Regular visits to Suetomi are always a delight! With only six counter seats, it marks the beginning of a luxurious experience (*´艸｀).We started with abalone, and the flavor here is incredibly rich!!!The soup features hairy crab and winter melon, and the broth is simply breathtaking!As always, the sashimi is fresh and made with top-quality ingredients. Even the fried dish uses premium fish.Even the humble Kamo eggplant transforms into a luxurious ingredient. It’s just too delicious...From the selection of grilled dishes, we chose sweetfish. Since I’ve been eating out less in Tokyo, I’ve been craving sweetfish (laughs).The head and bones are later used to make a flavorful broth.Here it comes! It’s the season for the giant torigai from Miyazu again this year. It’s as pricey as matsutake mushrooms (laughs).Grilling it over charcoal is a bit extravagant, but I’m going for it! It’s so thick and delicious that I can hardly contain myself...With just two bites, I felt like I was flying away like Eiichi Shibusawa. I need to chew more...Still, the Japanese cuisine at Suetomi is truly exceptional. As long as I’m Japanese, I hope these kinds of dishes continue to be served.They even brought out the liver of the shellfish♡ I could drink a whole 180ml of sake with this...The final hot pot is something I’m really looking forward to. This time it’s conger eel♪For the finishing rice, I can’t help but choose plain white rice; it’s such a luxury♡What a wonderful time… Thank you!
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