The flavors here are delicate, leaning towards a lighter taste yet deeply satisfying. You can sense the intricate techniques and subtle adjustments made to enhance the natural flavors of the ingredients, which we might not fully understand.◯ Grilled Pike Conger and Edamame Purée The pike conger is lightly oiled, sweet, and its flavor shines through. ◯ Squid and Triggerfish The squid has been finely scored for a melt-in-your-mouth texture, while the triggerfish has a clear, clean taste. ◯ Bottarga Rice This classic dish features fragrant and tender bottarga, which is definitely more delicious than what you find elsewhere. It’s puzzling why other restaurants don’t serve something similar; perhaps it’s hard to replicate.◯ Hairy Crab and Okra Soup The broth is delicious. ◯ Flatfish and Lobster (with lobster liver sauce, crab miso, salt, and citrus soy sauce) The lobster, brushed with oil and grilled over charcoal, has a rich flavor on its own. It pairs perfectly with the liver sauce.◯ Nodoguro (Blackthroat Seaperch) Absolutely no off-flavors, and the oiliness is not overwhelming. ◯ Watermelon Sorbet (palate cleanser) It seems to have several spices or seasonings to enhance the refreshing sweetness of the watermelon.◯ Abalone and Burdock It appears to be coated with an extremely thin layer of batter and oil… incredibly delicious. The soup is also delightful.◯ Eel (from the northern part of Lake Biwa) and Corn Tempura In good Japanese restaurants, eel is often described as "crispy skin and fluffy flesh," but here, my first bite made me wonder, "Did they remove the skin?" However, upon inspection, the skin is intact and uniform, providing a texture that is somewhere between crispy and fluffy. This is a delicious eel dish unlike any I've had before.◯ Kamo Eggplant ◯ Beef and Water Spinach ◯ Rice ◯ Duck Broth Ochazuke ◯ Bavarois with Mango ◯ Grilled Warabi Mochi Every dish was impressive. Honestly, this restaurant is on the pricier side, but the unique and exquisite dishes made with carefully selected ingredients justify the cost.The wine is served by the glass. I had both the white and red from Domaine Henri Naudin Ferrand, run by Claire Naudin, and both were outstanding for the price. I couldn’t believe they were from a broad A.O.C. Henri Naudin Ferrand Bourgogne Hautes Cotes de Beaune “Orchis mascula” 2022.