Every dish was meticulously crafted, and I encountered flavor combinations unlike anything I had experienced before. In particular, the pairing of sweetfish with kiwi sauce was innovative yet harmoniously delicious, leaving me truly impressed.The signature dish of soba dumplings with caviar was intriguing. When I first tasted the soba dumplings with kombu jelly separately, I could appreciate their delicate flavors. However, when I tried them with the caviar, it seemed like the caviar's flavor overwhelmed and masked the subtleties of the dumplings. Perhaps I didn't eat it the right way.The two desserts were exquisite, with the first being served cold and the main one warm, both of which were outstanding.I was delighted when the chef came out from the kitchen as we were leaving, and we had a chance to chat for a while.
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