I visited with high expectations, and I was completely blown away by the overwhelming quality that justified all the praise.The course consisted of 14 dishes, each generous in portion, yet surprisingly, I never felt fatigued by the meal.Instead of relying heavily on cheese or fat, the dishes were built around the natural flavors, cooking techniques, and aromas of the ingredients, making them delicious without feeling heavy.**Top Left of the Second Image: Caviar Crostini** An Italian dish featuring toppings on aromatic bread.The bread was infused with fragrant vegetables, providing a crispy texture, topped generously with smoked caviar, which melted in my mouth.What a powerful start to the meal!**Bottom Left of the Second Image: Scallop Carpaccio** Served with a sauce made from Japanese herbs, Jurokushima seaweed, and perilla leaves.First off, the thickness of the scallop slices was incredible.As I bit into the thick slices, the sweetness spread in my mouth, layered with Japanese aromas, yet perfectly cohesive as an Italian dish.**Top Left of the Third Image: Boiled Hairy Crab** Freshly boiled hairy crab from Hokkaido.The tender meat was sweet and moist, mixed generously with rich crab miso in a creamy texture.It felt less like eating meat and more like savoring the essence of hairy crab itself.**Top Right of the Third Image: Kamo Eggplant** Served with a roasted almond sauce.The creamy texture of the eggplant combined with the consomme and the nutty flavor of the almonds was outstanding.A simple ingredient, yet the way it was paired with the sauce left a lasting impression.**Fifth Image: Pasta with White Squid, Turban Shell, Surf Clam, and Fruit Tomato** My personal MVP.The seafood flavors from the white squid and turban shell combined beautifully with the sweetness of the fruit tomato.Despite the strong presence of the ingredients, the pasta (which was already delicious with squid ink mixed in) remained the star of the dish.It felt like the seafood was there to enhance the pasta rather than overshadow it, achieving a wonderful balance.**Seventh Image: Risotto** A risotto made without cheese or cream.The octopus, cooked in carbonated water, was tender, and when paired with the flavorful rice, it was surprisingly light.In contrast to the richness typically found in risottos, this dish was refreshing even after all the other courses.The signature style of Kinoshita—"delicious yet light"—was particularly evident in this dish.**Eighth Image: Basque Cheesecake** Gluten-free, made without any flour.The center was creamy and smooth, with a strong cheese aroma that filled my mouth.The sweetness was subtle, allowing me to enjoy the richness of the cheese itself, even though it was a dessert.The omakase course is priced at JPY 33,000, but considering the number of dishes, volume, and quality, it felt incredibly affordable.Not only did they rely on high-end ingredients, but each dish was crafted with the essence of the ingredients, cooking techniques, and combinations, resulting in an astonishingly light overall course.This is my second Tabelog Gold restaurant, and without a doubt, it ranks among the top Italian dining experiences I've had.