Course: JPY 8,800Soft Drink x 1Total: JPY 9,460Located an 8-minute walk from Ozone Station, this Japanese restaurant is on the first floor of a condominium. I was invited by a regular customer for my first visit.**Appetizer: Edamame Tofu with Sea Urchin** A dish featuring edamame tofu topped with sea urchin from Aomori. The tofu has a pleasant texture, and the gentle dashi enhances its flavor.**Soup: Sweetfish and Winter Melon** A bowl of thinly sliced sweetfish grilled over charcoal, served with winter melon. The aroma of yuzu is delightful, and the dashi has a deep flavor.**Grilled Pike Conger** Using pike conger from Korea, this dish features grilled slices and sashimi prepared in two different styles.**Grilled Sweetfish** Grilled sweetfish from Gujo, served with fresh wheat gluten and cucumber dressed with sesame. The bones have been removed for easy eating, allowing you to savor the natural flavor of the sweetfish.**Simmered Kamo Eggplant and Conger Eel** A dish of Kamo eggplant from Kyoto, simmered conger eel from Tsushima, small potatoes from Ishikawa, and Manju chili peppers.**Steamed Whelk and White Cucumber with Vinegar Miso** A dish of whelk from Hokkaido, sixteen beans from Aichi, and white cucumber mixed with vinegar miso.**Tempura Pike Conger Rice** The rice is Yudai 21 from Tochigi. This dish features tempura pike conger on top of rice. The tempura is crispy and juicy, and the sauce is delicious, making the rice enjoyable as well.**Tororo Kombu Rice** The second serving features diced yam and kombu on rice.**Chirimen Sansho Rice** The third serving.**Dessert: Peach Sorbet** A dessert of peach sorbet from Yamanashi topped with peach pieces and passion fruit.This restaurant offers classic Japanese cuisine that emphasizes the ingredients without flashy presentations. The quality is high from appetizers to rice dishes, with seasonal ingredients like pike conger and sweetfish that provide a delightful experience until the end. The incredible value at JPY 8,800 is truly impressive, and it's no surprise that even regulars have to wait a year for a reservation.It was a great meal.**Course Menu** ◯ Edamame Tofu with Sea Urchin ◯ Sweetfish and Winter Melon Soup ◯ Grilled Pike Conger and Sashimi ◯ Grilled Sweetfish with Fresh Wheat Gluten and Cucumber ◯ Fried Sweetfish Heads and Bones ◯ Simmered Kamo Eggplant and Conger Eel ◯ Steamed Whelk and White Cucumber with Vinegar Miso ◯ Pike Conger Rice ◯ Tororo Kombu Rice ◯ Chirimen Sansho Rice ◯ Pickles ◯ Red Miso Soup ◯ Peach Sorbet with Peach Pieces and Passion Fruit