A return visit. This is my 23rd time.Near Omori Kaigan Station. A Japanese restaurant.I have been coming here for 11 years.The dishes are centered around an overwhelmingly delicious dashi, prepared with a sense of purpose.But that alone wouldn’t keep me coming back.The main reason I continue to visit is that the core flavors at Makimura resonate perfectly with my preferences.And there’s another reason.They are always challenging themselves with new flavors, providing fresh discoveries each time.Even after consistently earning three Michelin stars, Makimura doesn’t rest on its laurels; they maintain an aggressive approach.It’s already at a level of deliciousness that feels sufficient, yet each time they surpass it with new dishes.In someone’s review, they mentioned that Makimura’s cuisine is innovative, and I completely agree.I once described their buri daikon as a revolution in buri daikon.It truly was a revolution (innovation).This is a buri daikon like no other, breaking the preconceived notions of what it should be and elevating it to a new stage.The ability to serve this at a three Michelin star quality is what makes Makimura exceptional.The "Natural Grilled Eel (Shirayaki)" I had this time broke the conventional ideas of eel shirayaki and elevated it to a new level.And yet, it was accompanied by Makimura’s signature delicious ponzu, which matched perfectly, creating an unprecedented shirayaki experience.Without this ponzu, the flavor wouldn’t hold up.In other words, it’s a taste that can only be found at Makimura.Across the country, there are many eel restaurants that offer various techniques for preparing eel, but is there another place that brings eel shirayaki into the realm of Japanese cuisine and further into the realm of the restaurant’s unique flavor?The innovation unfolds on the palm of Makimura’s hand.Makimura is a treasure of Japan.What I had this time was the "Evening Kaiseki" (JPY 32,000)3 servings of Japanese sake.The total bill, including consumption tax and service charge, came to about JPY 44,000.Here’s the course content:(1) White Asparagus Vichyssoise with Transparent Tomato Jelly and Caviar(2) Yamanashi Prefecture Corn Tempura(3) Amakusa Hamo (Pike Conger) with Grilled Skin, Okra, Dashi Jelly, Kaga Cucumber, and Hamo Belly Chips(4) Nagasaki Prefecture Sweet Shrimp and Winter Melon Soup(5) Noto Prefecture Okose (Eggs, Stomach, Skin, and Chunks of Flesh) with Grated Ponzu(6) Swordtip Squid Somen with Fresh Sea Urchin, Egg Yolk, and Grilled Seaweed(7) Grilled Barracuda from Tokyo Bay(8) Tsukehon Katsu (Marinated Bonito) Sushi(9) Tsushima Grilled Simmered Anago (Conger Eel) Sushi(10) Mie Prefecture Fresh Tori Shell Shabu-Shabu(11) 5-Hour Steamed Abalone Tempura with Chopped Almonds(12) Hamana Lake Natural Grilled Eel Shirayaki (Steamed, Grilled, and Finished with Olive Oil) with Sweet Tamagoyaki and Grated Ponzu(13) Miyazaki A5 Sirloin Cold Shabu with Sesame Cream, Kamo Eggplant, and Green Beans(14) Rice Dish- Pickles (Cucumber, Eggplant, Kombu)- Black Seaweed Red Miso Soup- Tade Vinegar- Ayu Rice (Ayu from Nagara River and Young Ayu, with Uonuma Old Koshihikari)(15) Miyazaki Mango with Wasanbon Cream and Mascarpone Ice CreamA total of 15 dishes. Served over 2.5 hours, one after another.Each dish took about 10 minutes, and the time flew by without any lulls.Below are my brief impressions of the dishes.This is just a personal memo, so feel free to skip it.(1) White Asparagus Vichyssoise with Transparent Tomato Jelly and CaviarA cold cream soup of white asparagus.Topped with jelly extracted from tomato essence and caviar.At first glance, it looks like a French appetizer, but I was astonished that it stands as a Japanese appetizer.What is this?The base ingredients and cooking are French, but the flavor is distinctly Japanese.This exquisite sense is the hallmark of Makimura.(2) Yamanashi Prefecture Corn TempuraA classic dish at Makimura, the corn tempura.Each kernel of corn is vibrant and alive.While corn tempura and corn kakiage are common dishes at other restaurants, this one feels on a different (much higher) level.The moisture in the corn is slightly reduced, enhancing its umami.I believe this is the exact moisture level at which corn tastes the best, hitting my taste buds perfectly.It’s incredibly delicious.I’m grateful to have visited during the season when corn is at its best.(3) Amakusa Hamo (Pike Conger) with Grilled Skin, Okra, Dashi Jelly, Kaga Cucumber, and Hamo Belly ChipsPerfectly executed hamo bone cutting.Is there anywhere else that can cut hamo this finely without separating the flesh?It’s incredibly detailed.By making it so fine, the seasoning naturally becomes delicate, and it responds beautifully to that.The seasonings of okra, dashi jelly, and cucumber fit perfectly.(4) Nagasaki Prefecture Sweet Shrimp and Winter Melon SoupThis is Makimura’s soup. This dashi, this flavor.The sweet shrimp this time has a sharp texture and strong shrimp flavor.Thus, this time, the direction is to enjoy the flavors of the shrimp and the broth separately without muddying the soup.(5) Noto Prefecture Okose (Eggs, Stomach, Skin, and Chunks of Flesh) with Grated PonzuThe sashimi of okose is cut thick, providing a firm texture. The eggs enhance the umami.The blanched skin of the okose has a pleasant mouthfeel.Makimura’s signature grated ponzu brings everything together with a clean acidity.(6) Swordtip Squid Somen with Fresh Sea Urchin, Egg Yolk, and Grilled SeaweedThe egg yolk wrapping around the squid somen is fresh. A hint of soy sauce is also added.The sweetness and umami of the swordtip squid combine perfectly with the umami from the egg yolk and soy sauce.Adding fresh sea urchin creates a powerful umami structure.The grilled seaweed also adds a nice effect. Makimura’s seaweed is always delicious, and this one is no exception.(7) Grilled Barracuda from Tokyo BayI didn’t know barracuda could be caught in Tokyo Bay.This one is exceptionally delicious.Among the wonderful ingredients gathered at Makimura from across the country, the choice of barracuda from Tokyo Bay speaks to its quality.It’s beautifully grilled, highlighting the deliciousness of the skin.(8) Tsukehon Katsu (Marinated Bonito) SushiSushi is served.The ingredient is bonito.When Makimura serves bonito, you can be sure it’s top quality.And true to that rule, this bonito is outstanding.It far surpasses the bonito served at Michelin sushi restaurants.(9) Tsushima Grilled Simmered Anago (Conger Eel) SushiNext is the second sushi.Thick anago from Tsushima.It retains its umami without losing any flavor.Though it’s simmered, it doesn’t become too soft, and the surface has just the right amount of moisture.It’s perfectly executed.It far surpasses the anago served at Michelin sushi restaurants.(10) Mie Prefecture Fresh Tori Shell Shabu-ShabuBeautiful, shiny tori shell.A luxurious shabu-shabu in Makimura’s delicious dashi.This dish clearly shows that the deliciousness of shabu-shabu is determined by the dashi.(11) 5-Hour Steamed Abalone Tempura with Chopped AlmondsTempura of steamed abalone. This was also served during my previous visit.Last time, the umami of the abalone transformed into a consommé-like flavor, which was surprising.This time, however, it centers on a straightforward abalone flavor.The crispy batter enhances the umami of the abalone even further.(12) Hamana Lake Natural Grilled Eel Shirayaki with Sweet Tamagoyaki and Grated PonzuNatural grilled eel shirayaki served with Makimura’s traditional ponzu.The eel is steamed, grilled, and finished with olive oil.The use of olive oil in grilling the eel adds a Western cooking technique, enhancing the compatibility of the shirayaki and ponzu.It was a wonderful dish.(13) Miyazaki A5 Sirloin Cold Shabu with Sesame Cream, Kamo Eggplant, and Green BeansThe classic Miyazaki A5 sirloin is served as cold shabu this time.It’s always delicious, but this might be the best way to enjoy it.The umami is activated just at the right moment.It pairs well with the eggplant.(14) Rice DishAyu rice (Ayu from Nagara River and Young Ayu, with Uonuma Old Koshihikari).Pickles (Cucumber, Eggplant, Kombu). Black Seaweed Red Miso Soup. Tade Vinegar.This season’s classic ayu rice.In addition to the dried ayu, there’s even more ayu on top, making it an ultra-luxurious version.The layers of flavor are exquisite.(15) Miyazaki Mango with Wasanbon Cream and Mascarpone Ice CreamEven the final dessert is flawless.The Miyazaki mango is incredibly delicious.This time, the experience was even more wonderful than usual.