Visit Date: 2026 / Evening / Course"Shun" has relocated to this mountainous area, seemingly withdrawing from the busy world, stating that when one becomes too busy, they can no longer pursue their culinary craft. This pride was certainly reflected in each dish of the course.【A Course Beyond the Boundaries of a Unagi Restaurant】Although the owner is a unagi chef, there are voices suggesting that he would have become famous regardless of the category of cuisine he created—this evening's course proved that.The first dish was a vibrant tomato puree served in a beautiful celadon bowl, topped with grilled shellfish and green peas. From the visual alone, it declared that this was not just "another unagi restaurant." The acidity and sweetness of the tomato blended seamlessly with the dashi, making it an unexpected yet delightful start to the unagi course.Next came the tempura of young sweetfish, served with salt. The bitterness and aroma of the sweetfish, a spring delicacy, burst in the mouth alongside the lightness of the batter. It was further enhanced by the addition of flower pepper, which added a delightful tingling sensation that highlighted the seasonal flavors.Then, there was the grilled unagi tail wrapped in nori, meant to be enjoyed in one bite. The richness and aroma unique to the tail combined beautifully with the flavor of the nori, creating a concentrated taste that was almost too good to be gone in an instant. This dish symbolizes Chef Okada's commitment to utilizing every part of the unagi.The thinly sliced isaki (bream) served on a black plate with wasabi and red-purple flower buds was a surprising addition to a unagi restaurant. The translucent flesh was sweet and delicately flavorful, leaving a lasting impression.A dish featuring asparagus cooked with flower pepper, accompanied by rich liver wrapped in yuba (tofu skin), showcased a luxurious combination unique to a unagi restaurant. The deep umami of the liver melded beautifully with the soft flavor of the yuba.Following that was uzaku, where the umami of the unagi and the refreshing crunch of cucumber were perfectly balanced by the acidity of the vinegar, elevating it beyond a mere palate cleanser.Then came a surprising dish: pizza generously topped with flower pepper. This bold fusion of Italian inspiration within a Japanese context was remarkable, as the tingling sensation of the flower pepper blended beautifully with the cheese, resulting in an incredibly delicious dish. It was fascinating to see Chef Okada's past experience working in Italian cuisine manifest in this way. Now, onto the main event.【Shirayaki and Unagi Ju—The Main Two Dishes】The shirayaki (grilled unagi) served on a white plate came with wasabi and salt. The carefully grilled flesh, with its crispy skin and moist interior, showcased the results of a unique technique employed by the chef.Then, the unagi ju (grilled eel over rice) arrived, with glossy unagi sitting in a lacquered box, adorned with vibrant flower pepper. This combination reflects the aesthetic sensibility unique to "Shun." The sauce was not overly sweet but had depth, and combined with the aroma of charcoal, it created a memorable dish.In between, there was also grilled wagyu, demonstrating the chef's skill in seamlessly incorporating ingredients from different genres while maintaining the essence of Japanese cuisine.【Dessert: Soft Serve Ice Cream】The dessert was surprisingly soft serve ice cream. The pure white swirl served as a playful release of the tension built throughout the course. The rich flavor of milk made it incredibly delicious.【Overall Impression】This unique unagi restaurant creates shocking flavors through its own logic. This sentiment applies to the entire course. Centered around unagi, this establishment skillfully employs the techniques and playful spirit of Japanese cuisine, transcending the category of "unagi restaurant."