I visited the Michelin two-star restaurant "Hakuun" and witnessed the chef skillfully preparing dishes using seasonal ingredients. This time, the menu featured eel, sea urchin, duck, turban shell, and sweetfish. The sea urchin was cooked to perfection, incredibly fresh and sweet, while the grilled sweetfish had a wonderful crispy texture. The grilled duck paired excellently with wasabi. It was clear that the chef pays meticulous attention to every dish, making it truly an outstanding restaurant.
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