The zephyrs of autumn swept us through the doors of Keria again.
Today's otoshi was hijiki with mushrooms and some vegetable.
We had aji sashimi. A little chewy this one.
And Hokkaido oysters. These ones were smaller than the ones from the last time. The flavour was still outstanding with the lemon and ponzu.
Their freshly grilled shishamo was delicious. These were not as pregnant as the ones that Nakajima Suisan has though. Were a little thin even though they were filled with roe.
Hey look, some flecks of gold on the uni. Uni ikura spaghetti. Chilled. Spiked with flavour from julienned shiso. There were intense flavours going on from the sauce and the bursts of the ikura. One of those things to be experienced because words might not do it justice. Expensive but thoroughly enjoyed it till the last strand.
Matsutake is in season so matsutake yaki it was. Served with some sudachi on the side. The flavour from the mushroom was so good. Good got better, enhanced by the citrus from the sudachi.
Did not forget our regular order of mentaiko cabbage. Whomever it was in the kitchen, he/she is a master at this dish.
We ended with a ohagi which was on the specials board. A sweet of rice and glutinous rice covered in anko.
Would never have recognized it or knew what it was if not for Kantaro. Thanks to Kantaro we decided to try one. It's not bad if one enjoyed anko. The red bean paste wasn't too sweet. Just remember to wait for them to get close to room temperature if it had been refrigerated or the glutinous rice would be stiff.
Not so strange because it was almost just like the red bean paste version of kueh salat. 甘味のみぞ知る！
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