Ashiya, Hyogo, Japan｜Furusato

I had a kaiseki meal to celebrate my grandson's half birthday. While eating silently in a Japanese-style room with a horigotatsu on the second floor, talking with a mask, and taking measures against the corona with the partition panel. It was very delicious. The contents of the dish are about, but the appetizer is hozuki, sweet potato, edamame, rainbow trout fish eggs, and bacon. The sashimi is sea bream tuna and octopus conger eel. The grilled dish was served with sweetfish salt-grilled mozuku. The soup is taro fried shrimp, shark's fin, winter melon and clam. Fried foods include shrimp, eggplant, asparagus conger eel, pumpkin, perilla, and figs. Rice, red miso soup and pickles. Dessert is melon and pudding. Finally, I ate a cake of Henri Charpentier brought in.

The Japanese restaurant I always go to is very delicious. The restaurant is clean and the room on the second floor is spacious.

I ate a seasonal lunch of ¥1,900.-. It was a hearty dish. It was very delicious.