Plum with grated daikon( white mound) , wakame stalk (green)A light & refreshing cold noodles which has a slippery texture. めかぶ is actually a type of seaweed but the google translation is wakame leaves near the stalk, which I am not very sure whether it is 100% correct. Nonetheless, めかぶ can be easily found in packages in any supermarket here.
Compared to the usual fat white udon, 稲庭うどん (Inaniwa Udon) is thinner and yellowish. Looks like flat rice noodle, or the Thai pad thai and the Chinese thin kway teow.The udon is made by hand without any vegetable shortening and dried later on. I actually prefer this noodle to the usual fat udon as the texture is smooth.
きんぴらごぼう ５５０円Strings of burdock root and carrot fried and boiled down in sugar and soy sauce. Hence, this dish is sweet but crunchy.
平目 is a kind of flounder/halibut/sole. As reflected in the photo, the fish is a white meat type of fish and is translucent.
Less fatty and more chewy than the meguro sashimi
Salt Grilled Sanma (Pacific Saury) FishThis fish tasted really fresh and the amount of salt was just right.The skin was crispy and the fish is quite an oily one itself, but not due to the cooking technique.
Sitting from the bar table allows one to have a full view of what the chefs were doing. For example, we can see how they handle the fish and prepare the noodles, taking care of every little details including of course, the presentation.