Very lucky to revisit Kataori since it is the highest ranked restaurant in all of Japan on Tabelog and reservation remains one of the most difficult. This dinner was in the middle of April and a good time for hotaru ika and takenoko. At the tail end of Spring season, some sansai, i.e. mountain vegetables like warabi or koshiabura, were also incorporated into the menu signifying a transition into summer. Particularly impressive was the frying of the amadai and the grilling of sakuramasu. Both the quality of the ingredients and the chef's skillful execution came through on these two dishes
Sansai, Fried Amadai, Amasu Ankake
Ichiban Dashi
Ainame, Horenso, Hana Sanmai Owan
Aji, Kasago, Gasa Ebi Otsukuri
Takenoko, Soramame, Warabi Shiraae
Grilled Sakuramasu, Hotaruika, Ingen Mame, Gomaae
Shungiku Goma Tofu
Nodoguro Mushi Sushi
Fried Hotaru Ika
Haru Kabu, Tako Nimono
Sumono Akagai, Koshiabura
Niebana with Chirimen Sansho, Carrot, Beef Maki
Four types of Shime
Aji Tsuke Don
Chiayu Tempura Don
Karasumi Don
Aosa Nori Ochazuke
Uguisu Mochi
by DanielfromHK_