This time, there are delicious sushi and one-course dishes.
A dish made with puffer fish was particularly delicious.
Eel Jelly Ponk Sauce
The texture is transparent, and the jumele is smooth and delicious. This is a truly excellent dish.
It’s refreshing, but the soft, chewy texture of the lobster leaves a lasting impression.
Grilled Oryx
This might be my first time enjoying a fugu dish with such thick skin. The skin is grilled, and the juicy fat melts away every time I bite into it.
It has a flexible texture, and it pairs well with soy sauce.
Whitefish of Frogs
On top of the shari, there are grilled white shrimp.
The fried white beans, filled with air and swollen, are fragrant. When chewed, they instantly transform into a creamy sauce. The mouth is filled with a rich sauce.
A dish that truly impressed, without any peculiar or unpleasant odors.
Eel fried cakes
It may look like chicken, but it is definitely a guppy!
I eat the meat with bones by biting it with my hands.
The meat near the bone is truly fatty and tender, delicious.
Sushi
Red shellfish, red meat, large scallops, sazomori, crab, small muscle, potato shrimp, trotaku, ikka, hake, abalone, ikara maki, horse manure abalone.
Other menu items
One plate of Nodokuro and Karasumi, an anjio and shiinmasutaki burger, omelet, oyster tea steamed dish, seiko crab, sora beans.
Dessert
Black bean kaniko ice taichyaki mochiyoshiki
All of them were simply delicious (*´꒳`*)
ご注文のコース
A restaurant where you can encounter delicious food that truly touches the heart.
Everything was so delicious that I wondered what kind of reviews to write about it.
Appetizer: Jujube Soup with Harpacticus Liver
Please mix the liver and the jule together.
A rich and refreshing taste is added to the body with a lingering crisp texture.
The transparent texture is delicious.
Kaki no Chawa Seimen
Before being served, the manager added some hand-picked olive oil from Shodoshima. This clear, unclotted oil pairs well with egg liquid and oysters.
セイコカニ
This season, it's the Seiko crab that stands out.
A dish that skillfully combines two distinct flavors into one exquisite presentation.
It’s packed with delicious ingredients.
A delicate texture and a rich aroma are immediately felt even with just a small amount of the meat. It's really delicious~
A Risotto-style dish made with grilled dishes of the throat black color
A dish resembling risotto, made with high-quality sweet fat from "kotobaku".
It seems that the fat is concentrated in the part between the crispy skin and the flesh of this dish.
I use a large spoon to break it apart and then mix it with the yakiniku.
Indeed, fat does appear!
A dish that allows for relaxation before enjoying sushi served in a warm serving plate.
An Anju and Shine Mascot Burger
It's a surprising combination, but this pairing with champagne is truly outstanding.
The thick angan has no smell or bitterness at all; it feels like enjoying rich marine butter.
This is a shiim muskata. It has a clean and refreshing taste.
〜お寿司たち〜
Bigima’s Premium Sake Tuna
Red-fleshed Sashimi Tuna
Red shellfish
Kitakami Mushi
Clam
Tuna
Eggplant
True tuna
Komi
Chisou Nege Toro
Torotaku Yama Yama Kaike
Crab and Crab Miso
Aburi
Prawn with Puffer Fish
Horse manure abalone
In the small mouth, the shari of red vinegar breaks apart easily.
This shari alone is delicious, but when combined with the top-quality ingredients, it becomes unrivaled.
This beef is as if we are enjoying a rare cut of beef.
The mouth feels creamy and smooth due to the fat...
North shellfish features a unique technique of cooking only one side of the shellfish.
You can enjoy both the well-cooked meat and the other ingredients of this dish to their full potential.
The tuna is seasoned with fried sake, allowing the aroma of plum to waft through the nose.
Chisou Negiを使ったネギトロ。
The combination of green onions and tofu is absolutely delicious!
Torotaku Mountain Aonangke.
The radishes are sliced right in front of my eyes.
The Toro, covered in snow-like frost, initially tastes a bit harsh on the nose, but its tongue melts away as it is warmed by the touch of the tongue.
Hakō. It's too soft, so I pick it up gently.
The soft and fluffy texture, combined with a sweet sauce—this truly is delicious.
This is a segment 78/90. Translate only this segment and keep the wording natural.
It looks smooth and creamy, but in your mouth, it transforms instantly into a thick cream-like texture.
Horse dung scallop. A beautiful orange color, considering even the arrangement of its colors.
It complements seaweed perfectly.
Steamed Edible Beans
Sishimi no Oshimazu
Oshincho
Cutten Garlic and Strawberries
Black bean and chrysanthemum ice cream mochi
Herb Tea
Original Green Tea
Everything you prepare is elegant, beautiful, and delicious.
A restaurant where the "happiness hormones" increase steadily.
