During our trip to Tohoku and Hokuriku, we stopped for lunch at this place in Yurihonjo City, driven by my wife's strong desire.We were impressed right from the amuse-bouche.A creamy turnip crema paired with plump sweet shrimp.A tart made with shottsuru (fermented fish sauce) complemented by the saltiness of prosciutto.This surprising combination offers a complex flavor and delightful textures.Following that, we enjoyed a broccoli soufflé (chawanmushi) that highlighted the crunchiness of the broccoli, paired with rich ankimo (monkfish liver).The sakura masu (cherry salmon) was cooked sous-vide to a tenderness that could be cut with a spoon, enhanced by the crunch of walnuts.And for dessert, the addition of fuki no tou (butterbur) brought a spring-like bitterness.It felt like the chef was skillfully manipulating seasonal ingredients with exceptional creativity.While being dazzled by the chef's diverse and meticulously calculated techniques, I truly enjoyed the experience of eating, including the textures—it's just so much fun!《Today's Dishes (Read only if interested)》1. Amuse-bouche ○ Turnip crema, sweet shrimp marinated in brandy, parsley and olive oil sauce → The shrimp's plumpness combined with the creamy texture. The rich parsley sauce was a perfect match. ○ Salt tart made with shottsuru topped with cream cheese and prosciutto → A fascinating blend of the saltiness from shottsuru, cream cheese, and prosciutto.2. Appetizer Broccoli soufflé (chawanmushi), ankimo, white sauce made from broccoli → The egg has a velvety smoothness, while the crunchiness of the broccoli is enjoyable, and the rich flavor of ankimo harmonizes beautifully with the refreshing olive oil.3. First Pasta Chilled capellini, horse mackerel, bottarga → The horse mackerel had no fishy smell at all, and its flavor harmonized perfectly with the bottarga.4. Fish Dish Sakura masu confit cooked sous-vide, topped with kogomi (fiddlehead fern) and sautéed walnuts, served with warm soup of shungiku (garland chrysanthemum) and clams → Astonishingly tender, with a great balance of textures from the kogomi and walnuts, making it a fun dish. The fat from the sakura masu was delicious.Homemade focaccia → The aroma of rosemary and the toasty flavor of olive oil were remarkable.5. Pasta Beef ragù with bamboo shoots, topped with freshly grated Parmigiano cheese → A deliciousness that has a hint of Chinese influence. The texture of the bamboo shoots provided a nice accent.6. Grilled pork shoulder with balsamic sauce → The aromatic herbs were delightful, enhancing the flavor with balsamic, and the crunchiness of the zucchini added a nice touch.7. Dessert Panna cotta made with sake lees, caramel dessert using fuki no tou → An exquisite panna cotta with a hint of sake lees flavor, and the bitterness of fuki no tou paired wonderfully with the caramel's toasty sweetness.