Located about an 8-minute walk from JR Tsuruma Station, I ordered the PRANZO Lunch Course for JPY 11,000 (tax included) when making the reservation.Upon entering the restaurant, I was surprised to be shown to a private room. We sat at a round table for five, just the two of us. It felt like a VIP treatment right from the start. The table was adorned with a liquid candle, creating a lovely atmosphere, and it was so quiet that I could hardly hear the conversations of other guests.The course included the following:**Amuse Bouche 1** **[Corn, White Clam, Basil]** A sweet soup made from white clam and corn. Beneath the sweet corn soup, which uses a variety of corn known as Pure White with a sugar content of over 16 degrees, lies a mixture of white clam and basil, topped with corn ice cream. The red floating pieces are homemade croutons, adding a delightful texture. This soup, with its sweet Pure White flavor and the texture of the white clam, was truly delicious.**Amuse Bouche 2** **[Lobster, Scallop, Croquette]** A croquette made with lobster and scallops. This small croquette combines a bisque made from lobster and scallops. Underneath, there is a refreshing salad with okahijiki and roasted almonds. Enjoying the croquette with the salad made for a very tasty experience.**Appetizer 1** **[Mikawa Bay, Pike Conger, Pear, Peanut]** This appetizer features carefully deboned pike conger from Mikawa Bay, prepared using a cooking method called "yaki-shimo." This method involves searing the fish with the skin on over high heat, giving it a slight char while keeping it sashimi-style. Underneath the pike conger, there is a mixture of pear, green onion, and shallots, with a creamy sauce made from peanuts. Topped with boiled peanuts and young red shiso sprouts, this dish was incredibly delicious when combined.**Bread** Three types were served: - Grissini shaped like coral, made with white sesame, which is also the restaurant's logo. - Tomato focaccia. - A round bread called "yudane," which is allowed to rest for a day after making the dough, resulting in a fluffy texture.**Appetizer 2** **[Mikawa Bay, Spanish Mackerel, Grilled Eggplant, Tartare]** This dish features Spanish mackerel from Mikawa Bay, smoked and finished to perfection. At the base is a tartare made with grilled eggplant and capers, topped with alfalfa sprouts, Spanish mackerel, and a cold sorbet sauce made from cucumber and shiso. Finished with chips made from purple potatoes called "Shadow Queen," this dish was delightful.**Risotto** **[Gifu, Ayu, Edamame, Shiso, Dragon's Eye]** Ayu risotto made with large-grain rice from Gifu Prefecture called Dragon's Eye. The risotto contains fragrant grilled ayu and edamame. The broth is made from the head and bones of the ayu, which is used to cook the risotto. Topped with shiso sprouts and shaved yuzu, the rich broth made this risotto exceptionally tasty.**Main Course** **[Mikawa Beef, Strip Loin, Winter Melon, Manganji Pepper, Mizore]** This dish features shabu-shabu style Mikawa beef strip loin. The meat is prepared with kombu broth, accompanied by winter melon, Manganji peppers, and a dipping sauce made with daikon, watercress stems, pine nuts, and anchovies. The dish is designed to be enjoyed by wrapping the meat around the vegetables. The meat was thinner than expected, but when paired with the vegetables and sauce, it was quite tasty. A slightly thicker cut might have been better.**Gelato** **[Truffle Gelato, Nagano Shimizu Farm Cheese Tart]** This dish has been served since the restaurant opened. Underneath the truffle gelato is a cheese tart made with cheese from Shimizu Farm in Nagano, topped luxuriously with Italian summer truffles. The moment I took a bite, the rich aroma of truffle filled my mouth, followed by the creamy and rich flavor of the cheese. The sweet gelato, fragrant truffle, and rich cheese created an unexpectedly harmonious combination that was beautifully balanced. It was so good that I felt sad to finish it in one bite. Truly an unforgettable delicacy.**Pasta** **[Mikawa Bay, Squid, Genovese Spaghetti]** This spaghetti is made with flour produced only in Italy, from Mancini. It is tossed with Genovese sauce and topped with squid from Mikawa Bay, cut into thin strips, providing a delightful texture. Enjoying the squid, Genovese sauce, and spaghetti together made for a delicious pasta dish.**Dessert** **[White Peach, Rose Hip]** A dessert made with peaches from Yamanashi Prefecture. At the base is an Earl Grey jelly that pairs well with the peach, accompanied by milk gelato. Topped with a sugar art piece, the dessert is finished with a herb drink made from rose hip and tonic water, resulting in a refreshing and delightful flavor that pairs perfectly with the peach.**Black Tea** Japanese black tea from Umegashima, Shizuoka Prefecture.**Tea Sweets** - Baked confection inspired by Sicilian lemon cake. - Shine Muscat grapes. - A baked sweet made with matcha, filled with hojicha flavor.This was my first visit, and I was impressed by the many delicious dishes, especially the truffle gelato, which was surprisingly delightful.I spent about 2 hours and 30 minutes enjoying a truly happy time.