I visited a Japanese restaurant in Kitashinchi run by a talented chef in his thirties. Despite his youth, the restaurant is incredibly popular, and watching the cooking process from the counter adds a lively atmosphere to the experience. The interior features a collection of 20 original sake vessels, showcasing beautiful curves and sparkling glass that delight the eyes.The course began with ginger tofu accompanied by hairy crab and water shield. The subtle aroma of ginger, the sweetness of the crab, and the sliminess of the water shield combined to create a refreshing dish perfect for summer. Next, the sashimi featured the brand-name horse mackerel from Shimane, "Donchicchi Aji," served with grated daikon and enhanced by the bitterness and crisp texture of watercress, adding depth to what appeared to be a simple sashimi.The standout dish was the abalone croquette. The crispy coating was light, encasing generous portions of abalone meat and a rich liver sauce, providing a sense of satisfaction akin to enjoying a high-end dish rather than just a croquette.For the main course, there were two options. One was a dish of sweetfish stir-fried with Manganji peppers, tossed in a sweetfish liver sauce, and mixed with crispy fried fish bones, allowing for multiple flavor changes in one plate. The other was a luxurious beef bowl topped with a runny egg yolk, featuring a sweet and savory braising sauce that melded beautifully with the yolk, resulting in a rich yet not overly heavy finish.Dessert was ginger ice cream, which cleansed the palate with its refreshing aroma, providing a pleasant conclusion to the meal.It was a great meal.
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