There was a new apprentice lined up at the counter. Thanks to that, Mr. Sawada seemed more relaxed, and this was reflected in the dishes, making it the most fulfilling experience I've had so far.**Appetizer** 1. Usui Mame Okayu - A gentle flavor that highlights the taste of the ingredients. 2. White Asparagus - The base finely chopped and served with a light sauce, again emphasizing the natural taste.**Soup Dish** Tamago Tofu with Aburame (Ainame) - At first, I felt the broth was unusually rich, but as I broke apart the Aburame, its fatty flavor blended perfectly, creating an exquisite balance of broth. ☆☆☆**Sashimi** 1. Octopus from Akashi with Grilled Sake 2. Carp Sashimi with Vinegar Miso - Topped with scales.**Assorted Dishes** 1. Sakura Masu Tartare 2. Roast Beef Wrapped in Mini Tomatoes 3. Bamboo Shoots with Mitsuba 4. Spring Roll Skin Helmet 5. Octopus Satsuma-age 6. Fava Beans 7. Junsai 8. Shiitake Mushrooms with Sesame Vinegar The gentle flavor of the sesame vinegar dish was enchanting. ☆☆ The spring roll skin helmet is a masterpiece by the owner!**Grilled Dish** Uoze Maki Yaki - By keeping it moist through the rolling technique, this humble Uoze becomes incredibly delicious. ☆☆☆**Hot Pot** Wonton with Suppon and Kishu Duck, Hamabofū - The best soup comes from the wonton filling. ☆☆☆**Rice Dishes** 1. Usual Koshihikari Rice with Pickles and Miso Soup 2. White Rice topped with Shirasu and Hanakansho 3. Adding Sakura Masu Flakes to the second dish and pouring curry soup over it - The curry soup is made with the broth from the Suppon hot pot, enhanced with spices, and is absolutely delicious. ☆☆☆**Dessert** Yomogi Kinton - The white bean paste is made from lily bulbs, very refined and smooth. The slight bitterness of the yomogi helps dispel daily negativity. ^^ I was in high spirits on my way home, reminiscing about the incredible dishes. To attract new customers, they have implemented some reservation restrictions. This is a place I want to continue visiting whenever I can.
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