Located along Aoyama Street, in a quiet residential area of Minami-Aoyama, is Hakuun.I was invited by my delightful friends, who aren’t keen on taking photos, so I saved the best shot for the climax.We enjoyed our meal while catching up on recent happenings. The atmosphere was relaxed, and I was captivated by the quiet elegance of Chef Sakamoto at the counter.The dishes were beautifully presented in antique tableware. The sake cups were crafted by the Edo Kiriko artist, Hidetoshi Tadano.As I listened to my antique-loving friends, I couldn’t help but recall a certain philosopher.------- ------- ------- -------◇ Omakase- Grilled bamboo shoots and tempura of taranome- Abalone liver porridge- Soup: Hairy crab and lotus root cake- Sashimi: Aori squid and akagai (red clam)- Blanched: Akashi sea bream and butterbur- Small hot pot with spring vegetables and torigai (clam)- Cold noodles with fresh sea urchin and canola flowers- Cherry salmon with fuki miso- Omi beef tenderloin with white asparagus and flower pepper- Firefly squid, snap peas, and bamboo shoots- Takikomi gohan (seasoned rice)- Tai dashi simmered noodles- Yogurt ice cream- Sakura mochi (cherry blossom rice cake)- Usucha (thin matcha tea)◆ Champagne and more------- ------- ------- -------A vibrant array of dishes followed. I thoroughly enjoyed my favorite ingredient, firefly squid, in the takikomi gohan, along with the abundance of spring ingredients.Thank you very much! It was a great meal!