★5.0 - Seasonal Wild Vegetables and Early Summer VegetablesI traveled from Tokyo to Ibaraki Prefecture.Due to the intense heat, it seems that this year (2026) the wild vegetable season ended early. However, thanks to Wakabayashi's efforts, I was able to enjoy the last of the wild vegetables and the first summer vegetables.While the wild vegetables were more impressive during their peak last time, the summer specialties like "Zunda Ae" from this restaurant (4.02) were still outstanding.The top two koi dishes at this restaurant are the sashimi and Nishin Ae (raw preparation). The Sawani-wan, featuring a deep-fried ingredient cut like a twisted potato, is also an exceptional dish.The natural eel, weighing a massive 1.5 kg, is only available a few times a year.Unfortunately, the night before, I had dined at Restaurant Ootsu (4.36), where I had local dishes including Mehikaru, Ishidai, natural eel, Ise lobster, and abalone, which overlapped with my meal here.According to the owner, the Ishidai from the Joban coast has no fishy smell at this time of year (it is said that Ishidai from the east has a stronger smell compared to the west). It seems that the same ingredients are served when it comes to the terroir of the Joban coast.Restaurant Ootsu's prices are double that of this restaurant, making it a tough competition from a capitalist perspective.---**Early Rice Planting Seasonal Menu**01. Yuzumo Farm's Fresh Peas 02. Assorted Appetizers of Wild Vegetables and Summer Vegetables (10 varieties) 02-01. Kogomi Jelly Vinegar 02-02. Nirinso Ohitashi 02-03. Katakuri Ohitashi 02-04. Warabi Ohitashi 02-05. New Onion Tosa Vinegar Pickles 02-06. Pointed Green Pepper Stir-fried with Salt 02-07. Fried Zucchini 02-08. Fuki no Tō with Meat Miso 02-09. Shidoke (Momijigasa) with Mustard Vinegar Miso 02-10. Uruoi with Sesame 03. Sawani-wan with Koi from Kasumigaura 04-1. Sashimi of Ise Lobster from Joban Coast 04-2. Sashimi of Ishidai from Joban Coast 05. Natural Eel (1.5 kg size) from Saito River Fish Shop (Grilled and White Grilled) 06. Zunda Ae (Edamame, Awa-fu, Red Konjac, Shiitake Mushrooms) 07-1. Tempura of Mehikaru from Joban Coast 07-2. Tempura of Young Corn from Otake Watermelon Farm 08. Fruit Tomatoes from Kyowa Gardening 09. Grilled Abalone from Joban Coast with Oil | Liver Rice (with liver and chopped fragrant mushrooms) 10. Meal 10-1. Tempura Rice Bowl (with Udo, Warabi, Bamboo Shoots, Kogomi, and Fuki no Tō) 10-2. Pickles (Cabbage, Kombu, Daikon) 10-3. Miso Soup with Ume Yam Pork Broth and New Onion 10-4. Miso Soup with Ise Lobster Broth 11. Ume Jelly from Tsuchiura | Hot Green Tea
We use cookies on this site to enhance your user experience.
