Shirako katsu, salad, tonkatsu sauce
Uni, shiro ebi, somen
Chawanmushi, dashi, ume, wasabi
Grilled chicken, green beans, grated ginger
Dashi broth, kinki, matsutake, yuzu
Wild sea bream (3), (sudachi, salt), (wasabi, soy sauce), (shiso flowers)
Hay-grilled suma katsuo
Daikon, simmer with oyster/sardine(?), then deep fried
Maguro (“the red part”)
Shiitake, potatoes, “lily” sauce, chives
Grilled unagi, kinome
Grilled wagyu, asparagus
Mackerel gohan, miso soup, cucumber
Cheesecake
Highlights… honestly, more than half of the items? The somen was great. The dashi in the chawanmushi was up there with the best I’ve had. The kinki was incredible, 100% perfectly dialed in, tender without being too soft. I actually liked the daikon without any reservations (I’m normally somewhat put off by the funk, which was replaced by the simmering). The shiitake with potatoes were a surprise hit. The grilled unagi was the best I’ve had. The wagyu was, likewise, the best wagyu eating experience I’ve had - I think perhaps I prefer somewhat “lower grade” wagyus; the flavor of the meat was incredible and I got a lot less of that when eating e.g. A5 in the past. The gohan was good enough to get me to go back for seconds.
The sashimi courses were the weakest, imo, but even they were pretty good, and the tuna was great.
If I had to pick a nit, it’s that the indoor smoke got to be a bit much near the end.
Managed to get seats for 4 on Friday night, only two days ahead of time. Criminal, but grateful that I got a chance to go.