Back at 2* Nihonryori Seizan #晴山 to try the latest summer seasonal menu. What I like about Seizan is how creative their dishes can be while staying true to the flavors of the ingredients. The tableware also changes with the season - reflecting the chef’s attention to details. Highlights this time included the cold abalone udon with uni and abalone liver sauce, the ayu dumpling in soup, the Ise Ebi sashimi with an incredible egg yolk soy sauce, the fried conger eel with sansho, the grilled whale (first time trying whale!), and an amazing dessert of prized Japanese Queen Rouge grapes with brown sugar ice cream!
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2*, Nihonryori Seizan 晴山
Tokyo, Japan
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