I was invited to a lunch reservation for 6 people on the last day of Obon, marking my first visit to this highly sought-after restaurant, which operates by reservation only and features private rooms.Photography inside the establishment is not allowed, but exterior and food photos are permitted.☆ Course only: JPY 22,000Since I’m not a fan of alcohol, I only tasted the wine, and I ordered a glass of dry ginger ale.★ Total payment: JPY 23,000【Venison with Sesame, Wild Boar Ham with Fig, Edamame, Red and White Manganji Peppers】The venison had no gamey taste and paired excellently with the sesame. The wild boar also lacked any strong flavor; the ham complemented the sweet figs beautifully, whether eaten separately or together. The edamame was light yet flavorful (I was told not to eat the skin, but apparently, it’s edible). The Manganji peppers had no spiciness and were delicious.【Biwa Trout Sashimi】Reportedly caught fresh that morning by local fishermen, it had no unpleasant taste or odor. It was rich and sweet, reminiscent of refined salmon, and very tasty.【Grilled Eel in a Clay Oven】Served on a large plate for three (two pieces per person), this dish was created by a carpenter who learned how to make pizza in Kyushu and adapted it for eel instead. Thus, it’s not kabayaki but clay oven-grilled. The crispy eel paired well with the crunchy crust, and the wasabi added a nice accent.【Grilled Eel (Shirayaki)】The round garnish is sansho (Japanese pepper). The aroma of the sansho was delightful, and whether paired with salt or wasabi, it enhanced the eel's flavor beautifully. Of course, the eel itself was delicious.【Bear Meat with Eggplant in Tomato Jelly and Shiso】The bear meat was reminiscent of beef or pork, with no gamey taste. The eggplant underneath was tender and complemented the bear meat well, while the transparent tomato jelly added a strong tomato flavor without being overwhelming, resulting in a refreshing dish. I enjoyed it with a spoon.【Bear Meat Wrapped and Baked with White Dashi and Egg Yolk】The skin was quite crispy, and even a gentle break caused it to splatter (laughs). I mixed the bear meat inside and drizzled it with the egg yolk containing white dashi before eating, and it was delicious without any gamey taste. The green sauce was sansho, providing a nice accent. The dashi with egg yolk was delightful.【Biwa Sweetfish and Soft-Shelled Turtle Consommé】The small Biwa sweetfish was easy to eat, devoured from head to tail. It paired well with the soft-shelled turtle consommé and was delicious.【Mackerel Narezushi with Cheese】The fermented mackerel was topped with a light cheese, making it easy to eat. I enjoyed it, but it might be a matter of personal preference.【Funazushi with Jelly】This had a distinctive flavor that could pair well with alcohol. It might be divisive in taste; I could eat it, but it wasn’t to my liking. The jelly, which is a company secret, paired excellently.【Sudachi Soba and Biwa Trout Egg Rice with Pickles】The soba was extremely thin and carefully selected. The sudachi enhanced the refreshing taste. The Biwa trout egg rice had a pleasant texture without the usual slurpy feeling, offering a refined flavor. The pickles were a nice palate cleanser.【Fermented Ice Cream with Yuzu Jam, Sesame Tuile, and Sesame Cookies】This patented fermented ice cream had a natural sweetness, and the yuzu jam was a great accent. The sesame treats were crispy and fragrant. It was delicious.This family-run restaurant not only had a wonderful head chef but also provided a humorous and enjoyable dining experience through the stories shared by the sons during the meal. After dining, we stepped outside to enjoy the view of Lake Yogo and connect with nature, making for a truly wonderful time.I plan to return in February, as I hear the bear hot pot is famous, and I definitely want to try it. Thank you very much! I will be back!