It was my first visit in a while. The chef, as always, greeted everyone at the table, which was a nice touch.This place is known for its chef who also does his own hunting. I used to visit often in winter for the blue-winged teal, but this was my first summer visit.I was pleasantly surprised. The ayu (sweetfish) wrapped in pastry was incredibly delicious. For the main course, I chose duck, as usual. On this day, we had the option of venison, but it seemed everyone else opted for duck, while the later arrivals went exclusively for venison. The summer duck was delightful.There were also dishes with a refreshing acidity, which met my expectations for summer cuisine. The prices here remain reasonable, especially compared to many other places that have raised their prices.Wine by the glass is around JPY 2000, so if you plan to have three or more glasses, opting for the pairing is a better deal.