I visited for a private reservation held every three months. This time, the detached space was truly wonderful. I was captivated by Mr. Furukawa's delicate dishes, which could almost surpass those served in the main building. We started with marinated returning bonito, which was so rich that it made me mistake it for medium fatty tuna. Next, we enjoyed a soup with Iwate matsutake mushrooms and sweet sea bream, followed by sashimi featuring squid, Spanish mackerel, and sea bream. The highlight was the signature dish of Seizan: abalone liver stew generously paired with sea urchin and white rice, creating the most luxurious risotto in Japan. We also had fried sweet sea bream, natural eel crepes, and grilled Wagyu fillet with braised onions and shungiku (chrysanthemum leaves). For the main course, I indulged in my favorite soft-shelled turtle ramen and duck keema curry, and I took home a beef cutlet sandwich and the matsutake rice I had pre-ordered as souvenirs. Wow, it was pricier than usual, but I have no complaints at all. It was a great meal!
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