The owner, Mr. Satoshi Ogino, has 8 years of experience at "Kyoto Kitcho Arashiyama" and 5 years at "Ginza Koju," along with 2 years as a manager at "Ginza Okuda." He masterfully interprets traditional Japanese cuisine with a solid foundation of basic techniques, bringing out the potential of the ingredients beautifully.【Appetizer】We begin with a ceremonial drink to cleanse ourselves of the sins and impurities of the past six months, praying for good health and protection from misfortune for the remaining half of the year. The sake served is Niigata Kamo Nishiki!【First Dish】A dish of Rausu sea urchin and corn puree! The broth is made from the core of sweet corn with a sugar content of 18° from Nagasaki, served over edamame kudzu tofu at the bottom. This could almost be considered a dessert! It’s like a Japanese interpretation of pudding.【Salad】A salad of sweet shrimp and vegetables... cooked without oil, using only broth with wasabi, sudachi, and soy sauce. It features grilled eggplant, young corn, snap peas, and a transparent jelly made from filtered tomatoes, resembling ice! The rare-cooked sweet shrimp smiles seductively, while the refreshing acidity of the tomato jelly and the aroma of the grilled eggplant each assert their presence. Delicious!【Soup】A clear soup with sea bass and water shield... the freshly shaved dashi is crystal clear, with the plump sea bass swimming gracefully. The delicate umami of the fish harmonizes perfectly with the water shield, creating a refreshing bowl that evokes the early summer.【Sashimi】Sweetfish from Mr. Fujimoto... the two pieces in front are from the back, and the one at the back is from the belly. They are lightly seared with a heated iron rod, allowing for a delightful aroma and richness. Served with a squeeze of sudachi, salt, and soy sauce, the clear fat is delicious!【Main Dish】Medium fatty tuna... the piece in front is "Hagashi." The tuna, infused with the aroma of binchotan charcoal, is enjoyed with homemade seaweed tsukudani, chopped nagaimo, and egg yolk soy sauce. The charcoal aroma tickles the nose, and the saltiness of the seaweed tsukudani complements the rich fat of the tuna. It feels like eating exquisite kalbi yukke.【Main Dish】Blanched conger eel from Awaji... the eel is briefly dipped in hot water and paired with wasabi dissolved in plum vinegar. Accompanied by summer asparagus from Aichi's Kitagawa. The choice to serve it warm instead of chilled in ice water during early June, when the heat mixes with a chill, shows great sensibility. I am grateful for this dish that fully expresses the delicate flavor of the conger eel!【Progressive Dish】Abalone with somen... served with ultra-fine somen noodles that have a firm texture, the highest quality "Kamisugi" somen is topped with a puree made from fresh abalone. On top, there’s steamed abalone with liver sauce—this is an unfair level of deliciousness! The tenderly cooked abalone's elasticity and umami blend with the richness of the liver, and when combined with the smooth, flavorful puree and the strong, delicate, slippery "Kamisugi" noodles, it creates a refreshing summer dish that is hard to surpass.【Eight Delicacies】This eight delicacies dish is inspired by a raft on the water. It includes refreshing fruit tomatoes and water shield, rich yuba with a bonito dashi sauce, tenderly prepared squid with a fragrant finish of green onion, ginger, and sesame, sweet and savory octopus cooked with adzuki beans and served with domestic mustard, fried mehikari with a coating of rice cracker powder, and a non-marinated sweet and sour vegetable dish. In a bamboo tube, there’s grilled beef from Saga, specifically the Hiuchi cut, known for its beautiful marbling among lean cuts. It’s tender and flavorful, paired with grilled zucchini. Additionally, there’s a tempura of Silk Sweet, crispy and hot with a sweet flavor.【Grilled Dish】Young sweetfish from the Tenryu River... the fat accumulates in the head, making it crispy when fried, while the belly is grilled to enhance the skin's aroma! The tail is slightly dried by the breeze, giving it a nuance of dried fish! Served with green vinegar instead of the usual wasabi. The smoothness, delicacy, and perfect cooking create a wonderful dish! It pairs excellently with dark beer.【Fried Dish】Tempura of ribbonfish... topped with seaweed for an ocean aroma, and Kyoto Higuchi Farm's Kamo eggplant is infused with charcoal aroma and seasoned with Tai soy sauce. The dish has a refined richness without the fish sauce smell, allowing the soft umami of the Kamo eggplant to shine. The deep bonito dashi sauce perfectly clings to the fluffy ribbonfish.【Palate Cleanser】Flower zucchini... harvested at dawn from Ichiro Farm in Aichi when the flowers bloom. Inside, there’s a crab meat filling! Topped with fried bonito flakes, it’s enjoyed with a refreshing broth. The elegant sweetness of the crab meat enhances the clean broth.【Main Course】1. Unagi Rice Bowl... while it has a lot of fat, the superb cooking makes it unnoticeable, with the skin crisping beautifully. The sauce is perfectly balanced—not too strong or too light—elegantly enhancing the umami of the eel. The sansho pepper adds a nice kick. The freshly cooked Koshihikari rice from Minami Uonuma is moist and juicy.2. Kinmedai and corn rice... the sweet corn boldly asserts its sweetness. The Manganji pepper is a must for flavor balance.3. Kinzanji miso burdock kinpira... the burdock from Wakayama, dressed with kinzanji miso, has a gentle sweetness that pairs well with rice.4. Marinated medium fatty tuna rice bowl... this is undoubtedly delicious!5. Sea bream ume chazuke... steamed cheeks and belly mixed with ume for a fragrant tea rice, enjoyed with seaweed tsukudani and wasabi. This is a separate stomach dish.【Red Miso Soup】Nameko mushrooms and tofu... the rounded acidity leads with umami.【Dessert】1. Minazuki tofu... based on sesame tofu, sweetened with wasanbon sugar, surrounded by delicious syrup made during wasanbon production, topped with sweet and savory adzuki beans.2. Hamamatsu Amane mask melon and coconut sorbet... the sorbet is paired with a refreshing passion fruit sauce.【Tea】Tokushima Awa Bancha... with its unique flavor and refreshing aroma, it provides a pleasant sense of refreshment.◾︎ROCOCO Tokyo WHITE◾︎Summer Junmai Junmai Sake Karakuchi Te Torikawa◾︎Omachi Hiire Jikon◾︎Limited Release Ozuruyama YamanekoI came here without eating anything since morning, and my stomach is bursting. The portions are indeed generous—I still managed to eat five bowls of rice at the end! (๑˃̵ᴗ˂̵)