At Yonemasu I first visited this restaurant over three years ago thanks to the guidance of a wonderful organizer, and I was thrilled to return to Yonemasu, which is connected to the renowned Honkotsuki. I believe it’s one of the best Japanese restaurants in Kansai, but I couldn’t make it on my own...Then, I saw an opening on Yonemasu's Instagram! I took a chance and reached out, and fortunately, they welcomed me. I visited in April, and this is now my third time at Yonemasu How exciting!On the day of my visit, I arrived at Yonemasu, which stands elegantly in the shade, with plenty of time to spare. I was eager to indulge in the enchanting world of Chef Yonemasu! I started with a refreshing beer before enjoying the omakase, the chef's selection of dishes.⭐︎ Heartland Beer → First, I quenched my thirst...⭐︎ Miyagi Suminokawa Junmai Daikarakuchi → Crisp and refreshing! ◉ Chiba Abalone, Steamed Abalone with Abalone Liver and Cucumber Jelly → The tender steamed abalone paired with its liver and cucumber jelly offered a delightful citrusy acidity, a lovely start that truly embodied the "cuisine that nourishes the heart and body" that Chef Yonemasu aims for. ◉ Akashi Horse Mackerel Sushi with Scallions and Ginger → Next up was horse mackerel sushi! It was a sandwich-style sushi with vinegared rice! The light flavor of the sushi was characteristic of Chef Yonemasu ◉ Akashi Yura, Pike Conger and Edamame Leaf Dumpling with Yellow Garlic and Plum Soup → Next was the soup! The dumpling made with pike conger and edamame leaves was a poetic dish that evoked the Milky Way and Tanabata. The strength of the edamame in the dumpling was impressive, and the dashi made from bonito was excellent.⭐︎ Yamagata Koikawa 292 Junmai Summer Limited Sake → Very summery! ◉ Wakayama Lobster, Fried Lobster with Lobster Miso and Aiko, Akitakomachi with Soy Sauce and Salt Water → The sashimi beautifully arranged on a leaf featured fried lobster topped with lobster miso and Aiko, a large Akitakomachi. The Aiko was seasoned to perfection, and the sweetness of the fried lobster was enhanced, making the collaboration with the lobster miso truly remarkable ◉ Yura Red Sea Urchin with Seaweed Soy Sauce Jelly → Next was an incredibly luxurious dish! I enjoyed the first red sea urchin of the year from Yura! The beauty of its flavor was undeniable, but the seaweed soy sauce jelly underneath did a fantastic job. Directly dipping the sea urchin in soy sauce would spoil its flavor, but this preparation allowed for a subtle soy flavor that enhanced the experience. Such brilliant creativity! ⭐︎ Black Beer ◉ Takatsu River Sweetfish, Charcoal-Grilled with White Gourd Miso and Fresh Wasabi → Next was the sweetfish from Takatsu River! Surprisingly, I hadn’t had the chance to enjoy such a simple grilled sweetfish before, so I was delighted to experience Chef Yonemasu's version! They even removed the head, tail, and bones for easy eating The richness of the liver was fantastic! The freshly grated wasabi prepared right in front of me was exceptional!⭐︎ Extra Black Beer ◉ Takatsu River Sweetfish, Charcoal-Grilled Head, Bones, and Tail Wrapped in Crispy Crepe with Fresh Wasabi → The head, bones, and tail that were previously removed were fried until crispy and wrapped in a freshly made crepe, which was a delightful surprise! The taste of this sweetfish crepe was truly remarkable! The pairing with black beer was great, but the freshly made wasabi with sake was even better—perfect for the sweetfish!⭐︎ Aizu Otokoyama Summer Limited → Truly a masculine sake! ◉ Kyoto Tomato and Yamanashi Corn (Megold) Jelly with Kyoto Manganji Pepper and Yuba → Next was a vibrant dish that was a feast for the eyes! The star was the yellow corn! The dashi was made from the corn core, and the jelly was filled with corn kernels, allowing for a delightful experience of the corn's flavor without waste! Such thoughtful creativity in seemingly simple dishes is truly moving! ⭐︎ Fukuoka Asahikiku Ayaka Summer Ayaka → The last dish of the day was the summer Ayaka! ◉ Yura Pike Conger, Fried with Winter Melon and Plum in a Stew → I was curious about how Chef Yonemasu would prepare the pike conger he had cut, and here it was! Likely lightly fried, the pike conger was enhanced in texture, and the stew with winter melon and plum was delicious! Chef Yonemasu is truly amazing ◉ Pickles (Eggplant, Cucumber, Okra) ◉ Manganji Pepper with Dried Baby Sardines ◉ Pike Conger Roe in Soy Sauce ◉ Mikawa Isshiki Eel Kabayaki ◉ White Rice ◉ Lobster Head and Yuba Miso Soup → Now it was time for the meal, featuring a variety of side dishes with clay pot rice! The main dish was eel kabayaki from Mikawa Isshiki, served with 1.5 bowls! One bowl with Manganji pepper and dried baby sardines! One bowl with pike conger roe! And half a bowl with pickles and miso soup! I was quite the glutton with three refills ⭐︎ Lemongrass Hojicha ◉ Yamanashi Peach with Yogurt → For dessert, I had two sweet dishes! First, seasonal peach with yogurt—refreshing and delightful! ◉ Mizu Yokan → The second dessert was a smooth and silky mizu yokan to finish off... ⭐︎ Usucha → Finally, I concluded with a calming tea ceremony led by Chef Yonemasu Thus, the world of "cuisine that nourishes the heart and body" by Chef Yonemasu came to an end. I was filled with the wonderful experience that matched his vision! I am truly grateful to the "Team Yonemasu" for their creativity that goes beyond relying solely on high-quality ingredients.Interestingly, I learned that two of the organizers who have been incredibly helpful to me were there the day before... what a near miss! I would love to join them if given the chance!It was a great meal! m(_ _)m