RevisitAfter 5.5 years, I returned to this restaurant. This is part of a series where I visit restaurants that operate with a single staff member handling everything from preparation to dishwashing. They can manage with one person for up to two groups, but beyond that, the owner’s wife may step in to help.I opted for the course priced at JPY 11,000.Here’s what was served:1. Amuse Bouche (2 types) - Cream of turnip with parsley sauce, sweet shrimp marinated in brandy, topped with sweet shrimp roe and dill. - Tart with shottsuru (a fish sauce made from hatahata), wrapped in ricotta cheese, topped with whole grain mustard.2. Warm Appetizer - Monkfish liver, broccoli puree, cilantro-flavored foam, sprinkled with powdered charcoal from broccoli, served in a broccoli soup.3. Pasta - 1 - Chilled capellini with surf clams and okahijiki in an oil-based sauce, topped with homemade karasumi (dried mullet roe) and lemon peel.4. Cold Appetizer - Seared bluefin tuna, parsley paste with balsamic sauce, topped with smoked tonburi.5. Fish - 1 - Sweetfish fried in a pine cone shape with crispy scales, served with a sauce of shungiku (edible chrysanthemum) and clams from Lake Juusan, garnished with walnuts and arugula, topped with coriander. - Freshly baked focaccia.6. Fish - 2 - Sea bass with parmesan and breadcrumb crust, sautéed asparagus harvested in the morning from Chokai, served with asparagus puree and butter sauce, sprinkled with micro herbs and Italian bottarga (dried mullet roe) powder.7. Rice - Risotto with crab and wild mountain vegetables, drizzled with two types of oil (from butterbur and sweet shrimp).8. Pasta - 2 - Tagliolini with two types of beef (Yuri and Kadzuka short-horn) and Kadzuka pork, served with a white ragù bianco sauce (without tomato, made with white wine) and bamboo shoots.9. Meat - Sirloin cap from Kadzuka short-horn beef, charcoal-roasted shoulder of free-range pork from Tsudoi Farm in Yuri Honjo, served with zucchini and snap peas, accompanied by two types of sauces (celery root and simmered balsamic).10. Palate Cleanser - Pineapple and basil sorbet topped with anise and white wine jelly.11. Dessert - Panna cotta made with sake lees from "Tenju Sake Brewery" in Yuri Honjo, served with butterbur and caramel gelato, drizzled with Peruvian Amazon cacao. - Beverage: Espresso.I spent 3 hours and 20 minutes here, but with so many dishes, the waiting time was minimal. I enjoyed three non-alcoholic drinks, and the total bill came to a reasonable JPY 13,420.Here are my impressions of the dishes:- The ingredients were primarily local Akita and Tohoku products, except for the bottarga in dish 6 and pineapple in dish 10.- Notable ingredients included: - Dish 4: Bluefin tuna had a texture more akin to meat than fish... - Dish 6: Asparagus had a distinctly sweet flavor reminiscent of melon, likely due to the soil and spring shoots.- Overall, the presentation was simple, but the dishes were packed with flavor. In particular, the following were exceptional: - Dish 5: Shungiku and clam sauce. - Dish 8: Ragù bianco sauce.- Incorporating traditional Akita ingredients like shottsuru in dish 1 and tonburi in dish 4 was a nice touch.Since the season is different from my first visit, the ingredients have changed significantly, but returning after a while can lead to new discoveries and interesting experiences.