Recommended by Mairevi-sama, I arrived at this place. It is about a 15-minute walk from Ebisu Station, with a charming atmosphere on the right side with planted greenery. The small interior of the restaurant features an L-shaped counter with 7 seats, and it is unusual as the counter is made of concrete. I was served cold green tea, which was provided in a bottle and was on the strong side. The dishes I tried were as follows: - Hana Sansho Rice Porridge: White porridge topped with hana sansho (Japanese pepper flowers). A simple yet unique dish showcasing the rich sweetness of the rice and the striking flavor of Nara's hana sansho. - Asari Clam and Tazuna Salad: Mixed with citron zest. I have always loved the strong aroma of tazuna (water celery). I remember picking tazuna on my way home as a child and how happy it made my father. - Wakatake Bowl: Bright white bamboo shoots. It turned out to be white miso soup from Tsukahara in Kyoto, with a delicate sweetness. - Sashimi: Sea bream, Akashi red clam, Lily bulb, Mud squid. Served with liquid salt, soy sauce, and wasabi. The texture of the sea bream is excellent. The Akashi red clam seemed to have been marinated. - Tempura: Torazou, taranome (angelica sprouts), negi (spring onion), aonori seaweed-wrapped small fish. - White Grilled Conger Eel: Charcoal-grilled with a hint of charred flavor. Served with hana sansho. - Udo and Firefly Squid Hot Pot: The bubbling hot pot filled with plentiful udo (arrowheads) releasing aroma, and firefly squid added for a delicious broth. - Main Course: 10-Grain Soba Noodles, Steamed Rice with White Sweetfish and Bamboo Shoots, Red Miso Soup, Pickles. The soba noodles are hand-rolled by the chef and served warm with the broth from the hot pot. Thin and delicate with a firm texture. The steamed rice is exceptionally tasty. I couldn't finish it and ended up taking it home. - Dessert: Ice Cream Stuffed Wafer. Ice cream flavors include red bean, rum fig, and plum, with rum fig being the highlight. The chef and his apprentice are both reserved, but they are friendly and willing to share information. I look forward to returning for some cold soba noodles.

I visited this highly rated restaurant, which is a 15-minute walk from any station. As it was my first time, I opted for the course menu. The course had a good variety of dishes. Although I forgot what exactly we ordered, we ended up having 3 beers and 2 cups of sake, totaling around ¥38,000 per person. Here are the dishes from the course and my thoughts on them: - Sichuan pepper rice: A unique dish with a spicy kick that I enjoyed. - Clam stew: Delicious. - Red snapper soup: Lacked a strong flavor impact. - Sashimi: The sea urchin was delicious, but the liquid salt was a bit strange. - Cockle: Absolutely delicious! The best I've ever had, made me smile involuntarily. - Fried taro shoots and clams: Very tasty and beautifully presented. - Steamed bamboo shoot: Sweet, delicious, incredibly tasty! The best bamboo shoot I've ever had. - Crab shinjo: The crab miso inside lacked depth, overall flavor was lacking. - Firefly squid hot pot: Very tasty! - Tuna sashimi, rice, pickles: The rice cooked in a clay pot was incredibly delicious! - Soba: Very tasty. - Dessert: Not a fan of sweets, and too full to eat more. Overall, the cockle sashimi and bamboo shoot were outstanding! Other dishes were above average. The seasonal menu was well thought out. The price is quite high. There is no music, just the sounds of the kitchen as you enjoy your meal. The restaurant is clean with many regular customers. It's a small place with only 8 seats at the counter. While it offers a relaxed atmosphere, the service upon entry was lacking and the pace of food delivery was a bit slow. It might be better not to break up the meal with a separate drinking session. Looking forward to trying more dishes in the future. Completely non-smoking.

I visited the famous Japanese cuisine restaurant "Akiyama" in Tokyo, which is ranked 78th out of the top 100 restaurants in Japan for the year 2023. The restaurant is located in Shirokanetakanawa, a bit of a walk from the station, and is easily recognizable by the red noren curtain outside. The interior is small with only counter seats, but it has been recognized as a top restaurant and also received a Michelin star. I heard from a friend that the chef here trained at "Higuchi" in Jingu-mae and their soba noodles are particularly delicious, so I finally decided to visit. The meal consisted of various courses including appetizers, soup, sashimi, fried dishes, grilled dishes, and the highlight was the soba noodles. The ingredients were fresh and carefully prepared, and the soba noodles were exceptional in flavor, texture, and overall enjoyment. This is definitely a restaurant worth visiting, especially for dinner.

At the beginning of spring, we started with Anago (conger eel) grilled in white sauce. Despite being called white sauce, it was not oily, and had a refreshing taste. It paired perfectly with beer and we enjoyed various spring delicacies such as sea urchin, red sea bream, bamboo shoots, and warabi (bracken fern). The grilled crab at the end was sweet and delicious. The spring ingredients were healthy and naturally flavorful, complemented by skillful seasoning. Overall, the meal was truly delicious. Items we enjoyed: Anago grilled in white sauce, Asari clams, Tamari sweet sea bream, Bamboo shoots, Warabi soup Sea urchin from Yura, Red sea bream from Akashi, Aori squid, Turban shell, Green abalone, Tarana spring tempura, Shintama-yaki grilled crab, Crab shinjo, Ark shell, Sea lettuce soba, Rice kuzikiri, Sweet bean paste in a rice cake, Ice cream

I visited "Akizan," which has continuously received one Michelin star from 2020 to 2022 in the Michelin Guide Tokyo. The restaurant is located in Minato-ku, Tokyo, around an 11-minute walk from Shirokanetakanawa Station on the Toei Mita Line. It is situated on the first floor of a three-story building, with a stylish interior featuring only counter seats. The chef at Akizan, who had trained at renowned establishments such as "Sushi Shin" in Nishi-Azabu and "Higuchi" in Jingumae, opened this restaurant in 2018. I had the following dishes during my visit: - Turnip, shrimp, bamboo shoot, and white miso soup - Sayori (halfbeak fish) with urui (mountain vegetable) and sansho pepper - Clam broth porridge with karasumi (bottarga) - Marinated buri (yellowtail) - Masukon scallop - Yamaimo (Japanese yam) and Kujo green onion - Matsuba crab body with miso - Managatsuo (pomfret) miso grilled - Daikon radish from Shingoin - Marinated tuna, Mita beef, jaco and ice fish, aromatics - Donabe rice - Soba noodles - Azuki bean daifuku All the dishes were beautifully presented and meticulously crafted. While the portion sizes were not large, enjoying them with drinks left both my stomach and heart feeling satisfied. A personal impression... The "White Miso Soup" served at the beginning had a lovely color. First, you experience a subtly sweet touch of white miso followed by a lingering aftertaste. The turnip was tender and comforting, allowing you to savor the umami of the shrimp and the flavor of the bamboo shoot, which left me eager for what was to come. The "Yamaimo and Kujo Green Onion" dish was simple yet delightful. When dipped in the thickened broth, the dish provided a combination of tender yamaimo and crunchy green onion, followed by a compassionate taste. The "Rice" and "Soba noodles" were also delicious. Thank you for the wonderful experience. I had a great time.

This time, instead of the regular course, it was a crab course. It included turnip steamed dish, sea urchin and shrimp with grated yam, blowfish sashimi, kani (crab) sashimi, kani shabu-shabu, kani sake, kani miso shabu-shabu, grilled crab, fried crab claws, crab rice porridge, 100% buckwheat noodles, and crab course for two people cost ¥150,000(only 1 glass of sake and 2 soft drinks)(1 portion of snow crab is shared by 2 people!). If you're willing to go despite knowing the price, then it might be worth it. Just for reference...

Akizan-san in early winter♪ On this day, they greeted us with a wave and prepared crab for us, so we came hungry and ready to drink. When it comes to crab, you can either enhance the natural flavor of the ingredient or season it heavily, but ultimately, you want to taste the flavor of the ingredient as it is... It's such a luxury to have a generous serving of crab at Akizan-san >_< ♡ We had horsehair crab, crab sashimi, boiled crab, crab miso shabu-shabu, fried crab claws, grilled crab, and finished with crab rice porridge! Each dish allowed us to truly savor the sweetness and freshness of the crab... I wonder if I can go again next year?߹ - ߹ Items we enjoyed---------- Clam and early bamboo shoot stew Conger eel sushi Snowy flounder, bigfin reef squid, sea urchin Horsehair crab, crab sashimi, boiled crab, crab miso shabu-shabu Fried crab claws, crab miso, grilled wild vegetables Crab rice porridge Kuzukiri (a type of noodle-like sweet) Ice cream

I really think this place is genius. The flavors are subtle yet deep, each seasoning is like that. Maybe it's because of the location, but it's not that difficult to make a reservation, which is strange. However, I kind of don't want it to become a hard-to-reserve restaurant since I can still go. The challenge might be the layout of the restaurant. The flow of dishes is not great, so it inevitably takes time. If the depth of the place could be just 50 centimeters more, that frustration might also be felt by the chef. If that were improved, they would probably easily earn more stars. They finished with rice and soba. It's quite a filling meal, so for those who eat lightly, it's best to start with a smaller portion.

Midsummer at Akizan-san ♪ Japanese cuisine is the best way to feel the season, so even though I'm not a fan of summer, I can get through it with delicious food and cold drinks (*^^*) On this day, I was treated to an incredibly luxurious course featuring Matsutake mushrooms a little earlier in the season...!!! Matsutake mushrooms don't necessarily taste good when intensified, and can sometimes be overshadowed by other flavors, but Akizan-san knows how to bring out the best in the quality of the Matsutake mushrooms... Every ingredient complemented each other perfectly and it was delicious. The main dish was grilled eel with fresh Sansho pepper sprinkled on top, adding a tantalizing kick! And the classic soba dish of the day was topped with Karasumi (*´ω`*) What a blissful ending~!!! It's currently my favorite Japanese restaurant♪ Items I enjoyed-----------Steamed hairy crab and Matsutake mushroomsOnly natural mushrooms porridgeMatsutake and conger eel soupGrilled conger eel, tuna, and winter melonMatsutake mushroom tempuraConger eel and Matsutake mushrooms sukiyakiGrilled natural eel with Matsutake mushroomsTurnips and asparagusMatsutake mushroom riceKarasumi sobaKuzukiri (jelly noodles made from kudzu)Filled with red bean, plum, fig, and rum flavor

This is a Japanese restaurant recommended by several sushi chefs I regularly go to. The head chef, Hideaki Akiyama, has experience as a sushi chef and his skills are top-notch. I had high expectations since it was recommended by chefs I trust, and I was not disappointed at all. To be honest, I almost don't want to recommend it too much because I don't want it to get too popular (laughs). The charm of "Akiyama" in Shirokane Takanawa lies in the exquisite cooking that brings out the best in the fantastic ingredients. Akiyama began in February 2018, and Chef Akiyama has had a unique career path. He started working in a seafood izakaya, then trained for 5 years at "Sushi Shin" and further enhanced his skills in Japanese cuisine at "Higuchi" for 4 years. The dishes he creates with his refined sensibility evoke deep emotions and leave a lasting impression. The ingredients are of exceptional quality, and his skill in bringing out their flavors is truly remarkable. The dishes are mainly Kyoto cuisine, influenced by his time at "Higuchi," and they pack a powerful punch compared to Kyoto cuisine. The flavors of the anglerfish and matsutake were particularly striking. The dishes showcase the quality of ingredients, and his ability to bring out their true essence is captivating. On the day I visited, it was the first matsutake of the year and it was a delight! It was included in the course menu, but we also had it as an extra. It was a superb matsutake from Akita with a fantastic taste. I look forward to visiting during other seasons as well. Below is a detailed description of the course I had in early autumn at "Akiyama." The standard omakase course is 22,000 yen, but during matsutake and crab season, you should be prepared to pay around 50,000 to 60,000 yen. I also had the pleasure of trying the Junmai Daiginjo sake "Juyondai" Extra during this visit. The course started with a dish of hairy crab and matsutake mushrooms, which set the stage for the rest of the meal. The seasoning was elegant, and the dish allowed us to savor the fragrance of the matsutake throughout. The second dish was a soup made with wild mushrooms like enoki and red pine, which had delightful aromas. The flavor and texture of the anglerfish and matsutake in the third dish were exceptional. The anglerfish from Awaji Island had a robust and deep flavor, and it was a joy to savor every bite. Next, we had slices of raw sea bream served with soy sauce and salt. The sea bream was rich and aromatic, with a lingering umami taste. The grilled anglerfish liver was a standout, with an intense flavor that left a lasting impression. The combination of winter melon and Kyuei, a type of fish, was intriguing, balancing strength and delicacy. Grilled ayu fish from Nagara River was a revelation, with head and tail removed for a different presentation. The purity of the ayu's flavor, including the richness, bitterness, and liver notes, was highlighted with a touch of kinome seasoning. The bones and head of the discarded ayu were deep-fried into a crispy snack, adding an extra element of enjoyment. Optional grilled matsutake mushrooms were also a delightful addition, enhancing the sweetness, umami, and aroma of the meal.

A Japanese restaurant located in Shirokanedai. Visited for dinner on a holiday, with a Michelin one-star rating. Recommended by the head chef at Shirokanedai's "Sushi Imamura," I made a reservation and arrived promptly. The restaurant was full, and it seemed essential to make a reservation in advance. The head chef, Mr. Akiyama, was focused on his cooking, appearing to have an artisan personality at first glance. When the first round of customers left and he had some free time, he was very friendly and easy-going to talk to. The food service is slow, so you should expect to spend about three hours in total. Not recommended for those who are impatient. The clientele included global corporate executives, models, and other glamorous individuals. [Omakase] - Moroheiya and hairy crab salad: A refreshing start. - Gizzard shad and chilled eggplant: Gizzard shad nigiri. Sushi?! This curveball was a delightful surprise. Lightly seared with melting fat, it was heavenly. The searing temperature was low. - White tilefish and winter melon soup: Delicate broth. Delicious. - Japanese red snapper and cuttlefish: Japanese red snapper with soy sauce or salt & wasabi. Cuttlefish was incredibly tender and sticky. - Grilled conger eel: Firm flesh. Served with chili vinegar and grated daikon. - Fried abalone: Abalone thinly sliced and fried, a clever technique. The perfect combination of the abalone's firm texture with the crispy coating. Sudachi lime as an accent to the rich abalone liver sauce. Served with asparagus. - Grilled fig: Brûléed with cane sugar and limoncello creating a caramelized crispy texture. - Grilled ayu (from Takatsugawa, Shimane): Served with sansho pepper. - Ayu head and bones (from Takatsugawa, Shimane): Grilled with salt. Crunchy. - Small turnip (from Aomori): Keeping a slightly crunchy texture. Broth made from red snapper head. - Rice: Thick slices of lean tuna, conger eel, assorted fish. - Pickles: Cucumber, turnip, kelp. - Red miso soup: Featuring unusual mushrooms. The large mushroom resembling a Lyophyllum decastes is called Akayamatake, and the chopped ones are Shitake mushrooms. - Soba: Soba noodles with a textured surface. Served with grated spicy radish and salt. - Dessert: Ram fig ice cream sandwich. - Souvenir: Rice ball wrapped in bamboo leaves. [Sake] - Suiyoubi Tokubetsu Junmai (Iwate): A bit dry. - Soken Junmai Sake (Ishikawa): Delicious! A perfect match with the dishes. The meal comprised many dishes with generous portions, leaving one quite full. The umami and saltiness were delicately controlled, with a magical quality that made the sake go down smoothly. I enjoyed a leisurely end-of-summer meal.

Akizan-san in early summer♪ I drank too much sake this day, so I couldn't take photos until the end lol. They offer a lineup that is perfect for early summer, allowing you to enjoy the most delicious seasonal dishes in the best condition. I had never tasted such delicious "uzaku" before... The sea eel sushi with ayu and bone broth, chilled eggplant and winter melon soup, red snapper bonito abalone and hijiki kinpira, Takatsukawa ayu + bone broth, Kamo eggplant grilled in sauce, tuna pickle rice, sea urchin egg yolk + beef shigure, and dried young sardines over soba ice cream mochi.

This is a long-awaited visit to "Akiyama" for a second party. It's convenient as they allow for late reservations even on the day of. Surprisingly, they have a Michelin one-star rating. The operation has improved dramatically with a team of four staff members. We ordered a la carte menu, including the option for kamameshi, which was like a short course meal. The dishes were all very delicious and comforting, perfect for tired bodies. We left feeling satisfied and full. Thank you for the meal.

I was lucky to make a same-day phone reservation! It's such a happiness to secure a reservation for delicious Japanese food on a Sunday. The food here is not only delicious but also easy to access, which is truly valuable! (I hope it doesn't become famous) The soba noodles here are the best in the world! I was impressed by the corn soup, and the kimpira is delicious too. My rating criteria are as follows (just for my own reference): 3.5 or below - No revisit, 4.0 - If the opportunity arises, 4.5 - Would like to come again, 5.0 - Must visit. I am good at cooking but I prefer eating out; being a recluse due to work, I make dinner plans daily to go out. Dinner time has become the most enjoyable time of the day for me now. I also enjoy drinking alcohol that complements the food! I love shark fin sake, wine, and Japanese sake...♡ Please let me know if you have any recommended restaurants or drinks♩ Main SNS: Instagram @a.p.a.p_2019 - I am a painter, so my feed is full of artwork, but I share food information in my stories and highlights♩ Food Instagram @cook.cocov I respect the artistry and skills of "gourmet" in the world. Let's liven up the food scene through Tabelog ✴︎ #Gourmet #Art #Artistry #Cooking #Food ===========

I visited Akisan at the beginning of May and was hoping to enjoy some mountain vegetables, and it was amazing! The ayu fish steamed rice had two layers, with the liver pureed layer being slightly bitter and delicious! It went well with sake! The spring rolls with mountain vegetables and nodoguro fish had a firm texture and were delicious. The richness of the nodoguro fish oozed out in the spring roll. Putting hanajiso on the natural eel was just criminal! It was delicious until the end! I also received pickled garlic as a souvenir and had it with ochazuke at home. The dishes I received were: Ayu fish steamed rice, chumaki sushi, jun-sai with wasabi flowers, sea bream soup, sashimi (Japanese flying squid, white sea bream), mountain vegetable and nodoguro fish spring rolls, golden-eyed snapper grilled dish, side dish (liver puree), young yellowtail and warabi fiddlehead tempura, natural eel with hanajiso, Hokkaido asparagus rice, maguro tuna and garlic mixture, pickles, beef shigure, shredded dried fish with mountain pepper, soba noodles with a sesame dessert.

An easy-to-book Japanese restaurant in Shirokan with delicious tempura and soba. Started by Mr. Sugita in 2018, it was featured in the Michelin Guide in 2020 and 2021. Looking forward to its progress in 2022! Delightful dishes include flower pepper rice porridge, hijiki, mountain vegetables (warabi, torigai, sesame dressing, akagai aoyagi mixed), fuki, scallop shinjosakuramasu, iyokamadai tempura, taranome, okajunsaifirefly cuttlefish, urui, soba in a small pot, flower pepper yellowtail, butterbur, grated daikon with butterbur miso, bamboo shoot steak, bamboo shoot, medium fatty tuna, sea urchin yolk, pickles, ice fish jacobsen soba.

Early spring at Akiyama-san's place. Today, I came hungry as always! It's always crowded with regular customers, creating a lovely atmosphere. I wonder if many of the people living nearby frequent this place? I enjoyed the taste of spring with mountain vegetables and scapharca subcrenata. The subtle touch of karasumi was just perfect, so delicious! And a slightly late Hinamatsuri-themed dish on this day (3/9) - sushi with Japanese flying squid, sweet shrimp, and a clam! I don't make these myself, so I'm grateful! The soup with mountain vegetables was delightful too. And finally, the creamy fugu was irresistible! The grilled blackthroat seaperch was so juicy and delicious, cooked slowly over charcoal right in front of us. The duck hot pot with kujonegi was also incredibly tasty... such happiness! My belly and heart were full of happiness on this day too! Items enjoyed: Kasujiru soup with medai, aoyagi, scapharca subcrenata, rapeseed flowers, and karasumi; clam soup with hinamatsuri daikon, scallops, and warabi; fugu with grilled shirako, thinly sliced white fish crackers, tara shoot, kwai crackers, and hijiki kinpira; grilled blackthroat seaperch; duck hot pot with kujonegi; rice; soba kuzukiri; and a black bean, rum fig, and azuki fillings half.

To the last Akiyama-san of 2021! Akiyama-san in midwinter was truly exceptional... From the shallow pickles to the rice porridge topped with salted roe, I want to eat it every morning. The comparison between snow crab and matsuba crab was also blissful. I wanted to eat a lot, so I also had roast beef w for dessert rice and soba, and a complete combo of sweets! I will continue to rely on you next year and beyond♪ Received items: salted roe, rice porridge with Kyoto chrysanthemum greens and sesame dressing, Japanese flying squid, sweetfish, Omi turnip, bamboo shoot, Kyoto mizuna, fugu, herring roe and egg yolk dressing, saw-edged perch, shrimp potato, fried monkfish liver, hand-resting dish, matsuba crab, crab miso, daikon radish, Mita beef roast beef, rice, soba.

Located in the quiet upscale residential area of Shirokanetakanawa in Minato Ward, near Kitasato Hospital, is "Akiyama," which opened in February 2018. The owner, Hideki Akiyama, started his career in a fish-focused izakaya and then furthered his knowledge by training for five years at the one Michelin-starred Sushi Shin in Nishi-Azabu. He then honed his skills for another four years at the two Michelin-starred Japanese restaurant, Higuchi in Jingumae. When he decided to open his own restaurant, Akiyama decided on a concept that is not a sushi restaurant, kaiseki restaurant, or traditional Japanese restaurant, but rather a small restaurant focused on casual dining. Akiyama aims to provide a place where people can enjoy delicious food without any formalities. The daily changing course menu at Akiyama consists of fresh seasonal ingredients sourced from Tsukiji market, mainly seafood dishes such as sashimi, grilled dishes, simmered dishes, and seasonal vegetable dishes served in small portions. The finale includes hand-made soba noodles and freshly cooked rice, both of which are exceptional. The dishes may not be extravagant but are deeply flavorful and truly delicious. Customers can also adjust the number of dishes based on their appetite, which is a thoughtful touch. Akiyama offers a selection of carefully curated Japanese sake to complement the dishes, with different brands available depending on the season. [Drinks] 1. Cold green tea 600 yen (tax included) 2. Cold green tea 600 yen (tax included) 3. Oolong tea 600 yen (tax included) [Price] 28,600 yen (tax included) [Chef's Course Menu] - Appetizer: Karaage with mullet roe, steamed rice with Korean ginseng - Vinegared dish: Squid with sesame dressing, watercress and chrysanthemum vinegar miso - Soup: Steamed turnip with Daimaru turnip from Shogoin, grilled yellowtail cheek, chicory and yuzu zest - Sashimi: 1. Fugu skin, fugu meat, scallion ponzu 2. Otoro tuna from Mikawa, Okahijiki, wasabi, soy sauce - Fried dish: Fried taro, fried ankimo, Hokkaido surf clam with sauce - Seasonal dish: Crab from Kako fishing port, cucumber with sesame, crab vinegar - Grilled dish: Moroko fish from Lake Biwa, charcoal-grilled - Hot pot: Crab dashi hot pot with crab meat, crab brain, and crab legs shabu-shabu - Simmered dish: Turnip from Shogoin, natural mushrooms with miso - Rice: Rice cooked in clay pot, pickles, red miso soup with: 1. Dried baby sardines 2. Marinated salmon roe 3. Simmered beef with kudzu - Soba: Soba noodles retaining their texture - Dessert: Kuzu squares with black honey

At the beginning of November, I visited Akiyama-san's restaurant. Even though I prefer autumn and winter ingredients, the food at Akiyama-san's place was incredibly delicious! The meal started with warm dishes and delicately flavored dishes that showcased the freshness of the ingredients. Akiyama-san pays attention to the origin of the vegetables, which added to the enjoyment of the meal. I tried batako (dried fish) for the first time and it was delicious with Omi turnips in a soup. I also indulged in the winter flavors with dishes like crab and blowfish tempura. The rice at the end of the meal was luxurious, and the soba noodles were slurpy and satisfying. The meal ended sweetly with kuzukiri and rum fig cream puffs. Items received: - Sea bream with shimeji mushrooms in salt broth - Warm ohitashi with shirako, Kyoto mizuna, and jute mallow - Soup with Omi turnips and batako (dried fish) - Red snapper sashimi - Bonito - Taro, angler liver, and hijiki seaweed - Snow crab - Blowfish tempura with butterbur sprout - Mozuku seaweed with cucumber and sesame dressing - Daikon radish and butterbur shoot - Rice with tuna, sardine, beef and onion stir fry, salmon roe, and shredded dried young sardines with sansho pepper - Dessert of kuzukiri and rum fig cream puff

October at Akiyama-san was delicious as always. I forgot to take some photos, but it's the season for matsutake mushrooms now. The chawanmushi with shirako, matsutake mushrooms, and ikura was all delicious and comforting. I will visit again when the menu changes.