I was delighted to be welcomed by the refreshing summer presentation at Onjaku in early summer. I truly love the elegant flavors unique to Onjaku, which is why I keep coming back.This time, the grilled eel wrapped in a delicate skin with burdock was absolutely delicious! The eel was perfectly wrapped, allowing me to savor the high-quality fat without any dripping. It’s an arrangement of a dish called Yawata-maki, where eel is rolled with burdock. While I enjoy unaju (eel over rice), I believe this is the best way to experience eel's exquisite flavor! ✨The sweetness of the slowly grilled turnip is also unforgettable. Instead of being a side dish, I savored the turnip simply and mindfully, without any seasoning. I completely understand why Mr. Sugiyama, who has mastered various cooking techniques, chose to present it this way—it was just that delicious.I was also pleased to see an expanded selection of rice dishes to finish off the meal.* Grilled Jindo squid* Edamame puree The Japanese glassware was beautiful.* Fried baby horse mackerel* Sweet sea bream soup I really love the broth here.* Sashimi I tried white roe from horse mackerel for the first time. It has a completely different, delicate flavor compared to cod.* Fried ginger shiso dumpling* Grilled eel wrapped, mibuna, homemade doubanjiang* Grilled zucchini* Red sea bream* Whole roasted turnip* Niebana (Japanese wild greens)* Ise lobster* Sakura shrimp rice* Marinated bonito rice* Chilled sesame sauce chazuke (rice in broth)* Kawachi Bankan citrus with hamabou syrup* Wild vegetable rice cake* Matcha
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