I came to Kitakami, or more precisely, I traveled here to visit Terasawa.This time, I made a reservation for lunch.We were shown to a private room—a special space that felt exhilarating, almost like a counter area just for us.We started with non-alcoholic sparkling wine to set the mood for the afternoon.The first dish was steamed abalone, the king of wild vegetables, shidoke, and beans.The abalone was surprisingly tender, with a refined ocean flavor, while the refreshing bitterness of the shidoke evoked the essence of spring.Next was a dish featuring Ryusendo black pork, basyo greens, and glutinous rice. The black pork was juicy, and the basyo greens were a delightful first experience with their fresh aroma.The soup consisted of aina-me (a type of fish), shiitake mushrooms, and snap peas, served in a beautifully crafted Shuheikuri bowl. The presence of the bowl was artistic, and within it, the fat from the fish was subtly sweet.For sashimi, we had freshly caught ishi-garei (flatfish) and medium fatty tuna from Miyagi, enjoyed with roasted sake and soy sauce. The ishi-garei had a delightful crunch while remaining tender, and the flavor intensified with each bite. The wasabi from Higashine was also delicious.The grilled dish featured masu-no-suke (king salmon) grilled with fragrant herbs, roasted horohoro chicken, fuki (butterbur), and green plum simmered in wine. The aroma of the king salmon was exceptional, and the horohoro chicken was equally fragrant.The vinegared dish included sweet shrimp from Akita, wakame seaweed, and shiso jelly. It was refreshing, with the sweetness of the shrimp standing out, adding a touch of brightness to the meal.A standout was the Iwate short-horned beef, wrapped in white asparagus and served with a herb miso. The flavor of the meat spread pleasantly with each bite, enhanced by the sweetness of the herb miso. The accompanying aiko (a type of vegetable), hime-take (bamboo shoots), and sweet vinegar myoga (ginger) were also delightful.The steamed dish featured Aomori shark fin and a chawanmushi (savory egg custard) made with horohoro chicken broth. The crunchiness of the shark fin and the richness of the chicken fat were outstanding, with a vibrant golden color adding to the luxurious feel.For the finale, we enjoyed a rice dish with sweet sea bream, bamboo shoots, and bracken. The sea bream was plump, and the bracken was plentiful. The broth was a perfect blend of wild vegetables and fish, creating an irresistible flavor.To finish, we had Kitakami's mulberry tea yokan (sweet jelly), strawberries from Iwate, and cherries. It felt like a challenge to showcase the northern limit of tea.The entire meal was a wonderful representation of the region.The dishes quietly built upon the ingredients and the season.This lunch truly conveyed the meaning of "coming to Kitakami." The chef's personality and the atmosphere were exceptional.