From the incredible heavy snowfall to a complete transformation. The fresh, vibrant greens and the delicate purple wisteria flowers blooming create a truly beautiful mountain landscape in this refreshing season. It was a delightful visit.The dedication to gathering a rich variety of seasonal ingredients unique to spring was palpable on the plate!Here’s a record of what I experienced:⚫︎ Prologue A classic selection of 4 + 1 finger foods: - Red beet meringue with L'evo chicken liver mousse - White shrimp on a rice flour cracker infused with smoky flavors - Goat cheese gougère made with local sake lees - Sweet sea bream and potato brandade - The queen of mountain vegetables, Koshiabura, was prepared as a fritter. The wine pairing was a fully ripe Sauvignon Blanc from Austria. Despite being from a cold region, the grapes are allowed to ripen fully, bringing tropical flavors to the wine, which beautifully complemented the ripe fruit aroma contained in the Koshiabura stalk. I was amazed by this sophisticated pairing.⚫︎ Pacific Sardine On top of a puff pastry, finely sliced natural udo (wild mountain vegetable) and marinated fresh Pacific sardine with citrus. Topped with wild herbs, it presented a complex and beautiful structure. I savored it like sushi, taking a big bite.⚫︎ Echizen Whelk A particularly large and impressive whelk from Toyama Bay, grilled over an open flame and served with peas and young mulberry shoots, alongside wild wasabi leaves. The sauce was poured into the shell, which served as a dish. The tender meat of the whelk was full of umami without any strong flavor.⚫︎ Tsuki no Wa Kuma (Moon Bear) A representative game meat provided by a trusted hunter. Carefully butchered and aged, it focuses on the rich flavor of the red meat. Served as a cold dish, I was surprised by the complete lack of gamey taste, making it incredibly delicious.⚫︎ Firefly Squid Fresh firefly squid, fried whole, served on a bed of grilled white asparagus. Topped with grilled chicory and shaved bergamot. The first one is enjoyed as is, while the second is dipped in a soup made from white asparagus consomme, with pickled cherry blossoms from last year floating in it. After the meal, I savored the soup on its own. The flavor was undoubtedly delicious.- After this, I felt relieved to see the classics return, enveloped in the joy of being able to visit again.⚫︎ Daimon Somen The rich warmth and umami of goat cheese cling to the somen noodles, creating a comforting sensation in my stomach.⚫︎ L'evo Chicken Enjoyed while shaking hands. I was pleased to see how neatly I could eat it now.⚫︎ Spanish Mackerel ⚫︎ Wild Boar The cooking was truly exceptional, and the high-quality ingredients were simply delicious.⚫︎ Two Desserts - Strawberry On ultra-thin strawberry chips, a small bouquet of alyssum flowers. Below are layers of orange sauce, crushed strawberry éclat, and mozzarella cheese espuma. Mixed with a spoon while eating, it offered a sweet and refreshing taste.- Kuromoji Crispy layers of pie dough, baked and hollowed out, filled with lemon custard cream. The fragrance from the kuromoji flowers and young shoots infused into the ice cream, which was drizzled with caramel syrup. I quickly enjoyed this incredibly intricate dessert before the ice cream melted. The bittersweetness, sweetness, saltiness, and the aromatic kuromoji blended beautifully.⚫︎ Petit Fours Exceeding the typical petit four, they were satisfying in quantity and quality. After the meal, warm kuromoji tea provided a comforting sensation in my stomach.My last visit was during the heavy snowfall. The experience of savoring the mountain's bounty felt particularly wonderful, and I thought there might not be a better experience than that.However, this time, the joy of spring's awakening with mountain vegetables and wonderful ingredients, all presented beautifully in dishes, has updated my sense of wonder anew.This restaurant is truly exceptional, no matter when you visit!!It was a great meal! ♪