This was my second visit to Fujiya 1935.This time, I enjoyed a summer course paired with wine, taking my time to savor seasonal ingredients and the unique combinations that Fujiya 1935 is known for.I was delighted to experience different seasonal dishes compared to my last visit! Including the pairings, I thoroughly enjoyed everything this time as well. ☺️Here’s what I had today:- Memory Sketch: Edamame / Shirokinutake (white silk mushroom) / Corn / Black Abalone- Chilled Pasta with Hamo (pike eel) and Wasabi- Sweetfish with Arugula Selvatica Sauce- Open Ravioli with Eggplant and Robiola Cheese- Natural Beef from the North with Green Summer Vegetable Sauce- Soft-Shelled Turtle Paella- Pistachio Parfait- Mango and Vanilla- Berry Jelly- Goat Milk Cream PuffIt really feels like summer!
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