This review is written for the following individuals:- Those who want to enjoy delicious innovative cuisine in Shizuoka City, Shizuoka Prefecture.- Those who wish to savor seafood from Sasae Maeda Fish Shop.- Those who want to enjoy wine and other beverages.- Those who want to spend a delightful time with companions.---On a certain day in May 2026, I visited alone.It was a weekend in Shizuoka. For dinner, I visited the incredibly innovative restaurant, Simples, located in the Maruko area.This is a well-known establishment from the Sasae group. The restaurant, which blends seamlessly with the surrounding rural landscape, has a wonderfully charming atmosphere both inside and out.I had already made a reservation for the "Simples Course." It features a series of exquisite seafood dishes that are hard to believe could be surpassed by any higher course. The beverage pairing was a non-alcoholic selection primarily based on tea.● Hon-yama Tea (cold brew, fermented)◯ Amuse-bouche- Shiba shrimp with ravigote sauce- Hirame (flounder)- Kamasu (barracuda)- Kasago (rockfish) with pesto- Hanadai (sea bream) wrapped in cabbage- Jindo squid canapés◯ Sawara (Spanish mackerel) & fish consomme↓The amuse-bouche featured six types of seafood from Sasae on one plate. It captured my heart at first glance. I thoroughly enjoyed the quality of each preparation and the skill that brought it to life.Next, I had sawara and fava beans paired with various fish consomme jellies. Not only was the flavor delightful, but the cool texture was refreshing during this warming season.To accompany these two dishes, I had the cold-brewed Hon-yama tea. The delicate flavors of the dishes paired beautifully with the light tea.● Strong Hon-yama Tea, with kinome (Japanese pepper)◯ Aji (horse mackerel)◯ Aori squid◯ Enshu Hon-tuna (off-menu)↓The aji was marinated. It changed my perception of aji, and I highly recommend trying it. This time, it also came with aji's soft roe, which was delicious and comparable to that of fugu (pufferfish).The aori squid was served as a salad. It had a mild flavor but a definite umami. The combination with the scallion and ginger sauce brought a delightful harmony.The hon-tuna was a generous grilled collar. It was delicious on its own, and the herbs added depth to the flavor.I paired this with a relatively strong tea of the same brand.● Olive Leaf Tea◯ Awabi (abalone) (off-menu)◯ Sawara (Spanish mackerel)↓The awabi was roasted and finished over charcoal. With exquisite cooking, it had just the right amount of firmness and tenderness. Coated with liver sauce, it was a blissful experience.The sawara was grilled and finished as confit. The smoky aroma from the charcoal and the moist texture of the white fish were irresistible.The tea had an olive flavor that complemented the dishes well.● Homemade Tonic (forgot to take a photo)◯ Ebodai (Japanese butterfish)↓The fritto was eaten by hand. It had a crispy texture reminiscent of matsukasa-yaki (grilled fish with scales). Thick and satisfying, it was delicious with ginger and various spices.Above all, the sensation of flavor expanding when paired with the homemade tonic water is something I still remember vividly.● Hinoki Stem Roasted Tea◯ Odeo Gobou (rare burdock)↓This was a potage made from rare burdock cultivated at the foot of Mount Fuji. It was very aromatic, with a gentle flavor enhanced by the complexity of fish broth. The harmony with the hinoki tea was wonderful.● Kuromoji Tea◯ Kinmedai (golden eye snapper)◯ Hamaguri (clam)↓The main dish featured kinmedai along with a delightful surprise of roasted venison from the chef's hometown, Oita. I enjoyed the distinct flavors of each dish while using the same sauce. The spicy notes of kuromoji tea paired well with both.To finish, there was a lemon-flavored risotto topped with half-cooked clams. The clam broth infused the rice beautifully, making it incredibly delicious.◯ Suruga Elegant◯ Kirapika◯ Japanese Black Tea Mirai First, with tea sweets- Wild cacao bean caramel- Baked meringue- Sesame cookies↓For dessert, there was citrus ice cream and strawberry daifuku. The innovative combination of Japanese and Western elements made for a delightful course. Both flavors were excellent until the very end.Next time, I will invite friends. Thank you for the meal.---Bronze AW 20262026 Goal: Visit a total of 38 target restaurants by the end of the year. I have now visited a total of 41 restaurants.Next target restaurant to visit:【Yakitori Taniguchi】Amagasaki City, Hyogo Prefecture / Yakitori---Creative Cuisine · Innovative Top 100 Restaurants 20252026 Goal: Visit a total of 5 target restaurants by the end of the year. I have now visited a total of 6 restaurants.Next target restaurant to visit:【TexturA】Hibiya, Tokyo---Upcoming visits (June to July)【Yakitori Taniguchi】Amagasaki City, Hyogo Prefecture / Yakitori【Trattoria Tope】Nagoya City, Aichi Prefecture / Italian Cuisine【Sumibi Kappo An】Yokohama City, Kanagawa Prefecture / Japanese Cuisine【Agedrops】Yokohama City, Kanagawa Prefecture / Tonkatsu【PRIMO】Yokohama City, Kanagawa Prefecture / Italian Cuisine【scica】Yokohama City, Kanagawa Prefecture / Western Cuisine【Hikariya Nishi】Matsumoto City, Nagano Prefecture / French Cuisine【Hikariya Higashi】Matsumoto City, Nagano Prefecture / Japanese Cuisine【Yamase】Matsumoto City, Nagano Prefecture / Eel【Unagi no Matsuka】Matsumoto City, Nagano Prefecture / Eel【Tonkatsu Keisui】Gifu City, Gifu Prefecture / Tonkatsu