I made a reservation while checking for availability through omakase and visited the restaurant. First of all, I was truly impressed by how bright and welcoming the staff, including the head chef, were. In August, the dishes were themed around "Bon" (the Obon festival), and I enjoyed every aspect, from the flavors to the presentation and atmosphere. It felt like being in an entertainment space for Japanese cuisine.Here’s the menu:- Chilled Corn Soup- Lotus Root Dumpling with Sea Urchin- Mozuku Vinegar⭐︎ Sea Eel and Octopus (with soy sauce, plum sauce, and chili vinegar)- Simmered Octopus⭐︎ Kue (a type of fish) with Jelly (aged for one week)⭐︎ Matsutake Mushroom Soup with Sea Eel⭐︎ Two Types of Sweetfish (from Nagara River and Takahara River with rice porridge)⭐︎ Natural Yam Soba Noodles- Taraba Crab (with Sudachi and Olive Oil)- Obanzai (traditional side dishes for Obon) Duck, Turban Shell & Simmered Sea Urchin, Abalone with Edamame Tofu, Beef Tripe with Cucumber, Bonito (with onion paste) Abalone Liver with Vinegar Cucumber, Fig,- Foie Gras, Butter, and Rum Raisin Monaka- Matsutake Tempura- Eel, Winter Melon, and Man-gaji Pepper in a Thick Sauce- Rice Balls (with Shirasu, Kombu, and Ume)- Coffee Kuzumochi- MatchaEverything was delicious, but I marked the dishes that particularly impressed me with a star (⭐︎). The Soba Noodles, served in an ice bowl, along with the broth and chilliness, were exceptionally tasty. The grated Matsutake Mushroom soup was also incredibly delicious, to the point of being moving.In the end, the head chef personally saw me off, making for a memorable experience from start to finish, with outstanding service and cuisine!
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