Azabu Muroi in Ginza has rebranded itself as "Mushitsu" and I visited for a course meal this time.The interior features a calm atmosphere with tatami flooring, and dishes are served one by one on trays. The understated elegance, showcasing the food along with the tableware and negative space, leaves a lasting impression.The cuisine is rooted in Japanese traditions, yet it creatively combines ingredients, temperatures, and textures. From the beginning, dishes featuring sea urchin and seafood highlight the natural flavors of the ingredients. The fish dish in the photo is prepared with a fatty fish layered with acidity and aromatic elements, resulting in a surprisingly light aftertaste. The sashimi is cut thickly, allowing for a satisfying texture.What stood out was the cooking technique for the fish. The skin is crispy while the flesh remains tender and moist, harmonizing beautifully with the dashi. A soup dish featuring matsutake mushrooms and crab was elegantly composed, allowing the aroma to blend naturally into the broth without being overpowering.The meat dish was expertly cooked to a vibrant rosy hue. It has a strong visual presence, yet it does not rely on fat; instead, it allows the meat's umami to shine through.Additionally, a dish combining seasonal ingredients like maitake mushrooms and ginkgo nuts, followed by a refreshing small bowl with okra, adds a nice balance to the course. The variety of flavors prevents fatigue, making it easy to enjoy even with many dishes.Towards the end, a dish generously topped with salmon roe and white rice creates a classic combination where the saltiness of the roe is perfectly complemented by the sweetness of the rice, providing a satisfying conclusion. The grilled items and small bowls served alongside the rice also maintain a high standard until the very end.For dessert, there was a soft daifuku and an ice cream-like treat. The daifuku, while simple in appearance, offers just the right gentle sweetness at the end of the course, and the ice cream is light and refreshing.Overall, the experience emphasizes the fundamentals of Japanese cuisine—ingredients, cooking techniques, and dashi—while subtly incorporating modern sensibilities. Each dish is not only well-executed but also thoughtfully arranged within the course.Despite the typical tension of Ginza, the dishes themselves possess a certain softness. Even with the name change to "Mushitsu," the restaurant's commitment to refined cuisine remains consistent. I look forward to visiting again in a different season.