This time was wonderfully delicious again! The seasonal ingredients were abundant, including Korean eel, Namida-mame (tear beans), Akou (red sea bream), Okose (a type of fish), Waraayu (sweetfish), Satsuki masu (Satsuki trout), Iwa-gaki (rock oysters), and Amago (landlocked salmon)! The atmosphere is always pleasant as well. I’m looking forward to my next visit! ◆ Grilled Korean eel, white cucumber, eel swim bladder, and eel liver with sauce ◆ Simmered Namida-mame ◆ Soup Local Akou, plum, and flower zucchini ◆ Sashimi 1 Styled like an ice room, with Okose and local natural Kuruma shrimp ◆ Sashimi 2 Natural Satsuki masu ◆ Grilled dish Wara River sweetfish ◆ Kisu (Japanese whiting), fresh Karasumi (salted mullet roe), Iwa-take (rock mushrooms), white sweet potato stems, and okra ◆ Akou jelly ◆ Fried dish Rock oyster tempura with fruit tomato sauce ◆ Simmered dish Amago, zucchini, snap peas, and Kintoki greens ◆ Rice Mikawa horse mackerel with sesame tea, beef simmered in soy sauce, Namida-mame, and grilled Satsuki masu ◆ Dessert 1 Time's drop mango, water shield, and Jersey cow Mineoka tofu ◆ Dessert 2 Melon wrapped in mochi ◆ Matcha (green tea)