I visited for lunch on my day off, fulfilling a long-held desire. After a 15-minute walk along a straight path from the station, the restaurant comes into view. With the sea right in front of me, the scenery is simply stunning. I spent some time enjoying the view of the coast before lunch.I started with sweet sake. The chilled sweet sake helped to soothe my heated body and stomach.Since it was lunch, I debated how much to drink, but not knowing when I would return, I decided to order the pairing.**Amuse Bouche** Hōzuki (Chinese Lantern Plant) The balance of acidity and sweetness is perfect. It’s simple yet purely delicious, showcasing the ingredients themselves.**Grilled Eggplant Tart** While savoring the pure umami of the grilled eggplant, the accent of ishiru (fermented fish sauce) adds an interesting twist. The complex flavors intertwining in my mouth are delightful.**Marinated Yabukita** This is my second time having Yabukita this year. The marinade adds acidity, while the paste of mullet and potato brings everything together.After tasting the amuse bouche, I was convinced that this restaurant is exceptional, solidifying my victory for the day.**Tomato, Ōhama Soybean, and Black Seaweed** The tomato is so delicious that it elicits a cliché comment. The dish is dominated by the tomato’s flavor, complemented by the texture of soybean tofu and black seaweed, showcasing the bounty of the earth. I learned the name of the farm, and I’m determined to buy from them next time.The bread is from a nearby bakery, served with vegan butter made from Ōhama soybeans.**Rock Oysters and Edamame** The fried rock oysters are coated with rock seaweed. The edamame is pureed into a tangy sauce that pairs perfectly with the milky, mineral-rich flavor of the oysters. I couldn’t help but smile, but compared to the upcoming dishes, this was just the beginning.To prepare for the next dish, I enjoyed a consommé made from ayu (sweetfish) bones. It has a gentle, umami-packed flavor. My mouth was filled with the essence of ayu, heightening my anticipation for the next course.**Ayu with Multigrain** The ayu is grilled over charcoal and seasoned in a teriyaki style. It’s served with a risotto of corn and multigrain, topped with okahijiki (sea vegetable). The balance of textures is exquisite, and the fragrant bitterness of the ayu creates an exceptional dish. The corn adds a crunchy texture and strong sweetness.**Vegetable Platter** This is the specialty and highlight of the day. A dish featuring summer vegetables, pickles, and dried fruits. Seasoned only with salt and olive oil, each flavor complements the others, allowing me to eat mindlessly. I restrained myself, pondering if this is what it means to savor with reason and instinct, as I faced the vegetables. I express my gratitude for nature’s bounty and respect for the producers and chefs who support this.**Managatsuo (Japanese Butterfish) and Purple Eggplant** The Managatsuo is cooked with butter, allowing its flavor to shine through, delivering a robust Italian taste. Managatsuo is truly a cheat; it’s undeniably delicious. The purple eggplant is prepared in a dengaku style with walnut and dried tomato. The sweetness of the eggplant is so strong that it breaks the conventional understanding of eggplant. The sauce made with junmai sake adds a Japanese touch.**Abalone, Bear, and Kogiku Pumpkin** This is the main dish of the day. The abalone is steamed in sake, and when paired with a liver and red wine sauce sprinkled with sansho powder, it creates a rich and tingling flavor that excites the taste buds. The moon bear is minced and made into a hamburger style, rich in flavor. This dish is irresistible for game lovers and even appeals to those who are not fond of game. The Kogiku pumpkin is roasted and pureed, pairing well with the sauce, and when combined with the yellowtail, it adds a citrusy freshness.**Tomato Pasta** This pasta allows you to experience the pure taste of tomato. Despite its simple seasoning, it lets you enjoy the essence of tomato pasta. You can adjust the portion size, but since I had plans for the evening, I opted for a regular size. If I had no plans, I would have gone for a large serving to savor every bite.**Hōdatsu Kuzu and Watermelon** The hōdatsu kuzu is served with plum jam, watermelon granita, and sweet sake sauce. The gentle texture and the contrast of acidity and sweetness are delightful.**Corn and Six-Row Barley** This dessert makes full use of corn, and it’s incredibly delicious. The sweetness is refined, yet the flavor of corn resonates throughout. The tiramisu also has a strong corn flavor, something that can only be achieved in Japan.**Kinako Crepe** A crepe filled with ricotta cheese, peach, and fig. This is unfair; I’ve never had such a delicious crepe before. The dessert keeps you engaged until the very end, leaving you in ecstasy.The course and pairing were flawless and perfect. Without a doubt, this is an S-class restaurant. Though the location is remote, it offers ingredients and the bounty of the earth that can only be found in Noto. Every dish is impeccable, leaving me in awe of the flavors. Truly, these are dishes that will be etched in my records and memories. Although it’s not easy to access, it’s a destination restaurant I want to visit again in a different season. It was a great meal. Thank you very much.