I made a reservation for 6:30 PM on a weekday, marking my third visit. The counter was exclusively reserved, providing a rare opportunity to chat with the chef. After enjoying a barley shochu soda and black sugar on the rocks, I savored the summer course. Dishes were served at a great pace, each showcasing exceptional flavors. The main dish, a rich and deeply flavorful soup featuring Hokkaido's hairy crab, was particularly memorable. The vibrant mackerel paired with Yamagata mini tomatoes was delightful, and the Aori squid from Aichi was delicious as well. However, my personal favorite of the day was the cold handmade soba with duck eggplant and herring—both the soba and the broth were outstanding. After slowly enjoying the hassun with Japanese sake, I moved on to the grilled sweetfish and yellow chives, followed by Yamagata beef sirloin cap. The sirloin cap was truly delicious. I took most of the three types of clay pot rice home as leftovers for my family to enjoy. While enjoying dessert, I exchanged various pieces of information with the chef and settled the bill with my card.**Memo:**- Fig tempura- Hokkaido hairy crab soup- Akashi mackerel with Yamagata mini tomatoes + black rockfish, Aichi Aori squid- Duck eggplant and herring handmade soba- Grilled sweetfish from Nagara River, hassun- Shabu-shabu with eel and yellow chives, Yamagata beef sirloin cap- Three types of mixed rice, dessert.
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