Yoiyama Murasaki

Fresh mackerel lightly seared, and the flesh is not dry, very delicious

A steamed egg custard served as an appetizer (small but delicious with ingredients such as fish cakes and shimeji mushrooms), followed by a freshly grilled conger eel rice bowl and a red miso soup with seaweed and tofu. They also serve bonito-based broth, shredded nori seaweed, shredded shiso leaves, and grated wasabi together, so you can enjoy the conger eel rice bowl at the end like a tea-soaked ochazuke.