Here, knives and planes are meticulously adjusted with whetstones for each ingredient. Once a blade is used, it is not used again until it has been sharpened, showcasing a strict commitment to quality. They have around 100 knives on hand, and it is said that they use as many as 50 different knives throughout the course.Their dedication to ingredients is remarkable. The rice, chicken, and herbs are all homemade. They only use game that they have hunted and processed themselves, and they are particular about only using animals that have been caught alive. For seafood, they source ingredients from Junichi Fujimoto, a legendary fisherman.The fourth dish features seafood. This time, we enjoyed fugu, ishidai, and kaminarika. The sashimi, in particular, was breathtaking. The strength of Fujimoto's ingredients combined with NOMI's precise cutting technique resulted in an indescribably smooth texture.The fifth dish, on the upper left, is a carrot. This dish allows you to physically experience the "sharpness" of the knife. The carrot has a unique, crisp texture that you won't find elsewhere, making it a delightful experience. It's also interesting that they chose to use regular supermarket carrots.The sixth dish is a game hamburger. My personal MVP. This wild hamburger is primarily made from boar and venison, but the addition of a bit of pork belly brings tenderness and sweetness, resulting in an extraordinary level of perfection.I may have just updated my record for the best hamburger of my life.The seventh dish, on the lower level, features ice cream and coffee. A simple ice cream made with seawater salt, milk, and black beans. The contrast with the coffee, which was recommended to be enjoyed alternately, was wonderful.The course is priced at JPY 33,000. You can fully indulge in the craftsmanship that obsessively focuses on knives, ingredients, and the overall environment. Although the access is poor, a return visit is definitely on the horizon!