Food | Japan, Kagoshima, Myoken Ishiharaso, Dinner.

Dinner, kaiseki. Eel is a high-end summer fish in Kyoto kaiseki cuisine, and in Kyushu, where it is hotter, it is served in autumn. Four courses: Dobinmushi with conger eel, a sea eel rich in collagen, is suitable for soup. The bones are removed and the eel is blanched. It is shaped like a flower and is also known as "peony eel." River eel is steamed with eggplant and egg, and there is also sashimi and tempura. Grilled hairtail from Uchinoura, served with a five-year-old black vinegar and mugwort salad. Kagoshima black wagyu beef is cooked and served with stir-fried vegetables. Kamameshi is made with local black chicken and five kinds of mountain mushrooms. I ordered a bottle of sake, served in a Kutani porcelain bottle, surrounded by crystal ice and pokeweed flowers, and the sake was immediately dressed in a phoenix crown and red robe. Inside and out, both are exquisite.