Course Menu00. Welcome Drink | Sparkling Rose and Japanese Black Tea01. Natural Rock Oyster (from Kujukuri)02. Local Vegetable Antipasto Mist03. Anago (Conger Eel)04. Chiba Affettatio Mist05. Fresh Octopus06. Risotto with Female Abalone, Milk Mushroom, and Okahijiki (from Katsuura)07. Grilled Natural Eel (from Kujukuri)08. Garden Salad09. Jersey Beef (from Sanbu)10. Red Shiso Sorbet11. Local Flour Pasta12. Cheese Platter13. Sanbu Milk Dolce14. Petit Fours & Post-Meal DrinkBread. FocacciaThis was my sixth visit to "Ushimaru," located in Sanbu City, Chiba Prefecture. Every time I come here, I discover something new and experience profound emotions; it is, personally, the best restaurant of my life.Once again, I enjoyed an impressive course that allowed me to fully savor the blessings of Chiba and the concept of "local production for local consumption" with all my senses.Here are my thoughts on each dish:■ 00. Welcome Drink | Sparkling Rose and Japanese Black Tea A refreshing glass bursting with the floral aroma of rose and the clear umami of Japanese black tea. A perfect start that heightens my expectations.■ 01. Natural Rock Oyster (from Kujukuri) A dish featuring natural rock oysters from Kujukuri, infused with the aroma of firewood. The surprisingly creamy and rich flavor of the oysters fills my mouth.■ 02. Local Vegetable Antipasto Mist An extravagant assortment of local ingredients, including flower zucchini, fried loach, fried shrimp with paprika sauce, ribbonfish, kohlrabi, and sardines, allowing for a variety of approaches to enjoy local produce.■ 03. Anago (Conger Eel) Anago served with a chilled tomato soup. The refreshing acidity of the tomato harmonizes with the delicate sweetness of the anago, creating a refreshing dish.■ 04. Chiba Affettatio Mist A luxurious platter featuring wild boar from Bōsō (salami, prosciutto, and cotto), deer salami, salami and culatello from Diamond Pork in Tomisato, and bresaola from Jersey beef in Chiba. The mortadella made from Bōsō's deer, accented with freshly picked sansho berries by the chef, is particularly outstanding. This dish directly conveys the commitment to local production and consumption.■ 05. Fresh Octopus Fresh octopus caught that morning, presented in various styles: grilled, oiled, and boiled. A luxurious composition that allows me to enjoy the differences in texture and flavor extraction.■ 06. Risotto with Female Abalone, Milk Mushroom, and Okahijiki (from Katsuura) A risotto featuring female abalone from Katsuura, layered with the strong umami of milk mushrooms and the texture of okahijiki. The broth from the ingredients is well absorbed into the rice, resulting in a deeply flavorful dish.■ 07. Grilled Natural Eel (from Kujukuri) Grilled natural eel from Kujukuri, perfectly charred and served with refreshing condiments and local vegetables like tsurumurasaki, ginger, and cucumber.■ 08. Garden Salad A salad made solely with water and Parmigiano Reggiano. The robust flavors and sweetness of the vegetables harvested from the home garden come through clearly.■ 09. Jersey Beef (from Sanbu / Castrated, Raised for 25 Months, Aged for 16 Days) Local Jersey beef from Sanbu. The rich umami and perfectly grilled flavor from 25 months of raising and 16 days of aging create an impressive main dish that brings happiness with every bite.■ 10. Red Shiso Sorbet A palate cleanser made with homemade red shiso. The refreshing acidity and aroma provide a pleasant reset for the palate.■ 11. Local Flour Pasta A Genovese pasta generously using homegrown basil. The flavorful pasta made from local flour is beautifully intertwined with the rich and fresh aroma of basil.■ 12. Cheese Platter A selection of cheeses from a rare workshop that opens only once a month in Otaki. Each cheese is unique and rich in flavor, allowing me to indulge in a luxurious experience that can only be enjoyed here.■ 13. Petit Fours & Post-Meal Drink (Otaki Hand-Roasted "Dai" Coffee) I enjoyed iced barley tea and fragrant baked sweets paired with coffee from Otaki Hand-Roasted "Dai." A comforting moment to take a breath.■ 14. Sanbu Milk Dolce A rich and gentle dessert made with local Sanbu milk. A satisfying flavor that is perfect for concluding the course.■ Bread. Focaccia Homemade focaccia served during the course. The pleasant aroma of wheat pairs excellently with the sauces of the dishes, and the option for a refill is a delightful bonus.■ Overall Impressions & Service I am impressed by the meticulous attention to detail, such as adjusting the seasoning to be slightly saltier for summer while confirming this with the guests in advance. Additionally, the staff's hospitality is remarkable, as they promptly open the door when I stand up to go to the restroom.The deliciousness of the food, combined with the ambiance and service, makes every experience here special. I am once again convinced that this will continue to be my "best restaurant in life." I eagerly look forward to my next visit. It was a great meal.I also have an Instagram (sho__74) where I post about delicious places I've visited in the past, so I would appreciate your follow as encouragement!