I don't know if I was particularly sensitive on the evening I visited there, but the fragrances from each dish seemed to be so strong and amazing - really much more noticeable than usual, and a sure indication of extremely fresh ingredients and skilful cooking.
Well worth a visit!
Interesting lids for the lacquer bowls
Fragrant mushroom soup (delicious). This was made in a "suri-nagashi" style.
Sashimi of "buri" (yellowtail) and "hirame" (flounder) accompanied by soy sauce, natto sauce, sour plum sauce and Japanese mustard.
This is their signature "chee-mushi" made with three kinds of cheese, abalone and white fish. Amazing!
Stewed octopus with gobo (a root vegetable) leaves. The octopus was tender as can be, but not in that stale mushy way it can sometimes get. Perfect.
Grilled "medai" (sea bream) - lovely sweet flesh
Tempura yellowtail in anakake dashi - great contrast of textures here
Daikon, "shungiku" (a Japanese herb) and fish chawan
Rice and crab ("kana" (crab) kamameshi (rice cooked in stoneware) to finish - excellent!
Strong, red miso soup (aka dashi)
A cassis and strawberry sorbet to freshen the palate