I was fortunate enough to secure a rare lunch reservation this time, and I am truly grateful for it.Not only are the innovative dishes that change every month impressive, but the chef's lively conversation is also a delightful aspect. I was particularly struck by how succinctly he described the ingredients and dishes.**Third Dish: Hamo and Hamo's Roe** This appetizer features hamo (pike eel) and its roe, served with a black vinegar sauce and shredded cucumber, creating a refreshing summer dish. It’s a luxurious plate that allows you to enjoy the fluffy texture of the hamo and the rich umami of the roe all at once.**Fourth Dish: Duck and Kamo Eggplant** My personal MVP! This dish is playful with puns and creativity. Both the duck and eggplant are thick and meaty, yet they melt in your mouth with each bite. The harmony between the savory duck and the sweetness of the eggplant was simply perfect.**Seventh Dish: Managatsuo Nanban-zuke** Interestingly, managatsuo (butterfish) is unrelated to katsuo (bonito). Its juicy flesh pairs exceptionally well with the abalone liver sauce. The surprising fact that it’s served hot despite being a nanban-zuke adds to its charm.**Ninth Dish: Unadon (Eel Rice Bowl)** The finale features freshly cooked, steaming hot rice topped with eel and Manganji peppers. The combination of the eel and the fragrant scorched rice made for a hearty conclusion, yet I enjoyed every bite without getting bored.**Tenth Dish: Melon Frappuccino** Not Starbucks, but Yoshibucks! This chilled melon frappuccino is perfect for a hot summer day. The refreshing sweetness of the melon is delightful, making it the perfect dessert to conclude the course.All of this for just JPY 12,000 is an incredible value compared to other restaurants I’ve visited. However, it is quite exclusive, so if you get the chance to be invited, I highly recommend you go!