I made a reservation for noon and visited "Lito." The interior is a sophisticated and calming space, with meticulous attention to detail in both the decor and tableware. My anticipation grew even before the meal began. This time, I enjoyed the "Season Lunch Full Course (JPY 12,100, tax included)." The first dish was an appetizer featuring corn as the star ingredient. It was a unique combination with caviar and rich fermented pineapple jelly, a flavor I had never experienced before. Each ingredient harmonized beautifully without overpowering one another, and the caviar was perfectly balanced, allowing me to savor its natural flavor. Next was the sea urchin risotto, showcasing the sweetness of the Ryuu no Hitomi rice, combined with the rich umami of the horse dung sea urchin, and the fragrant notes of wasabi greens and seaweed. The sweet shrimp dish featured fermented tomato sauce and somen noodles. The plump sweetness of the shrimp paired wonderfully with the moderate acidity and umami of the fermented tomatoes, creating a refreshing summer dish. The standout for me was the swordfish. The presentation was stunning, making it a feast for the eyes. The cooking was impeccable, with the skin crispy and fragrant, while the inside was surprisingly tender. The pairing with the creamy eggplant was excellent, and the sauce was delicious as well. The homemade bread served alongside was moist and chewy, allowing me to enjoy the sauce until the very last bite. The main dish featured Aichi beef, served with a fragrant straw grilling that heightened my appetite. The meat was incredibly tender, releasing its umami with each bite, and it paired perfectly with the accompanying sauce. The final dish was fresh pasta, made on-site. It had a chewy texture, and the creaminess of the zucchini sauce was enhanced by the refreshing aroma of fermented lemon, making it a light and fitting conclusion to the course. For dessert, there was yogurt ice cream paired with carbonated pineapple and a homemade financier filled with mango. The richness of the yogurt ice cream combined with the sweetness and acidity of the pineapple and the refreshing fizz was delightful until the end. The financier was also fragrant, with the mango flavor providing a nice accent. Overall, the course was substantial, with each dish demonstrating high quality and completion. I felt the attention to detail not only in the food but also in the tableware, ambiance, and the staff's attentive service, making for a highly satisfying lunch. Since the menu changes with the seasons, I would love to visit again.