I revisited this restaurant, which has long been regarded as the pinnacle of Japanese cuisine. In addition to counter seating, there are private rooms and table seating in a spacious area. The early summer menu begins with refreshing dishes and culminates in a stable offering of grilled eel and rice, showcasing their consistent quality. While there are no extravagant items, this Japanese restaurant is beloved by regulars.◯ Chilled Ume, Jun-sai from Shirakami Mountains ◎ Grilled Mikawa Torigai (clam) over charcoal ◯ Soup with Hamo (pike eel) and yellow garlic chives ◎ Sashimi of Aori Ika (squid), Kijihata (sea bream), and Okose with leek jelly ◎ Abalone, Sea Urchin, Sprouted Green Onion, Inaniwa Udon ◯ Steamed Kinki (rockfish) with kinome (Japanese pepper leaves) and burdock cake ◯ Sweet Tai (sea bream) and sweet long pepper ◯ Chateaubriand Shabu-shabu with sesame sauce ◯ Grilled Eel and Rice ◯ Peach Compote, Delaware Grapes, Brown Sugar Ice Cream
We use cookies on this site to enhance your user experience.
