I was invited by someone I always appreciate to this restaurant, which has also been selected as a Tabelog Gold establishment.Watching the dishes being prepared over the counter, I felt the dedication put into each plate, making it a truly special experience.I am very grateful for this rare opportunity.---Dishes---Dish 1: "Medicinal Herb Soup"This gentle bowl warmed me from the inside out, with the flavors of white fungus, natural yam, and chicken gradually spreading.Dish 2: "Assorted Six Appetizers"A colorful array of appetizers was presented, featuring jellyfish, squid, winter melon, and hairy crab, allowing me to enjoy a different taste with each dish.Dish 3: "Assorted Six Dishes"Starting with a dish of hamo (pike eel) served in a clear broth with green peppercorns,followed by porcini and pepper spring rolls,fried Kamo eggplant,wild boar shumai,Tom Yum Kung xiaolongbao,and another dish whose name I forgot, but it had a refreshing flavor with a hint of green peppercorn.Dish 4: "Comparison of Dried and Fresh Abalone"This was the most memorable dish of the evening.In the front is the dried abalone,and in the back is the fresh abalone.Despite being the same ingredient, the textures and flavors were completely different. The dried abalone offered a deep, concentrated umami, while the fresh abalone was soft with a delicate sweetness.I was impressed by the luxury of tasting both of their charms at once.To finish, I added crispy rice to the abalone soup.The combination of the toasty flavor and rich umami was satisfying until the very last bite.Dish 5: "Grilled Shark Fin in Crab Broth"The grilled shark fin was paired with a crab broth.Adding red vinegar tightened the flavor, allowing me to enjoy different deliciousness in one dish.Dish 6: "Comparison of Three Types of Meat"I compared chicken, duck, and pork.There were two types of sauces.One sauce, based on fermented tofu, combined honey, lime, and curry flavors, offering a rich yet refreshing taste.The raspberry jam and Peking duck miso sauce added sweetness and depth, allowing me to enjoy different flavors with each.Dish 7: "Finale Part One: Kijihata and Crispy Rice"The elegant sweetness of the Kijihata and the toasty crispy rice were impressive.Pouring soup over it enhanced the umami, making it a delightful finish.Dish 8: "Finale Part Two: Cold Noodles"After enjoying the clear broth, adding abalone and sea urchin sauce transformed it into a rich flavor.These cold noodles offered two experiences in one bowl.Dish 9: "Dessert Platter"The dessert platter included pineapple egg tart,mango pudding,and ice almond tofu, keeping the enjoyment going until the end.The cookies were also memorable, allowing me to savor the aftertaste even after the meal.---Drinks---Drink 1: "Ninshu Rou Highball"This drink was made with Tower Brand Chen 10-Year, infused with goji berries, dried plums, and dried ginger.It was easy to drink while still feeling the aroma of Shaoxing wine, pairing excellently with the dishes.Drink 2: "Tower Brand Chen 10-Year"This Shaoxing wine offered a mellow flavor unique to its 10-year aging.Once again, I am truly grateful for the invitation to such a wonderful restaurant.I thoroughly enjoyed the rare dishes that are not usually available.It was a great meal!