A Japanese restaurant located in Beppu.Chef Taizo Hirokado, who trained under the soba master Kunihiro Takahashi and honed his skills at Ginza Shinohara, opened his own establishment in his hometown of Beppu in June 2021.About a 15-minute drive from Beppu Station, this standalone restaurant features only eight counter seats made of zelkova wood, offering a view of a stone garden.Using carefully selected ingredients from Oita and Kyushu, the restaurant emphasizes "local production for local consumption," and serves dishes made with "zero-hour fresh fish" caught that very day.One particularly impressive dish was the variety of preparations featuring carrots, including grilled, dashi, and jelly.The sashimi of the ultra-fresh grouper, caught just hours before, was exquisite.The flavorful and fatty badger was served with flower pepper, free of any unpleasant odor.The clay pot rice, enhanced by the umami of sweetfish and the bitterness of butterbur, was so delicious that I had to ask for a second helping.This is definitely a restaurant I want to visit again when traveling.Omakase Course: JPY 31,000Sake Pairing: JPY 9,200- Soba Tea- Carrot- Wild Vegetable and Yam Mixed with Rice Steamed- Clam Soup with Bamboo Shoots and Pepper- Octopus with Kombu Dashi, Plum Vinegar, and Jelly- Grouper Sashimi, Thinly Sliced- Spiny Lobster Chawanmushi (Savory Egg Custard)- Octopus- Snap Peas, Snow Peas, Green Peas, Spring Cabbage- Koshi (Fiddlehead Fern), Tsuwabuki (Butterbur), Yukinoshita (Snow Plant)- Koshi Tempura- New Onion Tempura- Pickled Shallots Tempura- Magochi (Sea Bream) Tempura- Ise Lobster Grilled with Sea Urchin- Badger Hot Pot with Wild Vegetables- Clay Pot Rice with Sweetfish and Butterbur- Ni-hachi Soba (Buckwheat Noodles)- Kinton (Sweetened Chestnut) with Mugwort