Nagoya, 6 April: Dinner at an Okinawan restaurant, with my aunts and cousin. Champloo (fried tofu & veg) with bitter gourd.	Mozuku & "sea grape" seaweeds in vinegar sauce. Crunchy and very refreshing.
Chilli in awamori (Okinawan spirits) for seasoning.	Cakes made of sweet purple potatoes.
Gifu, 7 April: we're back at Nomura again. As our usual counter seats are all reserved (due to the local festival this weekend), we sit at a table this time. Right: appetizer of baby squid with egg miso; cockles with mustard miso.
3 sashimi dishes: halfbeak, bonito and sea bream.	Later I ordered another portion of halfbeak, which came in a big teacup filled with ice.
Tako cooked in sweet soy-based sauce that we shared.	Simmered seasonal veg.
Tempura of (from L to R) scallops, baby squid, and assorted spring vegetables. Sooooo delicious!!
	My dad mixing his favourite dish: spiced miso - this time with Hida beef slices - on a dried magnolia leaf, grilled on coal fire.
We (Hitomi and I) are then served surprise dishes on the house: marinated squid slices, baby squid and hard clams, to be baked on heated stones. The chef must have (a) heard us commenting on the good smell coming from the next room, and (b) remembered we loved this dish on our previous visit... :-)
To Part 6