I couldn't take any photos, so I wanted to post this before I forget.We started with simmered octopus, which was incredibly tender and cooked with hojicha (roasted green tea).The abalone chawanmushi (steamed egg custard) had a strong abalone aroma, making it feel like I was tasting the ocean.I was surprised by how much fat the grilled mehikari (shiny fish) had. Was it dried overnight?Among the nigiri, the specialty of spear squid was exceptionally delicious. I never expected such interesting textures from thinly sliced squid. The chef's skill is truly impressive, and it's a joy to watch his knife work right in front of me.The texture of the sole fish gliding over my tongue was quite exquisite.It's rare to find such delicious fat in horse mackerel that lingers in the mouth.The two pieces of otoro (fatty tuna) were a delight for my palate.The grilled surf clam was fun with its strong texture.I was lucky to have two pieces of shinko (young gizzard shad), which are only available at this time of year.The purple sea urchin had a rich aroma.The simmered squid was accented beautifully with shiso and sesame.I was truly impressed by the deliciousness of the tamago (egg omelet). Its fluffy and crispy soufflé-like texture is something you rarely encounter.The kanpyo (dried gourd) roll was delicious with a good amount of wasabi, enhancing the sweetness of the kanpyo.For sake, we had Touichi and Nabeshima.I absolutely love the rice at Chikamatsu. The firmness and vinegar balance were just right.