In mid-June, I went out for dinner with a friend.**Phantom Dinner Course****Welcome Drink**GyokuroWith its gentle aroma and umami, it heightened our anticipation for the meal.**Appetizer** Hokkaido Hairy Crab x Sea Urchin x TomatoAn impressive dish right from the start.The tomato was particularly interesting, with a texture reminiscent of granita. It had a balance of sweetness and acidity without any harshness, making it very easy to enjoy.The rich flavors of the crab and sea urchin were beautifully complemented by the refreshing tomato, achieving a remarkable balance.**Smoked Kinmedai x Hokkaido Wasabi x Yuzu Peel x Olive Oil**This was truly delicious.The aroma from the cold smoking was exceptional, and the flavor of the wasabi was outstanding. The refreshing yuzu and the smoothness of the olive oil combined to create a highly refined dish.**Simmered Octopus**Instead of the usual method of rubbing with salt to remove the sliminess, they used the octopus's own salt content to achieve this.This labor-intensive process prevents dehydration, allowing it to retain moisture.In fact, it was far juicier compared to typical simmered octopus.**Grilled Sawara x Sushi Rice x Grated Daikon**The fat content was excellent, bringing out the aroma of the sawara to its fullest.The grated daikon had a light, airy texture like snow, perfectly complementing the rich fat.**Palate Cleanser: Herb Roll**With a hint of spiciness, it refreshingly reset the palate.**Nigiri** Amakusa White Sweetfish (3.1 kg)Masunosuke (Wild King Salmon)Conger Eel with Shiso Sprouts (Roasted Skin of Conger Eel)Marinated SweetfishThanks to being farmed, it was possible to serve it raw.While retaining the characteristic aroma of sweetfish, it was beautifully marinated.(Chawanmushi with Junsei from Akita and Snap Peas from Gifu)Served cold.This was very good.The refreshing texture of the junsei and the juiciness of the snap peas were delightful, making it a perfect dish for the hot season.**Toro**Nigiri with two thin slices layered.Inspired by the combination of prosciutto and rice, the tuna was intentionally served chilled.Care was taken to ensure that the fat does not melt too much on the warm sushi rice.The concept was intriguing, and the flavor was memorable.**Amakusa Kohada**The seasoning was just right.You could fully enjoy the aroma and umami characteristic of kohada.**Simmered Clam**The texture and umami were reminiscent of abalone.I was pleasantly surprised.**Herring Wrapped in Seaweed** (Clam Broth)(Gyokuro Hojicha)The hojicha was made from the same tea leaves as the initial gyokuro. It was fragrant and made for a nice palate cleanser.**Vermilion Squid, Marinated**The subtle aroma of ginger was impressive.**Striped Horse Mackerel from Ehime**Nervously prepared by Mr. Fujimoto.In addition to its freshness, the aroma of sesame wafted beautifully.**Hokyogai** (Red Miso Soup)Anago from Tsushima, NagasakiAmakusa Spring Sweetfish (additional)Grape Shrimp (additional)Water EggplantJuicy and perfect for the finale.**Dessert** Shiso Sprouts and moreA composition that allowed us to enjoy a refreshing aftertaste until the very end.
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