Known as a difficult-to-reserve restaurant, Takeyamachi Mita occasionally accepts reservations through the OMAKASE website. By chance, I opened the OMAKASE site and found that they were accepting reservations. Despite being registered with OMAKASE Premium and having the restaurant on my favorites list, I did not receive a notification for this reservation opportunity. Notifications are random, so it feels like luck to receive one. Even after pressing the reservation button, it was temporarily held by someone else. After several rounds of others holding and releasing the reservation, I finally managed to secure a spot, which felt like a platinum seat.While some may say that high prices and delicious food are to be expected, I believe otherwise. It takes the chef's effort and connections to acquire these ingredients, along with the skill to bring out their potential. Listening to the explanations of the dishes, it’s clear that significant time and effort go into preparing not just the ingredients but also the broths and other components. As mentioned in other reviews, I truly felt that they maximize the quality of the ingredients.As a side note, when searching for Takeyamachi Mita on Google, AI sometimes mispronounces it as "Takeyachou Santa," which is incorrect. The correct pronunciation is "Takeyamachi Mita."【Price】Evening course JPY 66,000 + alcohol costs【Dishes】1. Red sea urchin (Aka uni) from the Amakusa Islands in Kyushu, served with egg tofu. The red sea urchin is a rare delicacy with a strong sweetness and rich flavor, pairing perfectly with the broth and egg tofu.2. 1.1 kg of wild-caught giant horse mackerel (Oni aji) sushi from Akashi, Hyogo Prefecture. Compared to regular horse mackerel, the flesh is firmer and has a good amount of fat.3. Steamed abalone served with fried white asparagus from Kagawa Prefecture. It is enjoyed with salt and liver soy sauce. The steaming of the abalone is perfect, resulting in an exquisite texture—truly outstanding. The white asparagus is sourced from a farm in Kagawa.4. Sashimi of tuna, including both fatty (Toro) and red meat.5. Grilled conger eel.6. Pike eel with burdock and okra in white miso sauce. It is served with a strong wasabi for added spice. The pike eel is delicious, and the white miso is exceptional. The process of making the white miso was explained, and it requires an incredible amount of effort and time that is beyond what an average person could replicate. Simply exquisite.7. Grilled eel topped with sansho leaves and wasabi.8. Summer vegetables with white yam and tomatoes, dressed in sesame vinegar.9. Octopus from Akashi, Hyogo Prefecture. The cooking method varies between the body and the suckers, and it is mixed with egg yolk.10. Natural soft-shelled turtle from Shiga Prefecture, simmered with eggplant. The turtle meat is used for the broth, and the collagen-rich part around the shell is included as an ingredient. It is flavored with white leeks and ginger, resulting in an exquisite broth.11. 5-year aged somen noodles with junsai from Hiroshima Prefecture. The broth is made from kombu, bonito, dried scallops, and dried shiitake mushrooms.12. Corn rice.13. Lemon jelly made from lemons from Hiroshima Prefecture, using well water from the Shimogoryo Shrine in Kyoto.