I recently visited MASHIRO, a restaurant famous for its innovative dishes served at the counter. The lunch course was surprisingly luxurious, starting with a dish featuring Yosano rice "Ki" paired with hairy crab and bamboo shoots, followed by seasonal delicacies like ribbonfish and firefly squid, and thick, flavorful maitake mushrooms, showcasing the chef's skill in bringing out the essence of each ingredient. A dish that presented green vegetables with different textures—grilled, fried, and raw—was a wonderful experience that stimulated all five senses. Starting with COLLET Champagne, the wine pairings were exceptionally refined, including a Loire Chenin Blanc and a well-aged Sagrantino. Enjoying the live preparation right in front of me, I concluded my meal with a delightful dessert of matcha and mango, truly a moment of bliss.