A cuisine that truly brings out the essence of the ingredients, utilizing only water and salt to enhance their natural flavors. It’s a humble yet powerful culinary experience, the ultimate destination for kaiseki.Even the kombu and bonito dashi feel like seasonings...**New Onion Simmered in Salt Water** Only water and salt.**Abalone with Pureed Sauce** A creamy abalone sauce.**Dashi from Suzuki Fish Bones with Salt Water** Sashimi: Suzuki (Sea Bass), Aori Ika (Spear Squid) Aori Ika Salt: Salted and dried squid tentacles turned into powder.**Bowl of Bamboo Shoots and Soft-Shelled Turtle****Grilled Striped Horse Mackerel** Served with new lotus root and lemon dressing Sweet vinegar for new lotus root.**Steamed Thin Beans and Hairy Crab****Ayuu from the Tenryu River** Silk-wrapped sushi Grilled ayu fish sauce and deep-fried ayu.**Simmered Mountain Vegetables** Each prepared differently: Koshi-abura, kogomi, warabi, fuki, udo, etc.**Grilled Squid** With young corn in the front Egg-bearing spear squid Young corn silk.**Salt** Sea water Ju-wari Soba (100% buckwheat noodles).**Grilled Dish** Toki Shirazu (young salmon).**Wild Boar with Flower Pepper****Pickles** All are nuka-zuke (rice bran pickles).Rice and red miso soup Sansho Jako (young sardines) Salted fish Tai (Sea Bream) jelly.**Raw Noodle** Homemade, Though it’s cheese, it’s not fermented.**Strawberry Shiruko (Sweet Red Bean Soup)****Dorayaki** Mochiko (rice flour) dough White bean paste with fried yomogi (mugwort) sprouts.I truly felt the essence of the ingredients, and it was incredibly moving!I am grateful to have been able to return, and I definitely want to come back for more delicious dishes.It was a great meal.
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