I stumbled into this Japanese restaurant, drawn in by its relaxing atmosphere.At first, I had trouble finding the entrance and wandered around a bit. If you go left from the oil soba shop and head down the stairs, you’ll find a white noren curtain and the sign for Haramasa.As I passed through the noren and entered the restaurant, I took a seat at the counter. I had already ordered the lunch course in advance.The wooden counter exuded a calming ambiance, and the sight of the chef behind it was reassuring.I started with a glass of red grape juice, which was delicious with a subtle sweetness.And so it began! From the very first dish, I was captivated by the beauty of both the food and the presentation.【Appetizer】Scallops with Kombu KelpServed in a sparkling glass dish, the caviar glimmered beautifully. The rich flavor of the thick scallops spread across my palate.【Sashimi】Flounder with Ankimo and SeaweedI placed the flounder on the seaweed, topped it with ankimo and condiments, and dipped it lightly in soy sauce for a bite. The wasabi was surprisingly strong, followed by a gentle sweetness.【Simmered Dish】Simmered Anago with Kamo Eggplant and Shark FinThe simmered anago was thick and fluffy, while the kamo eggplant was juicy with sauce. The shark fin had a beautifully charred surface, and the colorful green and red bell peppers added a lovely touch. The sauce was accented with a hint of sansho pepper.【Somen】Somen with Aburi KarasumiThe sweet shrimp was perfectly cooked, with a half-raw center bursting with flavor. The rich karasumi and sea urchin coated the somen beautifully.【Grilled and Fried Dishes】Tokishirazu and Young CornThe tokishirazu was grilled to perfection with crispy skin and fluffy flesh, rich in flavor. There were tender octopus, vinegared mozuku seaweed with jellyfish, and simmered turban shell, along with edamame, fried young corn, and green beans with sesame.【Main Dish】Truffle RiceThen came the moment I had been eagerly anticipating, as the pot was placed on the table. When the lid was lifted, the chef generously showered it with large black truffles.I served some into a bowl, topped it with a piece of beef tenderloin cutlet, and drizzled egg over it to finish.As I held the bowl, the aroma of black truffle wafted up. With the first bite, the flavors burst in my mouth. The beef tenderloin was beautifully red and incredibly tender and delicious.The chef invited me for a second helping. As I served the second bowl, I sprinkled some egg and seaweed on top. I couldn’t put my chopsticks down!I couldn’t finish all the truffle rice, so I took some home to enjoy as onigiri.【Dessert】MangoFor dessert, I had mascarpone with mango. The sweetness gently seeped into my body.I enjoyed a leisurely and delicious lunch during my summer vacation. As I was leaving, the chef saw me off. I left feeling both satisfied and content.Ah, that was delicious! What a blissful moment. Thank you so much! With my hands together, I said, "It was a great meal!" Ebisu Shime.