I made a reservation through Tabelog and visited for a weekend lunch.We started with a soup made from dried vegetable scraps, known as veggie broth, which was not listed on the menu.▪️ Hiramasu (Yellowtail) / Tomato / Mozzarella Cheese / Citrus / Almonds The Hiramasu was salted and cured like ham. It was a bit dry, but the almond and citrus sauce was delicious.▪️ Venison / White Asparagus / Natural Udo A terrine of venison served with white asparagus and pickled udo. The sauce was a mayonnaise made with sour cream to balance the acidity from the pickles.▪️ Salmon / Egg / Natural Watercress The salmon was grilled over straw and served with watercress marinated in raspberry vinegar and nut oil. Crispy salmon skin surrounded the dish. The fluffy salmon paired with the tangy watercress was delightful. This dish was the highlight of the day.▪️ Anago (Conger Eel) / Mountain Vegetables / Strawberry The anago, strawberries, kogomi (fiddleheads), and fuki-tō (butterbur) were wrapped in cellophane and drizzled with olive oil. The sweet aroma of strawberries may be divisive, but the soup was tasty.▪️ Lamb This is the restaurant's specialty, featuring both leg and shank cuts of lamb. It was served with sweet potatoes that had been slowly cooked in ash, along with a side of butter.▪️ Pasta Thinly rolled tagliatelle served with tomato sauce. The chef insists on using freshly cut tomatoes for the sauce.▪️ Citrus / Yogurt / Rhubarb / Sansho A blood orange granita. The combination of orange, yogurt, rhubarb, and sansho leaves provided a refreshing finish.▪️ Tiramisu A freshly made tiramisu, which contained beer gelato with the alcohol cooked off.▪️ Petit Fours The pound cake served was also wrapped for takeout as a little gift.The service was a bit slow, but the balance of flavors in each dish was excellent. Rather than having one standout dish, the courses harmonized beautifully together. The chef, with his dandy and gentle demeanor, creates an impression of sophisticated Italian cuisine.Total stay: 2 hours and 40 minutes.