【Address】1-37-1 Yoshitake-cho, Komatsu City, Ishikawa Prefecture10 minutes by car from Komatsu Station20 minutes by car from Komatsu Airport【Restaurant Introduction】An innovative restaurant that operates on a reservation-only basis.It focuses on local ingredients, as well as the water and tableware crafted by local artisans, allowing guests to enjoy the region's bounty through all five senses.The menu features playful names that not only delight the palate but also engage the mind, creating excitement about what will be served next.SILVER 2022, 2022, 2019BRONZE 2026, 2025, 2024, 2023, 2021Innovative Cuisine - Selected as one of the Top 100 Restaurants 2025【Established】Chef Yuji Yoneda trained for five and a half years in Italy to master the fundamentals of cooking, followed by a year and a half in Spain at the world-renowned three-star restaurant "El Bulli" to learn cutting-edge techniques. After returning to Japan, he studied Japanese cuisine and tea ceremony at the traditional kaiseki restaurant "Tsuzura" (Michelin two stars) to embody the spirit of Japanese culture. In August 2015, he opened his restaurant after beautifully renovating his wife's family's twisting factory warehouse.【Visit Time, Wait Time, and Restaurant Crowding】Visit Time: Around 18:10 on a weekdayWait Time: 20 minutesSimultaneous Start: 18:30Crowding: 100% (3 groups)Reservation Policy: Reservation only【Heisei's Famous Water Selection】The water used in the dishes is sourced from the sacred water of the Iizumi Kannon Mountain in Nomi City, Ishikawa Prefecture, recognized as one of Heisei's Famous Water Selections.【Menu】Lunch: SHOKUDO YArn Short MenuDinner: SHOKUDO YArn Menu【Ordered Items】Dinner: SHOKUDO YArn Menu(13 dishes) JPY 22,000【Two Rules】There are two rules to follow at this restaurant:1. The menu is not publicly disclosed.2. Photography of the dishes is not allowed without prior notice. If you wish to take photos, you must declare it in advance and can only take as many photos as the number of wooden tokens drawn from a capsule toy machine. In this instance, I drew five tokens.【Taste and Content】As the menu (13 dishes) cannot be disclosed, I will introduce the dishes I was able to photograph (names, taste, and content).Photo 1:Dish Name: "Noto Hiba Aroma Chopsticks"The course begins with the Noto Hiba aroma chopsticks, which emit a subtle wooden fragrance when held. They can be taken home, and I still occasionally use my favorite pair at home.Photo 2:Dish Name: "Feeling the Arrival of Spring..."It seems there are two cans involved (laughs). The description mentions "the 4-year-old child of the Iwashita family" (it includes sardines, bamboo shoots, and four types of wild vegetables). The fatty sardines have a rich umami flavor, while the bamboo shoots are fresh and have a crisp sweetness. The wild vegetables are generously drizzled with olive oil, enhancing the aroma and richness of the ingredients. This dish beautifully combines the flavors of the sea and mountains, capturing the essence of the season.Photo 3:Dish Name: "Tsuki Ken Hon Sakana Yu"This is a rare tuna cutlet made from Katsuo.Photo 4:Dish Name: "Shoecake"A dessert served on a slipper. The visual impact made everyone laugh, but the taste was equally impressive. The slipper was reportedly made with a 3D printer and was a women's size (laughs).Photo 5:Dish Name: "Funny Stone"Only two pieces are real chocolate, while the rest are uniquely presented as stones (on the right). The chocolate contains macadamia nuts.【Interior】The interior retains beams from the factory era, creating a warm and calming wooden atmosphere. There are 14 seats available (including private rooms).【Service】The service is playful, homey, and friendly. The chef, staff, and customers all enjoyed solving puzzles together, creating an experience akin to participatory entertainment.【Business Hours】Tuesday to Saturday and Holidays:Dinner: 18:30 - 22:30Friday, Saturday, and Holidays:Lunch: 12:00 - 14:30Closed on Mondays and Sundays.Thank you for reading this lengthy report until the end!