Tabelog points accumulate surprisingly quickly, don’t they? I had over 10,000 points, and with the expiration date approaching, I decided to use them here. Since I don’t often get to enjoy Japanese cuisine, I thought I’d treat myself a bit.I made a reservation for Saturday lunch. There are many great saunas in Akasaka... I visited a ginger pork specialty sauna in the morning, and after feeling rejuvenated, I headed here.Located on the third floor of a mixed-use building, as soon as I opened the door, I was greeted by a spacious counter and the refined atmosphere of a traditional Japanese restaurant.The service, including the apprentices, was attentive and timely. They avoided the common pitfalls of service that can be bothersome, which was appreciated.Today’s course is the Hagi Course for JPY 18,700 (tax included).◯ Tempura of Fig An unexpected start with seasonal fig tempura. The crispy batter gives way to juicy figs. The refreshing flavor of the fruit is complemented by the gentle sweetness and saltiness of white miso. The aroma of yuzu adds a nice finishing touch. This surprising dish really draws you in—very impressive.◎ Soup The delicate dashi in the soup should be enjoyed while it’s hot. The flavor spreads warmly in my stomach, awakening my Japanese DNA and making me crave more. When I bit into the Hokkaido hairy crab dumpling, it melted in my mouth, spreading the sweetness of the crab and bringing pure happiness. This was the highlight of the meal.◯ Horse Mackerel with Shiso Jelly A visually refreshing dish that prompted a photo session. The horse mackerel was thick and healthy-looking. The tomato and shiso jelly added a seasonal touch. The condiments included myoga, green onions, shiso leaves, and roasted sesame seeds, all finely chopped for a smooth texture—truly a work of Japanese cuisine.◎ Sashimi The Aori squid from Aichi and the Hokkaido star flatfish came with the fin included. I was kindly instructed to enjoy them with either sea salt or homemade nori soy sauce. I first tried the nori soy sauce, which had a mild saltiness that didn’t overpower the umami of the nori. I found myself wanting to sip some Japanese sake with it. The sashimi was fresh and summery, and the preparation was excellent, allowing the concentrated flavor of the fish to shine.◯ Hand-Made 2:8 Soba with Herring and Kamo Eggplant The soba, hand-made by the chef, had a firm and elastic texture. This is delicious soba. The dipping sauce was cold and not soy-based, focusing on dashi to enhance the flavor of the soba. The herring, known for its many bones, was expertly prepared, and I didn’t encounter any. However, I’m not particularly fond of sweet and savory herring... Natural Sweetfish from the Nagara River Grilled slowly over charcoal, it was enjoyable from head to tail. It was exactly as I expected sweetfish to be.◯ Shabu-Shabu of Pike Eel and Yellow Garlic from Okayama A shabu-shabu that highlights the dashi of the pike eel and the aroma of yellow garlic. The crunch of the garlic was pleasant. The dashi was deeply flavorful, and the eel was boneless—how impressive!◯ Takikomi Gohan (Mixed Rice) Made with corn, Manganji peppers, baby sardines, and sansho. It was tasty, but my first son brings home fresh corn from the farm where he works, and that takikomi gohan is just unbeatable for comparison... You can refill the takikomi gohan until it’s gone, and they kindly wrapped up the leftovers for me to take home as a souvenir for my family.◯ Passion Fruit Ice Cream Monaka I expected a strong acidity from the passion fruit, but it was subtle, with the aroma of the fruit taking center stage. The sweet monaka skin complemented it well. The monaka itself was fragrant, making for a delightful dessert. They served warm hojicha, which paired perfectly.I started with beer and later had Kame no O (Japanese sake). The course price of JPY 18,700 plus drinks brought the total to JPY 24,000. It’s hard to believe that around JPY 5,000 was just for drinks, so perhaps it was a service charge?The speed of service was quite fast, and I felt a bit rushed during the meal. They finished serving the course in just over an hour.I’m grateful for the opportunity to experience the intricate techniques of Japanese cuisine. If you enjoy delicate flavors and appreciate the ingredients, I highly recommend this place. However, I did feel the prices were a bit high for what was offered, and the speed of service was a downside.After enjoying Japanese cuisine, I often find myself craving curry or ramen.