This is my favorite casual kaiseki restaurant where I can go without feeling too formal.Although I mentioned it’s casual, the truth is that there’s almost a one-year wait. Honestly, it’s not a place you can just drop by anytime.However, once seated at the counter, I can relax as if I’m at home, thanks to the quiet chef and his attentive wife.On this day, we enjoyed:**Appetizers** Edamame tofu from Nagai Farm in Niigata Sea urchin from Hokkaido **Soup** Winter melon and grilled red sweet sea bream **Sashimi** Grilled conger eel **Grilled Ayu from Gujo** Grilled sweetfish with sesame and cucumber **Handmade 2:8 Soba** Tempura of zucchini, corn, and okra **Ayu Bone Chips** **Steamed Abalone from Ibaraki** Liver rice porridge **Simmered Dishes** Conger eel, Ichirou Farm eggplant, and Manganji pepper **White Cucumber with Dried Radish** 16-Bean Salad Scallops from Hokkaido White sesame dressing **Main Course** Tochigi Yudai 21 rice Tempura rice bowl with ribbonfish and perilla from Chiba Organic Koshihikari rice from Toyama Tororo rice **Dessert** Peach and Yume Mizuki from Yamanashi Passion fruit From start to finish, I was able to enjoy dishes of impeccable quality that left me speechless. We began with refreshing cold edamame tofu, followed by conger eel and wild sweetfish.The sweetfish was particularly delightful, as the chef removed the head and bones after grilling, serving it without any bones. Such thoughtful service is much appreciated compared to just serving it whole.And the final treat was the rice cooked in a pot. This time, I enjoyed two varieties: Tochigi Yudai 21, which has become a staple, and organic Koshihikari rice from Toyama.This is the kind of restaurant I want to visit every season. It was a great meal!
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