I visited on Saturday at 5 PM. It was in a location not often frequented in Nakameguro, right across from a high school.I thoroughly enjoyed a variety of dishes that showcased a commitment to using dashi made from kombu from Fukui and honkarebushi from Kagoshima.The seasonal somen noodles with junsai and nagaimo captured my heart, and I instantly felt a connection to this restaurant with the assorted simmered vegetables, including fried and stewed options.I continued to savor the rich umami of the dashi in the soup, and even received a delightful surprise dish not on the menu, along with two types of rice and soba, which left me completely satisfied.I would love to return to experience dishes from another season.