It has been a whole year since my last lunch at Matsukawa, and this time I visited with three friends in a private room. It feels like just yesterday, but a year really flies by!Seasonally, it's the perfect time to enjoy the delicacies of summer, particularly the conger eel. We started with grilled Ise lobster and roasted chestnuts, followed by steamed rice with crab and caviar, sashimi of Awaji sea bream and red sea urchin, a soup with matsutake mushrooms and crab dumplings, sautéed matsutake mushrooms and black abalone, grilled conger eel and sweetfish broth, charcoal-grilled sweetfish with roe, finely shredded grilled matsutake mushrooms with Wagyu fillet, grilled figs, conger eel hot pot, and chilled Inaniwa udon.For rice accompaniments, we had our usual dried sardines with sansho pepper, fresh fish roe, and seaweed, and we even had two servings of rice. Everything was simply perfect. We also enjoyed the pureed roasted chestnuts and water jelly for dessert. I look forward to my next visit in about six months. It was a great meal!
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