We went to Ginza Kudo in Ginza.

We ate at the Japanese restaurant Ginza Kudo in Ginza.

Chef Kudo is from the famous Japanese restaurants Ginza Uchiyama and Toku Uchiyama.

The first dish was hairy crab served on lotus leaves.

It was filled with grated tomatoes.

The second dish was deep-fried sweetfish from the Tenryu River and Nagano Gold Rush.

At this time of year, you can find sweetfish with all sorts of different faces in all sorts of restaurants.

The third dish was somen noodles with abalone and sea urchin.

When you order sake, you can choose a vintage Baccarat glass from the chef's collection, which is nice.

The fourth dish was a bowl of sweetfish and winter melon.

The broth was very delicious.

The bowl, which was designed by the chef and features a Demekin fish, was also beautiful, and when opened, it looked like a goldfish bowl, which was wonderful.

The fifth dish was sashimi of red snapper and aromatic vegetables.

It was served with your choice of sesame oil and seaweed salt, or homemade ponzu sauce.

The sixth dish was grilled swordfish with pickled plum.

It was accompanied by Manganji peppers.

The seventh dish was chilled duck eggplant dengaku.

A combination of homemade vinegared miso and summer truffles.

The eighth dish was a small hotpot of conger eel and Akita Junsai.

Junsai is often used in miso soup or paired with chilled appetizers, but this was the first time I had it as a hotpot ingredient.

In fact, if you go to Akita, where Junsai is produced, you can apparently have something called Junsai hotpot.

A refreshing, summery hot pot.

The ninth dish is their specialty, sea bream chazuke.

Sea bream chazuke is made with plenty of homemade sesame miso sauce,

and you can have as much sea bream and rice as you like.

The freshly cooked clay pot rice is also delicious, and it feels like you could eat it forever.

The tenth dish is another specialty, "Kudou pudding."

When you open the red wrapper, a cute package appears.

"It's brown sugar flavored." So cute.

■ "Ginza Kudo"