On this day, I had dinner at "Wayoshusai Hide" in Shinsaibashi. I had been looking forward to this restaurant since I made a reservation about a month ago.Arriving about 10 minutes before my reservation time, I noticed other guests waiting, likely for the same time slot. As they entered the restaurant, we followed suit. The small interior, with about six counter seats, quickly filled up with three pairs of guests, just like us.Here’s what was included in the omakase course for the day:■ Firefly Squid ■ Natural Striped Horse Mackerel ■ Bonito ■ Young Horse Mackerel ■ Small Clams ■ Scallops ■ Clams ■ Conger Eel ■ Cherry Salmon ■ Tuna Brain ■ Mackerel Pike Mixed Rice ■ Sea Bream Soft Roe ■ Needle Squid Tentacles ■ Joshu Wagyu Beef with Potato Salad ■ Draft Beer ■ Mitsui no KotobukiThe firefly squid had a rare texture, firm and delicious. True to their claim of serving dishes that pair well with alcohol, the flavors were enticing.Next came the rich striped horse mackerel, refreshing bonito, and flavorful young horse mackerel. Each offered a distinct taste, but the young horse mackerel, with its umami and mild acidity, was the standout.Then came the small clams, scallops, and clams. The scallops were seasoned with a mixture of salted fish and soy sauce, which was incredibly tasty. You could tell they put extra effort into making it pair well with drinks.Following that were the conger eel, cherry salmon, and tuna brain. It was my first time trying conger eel semi-raw, and the flavor was delightful. The cherry salmon was rich and melted in my mouth. I was advised to load up on wasabi for the tuna brain, and it was absolutely delicious. Eating the tuna brain cooked was a first for me, but the more I chewed, the more flavor it released.The mackerel pike mixed rice was fluffy and delicious, with just the right amount.The sea bream soft roe was boiled and served with a sauce made from egg yolk and dashi soy sauce. It was bursting with flavor, a delight for soft roe lovers. They even offered to add rice to the leftover sauce, turning it into a flavorful egg over rice.The needle squid tentacles were stir-fried with green asparagus and then cooked in tomato juice. This dish showcased the Western influence in the menu at Wayoshusai.Finally, we had the Joshu Wagyu beef with potato salad topped with sauce and buckwheat tea. The rare cut of beef was topped with a single piece of fresh pepper. The juicy red meat was complemented by the sweetness of the fat and the spiciness of the fresh pepper, making it incredibly delicious. With each bite, the flavor just kept coming.The potato salad on the side was also flavorful, with the buckwheat and sauce enhancing its taste, standing up well to the meat. It was probably my first time eating potato salad with sauce, but I wonder if it comes from the sauce culture of takoyaki, okonomiyaki, and kushi katsu?Every dish was thoughtfully prepared and delicious. The seemingly quiet owner was as kind as the price of the course, making it a wonderful restaurant.It was a great meal!