I was able to revisit the hottest Italian restaurant in my mind right now.With only 6 counter seats and a daily rotation, this place has become incredibly popular, with a waiting time of over six months.The owner-chef, Mr. Yamaguchi, prioritizes bringing out the natural flavors of the ingredients, insisting on serving dishes fresh and using minimal seasonings.He is meticulous about water, salt, and olive oil, skillfully elevating the essence of the ingredients to new heights.Once again, I was thoroughly satisfied with the outstanding dishes from the start.Recently, I saw a post on Instagram from the chef outlining guidelines for sharing on social media, and of course, I decided to cooperate.The chef wants customers to experience the surprise that comes from not knowing what to expect, so he requested that we refrain from detailed descriptions of the dishes and their flavors.Therefore, I will skip the detailed explanations this time.For the appetizers, I enjoyed the same delicious prosciutto as last time. There were also three types of pasta, a seasonal soup, and the ever-delicious Kikuchi Gengo beef.The banter between the chef and his wife felt like a delightful comedy duo.Their strong bond is truly heartwarming.There is no stiff atmosphere here; both regulars and newcomers can enjoy a warm and welcoming environment together.I am very much looking forward to my next visit.Thank you for the wonderful meal!
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