In May, I visited Yoda again. It has become noticeably harder to make reservations compared to before, but I was fortunate to visit within a short span of time.Since May, the reservation system has transitioned to OMAKASE, and it’s clear that the clientele has changed, with more first-time visitors coming in. I’m curious to see how the ratings and customer base will evolve in the future.This was my first visit on a Sunday since the new operating style began.I had the TOKYO X tenderloin, which I hadn’t had in almost a year. The cross-section was a beautiful pink, and the center was definitely rarer than before.Taking a bite, I noticed a sweeter flavor compared to my previous visits. While the cooking technique has improved, it’s possible that they are now sourcing higher quality meat.Additionally, there was a change in the chopsticks; they switched from disposable chopsticks to thinner wooden ones. It seems they had been wanting to move away from disposable chopsticks for some time, and the new chopsticks give a more refined feel, similar to those used in high-end Japanese restaurants, enhancing the dining experience.I hope to visit again if I can secure another reservation.