A Michelin 3-star restaurant. While searching for available seats for Omakase, I found a spot for one person and made a reservation. I was very curious about their concept of finishing dishes using only water and salt without any dashi. I also ordered a pairing of Japanese sake and wine, which, including the service charge, came to just over JPY 80,000.I initially thought the flavors might be bland and uninteresting, but that was far from the case. I was particularly impressed by the soup. Following the guidance to start with shiitake, then the soup, followed by the aiyame, and then back to the soup, I found the flavors deepening and evolving with each bite! It seems that this is the result of using only water and salt.The other dishes were also wonderful, but I'm getting tired of writing, so I’ll stop here. I heard they change the menu six times a year, so I hope to visit again around autumn.Dishes included:- Simmered Turnip- Abalone- Sashimi: Spear Squid and Sea Bass (made with water-extracted fish bones, saltwater, and squid salt)- Shiitake and Aiyame Soup- Grilled Striped Horse Mackerel- Hairy Crab with Peas- Hand-Rolled Sushi with Young Sweetfish from Tenryu River- Seasonal Vegetables and New Ginger- Young Corn and Spear Squid in Squid Ink Batter- Fried Young Corn Silks- Soba Noodles- Shellfish Hot Pot- Grilled Duck over Charcoal- Duck Tsukune Soup- Red Miso Soup and Rice- Chilled Blueberry Soup- Mugwort Rice Cake