I was invited by my Tabelog friends (who are actually my friends, haha) for a long-awaited visit.Each dish is a Michelin three-star innovation that transcends traditional Japanese cuisine.The skill behind the dishes is evident, as they are even served on JAL international first-class flights.The course costs just under JPY 70,000. I am grateful to have been treated.To sum it up—there's no doubt about the satisfaction level.【Main Dishes Enjoyed】- Fresh Sea Urchin / Fresh Abalone / Liver / Spring Udo- Young Sweetfish from the Tenryu River with Glutinous Rice and Peking Duck Skin (I couldn't have the sweetfish, so I had it replaced with white shrimp)- Grilled Fugu Cake (without any fillers)- Cherry Salmon with Caviar and Meat- Grilled Whitebait from Lake Shinji (with Fukui's local mustard)- White Sesame Tofu (aged red vinegar with flower pepper)- White Sweetfish Soup (the spring vegetables and broth were on another level)- Kohaku Noodles (with Softshell Turtle Broth)- Fuki-no-Tou Clay Pot Rice (the final dish was an onigiri to take home)- Firefly Squid Miso Soup- Lamb Egg Mochi / Gorgonzola Ice CreamWhile maintaining the essence of Japanese cuisine, the use of flower pepper and caviar is exquisite.Every dish showcases a remarkable "calculated harmony of flavors."The atmosphere is quiet and tense, yet the service is not overbearing.This is not just a "meal"; it’s an experience.They make great use of both pepper and flower pepper.It was a great meal.
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