Congratulations on earning a Michelin star! Recently, Tsukasa received its Michelin star (((o(*ﾟ▽ﾟ*)o))) The stairs in front of the restaurant are filled with congratulatory orchids.After a long period of not being recognized, the joy of this achievement truly resonates, and they mentioned they will continue to strive for excellence.Earning a star is indeed a wonderful milestone.This time, they are hosting a limited-time izakaya event during Golden Week at Higashiyama Tsukasa, featuring a wide variety of dishes.Today, Chef Nakagawa from the nearby Italian restaurant Cenci is also here. He had previously attended an event at Higashiyama Tsukasa as well.Although there was a menu available, we decided to order everything.While some ingredients and seasonings were slightly different, it was surprising at first, but they never strayed from the fundamentals, creating new Japanese cuisine.⭐︎ Glass of Champagne* Mutsu Bay Hairy Crab with Moonlight Lily Root Puree* Hokkaido Surf Clam with Liver Sauce, Charcoal Grilled, served with Lemon Koji and Pea Puree* Fava Bean Hummus Puffs* Amakusa Seaweed Zeppole with Tomato Sauce and Grated Wasabi* Hokkaido Cherry Salmon with New Onion and Sansho Pepper⭐︎ Bacardi White Rum Superior Mojito with Sansho PepperThe aroma is rich because they add a lot of sansho pepper until the bottle turns green, creating a delightful scent throughout the mojito.* Steamed Green Asparagus with Boiled Shirasu and Cilantro Sauce topped with Cilantro* Suruga Bay Sakura Shrimp, Deep Fried, with Spiced Salad and Tomato Sauce with Tofu⭐︎ Fukui Jozan Junmai Extra Dry* Grilled Squid with White Asparagus, Yogurt and Funazushi Rice Sauce, Dukkah and Roasted Sesame Spice Sauce topped with Mint* Chilled Chicken Liver with Low-Temperature Confit and Flower Pepper* Lake Biwa Young Sweetfish and Yamaimo Chips with Fuki no Tō Mayonnaise and Soy SauceThe Japanese-style Fish & Chips featured sweetfish and yamaimo.* Steamed Pork Shoulder with Fermented Cabbage and Fermented Bean Curd Sauce* Nanatani Duck Breast, Aged for One Month, Roasted and Charcoal Grilled, with Red Onion and Dark Soy Sauce with Black Koji, topped with Green Onion OilThis duck, aged longer than usual, is a rare treat, created in collaboration with Chef Cenci's sauce.* Mini Croquettes with Moonlight Lily Root and Ume Mayonnaise* Pork, Squid, and Celery ShumaiThe aroma and texture of the celery are addictive.* Crispy Fried Chicken Thigh with Paprika Sauce* Dashimaki Tamago with Grated Daikon* Unagi Focaccia Sandwich with Fermented Beets* Chicken Biryani with RaitaHere we go—opening the lid for the reveal! Adding a touch of flair is a unique pleasure here.* Carbonara with Okinawa Pepper* Charcoal Grilled Tomato Pomodoro with Garlic Chives* Seto Clam Soup PastaAs there was another round coming up, we hurriedly made our exit.The restaurant downstairs was also busy with orders.It was a fun and interesting event. Thank you for the wonderful meal! Less