When asked where I would like to go to celebrate my discharge from the hospital, the first place that came to mind was here! I'm so happy.It's a course priced at JPY 10,000, excluding tax. Drinks are extra, and there's a 10% service charge.This time, we sat at the counter.The draft beer is Yebisu, which has a rich bitterness and is delicious.First up is the anago (conger eel), which I had plenty of in Hiroshima last month. However, the preparation here is completely different. The anago is blanched and slightly rare, with the skin charred to give it a nice, toasty aroma. It's fascinating!The shrimp paste is exquisite! Inside the minced shrimp, there's a plump shrimp hidden away. The dashi broth is also very flavorful.The thin sashimi of flounder is wrapped in nori with rich ankimo (monkfish liver) and my favorite condiments. I personally love the young green onions.Asparagus sauce with uni (sea urchin)! How luxurious!For the grilled dish, is it sakura masu (cherry salmon) or hime masu (young salmon)? The young corn on top is surprisingly delicious as well. The dish is lively with yamamomo (Japanese bayberry), shirasu (whitebait), and tsurumurasaki (a type of leafy vegetable) served with salmon!The truffle rice and beef cutlet made me exclaim, "I've been waiting for this!" The aroma of the truffle being sliced right in front of me is heavenly. I even picked up some truffle that fell on the table and added it to my rice (laughs). You can take home what's left in the clay pot as onigiri (rice balls).For dessert, we had a mango parfait. The perfectly ripe Miyazaki mango is incredibly delicious.Every dish is full of originality and absolutely delicious! I love it! With such high-quality ingredients, it seems perfect for entertaining guests.This is definitely a place to visit throughout the four seasons.