I had dinner at my favorite washoku restaurant, Haramasa which is on friendly terms with.
At first, I had refreshing and dry sake, Koshinokanbai.
It was great for a hot day.
The first dish was abalone, spaghetti squash, and winter melon.
It was cold and refreshing dish, so good to eat in summer.
The second dish was crab and foie gras chawanmushi.
I, a representative of Nouko-minzoku, love the chawanmushi.
The third dish was Haramaki’s speciality, otsukuri; red bream and flounder today.
The otsukuri was wrapped in nori and eaten with special monkfish liver soy source.
It was like a revolution of how to enjoy otsukuri! It was so delicious!
The fourth dish was conger eel and eggplant soup.
It was very mild dashi taste.
The fifth dish was prawn and tomato somen.
The soup was like rich seafoods américaine, and somen was chewy.
When I lost my appetite from summer heat fatigue, I will be able to glab the dish.
The sixth was assortment of kaba-yaki wild eel grown in Biwa lake and shira-yaki conger eel.
Even though serving two kinds of eels were too fancy, the restaurant also used two cooking methods, kaba-yaki and shira-yaki. What a luxurious assortment it was!
The seventh dish was Haramaki’s speciality, seasoned rice with black truffle.
Black truffle and dashi were good smell.
Although the seasoned rice itself was so delicious that I want to have seconds, roast beef, sea urchin, and fresh egg yolk were put on the seasoned rice.
Moreover, more black truffle and caviar were added on the toppings.
I thought this was the most gorgeous don in Yotsuya tonight.
The eight dish was mango mousse and black sesame icecream.
Not only it is the authentic washoku restaurant but also it is unique, because they serves western style tasty desserts.
From start to end, I was highly satisfied and happy as always with their Japanese dishes.
