My first experience at a Michelin three-star restaurant. I waited about a year for a reservation notification through the omakase system.The first half featured a surprising zucchini flower soup dumpling and sweet and sour pork.The idea of wrapping sweet and sour pork with a zucchini flower and adding grapes inside was quite unexpected and impressive.The shrimp with Shaoxing wine had a nice yuzu accent, and the fried sweetfish, though small, was tender enough to eat the bones. The chashu was not the usual soft kind but had a firmer texture, showcasing some creativity that made familiar flavors feel new.The jellyfish (served in a sudachi bowl) and the pheasant wonton were quite light.After the light dishes, the large shrimp and chicken wings had a slight spiciness.The large shrimp was served with cut vermicelli and chili, which added a nice touch.The chicken wings were visually surprising but had a surprisingly gentle flavor, with crab filling that was delicate.The shark fin had a typical feel but was packed with meat this time, and when drizzled with black vinegar, it was quite delicious. The shark fin broth rice was also good.The dish with eggplant and pork looked ambiguous, but the texture was excellent when wrapped in rice, possibly the best dish of the day.The noodles had an endless broth that was incredibly comforting. The noodles were thin but had a good bite.For dessert, the jasmine tea, warm almond jelly, and cold almond jelly had a delightful balance, especially the warm almond jelly's flavor, the ginger ice cream, and the crunchy peach with peach sauce.I had mostly experienced Michelin restaurants abroad, but the service here was exceptionally pleasant. Good food is important, but when the service and timing of the dishes are also excellent, it enhances the overall memory of the restaurant.I couldn't quite discern the wine's flavor, but my wife and her friends loved it.
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