Congratulations on your 10th anniversary! Outside the restaurant, there was a luxurious and beautiful floral arrangement celebrating the occasion. Upon entering, I was greeted by an abundance of flowers that created a vibrant atmosphere for the guests. Each arrangement had a card from the sender, reflecting Chef Watanabe's active participation in events and charity, showcasing his wide network and the love he receives from many.While there are restaurants known for delicious food, great views, or excellent service, this place truly stands out as a rare gem that offers all three. Since learning that it will close at the end of this year, I have longed to visit, and I am grateful to finally have made it, thanks to my companion, YR.Looking at the menu, I was once again amazed by the variety of ingredients. (Chef Watanabe has showcased diverse ingredients on the TV program "Remote Chef" as well.) I savored each meticulously crafted dish, a result of Chef Watanabe's extensive experience in France and Japan, along with his continuous efforts and research (which he shares on Instagram and Facebook).This time, I was particularly looking forward to the Ayu Uruka. Ayu Uruka is a traditional salted fish dish made from the innards of sweetfish that are salted and fermented, but Chef Watanabe's version is entirely unique. During my first visit, he mentioned, "It’s like the secret sauce of an eel restaurant, nurtured over many years by adding to it." I wonder if it’s kept in a jar? If there’s a fire, I’d have to escape with the Uruka jar!The refreshing taste of Ayu Uruka from my first visit in June 2017 lingered in my memory. When I returned a few years later in the same season, it had matured significantly, with added spices giving it a sausage-like flavor. This time, it had a gentle bitterness and a refreshing quality that felt rejuvenated, offering a fresh and delightful taste. Being able to enjoy the same dish over the years, adapting to changes (including my own health), is truly one of a kind.It’s a shame that this popular restaurant, which opened in July 2016 and is celebrating its 10th anniversary, will close at the end of this year.According to social media posts, Chef Watanabe decided from the beginning to set a ten-year mark after becoming independent from the executive chef of Joël Robuchon when opening this restaurant. I wish him all the best in his future endeavors and hope to someday taste the further evolved Uruka that has undergone fermentation and maturation.I would like to express my heartfelt gratitude to Chef Watanabe and the staff for providing delicious dishes and excellent service, and to YR for sharing such a wonderful time together. YR, let’s definitely do this again!*Please note that currently, payments can be made in cash or by card (Visa and MasterCard only, both contactless).Despite being such a wonderful restaurant, I truly appreciate that the non-alcoholic drink menu is clearly priced, and they also provide purified (free) water. Every time, the food is delicious, and for instance, the subtle saltiness of the young corn this time made me think they are considering salt replenishment during this hot season.From the menu I enjoyed at the restaurant:MENU KomaGata L'Amuse-bouche Collaboration snack with a local long-established shop La mini tartelette de Tanekame Monaka > Tanekame Monaka tartlet, reconstructed with Radiobeur Nabeno-Gougeres: Grilled eggplant tartare with marinated Spanish tuna, filled with quail egg "Oeuf au Plat". With grated ginger and small kombu kelp hidden inside. L'Olive martinee: Marinated green olives, Moroccan style, in memory of my mentor, Gérard Antonin.La Soupe de saison Niigata watermelon and blue tomato gazpacho, topped with Camargue salt and lavender-scented foam, hiding -20°C watermelon and black tapioca.La Farine de sarrasin Soba dumplings made with soba flour from Ryogoku Edosoba Hosokawa, finished with emulsified sauce, paired with a jelly made from premium 2-year aged Rishiri kombu from Okui Kaiseido, caviar (Osetra), salted sea urchin, vodka cream, and freshly grated Amagi wasabi.L’Ayu 2026 Grilled sweetfish from the clear streams of Wakayama, served with cucumber declinaison (sweetfish marinated with sudachi, pickled coulis, crudités) on a salad of Koshihikari rice with matcha aroma, accompanied by kiwi and sorrel condiment. Served with an 11-year aged pâté scented with Chartreuse.Le Sabre Kanagawa prefecture's swordfish, coated with chickpea flour and grilled with artichoke declinaison (aromatics, chips, sauce), inspired by the Provençal dish "Barigoule."Le Canard-Aichi, Toyohashi Aichi Toyohashi duck, roasted to perfection, served with grilled gold rush, young corn beignets, tsurumurasaki, zucchini, garlic sprouts, and yellow leeks, with a tabbouleh sauce made from Daitokuji natto. Accompanied by a Tanekame Monaka tartlet "Edo-mae Harp" style.1er Dessert Creme d’Ange de Sainte-Maure Crème d'Ange from Loire's "Sainte-Maure Plan," with Watanabe Farm's organic bay leaf and kirsch granita, and a verine of fully ripe American cherry osmotic compote.2eme Dessert Nougat glace "Nougat Glacé" presented in a dish fragrant with Provençal aromas, layered with a moist, browned butter financier and accompanied by lavender-scented almond ice cream.Cafe et Mignardises Bach coffee from Nihon Tsutsumi, with small sweets inspired by Komagata.