I can definitely feel a steady improvement in the level of the cuisine. The balance has also become more refined. However, this time, the kombu used in the broth was a bit overpowering, which affected the overall balance. This meal featured: - Sliced伊勢海老 (Ise lobster) with a drizzle of tosazu jelly, accompanied by seasonal bitter greens and a lime garnish. - For the cold dish, there were soba noodles with chives and salted salmon roe. - The main dishes included a selection: a platter of various items including soft-shell crab, a salad of nameko mushrooms and red mizuna, deep-fried eye flounder skin, whale meat with mustard miso, deep-fried chestnuts with astringent skins, salted fish, and yuba (tofu skin) preparation with ground meat. - The soup included sweet sea bream with shiitake mushrooms and yuzu zest. - For the fish course, there was tilefish and greater amberjack served with a strong flavor. - The main highlight was the whale tail meat braised in vinegar, served with Kanou crab and crab miso for shabu-shabu. - For the rice dish, there was yellowtail rice, pickles, soup, and handmade soba noodles. - To finish, there were desserts of persimmon ice cream, sweet potato brulee, and water agar jelly.

Last night at Hiroo Tsuzumi. This was my second visit. The ingredients and dishes were different from my last visit, and I enjoyed the experience. The harmony between the kitchen and service has improved as well. I’ve decided to return again towards the end of the month. The dishes included: Ise lobster with a tosazu jelly over soba with dried bonito, deep-fried pumpkin with salmon roe, soft-boiled octopus, deep-fried sweet chestnut in astringent skin, deep-fried oysters in kataifi pastry, deep-fried meji-kari fish, whale meat with mustard and vinegar miso, young mushrooms from Shirakawa, komatsuna, and matsutake mushroom in broth, homemade salted fish, steamed taro (Iyo Bijin) with yuba sauce, miso soup with shaki mushrooms and black rockfish, grilled kanpachi with skin and liver attached, smoked, and Hokkaido beef rump sukiyaki with Kaga lotus root cakes on the side, tempura made with half-natural raw maitake mushrooms, soba made from the Dewasakura variety from the Yamagata Tendo Highlands, rough-ground soba from Mashu, and sweet potato (Silk Sweet) crème brûlée with black sugar and mascarpone, along with Yamagata pioune water jelly.

Kamiya-sensei's apprentice is at this restaurant. The cuisine is similar to Sobagami, and it has the same structure as the elder brother shop, Kiyosumi Shirakawa Harada. I'm looking forward to seeing how they will differentiate themselves from the two senior establishments. Additionally, if they want to attract more customers, they really need to clearly state the prices and structure of their courses online.

I enjoyed a delicious meal with my friends! 😊