I finally had the chance to visit this highly sought-after restaurant in Nagoya, which has become one of Japan's top dining spots. With accolades such as Tabelog GOLD since 2023, recognition as one of the top 100 Japanese restaurants in the East, and features in Goûts et Terroirs, the list of honors is impressive. However, once seated, I was truly convinced that the praise was well-deserved.The head chef hails from Gujo Hachiman in Gifu Prefecture. With 11 years of experience at "Honkogetsu" in Osaka and further refinement at "Takada Hassho" in Gifu, his exceptional skills and deep love for local ingredients are evident in every dish. True to his philosophy of visually expressing the seasons through cuisine, each plate that arrives feels like a snapshot of the season itself. The opportunity to encounter exquisite tableware, such as Eiraku and Suzuki Hyosaku, adds to the unique enjoyment of dining here.The highlight of my visit was the summer specialty: a comparison of sweetfish. The young sweetfish, grilled slowly over charcoal on skewers, was particularly outstanding. The fish was fragrant from head to tail, with a delicate texture and a lingering bitterness from the liver that filled my mouth. The chance to compare the Wara sweetfish, nurtured by the clear streams of Gujo, with naturally caught sweetfish from other regions in Gifu was simply breathtaking, showcasing how the differences in origin and river can influence flavor. Few restaurants delve so deeply into a single ingredient like sweetfish.The beautifully arranged sashimi and exquisite dishes presented in a diamond-shaped box, along with refreshing displays using ice, allowed me to savor summer both visually and gastronomically. Coupled with warm yet refined service, this is a place I genuinely trust and look forward to revisiting in a different season. My first visit left me completely satisfied.