This is my second visit in two years. Since it was a Sunday, the restaurant was quite busy, but I was fortunate enough to secure a reservation for the noon seating. I enjoyed the "Seasonal Tempura Course - Matsu" (JPY 4000). Looking back at my previous review, I realized that the dishes were almost the same as last time since it was the same season, but the excitement for each dish was just as strong. I was completely satisfied. However, I will leave the taste impressions to my previous review and will only detail the menu here.**Appetizer 1:** Spinach and Komatsuna simmered with enoki mushrooms, Hokkaido scallops, octopus, and bamboo shoots in Tosa-style.**Appetizer 2:** Sesame tofu topped with fresh sea urchin and wasabi, served with bonito broth.**Tempura 1:** Lightly fried local asparagus.**Tempura 2:** Lightly fried shrimp (first one) *I forgot to take a picture.***Tempura 3:** Local shiitake mushrooms.**Tempura 4:** Lightly fried flounder caught off the coast of Oga.**Tempura 5:** Lightly fried local okra.**Tempura 6:** Lotus root from Ibaraki.**Tempura 7:** Long eggplant.**Tempura 8:** Natural sea bream caught off the coast of Oga, wrapped in shiso leaves.At this point, I had Inaniwa udon, choosing from three options, and I went with my favorite, "Nimai Seiro."**Tempura 9:** Myoga and shrimp (second one).**Tempura 10:** "Beni Haruka" from Nikaho City.While there are many famous tempura restaurants across the country, I believe there is no other place where you can enjoy such high-level flavors at such an affordable price. I highly recommend it to everyone! (^o^)/
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