I had lunch at Nihonbashi Sonoji for the first time in a while. The early summer ingredients from Shizuoka were fantastic, with the asparagus and eggplant being particularly juicy and delicious. The young sweetfish and clams also offered a rich flavor. As always, the tempura was perfectly light and expertly fried, leaving no heaviness at all.To finish off, I enjoyed both hot and cold soba.
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