This is the restaurant of Mr. Shojiro Shimizu, who has honed his skills at "Kikusuiro" in Nara and "Gion Nishikawa" in Kyoto.I had difficulty making a reservation, but I was delighted to receive an invitation from a friend and finally visited.The Omakase course varies by season, priced at JPY 26,450 (tax included).Please note that lunch is cash only.● Winter Melon Dumpling Filled with hairy crab, Hokkaido sea urchin, Dashi jelly, Shiso leaves.● Tokushima Prefecture Abalone Abalone liver tofu, Soft white yam stems.● Goto Islands Mud-Squid Grilled eel from Awaji Island, Sea bream from Akashi, Okahijiki, Dried plum, sesame, salted kelp, Tosa soy sauce.● Eel Sushi Pickled myoga in sweet vinegar.The dish is heated by bringing charcoal closer to raise the temperature.● Hassun Morning Glory Platter White miso with strawberry tomato (edible lantern), Fig with dengaku miso, Corn tempura.Eel roe cheese jelly, Edamame, Tender boiled octopus, Duck from Katsuragi Mountain in Nara, Goma-wasabi with ginkgo leaves, Somemono pumpkin with dried mullet roe, Eel nanban-zuke.● Natural Sweetfish from Amano Village in Nara A rather large sweetfish, Partially cooked, Bones removed and deep-fried, Flesh grilled over charcoal.The sweetfish was incredibly fluffy and tender.● Yamato Beef Tenderloin Eggplant from Tomio in Nara, Matsutake mushroom sauce.● Rice with corn, makomo bamboo shoots, and myoga White rice with chirimen sansho, Pickles, Red miso soup.The rice is from Nara, Sweet and delicious! ● Lotus Cake Kinako ice cream, Edamame.● Matcha.The chef's personality was wonderful, And the dishes were outstanding.It's no surprise that reservations are difficult to secure.I hope to visit again!