I visited in the evening.I was warmly welcomed with attentive service and seated in a calm atmosphere.I had already made a reservation for the evening course (just under JPY 30,000).**Appetizer** A luxurious combination of abalone, shrimp, sea urchin, and caviar.Each flavor harmonized beautifully without clashing, blending traditional tastes with creative elements seamlessly, making it exceptionally delicious.**Soup** A refined kombu broth served with what seemed to be the skin of red sea bream, perfectly crisp and fragrant.The gentle umami of the broth contrasted pleasantly with the toasty aroma, creating a delightful experience.**Sashimi** Grilled conger eel, biwa trout, and squid.The conger eel, in particular, had a wonderful aroma and texture, showcasing the ingredients' natural flavors beautifully.**Appetizer Platter** A creative dish resembling chicken wing dumplings, tender octopus, and corn potage, showcasing a playful composition.There was a sense of fun within the traditional flow of the appetizer platter, making it enjoyable to eat.**Sushi** Nigiri with nodoguro (blackthroat seaperch).The sweetness of the fat paired perfectly with the temperature of the rice, making it incredibly delicious.**Roll** A roll with tuna and sea urchin.The quality of the ingredients was evident and vibrant.**Fried Dish** Fried eggplant and fish.The broth was rich in flavor, complementing the crispy texture beautifully.**Grilled Dish** Grilled sweetfish from Lake Biwa and seaweed.The aroma was enticing, and the slight bitterness of the sweetfish was pleasant.**Rice Dish** Sukiyaki with Kagoshima beef and matsutake mushrooms.When enjoyed with egg yolk soy sauce, the umami burst forth, pairing excellently with the Kyoto-style rice.Even the pickles were astonishingly delicious.**Dessert** Mango pudding.Rich and fragrant, it was a fitting conclusion to the meal.Each dish showcased the quality of the ingredients, maintaining the flow of traditional Japanese cuisine while incorporating new expressions throughout, keeping the experience engaging until the end.The staff's service was exceptional, especially the head chef, who had a perfect sense of distance and provided timely communication that was very pleasant.