A Japanese restaurant located in Yotsuya Sanchome.It's about a 5-minute walk from the station. Although Araki-cho hasn’t been fully developed, the atmosphere of the town is lovely, and it seems like there are many great places to eat.The course is divided into two parts, and the door opens a little before your reservation time to guide you inside.The seating is at an L-shaped counter, allowing a great view of the kitchen from any angle. You can enjoy the beautiful ingredients and the chef's delicate techniques, making it a feast for the eyes as well.Dinner consists of an omakase course only. Here’s what was served that day:- New onion puree- Torigai (bird clam)- Steamed Hata fish and sesame tofu soup- Sliced Aori squid and bonito sashimi- Toro-taku roll- Soft-shelled turtle chawanmushi (savory egg custard)- Fried young sweetfish- Hamo (pike eel) broth- Tempura assortment with Tokishirazu (a type of fish)- Karasumi soba (soba with salted mullet roe)- Unadon (eel rice bowl)- Sakura shrimp soba- Sansho curry- Shiso granita and milk puddingThe course crafted by the chef, who honed his skills at renowned restaurants, was not only about the ingredients but also showcased exceptional cooking techniques that maximized the flavors of each ingredient. The number of dishes and the portion sizes were substantial, yet the composition and pacing were just right, making it surprising that I never felt overwhelmed or fatigued during the meal! (But I was definitely satisfied.)The top photo features the Toro-taku roll served in the middle of the course. The volume was impressive! Not only was it visually striking, but the taste was also remarkable. The toro (fatty tuna) melts in your mouth with a smooth texture and a rich sweetness from the fat. The crispy daikon pickles provided a delightful contrast. Honestly, it was delicious enough on its own, but adding a bit of coarse salt enhanced the sweetness even more.The puree was a refreshing dish featuring summer vegetables paired with hairy crab and sea urchin, topped with a refreshing Tosa vinegar jelly. The sweetness and umami of each ingredient were beautifully balanced by the jelly's lightness! Starting with such high quality raised my expectations for the next dishes.The torigai was lightly grilled over charcoal, almost raw. Its chewy texture and the savory aroma that intensifies with each bite were exquisite.The soup contained firm Hata fish and silky sesame tofu. The aroma of sesame that melts in your mouth was incredible, but the broth's fragrance and umami were equally strong, thanks to the generous use of bonito flakes and kombu.The fried young sweetfish was presented as if it were still swimming. Its crispy and fluffy texture, with a hint of bitterness, was delightful. The accompanying kakiage (vegetable tempura) was made with crushed kaki seeds as the batter! It’s a combination that everyone would find delicious, so I wonder why it hasn’t been done before...The Amakusa hamo was incredibly fluffy, making it hard to believe it had bones. The broth was also made from this hamo, rich in umami.And for the finale, there were an astonishing four dishes! They ask how much you want of each, allowing you to adjust according to your appetite. Of course, I enjoyed all of them! ❤︎The karasumi soba was generously topped with karasumi right in front of me. While it was a bit salty due to the generous amount, the strong aroma of the soba balanced it out surprisingly well.The eel was prepared in the Kanto style, crispy on the outside yet juicy on the inside, pairing perfectly with the rice.The sansho curry may look plain, but it was surprisingly delicious, making me widen my eyes in astonishment! I never knew sansho could be such a spice...The dessert was bright and refreshing, blowing away the dampness of the rainy season, leaving a clean finish in my mouth.Although I had been dreading the recent heat, by the time I left, I found myself looking forward to the arrival of summer. It was truly a wonderful experience. It’s rare to find a restaurant that can brighten your mood even beyond the meal itself.Currently, reservations are difficult to secure, with openings over a year away, but I heard that last-minute cancellations can be picked up through OKAMASE, so I hope to return if I get the chance.