This summer, Mikadoya has returned! The early summer of the year before last featured the refreshing flavor of "segoshi". Last year, we enjoyed the delightful taste of "arai" with larger fish during the height of summer. This time, I visited at the same time as last year to enjoy the changes in their dishes. ...And to my surprise, unexpected luck awaited me! - Sweetfish Nanban Porridge - Sweetfish and Winter Melon Soup - Sweetfish Arai - Grilled Sweetfish - Uruka Eggplant - Grilled Natural Eel with Nerve-Preserved Technique - Bitter Uruka and Sweetfish Simmer - Sweetfish Spring Rolls - Sweetfish Kombu-Dried Yam Somen - Crab in Seaweed Sauce Rice - Sweetfish Rice - Sweetfish with White Miso - Sweet Ume Compote First and foremost, I am always impressed and moved by the variety of ways they present the sweetfish, a seasonal fish. I’m not usually one for dishes that focus on a single ingredient, but I thoroughly enjoyed every moment! Moreover! On this day, the course was accented by eel and crab. Both are natural catches from the pristine Takatsu River, known as the best in Japan, and are rarely available. While a typical farmed eel might weigh around 300g, this one was an astonishing 1.1kg! Prepared using the nerve-preserving technique, it was grilled to a perfect crisp on the outside while keeping the fat and juiciness locked in. The pairing with fresh sansho pepper was exceptional, and the taste was truly remarkable—something you rarely encounter. This particular eel was caught just a few days prior. It had been thoroughly purged in a tank, making its debut on this day. I don’t think they saved it just for me, but I can’t help but feel lucky to have encountered such a delightful dish! (laughs) The hospitality was as pleasant as ever, and I can already see myself returning next year. It was a great meal. Less