On this day, there were 12 seats at the counter, starting with a refreshing cold gyokuro tea as a welcome drink, just before the old calendar's Tanabata festival.- Edamame puree with tomato served in an ice bowl- Red sea urchin, sweet shrimp, and daikon radish with cucumber and carrot- Noodle dish resembling the flowing river of Tanabata, featuring sweet sea bream- Sashimi: tuna, conger eel, octopus, with kombu soy sauce jelly and wasabi soy sauce- Grilled sweetfish sushi- Simmered eel- Hassun: vinegared hairy crab and scallop, red wine pickled yamamomo, Dutch-style eggplant, grilled Shonai wheat gluten with cheese, dengaku-style millet gluten, fried squid cake, simmered tiger pufferfish jelly, grilled duck skewers, and corn tofu- Monaka with foie gras, butter, rum raisins, and rum- Fried simmered abalone- Soft-shelled turtle rice porridge- Rice with new ginger- Mizu yokan (sweet red bean jelly)The dishes beautifully express the changing seasons of Japan through storytelling. Every visit is filled with the unique joys of Japanese cuisine, leaving a lasting impression.
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