Entering the restaurant, I descended the stairs to the basement and was guided to the counter seats. The solid wooden counter exuded a sense of elegance and was well-maintained.I started with a dish of crab meat topped with sea urchin and ponzu jelly, a beautifully presented plate that signaled the beginning of the course.The sashimi was served in a unique style where I placed the sea bream sashimi on a sheet of nori and rolled it myself, adding ankimo (monkfish liver) and condiments to my liking.The soup featured Wagyu shabu-shabu topped with flower pepper. Even though the fat was rendered during the shabu-shabu process, it still had a substantial texture.Next, I was served somen noodles in a rich broth concentrated with the umami of clams, which was exquisite. The flavor of karasumi (dried mullet roe) was also distinctly present.The bowl of shark fin and bamboo shoot in a light sauce provided a refreshing contrast amidst the richer dishes.For grilled fish, I could choose from various options like cherry salmon, Spanish mackerel, and soft-shelled turtle, all grilled to perfection.The hassun (seasonal appetizer platter) was vibrant, and the simmered octopus was particularly tender and delicious.To finish, I had rice topped with a beef fillet cutlet and truffle rice, garnished with shaved truffles and a soy-marinated egg yolk. The flavor was rich and hearty, allowing me to fully appreciate the truffle essence. I was even given the leftover rice as onigiri (rice balls) to take home, leaving me thoroughly satisfied.Overall, the seasoning was on the stronger side for Japanese cuisine, likely appealing to younger diners and international guests. However, it wasn't just about being bold; the quality of the ingredients shone through, making for a creative and high-quality course.