【Dinner】6th VisitI visited with three delightful gourmet friends, including some regulars. Once again, it was an impressive course that showcased the extraordinary fusion of the chef's unique sensibility and the dedication of the producers.Everything was delicious, but if I had to highlight three favorites:✨ Lightly sautéed natural Tori shell from Miyazu with shallot sauce✨ Lamb loin from Rozelle with Tengu eggplant from Kozawa Farm, coriander purée, and Moroccan green beans✨ Iwaki Umeda Suisan's Hokkigai wrapped with chub mackerel and Hokkigai and chub mackerel bouillonOh, that turned into four favorites! (laughs) Here are my thoughts on the dishes:~ Special Course of the Day ~◆ Freshly harvested local corn soup with grilled cornJust one sip, and the overwhelming sweetness of the freshly picked corn exploded! From the first dish, my heart was completely captured. Thanks to the chef! (^▽^)◆ Charcoal-grilled Mehikaru from Ouchi Shoten topped with OkahijikiThe large Mehikaru from Ouchi Shoten and the chef's perfect cooking technique made it crispy on the outside and surprisingly fluffy on the inside! ◆ Hiramasu from Ouchi Shoten with a rich and concentrated sea-scented Sazae puréeA luxurious pairing of exquisite Hiramasu with a rich Sazae purée that captures the essence of the ocean.◆ Beets and artichokes from Kozawa Farm, fennel from Yuzumo Farm, and gazpacho jellyThe vegetables from my favorite producers take center stage! You can feel the strength of the earth in the sweet beets, and the refreshing gazpacho jelly creates a beautifully summery sensation in your mouth.◆ Homemade bread (including focaccia) and homemade yogurt whey sour creamI could eat 500 of these! The homemade bread would surprise any bakery. While butter is great, this whey sour cream is unbelievably delicious! Its light and elegant acidity makes it impossible to stop eating the bread! (laughs)◆ Grilled natural eel from Nakagawa (120-150g) with cucumber, nasturtium stems, and caper saladThe natural eel from Nakagawa is concentrated in flavor through grilling. The refreshing salad with capers and nasturtium showcases the brilliance and technique of French cuisine in this supreme dish.◆ Local black abalone with abalone purée and green beansThe local black abalone has a pleasant elasticity. The depth of the abalone purée sauce, which allows you to savor the abalone completely, leaves you speechless. The natural sweetness of the green beans was also excellent!◆ Freshly caught natural sweetfish from Nakagawa with corn and summer vegetable cevicheThe freshly caught sweetfish was surprisingly turned into ceviche! The pleasant bitterness of the sweetfish, the crunchiness of the summer vegetables, and the elegant acidity harmonized perfectly.◆ Lightly sautéed natural Tori shell from Miyazu with shallot sauceThe thick and sweet Tori shell from Miyazu. Perfectly rare with exquisite cooking, the shallot sauce enhances its sweetness to the extreme, making it unbelievably delicious. The size and flavor are the best I've ever had! What a surprise.◆ Iwaki Umeda Suisan's Hokkigai wrapped with Iwaki Umeda Suisan's chub mackerel and Hokkigai and chub mackerel bouillonA trusted triple combo from Iwaki Umeda Suisan! It's a luxury to wrap Hokkigai with the delicate white flesh of chub mackerel. The extracted bouillon seeps into your body with supreme umami.◆ Fried Ise lobster from Iwaki Umeda Suisan, prosciutto from Umeyama pork, and yogurt sauceThe sweetness of the Ise lobster bursts out from the crispy fritter, combined with the saltiness of the Umeyama pork prosciutto and the acidity of the yogurt sauce, creating a paradise in your mouth. This combination is genius!◆ Lamb loin from Rozelle with Tengu eggplant from Kozawa Farm, coriander purée, and Moroccan green beansThe main lamb dish is perfectly cooked to a rosy hue. Juicy and pure in flavor, the Tengu eggplant from Kozawa Farm is beautifully tender, and the oriental accent of coriander matches perfectly. It was so overwhelming that I felt like crying. This dish will remain in my heart forever. This is my sixth visit to Ohtsu, and every time, I encounter a dish that amazes and moves me. It's incredible!◆ Ume simmered from Kairakuen with ume syrup granitaThe new face of granita features the ume from Kairakuen, a symbol of Mito! With its sharp acidity and elegant sweetness, it refreshingly cleanses the palate.I love it!◆ Fresh herbal tea (mint, lemongrass, lemon balm)◆ Yamagata's Benishuhou (cherries) parfait◆ Freshly baked financierThe parfait for dessert is lavishly filled with large Benishuhou cherries. The refreshing sensation of the fresh herbal tea after the meal adds to the blissful moment. The freshly baked financier, made by the chef, is always unbelievably delicious with its light and fluffy texture and buttery aroma!The special course with wine pairing costs around JPY 50,000 (including tax and service). The pairing is a price-breaking experience. An overwhelmingly great price‼️Lastly, I would like to express my heartfelt gratitude to Ouchi Shoten, the young producers based in Nakagawa, Kozawa Farm, Yuzumo Farm, and my favorite, Iwaki Umeda Suisan! To all the extraordinary producers from my hometown, Ibaraki, and the Tokiwa offshore area, thank you very much.With this many dishes, quality, and storytelling perfectly controlled and presented, the service from the chef was also outstanding. Everything was impeccable, truly a one-of-a-kind restaurant.I was healed by the charming chef and gained energy for tomorrow from the dishes of Team Ohtsu!Tonight was wonderful as always. Special thanks to the organizer! I will definitely visit again!