Thank you for always checking in. Your likes, saves, follows, and encouragement mean a lot to me.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Below are my impressions of the menu and standout dishes ~○ Shikkoku (Jet Black)○ Fukuyuu (Fragrant)This dish features large botan shrimp marinated in Shaoxing wine. I usually dislike the smell of shrimp paste, but there was nothing unpleasant about it, and it was delicious until the last bite. The finger bowl was filled with warm essence water, showing attention to detail.○ Shiroki Kanro no Kasanari (Layered White Sweetness)Beef shabu-shabu with a new onion mousse that has a sugar content of 11, topped with lightly smoked two types of caviar. When mixed with the mousse, the sweetness of the sirloin fat and onion combined beautifully, balanced by the light saltiness of the caviar.○ Koime (Rich Flavor)This signature dish is worth the trip alone. It features a large hammerhead shark's tail fin prepared as a luxurious steak. The broth is so rich in collagen that it sticks to your lips. As expected, it was the best shark fin I've ever had. The fibers were as thick as bean sprouts and incredibly tender. I didn’t catch all the details about the broth, so I apologize if my impressions are incorrect. It seems they emulsified foie gras into a broth that has been reduced to an extreme concentration, similar to chicken or pork broth. I could taste both the umami and sweetness, likely from the foie gras and vegetables. The richness was balanced by the black vinegar, which added depth to the flavor. Honestly, if I had been in a private room, I might have licked the plate clean—it was that delicious. I was in heaven with a mini shark fin rice bowl made with freshly steamed glutinous rice. ♥○ Kyoubika (High Heat)A stir-fry of seven types of vegetables, each prepared with six different knife techniques, considering the timing of oxidation, temperature, and moisture content. This is also a signature dish. I apologize for thinking it might be lacking before tasting it. Despite not using any animal-based ingredients, the dish achieved this level of perfection with just salt, water, and oil.○ Inrai (Thunder)At first glance, it looks like a regular monaka (wafer). But one bite reveals the texture of the monaka, which is the first surprise. The filling consists of duck breast with plum jam and foie gras, and the second surprise is popping candy. It was incredibly fun and refreshing, reminiscent of the popping shower from 31 Ice Cream. ○ Kifuku (Ups and Downs)○ 18-Year DepthSalad chicken finished with a brine (Ruusui) that the chef has been using since his training days. The Miyazaki chicken is specified to be raised for 80 to 90 days.○ Soshaku (Chewing Aftertaste)● Jotou Noodle (Superior Broth Noodles)A classic finish without using any seasonings. I wonder if they used ham or something to add saltiness, as it’s a superior broth. The rich umami flavor was surprisingly intense, far beyond what the appearance suggested.● Tamago Fried RiceA simple fried rice made with jasmine rice, green onions, and eggs. This is also a classic dish. The texture was pleasantly fluffy, and I added homemade XO sauce for a flavor change.● Shiso and Tomato Genovese Pasta.The last two dishes are said to be the chef's personal creations. How is it that this pasta is better than what you’d find at an Italian restaurant? (laughs)● Dandan DonA Chinese-style dandan don with a hint of star anise. Using beef tenderloin for dandan don is quite luxurious.● Kōfuku (Food Bliss)A genuine almond tofu made without almond powder, extracting the essence from apricot kernels. It’s served with a sauce made from blended Miyazaki mango.The other dish looks like a dumpling at first glance, but it’s actually homemade chocolate wrapped in a fresh mooncake, with a seared finish. Taking a bite reveals a sophisticated chocolate mochi with a hint of Shaoxing wine.Finally, I had the opportunity to visit for the first time. The theme this time was sweetness, and I enjoyed the calculated flavors of additive and subtractive sweetness in the dishes.Personally, I find it surprising that they haven’t received a GOLD award, as every dish was overwhelmingly delicious. Hearing about the preparation process, it’s clear that an incredible amount of time and effort goes into each dish.If invited, I will definitely come back! It was a great meal.