Has been too long since my last Godenya visit , so perhaps absence makes the heart grow fonder as I absolutely loved last nights menu .

Balance of flavours between seafood , vegetable , fruit and spice were faultless , Unami notes weaved through the menu and every dish was distinct .

Started with raw shrimp, corn tofu with earthiness from edamame and salty caviar .

The crab course here is always super refreshing , Kegani crab with aromatic peach and Smokey eggplant .

Uni and clam atop a wet rice congee were contrasted with iodine clad seaweed .

Grilled Mehikari cooked with foraged spice bush and some green heat in the form of maganji pepper

Knockout dish was octopus , super tender after a long massage , this was accented by an amazing paste of fried sakura shrimp , this has the texture of a gutsy romesco and had a ton of umami . A revelation .

Abalone and liver sauce was given a non traditional tweak as it integrated into a mushroom risotto .

Kinki was thick and buttery and a great canvas for the pop of sancho pepper.

Somen noodles with dashi and end of season Sakura shrimp is always a terrific savoury finale here .

Finally a classic dessert , earl gray creme brûlée with aged sake .

• Botan-ebi (Shrimp), Corn, Beans , Water shield, Caviar
• Kegani crab , Peach, Eggplant, Cucumber, Plum
• Hamaguri-clam, Uni, Seaweed , Congee
• Mehikari-fish ( Green eyes), Manganji-pepper, Saltwort, Spicebush (Herbs)
• Octopus, Sakura Shrimps, Turnip, Asparagus, Zucchini
• Abalone, Morel mushroom, Pine nuts , Rice
• Kinki-fish, Fruit tomato, Onion, Sea grapes , Sansho
• Somen noodles
•Earl gray brulee, Ice cream, Mango, Aged Sake Less