Evening. I leisurely walk from Sanjo Station while killing time.I take a side street to avoid cars. Highly recommended.I walk towards Shorenin Temple.Of course, before 6 PM, the gates are closed, so I can't just kill time freely.Arriving in front of the restaurant, it has a somewhat easy-to-miss appearance.Only counter seating is available. From what I can see,Everyone gathers five minutes early. We wait.The table in front of me is not wooden but tatami-style. Interesting.For drinks, I choose a non-alcoholic option:Natural carbonated water from Oku Aizu.I also receive cold-brewed tea.After a while, even past 6 PM, the chef quietly continues his work without a word.◯ Appetizers: Hozuki (Japanese ground cherry), edamame, tsukudani (preserved food), Gori (a type of fish), Sugiya chili, Miyama tomato juice, and pressed sushi with sasage beans and eel.It seems to be an assorted platter of appetizers.The chili has a mild spiciness, just right. Delicious.I didn’t expect to see edamame and tamagoyaki (Japanese omelet) at a place like this.◯ Soup:White miso with corn, beets, and okra.The sweetness of the corn and the saltiness of the miso are exquisite.There’s a nice roasted aroma without any bitterness.The eggplant is tender and delicious.*It seems to be from Ibaraki Prefecture's Kiyasu beef. A showcase.It feels like there are quite a few dishes being prepared.Since I can see them being made right in front of me, it’s never boring.◯ Eel from Akashi:Served with Ohara cucumber, red onion, watercress, and red shiso,The pickled mini tomatoes provide a nice accent and palate cleanser.The vegetables have a tangy, crunchy texture, while the eel is quite flat, creating a good balance.◯ Managatsuo from Ehime:Eaten with broth made from the head and bones.The broth is simply delicious, without any off-flavors.◯ Simmered dish:Kue (a type of fish) with yuzu flavor. When you eat it, the aroma escapes through your nose.Zucchini is spiraled.The kue is also delicious. The broth is slightly thick,Influenced by the gelatinous texture of the kue.◯ Grilled beef:With Sugiya eggplant and sliced skin,Mushrooms and young corn.It’s a part of the sirloin and Spencer roll.The roll is tender.It’s obvious when compared to the sirloin.The young corn is fragrant.◯ Bowl dish:Grilled sweetfish with salt, the bitterness of the innards is nice.Matsutake mushrooms and ginkgo nuts.The spicy daikon adds a kick.As expected, the broth is delicious.The bones of the sweetfish can be eaten crispy.◯ Soba:Made with buckwheat flour from Shiga Prefecture.Served with island shrimp, scallops, and clams,Accompanied by myoga (Japanese ginger),It’s a luxurious soba with everything piled on.Basically, the okra has a strong stickiness.◯ Rice:Aged Hirakodori chicken from Miyazaki,Tomato juice,Manganji pepper,Daigo (a type of milk reduced),The first bite brings more meat than expected.Eating it with daigo makes it milder.◯ Rice with eel:Including heshiko (fermented fish).I finish with eel.The pickles are delicious.For the second cup, I have some crispy bits.I add salt and eat more.◯ Dessert:The container and presentation are elaborate.On top of a glass lid, there’s shikuwasa melon.It has a mysterious texture, somewhere between fruit and vegetable.Under the glass lid,There’s basil, peach, and blueberry sorbet.The basil sorbet is sweet and sour.◯ Monaka:Brownie and ice cream.◯ Matcha:The real finale.◯ Souvenir:Brownie.The paper bag is handwritten by the chef.If you want to enjoy delicious broth, I highly recommend trying this place. They allow you to savor the food while having casual conversations.