I made a last-minute reservation by phone the day before and visited for the lunch course. Upon entering, I was greeted by an L-shaped counter. I started with a non-alcoholic beer.The first dish was a beautiful assortment of spinach and komatsuna ohitashi, along with oysters, simmered conger eel, and scallops. Next to it was sesame tofu topped with sea urchin, which added a special touch. I began with the legs of the sweet shrimp, and throughout the meal, I enjoyed a total of 14 tempura dishes, interspersed with Inaniwa udon.Speaking of Inaniwa udon, I had the recommended seiro style. Perhaps due to having consumed about two non-alcoholic beers by this point, or maybe because the portion of udon was generous, I started to feel quite full. I finished with the tempura of Beniharuka sweet potato.This was a highly satisfying course, and I would love to return. It's a shame that it's far from the city center and there are no accommodations nearby.