I visited this restaurant on a weekday afternoon with a reservation from a friend. It has been on my mind since it opened, and I finally had the chance to go.Lunch course: JPY 25,000.Cold mugwort teaCorn puree with torigai (bird shell clam) and Hiroshima junsai (water shield)Abalone, squid ink steamed rice with edamameKawatsuebi (sweet shrimp) shinjo (fish cake)Aori ika (bigfin reef squid) topped with konowata (sea cucumber roe) and sweet sea bream, seasoned with saltAkashi hamo (pike eel) with plum sauceKamo eggplant dengaku (miso grilled eggplant) with sea urchinFried clams with young corn, lemon, and saltYoung sweetfish from Lake Biwa and funazushi (fermented carp)Suzuki (sea bass) with stewed winter melonOrganic rice called "Saga Niji no Kirameki"Iwashita (sardine) from NotoGrilled pork rice bowlMizu manju (water dumpling)My friend praised it as "the best Japanese restaurant in recent years," and after visiting, I completely understood why. Every dish was delicious, but the sardine left a particularly strong impression. I heard that previously, you could make your next reservation in the restaurant, but that will change in the future. They are implementing a system that allows regulars and truly dedicated patrons to visit comfortably, reflecting the chef's thoughtful care and affection for the restaurant. I definitely want to visit again.
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