This was my first visit to the restaurant, which has been selected for the Tabelog Award BRONZE 2026.The restaurant is a renovated traditional kimono shop, allowing diners to enjoy their meals while overlooking the greenery of the courtyard from their tables.The course includes six dishes leading up to the main fish dish, and the dessert selection after the fish and meat courses is quite extensive. As a result, the service time was longer, and the total stay lasted about three hours. The portions were also generous.The unique aspect of the dishes is the incorporation of Chinese elements throughout. Here are my notes on each dish:- Small snack: Black pudding macaron and baby fish (Namasu)- Sea cucumber with Hyuga tomatoes: Wrapped in cheese and tomato, the sea cucumber was mellow- Salted koji foie gras: The foie gras was light with an ethnic nuance (yogurt/hummus/cumin/paprika)- Shrimp and asparagus risotto: The fresh, grassy aroma was a bit overwhelming for me- Salad with 55 types of vegetables: Not only raw vegetables but also grilled and fried ones. The dressing had hints of dried scallops, fermented tofu, and ham yu, showcasing Chinese influences.- The sauces for the main fish and meat dishes were rich and substantial, a departure from the previous lighter flavors.
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