After a few months, I returned to Yaizu. As always, the area around the station is quiet. I believe that if the shopping street in front of the station were managed a bit better, it could attract more tourists, but perhaps that’s the challenge in the Shizuoka area. Even on weekends, it remains quiet, indicating that it hasn’t fully moved on from its old industrial structure.I arrived in front of the restaurant five minutes before opening, and there was no one around, making me wonder if everyone was already inside. However, as the opening time passed, more guests started to arrive. It seems that visiting just before the peak summer heat is the right strategy.This time, I requested to have the drinks paired with the dishes from the start, and they made suggestions based on my preferences from my last visit. They can adjust the quantity and offer only wine, but they seem flexible in accommodating the situation. It feels like I could enjoy the pairings freely, yet I could tell that they have carefully considered which wines or Japanese sakes pair well with each dish. I was surprised to find that the accuracy of the pairings had improved since my last visit.The quality of the ingredients remains excellent. Given the season, the local ingredients seem to be particularly vibrant, and overall, the dishes felt even more outstanding than before, which was a pleasant surprise. The dishes are finished right in front of you, and even those prepared in the back are served at the right temperature, allowing you to savor the flavors and textures of the ingredients. The pairing with Japanese sake also enhanced my satisfaction.Additionally, the chef's personality and creativity added depth to the dishes, making them feel more than just about the ingredients themselves. I was once again impressed by the quality.Among the ingredients, the sweetness of the raw shirasu (whitebait) was the biggest surprise. I’ve had raw shirasu many times before, but I had never experienced its deliciousness to this extent. This year seems to be a good catch, and the ability to use locally sourced ingredients immediately is a strong point.While I’d like to avoid visiting during the hot summer months, I would love to come back in a different season.By the way, the price of the course has recently increased, but I believe the content justifies it.---Kanzou Ika, Tenmame, Ika Sumi ShioMame Aji, Kara-ageKamasu, Negi, Mizuna, Homemade MustardOwan, Hanadai, Shiitake, Warabi, YuzuSashimi, Hanadai, Doromushi IkaHa Ginger, Fried Shinjo, TomatoUnagi, Gobou, Kinome, Wrapped and Grilled, Homemade DoubanjiangKinmedai, KinomezuTurnip, Whole RoastedMame GohanOritonasu, FukiSakura Ebi GohanShirasu DonChilled Sesame Dashi ChazukeHamazaki Syrup, CitrusSansai Mochi, Udo, Tara no Me, White Miso, Walnut
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