I enjoyed the season's best ingredients from all over the country. With sake personally selected by the Company president, Koji Asahina. Rare Gassu prawn caught in Fukui, and lobster grilled with miso paste. A5-rank wagyu and turnip paired with sake from Kagoshima. I was given a sip of Sato Shuzo's limited potato shochu. Read more from my blog! ameblo.jp/blue-snow927/entry-1... ※The post is dated 02/02/2022. Please check business status before visiting.