I made a reservation for a weekday visit at 5 PM.Corn puree:It had a citrus flavor reminiscent of sudachi, and it was a unique taste.The gentle flavor was incredibly delicious.Appetizer:Freshly boiled Hairy Crab from Funka Bay, served with sea urchin and caviar, lightly dressed with Tosa vinegar and shiso flowers.Everything was delicious!!Assorted Dishes:Marinated sardines,Iwami mozuku seaweed from Niigata,Yuba (tofu skin),Wild peach,Shrimp paste,Fig with sesame cream.All were tasty, but the presentation was quite impactful, telling a story on the serving tray.Sashimi of fatty sawara from Mie Prefecture:The skin was lightly seared, giving it a smoky aroma.Delicious with ponzu or salt.Fried young corn from Gifu Prefecture:Served with salt, it was fragrant and sweet, with a delightful crunch from the silk.Fatty tuna nigiri.Tempura of hamo (pike eel) from Amakusa:Thick and satisfying.Soft-shelled turtle soup:The broth was soothing, with tender winter melon and possibly the emperor part of the turtle.Grilled eel from Shizuoka Prefecture:The flesh was fluffy, but the skin was incredibly crispy and delicious.The grape pepper added a rich flavor.Sudachi soba:An experiential dish where you pour junsai (water shield) from a butterbur leaf.The 100% buckwheat soba was chilled in an ice bowl, with sudachi, the creamy texture of junsai, and freshly fried sakura shrimp tempura.Hida beef Chateaubriand grilled with tamahagane:I forgot to take a photo...It was quite rare, yet moist, tender, and melted in my mouth, with rich fat.Served with black pepper, a peppery onion sauce, and salt. Definitely go for the onion sauce!Special Menu:Tempura of Matsutake mushrooms from Bhutan - JPY 4000.Matsutake from Bhutan has been available for about five years now, and while the aroma and flavor are still developing, the shape is similar to Japanese ones, and the caps are substantial.I enjoyed the expanding aroma with each bite, and it was quite filling!Pickles, tempura rice bowl, and fried egg over rice:I wish I had a bigger stomach to eat more (laughs).Mango daifuku wrapped in gyuhi (sweet rice dough) with fresh cream and red bean paste,Peach sorbet,Matcha.Takarayama with water - they pour generously,Dassai namashibori,Jikon.Sake is reasonably priced, starting from half a go.The total bill was around JPY 40,000.Considering the deliciousness and beauty of the intricate dishes, along with the high level of hospitality, I think it was quite reasonable.I definitely want to come back!
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