My first visit to Makinonci in summer was a delightful experience.Located halfway up Mt. Utatsu, it’s just a little over a 10-minute taxi ride from Kanazawa Station. During my last visit at the end of last year, the chef suggested, "How about sitting at the counter next time?"Since I have an elementary school child, I had previously used a private room, but this time I decided to try the counter seating for the first time. Being able to watch the finishing touches of the dishes right in front of me heightened my anticipation from the moment I sat down.The menu is illustrated rather than written, which adds to the fun. I waited for the dishes to arrive, imagining what would come next.First up was the amuse-bouche: red squid, carrot mousse, and horse meat tartare. The combination of ingredients was intriguing from the start, raising my expectations for the upcoming course.Next came sweetfish and eggplant. Visually, it looked completely like Japanese cuisine, but upon tasting, it was distinctly Western. The contrast between the Japanese and Western styles was fascinating. The refreshing bitterness of the sweetfish filled my mouth, evoking the essence of summer.The fish was served in two styles: raw and grilled. The sweetfish was topped with ultra-thin French fries, adding a delightful crunch as an accent. Such thoughtful details made the experience truly enjoyable.The fried tiger shrimp and corn dish started with the sweetness of the shrimp, followed by the corn's sweetness spreading throughout my mouth. It was a dish that layered the natural sweetness of the ingredients beautifully.Next, we had a soft-shell crab cake and oyster spring rolls.One dish that particularly stood out in this course was the Western-style hand-rolled sushi with eel.The chef prepared it right in front of me using freshly cooked rice. This live experience is something only possible at the counter.In Kansai, hand-rolled sushi typically features eel and cucumber, but here, the chef substitutes cucumber with watermelon.According to the chef, cucumber and watermelon belong to the same gourd family, making them a good match.What an interesting concept! The robust flavor of the eel combined with the juiciness of the watermelon created a truly unique pairing. Watching each piece being prepared right in front of me allowed me to enjoy not just the dish itself but also the creativity and story behind it.Following that were squab, udon, and dessert.Each dish was thoughtfully crafted, resulting in a highly satisfying course.Additionally, an important aspect for our family is the children's meal. We ordered a special kids' lunch for our elementary school child, who looks forward to it. It’s wonderful to enjoy such meals together as a family.The staff provided warm and natural service.While maintaining a sense of formality, it was never stiff, allowing us to enjoy our meal without any pressure. I believe this restaurant perfectly embodies that sentiment.At the counter, I could closely observe the chef's work and enjoy the entire process of the dishes being prepared.What appears to be Japanese transforms into Western upon tasting, enhanced by local ingredients and the chef's playful spirit.Once again, I had a very enjoyable time at Makinonci this summer.