I last visited Shumoku Cho Shimizu in June of the year it opened, and now, nearly three years later, I returned! Since my previous visit, the restaurant has evolved even further and has become incredibly difficult to book.This time, I was invited to a private gathering for regular customers! I regularly visit Honkotsuki, where Chef Shimizu trained, so I was looking forward to this experience!■ Tabelog Award 2026 Gold Winner ■ Selected as one of Tabelog's Top 100 Japanese Restaurants in the East 2025 ■ Tabelog rating at the time of visit: 4.55*Location: 3-24 Shumokucho, Higashi Ward, Nagoya City, Aichi Prefecture, 1F Prandor Shumokucho *Access: 13-minute walk from Takakura Station on the Sakura-dori LineWhat I had:~Omakase Course~ Duration: Approximately 2 hours and 45 minutes*Jabara Tonic Aperitif: Sairaku● Black abalone in an ice bowl, Aichi new lotus root, fava beans, junsai, and chilled noodles with purple shiso and Hokkaido large tomatoes in jelly ● Gifu Gujo Hachiman natural Satsuki trout wrapped in a magnolia leaf sushi● Korean conger eel with swim bladder, eel liver, and wasabi with plum sauce● Sesame tofu with red sea urchin from Hagi, Yamaguchi, and 16-island seaweed from Shimane Aichiken Ichiro Farm okra soup● Kiji-hata (Japanese seabass) from Mikawa, Aichi, Hokkaido true shellfish, okahijiki, and stewed rock mushrooms with sudachi● Kiji-hata jelly ● Gifu Takahara River sweetfish with wasabi vinegar ● Gifu Waragawa sweetfish with wasabi vinegar● Shine Muscat grapes, white sweet potato stems, and myoga● Simmered dish with corn, Eimi Gold, Ajiro White, hairy crab, Ichiro Farm eggplant, and new ginger sauce● Gifu Waragawa sweetfish head and spine fried● Rice (Inochi no Ichi), winter melon red miso soup, salted trout, trout head, and pickles ● New eel from Mikawa, Aichi ● Hida beef simmered in soy sauce ● Eel tsukudani ● Kiji-hata with sesame sauce ● Secret rice (laughs)● Hokkaido Jersey milk ice cream with Aichi Chita mango and Miyazaki lychee ● Bamboo-wrapped white adzuki bean yokan ● MatchaMy thoughts after finishing the meal:The evolution of the restaurant was remarkable! The ice bowl served at the beginning became the perfect mug to forget the summer heat when I poured beer into it after finishing my meal!As for the dishes, the Gifu Gujo Hachiman natural Satsuki trout wrapped in a magnolia leaf sushi had the perfect balance of cucumber and rice, making it incredibly delicious. The sweetfish comparison was also excellent! It was the best I’ve had this season!Both the owner and the chef provided exceptional service, and I felt eager to return soon! I truly want to visit this wonderful restaurant again at the earliest opportunity!☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I appreciate it!If you liked it, please give a "like," "follow," "save the restaurant," or leave a "comment." Your support will motivate me to continue writing reviews, so I would greatly appreciate it! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★