It had been a while since my last visit, and I was eagerly looking forward to this day, preparing my stomach and palate from the morning.This Japanese restaurant is dedicated not only to the quality of its dashi (broth) but also to the water used to make it. Each dish allows you to savor the delicate flavors unique to Japanese cuisine.Here’s what I enjoyed today:⭐︎ Cold dashi with white surf clam and molokhia ⭐︎ Sea urchin and corn tofu from Yamaguchi's Oshima ⭐︎ Grilled knife fish ⭐︎ Clear soup with sweet sea bream ⭐︎ Sashimi Tiger fish, flatfish, horse mackerel ⭐︎ Rice porridge ⭐︎ Roasted inner thigh of Takamori Wagyu with dashi ⭐︎ Soup with pike eel ⭐︎ Dashi rice and accompaniments ⭐︎ White sesame pudding and green tea Recently, they have been focusing on ingredients from the Seto Inland Sea and the Chugoku region, allowing for a full experience of the local bounty. Each dish respects the natural flavors of the ingredients, while the dashi gently ties everything together, creating a continuous sense of wonder until the end.The chef, who previously had a somewhat intimidating presence, was warm and friendly this time, which was a delightful change. Although I didn’t have any alcohol this visit, listening to the detailed explanations from the sake sommelier made me want to experience the pairings with Japanese sake.This restaurant leaves a lasting impression not only with its food but also with its hospitality. I look forward to visiting again in a different season.It was a great meal.
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