On this day, there were 7 counter seats available, along with private rooms. There was no background music in the restaurant. The lunch course was priced at JPY 12,100, tax included. The grilled fish was introduced as natural sweetfish from the Nagara River. (I enjoyed a cup of kombu broth in a sake cup.)- Suzuki Sashimi with Jelly and Green Onion- (Hand-shaved bonito flakes on my palm)- (A cup of broth made with kombu and bonito flakes)- Simmered Dish: Grilled Hamo Fish Cake with Somen Noodles- Sashimi: Katsuo with Straw-Grilled Flavor- Grilled Fish: Sweetfish from the upper Nagara River, grilled with salt, served with wasabi vinegar- Appetizer: Miso Matsukaze, Fruit Corn, Tender Octopus, Pressed Sushi- Instead of the simmered dish: Steamed Kue Fish- Rice: Kue Fish Takikomi Rice, served with a bowl and pickles- Dessert: Peach Panna Cotta, Ice Monaka with Sansho Pepper, and Kuzu Noodles made right in front of me, accompanied by Sencha tea.I found it interesting to sample the kombu broth, shaved bonito, and blended broth in small portions. Even though it was a lunch course, it was authentic and traditional Japanese cuisine. The ingredients were all carefully selected, and I was extremely satisfied. (However, please note that the price of JPY 12,100 for the lunch course will be revised to a new price starting October 2026.)
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