I visited on a holiday night. I couldn't forget the shock of my first visit six months ago, so I returned. As I arrived, the sommelier was there to greet me once again. Today's chopstick rest is a small light, and I always look forward to seeing what it will be. I ordered a bottle of Callion Chardonnay, which I had before and absolutely love for its flavor. **Hairy Crab with Warabi** The crab meat is warmed with warabi and sauce. The rich flavor of the hairy crab combined with the stickiness of the warabi creates a wonderful Japanese dish. **Hokkigai with Fuki-no-Tou Oil** This is a unique flavor I’ve never experienced before. The hokkigai is sliced thinly, enhancing the snacking experience. The fuki-no-tou oil brings a spring breeze and bitterness that tantalizes the nose. I love this combination; it pairs perfectly with wine. It’s a simple pairing, yet it feels innovative. Personally, it was the highlight of the day. **Kinki** The kinki, rich in fat, has a wonderful texture. It has a punchy flavor, reminiscent of Chinese or miso dishes, and I’m already on the verge of being knocked out by its taste. **Kobada Terrine** A specialty of the house. Some say they can eat it in one bite, but I prefer to savor it over three bites. The mix of kobada, ginger, ham, and shiso creates an exquisite dish. **Spring Rolls** These are filled with herring, kazunoko, and udo, then deep-fried. They are piping hot and delicious, reminding me of New Year’s flavors. My companion was lucky enough to get an extra one as a bonus, which I envied greatly. **Corn Soup** A rich corn potage with the depth of uni and the accent of karasumi. I finished it in an instant. **Charcuterie** They weren’t planning to serve this today, but they made a little for other customers. I was particularly impressed by the ham made with fuki-no-tou. The added bitterness enhances the overall flavor of the ham. **Green Peas** The pop of the green peas and their slight earthiness blend beautifully with onions and ground meat. In short, it’s the ultimate filling for croquettes before frying. **Tokishirazu** The skin is crispy, while the inside is rare. With a sauce made from tomato and gyoja garlic, it leans towards Chinese flavors. I always wonder how such combinations and tastes can be expressed. **Flounder with Ankimo** The flounder is firm, and the ankimo mousse is generously spread on top. It’s dangerously delicious, and I’m in ecstasy. I wrapped the leftover ankimo in sushi rice to ensure nothing went to waste. Before the main course, I ordered a glass of red wine. **Ezo Abalone with Liver Risotto and Matsutake Powder** One abalone per person, a luxurious sautéed abalone. Accompanying it is a risotto made with liver and mountain vegetables. Eating them together creates a wonderful harmony. The matsutake powder adds a nice aromatic touch. **Milk Lamb** This is the so-called milk-fed lamb. It has a soft and pure flavor, with no gamey taste, and pairs beautifully with the sauce and asparagus. The accent of gyoja garlic is also fantastic. **Soba** A luxurious soba topped with white asparagus sauce, bafun uni, and white asparagus. I thought about eating it neatly, but scooping up the uni with the soba and slurping it brought me happiness. No extra words are needed; you’ll understand once you taste it. They had extra soba available, so I eagerly accepted a second helping. It was delicious; that sums it up. The individuality and dedication shine through, with each dish infused with thoughtfulness. Even at the explanation stage, excitement builds before tasting. It feels like the diners are also being tested on their readiness and palate. The ingredients change with the seasons, and the dishes follow suit. I feel fortunate to experience this in the northern land of Hokkaido. The culinary journey continues, endlessly. Thank you for the wonderful meal!