(Visited on 4.35)This was my third visit in four months since the new location opened, having last visited in the autumn and spring. Among many renowned restaurants, this is one I eagerly anticipate and look forward to the most. The reason is that while it has a solid foundation in Japanese cuisine, Chef Koizumi's overflowing talent and creativity provide an eye-opening experience that transcends mere dining, offering a truly moving experience each time I visit.Once again, my wife and I thoroughly enjoyed such an experience.Here’s what we had:- Beef Tataki with Snake Cucumber, Dashi Jelly, and Sudachi - First, a refreshing cold dish perfect for summer. The beef tataki has a rich flavor, and the dashi jelly pairs beautifully. The addition of a hint of sudachi and the snake cucumber keeps it light and enhances the appetite.- Summer Specialty: Sweetfish with Dashi and Truffle Cream Sauce, served with Mochi Rice Risotto - This dish is said to be a classic summer offering at Kohaku, but it was our first time experiencing it in summer, and we were deeply impressed. The presentation is stunning, with the sweetfish diving headfirst into a truffle cream sauce. Taking a cautious bite, I was blown away by how delicious it was! The slight bitterness of the sweetfish combined with the aromatic truffle cream sauce is indescribably exquisite! The leftover sauce is delicious as a soup, but when you add a golf ball-sized portion of mochi rice, it transforms into a risotto-style dish. This is truly a masterpiece!- Grilled Scallop Shinjo Soup - Next was a fragrant soup with grilled scallop shinjo. The broth, rich with scallop flavor, was delightful. The shinjo was enjoyable on its own or slightly broken up to mix with the broth.- Biwa Trout with Jelly, Baby Conger Eel, and Sea Urchin - I’m always amazed by the sashimi at Kohaku. The beautiful pink to orange biwa trout is delicious! Its tender texture and subtly sweet flavor are delightful even without any accompaniment, but it pairs perfectly with the homemade secret jelly, bringing a smile to my face. The baby conger eel, mixed into a ball with the eel meat, is irresistible with sake! The skin of the eel is grilled for added aroma. The sea urchin, marinated in a soy sauce with a hint of Shaoxing wine, is also exquisite. At this point, I found it hard to control my drinking pace! It was truly delicious...- Shark Fin Beer Batter with Caviar and Wasabi - Another surprising dish. Shark fin??? Yes, it’s shark fin. This crispy delight is served with kinome (Japanese pepper) and caviar. The texture is astonishing, with a delightful crunch from both the batter and the shark fin fibers. The batter has a perfect seasoning, and the combination with kinome and caviar is unexpectedly harmonious! It’s hard to put into words...- Steamed Abalone with Grilled Eggplant, Tosa Vinegar Jelly, and Liver Sauce with Timur Pepper - This is another impressive cold dish. The steamed abalone and grilled eggplant are cut to nearly the same shape and size, creating an interesting texture contrast—one is almost drinkable, while the other has a slight bite. The pleasant acidity of the Tosa vinegar jelly and the moderate bitterness and richness of the liver sauce, combined with the exotic spice of Timur pepper from Pakistan, create a genius marriage of flavors.- Grilled Knife Fish with Winter Melon and Green Beans - When the simmered dish arrived, I felt a bit sad that we were nearing the end... but the warm flavors quickly dispelled that sadness. The dashi, made from bonito, is beautifully captured in the kudzu sauce, which the winter melon absorbs perfectly, enhancing the sweet flavor of the knife fish and the refreshing taste of the green onions, resulting in a wonderful dish.- Kohaku Noodles with Black Truffle and Egg Yolk Soy Sauce - Noodles covered with slices of black truffle. This luxurious dish features the unique chewy homemade noodles paired with abundant truffle and egg yolk soy sauce! Well, this is bound to be delicious...- Grouper with Kagura Nanban Miso Rice and Myoga Soup - Finally, a light mixed rice dish. We took the leftovers home to enjoy!- Matcha Warabi Mochi with Coconut Powder- Rum Ice Cream with Junsai, Black Honey, and Margao - Ice cream with junsai?! I had to ask the staff twice to confirm. And it pairs incredibly well... The texture is amazing! The rum, black honey, and margao create a perfect balance of bitterness, subtle sweetness, and spice, complemented by the texture of the junsai. It was truly an eye-opening experience until the very end! Hats off!The attention to detail is uncompromising, and you can feel the dedication in every dish and plate. Chef Koizumi’s calm and composed demeanor, along with the lively atmosphere created by the staff, adds to the restaurant's wonderful ambiance.I genuinely believe he is a genius... It wouldn’t be surprising if he became a Living National Treasure someday...Once again, I had a fantastic experience.I am truly looking forward to my next visit! Everything was delicious!It was a great meal!