【Visit Date】Dinner on July 10, 2026【Order Details】Full CourseKomorebi Pale AleKujukuri Beer PilsnerKi no Bi Gin with SodaOn this day, I fortuitously managed to secure a reservation at an extremely hard-to-book restaurant, so I left my part-time job an hour early and rushed to Sannomiya.After navigating through the bustling crowd for a 10-minute walk, I arrived at Aspirant, located in the renowned Kitano-zaka area filled with famous eateries. I just made it in time for my reservation at 6 PM.Entering the lively restaurant, I settled at the far left of the 7-seat counter, which was occupied by 1 (me), 2, 2, and 2.Since I was short on cash and hair, I gracefully skipped the pairing and ordered a craft beer from my hometown, Miyagi.As soon as the drinks arrived, the course began all at once.Here’s what I had, and I apologize if I got anything wrong:● Yuzu Blancmange with lightly kombu-cured sweet shrimp, water shield, and gooseberry● Marinated grilled eggplant with fried eggplant ice cream, white leek cream, jelly made from Wagyu consomme, and chips made from grilled eggplant skin● Tart with oregano aroma, North Sweet semi-dry, mozzarella cheese cream, and three types of oil (chorizo, binchotan charcoal, fennel)● Kanpachi (nerve-stunned from Goto Islands) with fresh Nobechi turnip (raw, pureed with senmaizuke, thinly sliced seasoned with salt and olive oil), turnip leaf sauce, and olive oil powder with lemon aroma● Bread infused with pain d'épices, mascarpone mousse, paste made from young sweetfish and foie gras, cocoa and spice sauce, golden fruits, and truffle● Smoked Kenken bonito (Wakayama) with gorgonzola sauce, fregola (granular pasta), smoked paprika sauce, tsurumurasaki, zucchini (Ichiro Farm), walnut oil, and sour cream● Hamo wrapped in mousse made from fresh porcini mushrooms and deep-fried, with consomme soup infused with the aroma of dried porcini mushroom scraps, and a paste of yuzu pepper combined with tortilla● Risotto with dragon's eye and grilled edamame, sliced Akashi octopus, and sauce made from lemon thyme, lime, myoga, yellow garlic chives, and burnt butter● Chawanmushi made with pureed Loran pumpkin, sauce braised with Shinshu premium beef in red wine and olives, lightly smoked stracciatella, pickled colinqui, deep-fried baby pumpkin, and marinated spaghetti squash in citrus oil● Managatsuo fried with aori seaweed batter, sauce of winter melon puree, sauce of Jurokushima (Shimane) seaweed, and okra with herbs● Natural black abalone with girolle mushroom puree sauce, abalone broth/abalone liver/moromiyaki sauce, and large nameko mushrooms grilled over charcoal● Summer venison loin (from Minato in Wakkanai) with root celery sauce, sauce made from reduced venison broth combined with 15-year aged Shaoxing wine, and garlic paste● A single strand (somen) with Oscietra premium, cream sauce with sour cream-like acidity, and freshly boiled shirasu from Yamari● Craft cola blancmange, white peach, bergamot ice cream, red shiso mojito with alcohol removed, and red shiso chips● Mango and coconut mousse from Miyazaki, marcona almond cream, mango Amazon ice cream, caramelized pie crust, passion fruit, and goji berries soaked in lychee syrup● CoffeeThe variety and attention to detail in the menu, which changes approximately every two weeks, were impressive. While some dishes had too many elements that made them hard to decipher, I absolutely loved the kanpachi dish, risotto, managatsuo dish, and the somen dish!Thanks to the lively atmosphere created by the charming madam, the entire experience was warm and friendly.Around 9 PM, we finished, and the bill came to JPY 27,140.On my way out, I enjoyed a delightful financier shaped like Akashi sea bream, which was surprisingly good. Indeed.As usual, I took the affordable Hanshin train back home.It was a great meal.