenderness. The pairing with grilled figs was a delightful surprise, enhanced by the flavor of the white miso sauce (light yellow) that coated both the meat and figs. Together, they created a perfect harmony.
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