I always look forward to visiting Kohaku in Kagurazaka! ⭐︎ This time, I enjoyed lunch in a private room with my daughter, overlooking a lovely garden. (*^^*) I think it’s wonderful how they utilize seasonal ingredients and put so much creativity into their dishes. Every visit leaves me completely satisfied, so I believe the prices are justified. ^ ^ **Menu** **[Appetizer]** Wagyu Tataki with Sudachi-scented Salt Jelly The Wagyu has just the right amount of fat, and the Sudachi aroma is perfect for a hot day! **[Seasonal Dish]** Young Sweetfish "Dobon" with Truffle Sauce and Mochi Rice The young sweetfish dives headfirst into the sauce! The name made me chuckle. Since the fish is fried, it’s quite hot, so be careful not to burn yourself! Eating the leftover sauce with mochi rice is absolutely delicious! ♡ **[Soup]** Grilled Scallop with Fish Cake A gentle flavor with a light, fluffy scallop aroma. **[Sashimi]** Salmon (Biwa Trout), Hamo Roe, and Salted Sea Urchin in Shaoxing Wine The Biwa trout is wild and raised in a sterile environment, caught one by one, and truly delicious! The hamo roe is a delicacy, and the salted sea urchin is perfect as a drinking snack! **[Grilled Dish]** Spanish Mackerel (from Takeoka Port, Chiba), New Burdock Cake with Caviar, and Local Mustard The Spanish mackerel is so tender that you don’t even need teeth! It’s almost like a drink! ^ ^ The new burdock retains its flavor even when paired with local mustard, making it delicious! **[Pickled Dish]** Salted Sesame Tofu with Plenty of Dashi and Homemade Karasumi The combination of karasumi on top and salted sesame tofu is outstanding! **[Fried Dish]** Kamo Eggplant The surface is crispy with a hint of charcoal aroma, while the inside is juicy! This dish is garnished with sansho pepper and young leaves. **[Kohaku Noodles]** Black Truffle and Egg Yolk Soy Sauce The black truffle is so abundant that you can hardly see the noodles! (°▽°) Once you mix in the egg yolk soy sauce, it’s delicious and delightful! **[Clay Pot Rice]** Abalone The rice, filled with chunks of abalone, is cooked to perfection in a clay pot. ^ ^ Since I couldn’t finish it all, I made the leftovers into onigiri to take home! **[Dessert]** Matcha Warabi Mochi 1. It pairs wonderfully with coconut powder! A separate stomach for dessert! ^ ^ 2. Rum Ice Cream with Junsai and Margaou This was my first time trying ice cream with junsai! It’s a great combination, and I really liked it! Margaou is a Taiwanese pepper, and it was sprinkled on top. It’s not spicy, but adds a slight kick. There were some interesting combinations, and once again, I was thoroughly satisfied! The young sweetfish "Dobon" was so impactful that it might just appear in my dreams! I’m already looking forward to my next visit! ٩(๑❛ᴗ❛๑)۶
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