【Environment & Cuisine】Recently, I enjoyed bamboo shoots in Azabudai.This time, I attended a private reservation event.We started with a rice porridge made with plenty of Awaji Island sea urchin.Next was the lightly poached eel from Awaji Island, served with a plum and grated daikon sauce—pure bliss.We also had young sweetfish from Arashiyama, marinated in a sweet and sour sauce with Takagamine chili.The refined crab paste was exquisite.For sashimi, we had Donchicchi horse mackerel from Shimane, sea bream from Akashi, and purple sea urchin from Yura.We enjoyed grilled eel from Lake Biwa, accompanied by burdock tempura.There was a cucumber salad, Rikyufu, and Daidokutofu.We savored shabu-shabu with Tamba chicken from Miyazu, along with bamboo shoots and flower pepper asparagus.The fried Kamo eggplant was delightful.For the finale, we had lotus root rice topped with minced sea bream.I even had a second helping of TKG (Tamago Kake Gohan).For dessert, we enjoyed hydrangea buns made right in front of us.Every time I visit, I am amazed by the innovative dishes created by Chef Yamagishi.It was a great meal.【Recommendation】If you have the chance, I highly recommend visiting this restaurant.It's perfect for dining with important guests.
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