I had been hesitant to visit Beppu Hirokado due to its distance, but when the head chef from Ginza suggested I join him to experience the remarkable dishes created by his disciple, I couldn't refuse.So, I went with the chef, and it was truly a place deserving of applause!First and foremost, the cleanliness of the restaurant and the bright, inviting atmosphere were impressive.The teamwork among the staff was excellent.The hospitality from the proprietress was also commendable.Using a variety of ingredients, they served numerous dishes without overwhelming the stomach, and each dish was of high quality. Above all, the chef's cooking was exceptional!Here are the dishes from that day:* We started with fragrant roasted soba tea prepared right in front of us.* Freshly harvested Tsuru-murasaki and natural yam, served with the cooking broth of Tsuru-murasaki.* Fried mountain udo and cod, accompanied by steamed rice and spring cabbage.* The soup featured clams and natural sansho leaves.* Blanched octopus with jelly.* Crab and inner roe wrapped in a custard base.* The sashimi was freshly caught grouper. Initially, they presented me with sea bream, but the chef, not satisfied with it, quickly switched to grouper. I was impressed by his professionalism.* A variety of cold appetizers.* For warm appetizers, they served four types of vegetable tempura: ✶ Green beans ✶ New onions ✶ Zucchini ✶ Pickled shallots The batter was made with carbonated water instead of regular water, resulting in a wonderfully light texture.* Abalone and sea urchin.* Grilled eel.* Freshly made sansho soba, served with eel.* A rice bowl with cooked butterbur leaves and stems, followed by a dashi tea pour-over.* Ni-hachi soba.* Lychee, wine jelly, and mint.* Hand-picked yomogi for the wagashi (Japanese sweets).The continuous flow of dishes was abundant, yet never felt heavy on the stomach. The hand-made soba was aromatic, and each course brought excitement.During my time at Ginza Shinohara, the chef had a unique approach compared to others. He consistently expressed his intention to return to Beppu and open his own restaurant after five years of training.Not only did he master Japanese cuisine, but he also learned how to prepare eel and make soba, ensuring stability in all his cooking.I was so satisfied with my visit that I immediately made a reservation for my next visit.However, the best part about his independence is that he found a wonderful proprietress.She is incredibly beautiful, fluent in English, and creates a bright atmosphere—this place is bound to succeed.Bravo, Hirokado-kun! (in the tone of Nagatomo)