I made a reservation online for the 20:15 slot on a holiday. The omakase course was listed at JPY 15,500 at the time of booking.Upon arrival, I ordered drinks like Hareko Udo White Koji (sweet potato) for JPY 900 and Ouka (sweet potato) for JPY 900. With service charges included, my total came to about JPY 22,500.The first skewer was the thigh meat of Jidokko chicken. At this point, I could feel the chef's sincerity in his straightforward approach to cooking. It was served relatively hot, showcasing a delightful texture and juicy flavor. This impression applied to almost all the skewers that followed.Next was the nameko mushroom. It was the best nameko I've ever had, with a unique slippery texture and a pleasant crunch. Its individuality shone through, something that shiitake mushrooms can't replicate. The subtle kick of pepper from the background was also a nice touch.Then came the shiratama (white ball). Personally, it was the best El France skewer I've ever tasted. The rich sweetness of the egg yolk was beautifully brought out, and the balance of the sauce was exquisite.The thick fried tofu had a great contrast between its crispy exterior and soft interior.The white liver was incredibly rich and smooth. There was hardly any off-putting smell, and the chef skillfully grilled two skewers at a time, successfully tackling the challenging white liver.The chicken shinjo soup was a lovely bowl where the umami of the chicken and the flavor of the maitake mushrooms intertwined beautifully.The lotus root was made from Kawabata lotus root, known for its strong stickiness. It had a chewy texture and a nice char that tied everything together, making it the best lotus root I've ever had.The tsukune (chicken meatball) was not the juicy grilled version often found in famous restaurants; instead, it was dry, with a generous amount of grated daikon adding moisture. The flavor of young ginger complemented it, resulting in a light finish.The Jidokko maruhatsu skewer had an excellent bounce and full flavor.The soboro rice was enhanced by incorporating Kawabata lotus root, adding moisture to the dry soboro. Both the flavor and texture were rich and delicious.The oyakodon (chicken and egg rice bowl) included maitake mushrooms and young ginger. True to its appearance, the sweetness of the egg was prominent.Finally, the honey lemon blancmange was refreshing, balancing the sweetness of milk with the acidity and saltiness of salted lemon.With meticulously adjusted cooking techniques, I could feel a strong, direct umami in each dish. The entire course was consistently satisfying, and I left feeling very content. I hope to visit again someday. It was a great meal!
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