I never thought I would be able to make a reservation...!!! I made a reservation for OMAKASE with trembling hands. This is my number one restaurant that I thought I would never get to visit in this century. Haha.Did I really want to go? Not particularly, but based on other reviewers' photos, it seemed to be the opposite of my favorite rich French cuisine, so I was curious about what it would be like.The location is on the 3rd floor of the Prince Gallery Kioicho. When I arrived five minutes early, the staff was waiting at the door, so I had no trouble finding it.The restroom is located inside the restaurant.It was fully booked, and next to me was a gentleman wearing a luxury watch that must have cost millions of yen, accompanied by a stunning beauty I had never seen before.We started with a toast of champagne, Dom Pérignon 2017. I ordered it by the glass without pairing.Hairy Crab, Edamame, TomatoDelicious. As expected from a highly-rated restaurant!Ayugai SoupThe ayu fish feels lively in my mouth, with no off-flavors or bitterness typical of ayu. It’s truly delicious.Spear Squid, Caviar, CappelliniI was overwhelmed... it was like art. I felt as if I was enjoying a masterpiece of flavors. The harmony of the ingredients layered in my mouth and the calculated composition evoked the vast ocean before me. The thickness of the squid perfectly harmonized with the pasta. I felt like I was experiencing a divine revelation in food. I never knew pasta could be this delicious.Clam RisottoThe large, thick clams that I rarely see are juicy and incredibly tasty.Fried Aori IkaMushrooms and ChorizoThis dish was so intricate, and even though I knew it would be broken apart before eating, I was overjoyed at how beautifully the mushrooms were prepared.Summer Truffle ConsomméRed SnapperShiitake Mushrooms, Potatoes, Egg YolkBefore mixing, I took a taste of the potato sauce and was like, "What?!" It’s a miracle how ingredients that usually play a supporting role can become the star, thanks to the genius of Producer Furuta. It was incredibly delicious. I was so moved that I secretly teared up.Joshu Beef with Nameko SauceThis is a lean cut with less marbling, but when I bite into it, the pleasant juices flow out, making it absolutely juicy and perfect.Berkshire Pork with Fruit MarinadeA dish where you can truly appreciate the sweetness of the fruit.Pea RiceThis is very close to risotto and also very delicious.Shaoxing Wine Ice CreamThe texture was surprising, like "What?!" I wanted more.I had white wine Maison de Montille Rully 2019 and red wine Gerard RAPHET Gevrey Chambertin 1er Cru. Both paired beautifully with the dishes. Sometimes, when the food is too delicious, the wine can be overshadowed, but here, the wine enhanced the dishes even further. The sommelier is truly excellent, as the wines included in the pairing were well thought out.Throughout the course, I felt as if I had just finished watching a story. It was akin to the moment I understood that this Earth is moving after watching "Chi." In any case, it was wonderful. I learned about the existence of incredible chefs who face ingredients with such sincerity. I had studied Chef Furuta beforehand, and I felt the influence of his father, who was also a chef. He is filled with love for ingredients and cooking. He has a husky, nice voice!The creators are geniuses, so I believe the quality of the recipients is also required. If fast food and heavily flavored or spicy foods are part of your daily life, you might find this lacking. Please drink kombu dashi for a week before visiting to ensure you arrive with an empty stomach.The space is also wonderful, with a heavy yet meditative white atmosphere, making me grateful to be an adult. Behind the wall is the kitchen and wine cellar, and there are rumors of a hidden room. They are also preparing an à la carte menu, but it seems they haven’t quite reached their ideal form yet.The bill for two came to JPY 175,000. Of course, that’s high for my lifestyle, but I believe this is exactly the kind of exceptional cuisine worth traveling for, as stated by certain rankings. I look forward to my next visit, and my days are enriched! Thank you so much to all the chefs!