(Rating at the time of visit: 4.38)This day was a gathering at this restaurant. In fact, I had the pleasure of dining here just last month, and I would love to come here every month, every week, or even every day—it's that wonderful of a place.The eight-counter seats are still quite cramped, but that adds to the charm.Thanks to Chef Inoue's warm personality, the atmosphere feels even more inviting and friendly.Here’s what I enjoyed that day:◎ Clam Soup - It’s so comforting. Recently, I’ve started my meals with warm tea to get my engine running, but here, there’s no need to worry. The broth is truly pure, probably just the essence of clams, which warms my stomach and prepares it for the meal.◎ Sushi Wrapped in Bamboo Leaves with Sweetfish and Fava Beans - When I opened the beautifully wrapped bamboo leaves, I was greeted with a stunning, translucent sushi-style sweetfish. It’s perfectly infused with the flavor of the bamboo leaves—absolutely exquisite!!!◎ Sweet Potato Stems - This dish often appears at restaurants in the Kyoto style, and it really makes me feel like I’m at a Kyoto-style restaurant. It’s an essential dish that never disappoints.⭐︎ Grilled Eggplant with Sea Urchin - A luxurious comparison of two types of sea urchin! Both are delicious, but the harmony between the perfectly seasoned eggplant and miso is simply outstanding!!!⭐︎ Tosa Vinegar Jelly with Firefly Squid, Water Shield, Flat Shell, and Red Shell - The finely chopped shellfish and water shield combined with the refreshing Tosa vinegar jelly create a delightful texture, making for a cool dish. The firefly squid joins in from below, spreading happiness in my mouth while making me crave some sake.◎ Fried Small Clams with Kudzu Flour and Tempura of Koshiabura - The airy and crispy tempura of koshiabura is fantastic, but the fried small clams are an adult snack that everyone will surely love. I’m glad I ordered some drinks!◎ Sashimi of Amategarei (Flatfish) and Red Shell - This beautifully translucent flatfish, with just a sprinkle of salt and a squeeze of sudachi, is simply the best. The texture and flavor of the red shell are incredible, and even though the season is almost over, the deliciousness of red shell is truly astonishing.⭐︎ Crab Paste Soup - The broth is superbly smooth, and the crab paste is incredibly rich! The surface is generously topped with crab roe. I can only imagine the effort that goes into this, but it’s truly delicious!◎ Grilled Kinmedai (Golden Eye Snapper) with Kogomi - The flesh is marinated in miso, while the skin is left crispy without any miso, making it a standout dish.◎ Ishikawa Potato with Shin-damaki, Sweet Shrimp, Butterbur, and Simmered Dish - It’s so comforting. Truly comforting.◎ Meal - Starting with freshly cooked white rice, miso soup, pickles, and a luxurious simmered beef that feels like sukiyaki. The rice is so delicious that I couldn’t help but ask for a second helping (^◇^;).⭐︎ Marinated Tuna and Negitoro Rice Bowl - This is an unfair level of deliciousness. The fragrant seaweed between the tuna and white rice adds just the right touch. It’s the best.◎ Mizu Yokan (Water Jelly) - It melts in my mouth. I’ve really come to love mizu yokan lately...Everything was truly delightful and went down so smoothly. Though it seems simple at first glance, each dish is intricately prepared, bringing joy to my entire being. I usually come for the early seating at 6 PM, but next time, I think I’ll opt for a later seating to slowly enjoy my drinks and savor every moment. It was truly delicious! It was a great meal!