Mackerel rolls that look like flowers 🤤 are super delicious

The restaurant is decorated in Kyoto Zen style. Every bamboo and stone is carefully integrated by the designer, which makes us relax our enthusiasm for food. We appreciate the decoration and listen to the introduction of the staff. Omakase｜$1980/person Pay first The first dish was the Amakusa prawns served in a cocktail glass, which had a firm and bouncy texture and a fresh and punchy taste. The bottom is also filled with lotus taro grown in a greenhouse, fruit tomatoes from Shizuoka, and pickled water clouds from Okinawa. The sweet and sour taste of them reverberates in the mouth, making it a first-class appetizer. Appetizer Slow-cooked octopus has a softer texture and tastes better the more you chew it. Finally, a bite of pickled radish is just right to refresh it. Raise The batter on the outside of the fried mackerel is very crispy, highlighting the tenderness and fragrance of the half-cooked fish inside. The slightly sour sauce makes the flavor even better. Sashimi The first dish is wild mullet cut into two pieces, which is fresh and smooth, and is served with a grilled mullet skirt to add a touch of oiliness. Finally, eat a bite of grilled scallop sashimi, which has a charcoal aroma and a sweet taste with seaweed salt. Next up is the flower-like mackerel roll. The chef has added fresh spring onion, ginger sprouts and white kelp to give it a more layered flavor, making it a delicious fish roll that everyone can enjoy. Stepping into the red fish is the winter yellowtail, which is popular in winter. The chef uses Binchotan charcoal to grill it, which fully releases the aroma and taste of the fish fat. Cooking Steamed Kanagawa saury, which is rich in fat and is a must-try delicacy. After steaming, add bonito broth and radish puree, and the taste is mainly smooth and soft. Wine and Food Be careful not to burn your mouth when you take your first bite of the fried spring rolls. Sprinkle them with fresh black truffle slices. This luxurious combination is worthy of sublimation. Sushi The first dish is the refreshing cuttlefish, which is simply seasoned with salt to highlight the smooth taste. The second dish is called Nine-Painted Fish, which is also known as Stone Squid in Hong Kong. It has a richer flavor among white fish, and the fat content is just right. The third dish is my favorite pond fish, which is rich, juicy and tasty. The fourth one is the pickled small muscle, which is a basic skill in sushi restaurants. It has the strongest umami flavor among silver fish. The highlight is this frost-covered toro, which melts in your mouth instantly, giving you a feeling of happiness. Come and try my Hokkaido white sea urchin hand roll. The crispy and fragrant seaweed is sandwiched with the sweet and smooth sea urchin, just like nectar flowing through the throat. The last one is the soy sauce-soaked red meat. The dark red meat is not salty, has no tendons when chewed, and softens completely after being cooked. It is a good ending. The desserts were sweet strawberries from Hakata and homemade chocolate cake with blueberry jam, instead of all imported Japanese fruits. It seemed that the chef was very attentive in designing the menu.