I was invited by a friend of 20 years and visited this restaurant.It's located about an 8-minute walk from Shizuoka Station, and we had a private reservation starting at 6 PM.- Sardines- Steamed abalone with edamame- Hige-dara (beardfish)- Soup with Datsu (hairtail)- Sashimi of Hata (grouper) and Jindo squid- Hamana Lake Deshiko eel- White miso with peach- Kinmedai (golden eye snapper) with grated daikon sauce- Horse mackerel- Miso-simmered mackerel- Freshly cooked rice with Kinu Musume- Egg rice- Rice with fried tofu and myoga- Zosui (rice soup) with fish bones and leftover parts- Warabi mochi (bracken starch dumpling)I enjoyed innovative Japanese cuisine created by the young chef, paired beautifully with Japanese sake. I imagine it was quite a challenge to gather ingredients during this summer season, but for me, the Deshiko eel and the miso-simmered mackerel were the highlights. The cooking temperature and aging were just perfect! The cozy atmosphere was also wonderful. I would love to visit again if I have the chance to make a reservation. It's easily accessible from the Kanto region, so taking the Shinkansen is definitely worth it! It was a great meal!
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