When I was pregnant, it was impossible to come here. I always thought I would definitely want to visit again once things settled down! However, it was so popular that I couldn't make a reservation... In the midst of that, I managed to snag a cancellation! I was determined to come, so I made all sorts of apologies and came here with full enthusiasm. I wanted to drink cold green tea, along with some beer.The chef remembered me—how delightful! ◯ Appetizer Ika (sardine) - the fat was glistening and amazing! I was so excited. Served with new onions and grilled eggplant, along with a sauce made from the sardine's innards. The innards were raw. Wow! It pairs perfectly with sake! The fat was refined, with no unpleasant odor, and the eggplant was wonderfully soft, complemented by the sharpness of the onion—just perfect for an appetizer!◯ Second Dish Freshly caught Jindo squid from this morning, lightly cooked with wasabi and Kujo green onions. Wow! It was both sticky and firm, with a great bite. Not overcooked, which was great. The Kujo green onions were a nice touch, and using wasabi instead of chili added a touch of elegance.◯ Fried Dish When I cut into it, it had a nice crunch—this was fried Tachiuo (beltfish) with a plum sauce. It was brought in alive to the port and prepared with care, ensuring the flesh retained moisture. The crispy coating was irresistible, and the plum sauce was just the right level of acidity, with a delightful bitterness from the ginkgo nuts. The flavors were rich and youthful, showcasing a unique sense that goes beyond just traditional Japanese cuisine.◯ Soup Mebaru (rockfish) served with freshly shaved bonito flakes. Ah, so soothing! A hint of yuzu fragrance. The seasoning was just right, creating a calming overall flavor.◯ Sashimi Bonito and grilled Kamatsu (barracuda) over charcoal. Perfectly rare, with a sweetness from the Kamatsu that surprised me! The bonito was moist and delicious!◯ Grilled Dish Shiro-amadai (sweetfish) Wow! This is it! Crispy skin! The fat from the sweetfish was rich! I prefer it to be a bit more plump, but it was still moist and delicious!◯ Sesame Salad Starting from toasting the sesame seeds. The gradually changing aroma was so soothing! Surprisingly, it was paired with peach—two types of peach in a white sesame dressing. This was incredibly delicious! The golden sesame from Fujieda was irresistible! I would love to have it in a rice bowl!◯ Simmered Dish Ika (sardine) - so tender! You can eat the bones and head. I heard it was simmered for four hours initially. It was flavorful with no bitterness—so good!◯ Vinegared Dish Horse mackerel and its soft roe. Wow! The vinegar seasoning was just right, and the horse mackerel was fresh and sharp. The harmony of molokhia, cherry tomatoes, and shiso flowers was delightful. The soft roe was mild and creamy.◯ Mackerel So delicious and moist. The white miso was fantastic.◯ Rice First, I had it plain. Then, I mixed in marinated tuna, edamame, fried tofu, and new ginger. Of course, I had all three types! Large size! The fat from the tuna was incredible, and the rice was delicious—completely satisfying. The tuna had no acidity. Even in summer, the quality was high. The mixed rice had sesame sprinkled on top, and the zosui (rice soup) had an amazing fish broth.◯ Dessert Freshly made warabi mochi—absolutely the best!With half a go of Japanese sake, green tea, and draft beer, it came to about JPY 35,800. Although prices have significantly increased, this is still quite a good deal in the current Japanese cuisine scene.The balance of flavors was just right, and everything was delicious! The seasoning seemed to cater to a wide audience. What a wonderful restaurant! The sesame salad was truly one of a kind.The cooking was efficient, and the pace of eating was generally quick, but it’s best to allow for over two and a half hours. Even with a bit of a rush, it felt like it took almost three hours.