A Thoughtfully Crafted Exquisite CourseThe seasonal menu features a delightful range of flavors from fresh greenery to bitterness, umami, and texture. I visited again towards the end of the season when the dishes have been refined even further. Here are a few highlights, but I’ll leave the rest for you to enjoy.The second dish, a chiffon cake, combines fukinoto (butterbur sprouts) and Pando Ebis. An unexpected pairing, but delicious!The third dish features a siphon soup made with wild vegetables and clams. I’m still fascinated by the siphon technique.The fifth dish consists of green asparagus topped with black truffle ice cream. So tasty!The main course was a baked dish of kinmedai (golden eye snapper) and lamb wrapped in bread.As always, I left the restaurant feeling grateful for the happiness brought by such thoughtfully created dishes.I’m looking forward to the summer menu!