Hassun course at Kikunoi Roan: skewer of miso-marinated avocado, smoked salmon and Tai liver; grilled squid with nori seaweed and egg yolk; fava beans, mountain yam “butterfly;” poached egg-bearing octopus; Tai sushi with Kinome pepper leaf; Yurime lily root petals; Udo stalk petals; ikura.
Indeed, what about the food? The trip was planned after all, in CCDD fashion, around food. It’s been absolutely glorious – from the high-end to the low, from street food or market stands to Michelin-starred establishments and smoky izkayas, train station ekiben or small ramen-yas filled with salarymen… we’ve been eating very, very well.
In Osaka, I think I quite had my fill of takoyaki; DD kept wanting to sample these wherever we went, and we ended up tasting some from 4 different vendors. We also loved sushi fresh from Kuromon market and Endo Sushi in Osaka’s Central Wholesale Fish Market, similar to, but not as big as Tsukiji.