Congratulations on your 10th anniversary!There are several people who could spend an hour showcasing the wonderful aspects of this restaurant. Moreover, it can be found in the premium pages of department store gift catalogs for seasonal gifts. Many of the apprentices have gone on to establish their own successful restaurants. It’s truly an amazing place.I might have been too nervous to appreciate the flavors during my first visit, but now I can only express that everything was impeccable.This time, I arrived with plenty of time to spare, reaching the restaurant 10 minutes early. Chef Shinohara welcomed me warmly.For the Tango no Sekku (Children's Day), I wished for good health and protection from evil spirits.*Welcoming Tea: Gyokuro*⭐︎ BOLLINGER SPECIAL CUVEE*Purple Sea Urchin, Sweet Shrimp, and Okra with Pike Conger*Kuzu jelly with sudachi citrus, garnished with shiso leaves.The decoration symbolizes my wishes, resembling a sword and a helmet made of irises to ward off evil spirits.A refreshing start with a visually appealing presentation, and the surprise of having sea urchin packed in.The sea urchin was delightful, and the shrimp had a nice bounce, while the pike conger was smooth, and the okra added a crisp texture.The cool sensation in the mouth was delightful.I also added Ginza Shinohara Caviar, which is seasonal and nearing the end of its availability.The soft saltiness and eggy flavor were excellent.*Crab Bread*Freshly made and served hot!Seafood tastes best when served warm.⭐︎ Akita Shinsei No.6 R-type*Soup*Ogura Sea Bream Tempura with Kamo Eggplant and Edamame Puree, topped with Udo and filtered oil.A beautiful green broth with a rich flavor.The sweetness of the eggplant, the saltiness of the sea bream, and the subtle bitterness of the filtered oil create a harmonious taste.The broth has a clean finish without any off-flavors.*Lake Biwa Sweetfish, Grilled and Hand-formed with Sudachi*After grilling, the intestines are removed before shaping.Chef Shinohara personally served it to me!The meticulous preparation allows for the full aroma of the sweetfish to shine.⭐︎ Akita Shinsei No.6 S-type*Hamana Lake Eel, Grilled with Sansho Leaves and Flower Pepper, Wrapped in Seaweed*Eel and sansho, even with flower pepper!The aroma is wonderful.The crispy eel skin contrasts beautifully with the rich flesh.⭐︎ Shiga Matsuno Tsukasa Junmai Daiginjo, Shinohara's Special Limited EditionThis is delicious!It has a slight effervescence and a clean acidity.*Soft-shelled Turtle, Fried and in Jelly*The gelatinous texture of the jelly is delightful.The fried turtle is delicious.*Hokkaido Live King Crab, Boiled with Olive Oil, Sudachi, and Soy Sauce*The legs of the 6-kilogram king crab are thick and satisfying to eat.They are juicy and flavorful.⭐︎ Saga Terao Junmai Daiginjo ⭐︎ Shimane Orokuro Super Orokuro 2024*Appetizer Platter*Oni-gawara, a tile that wards off evil spirits.- Scallops, Firefly Squid, and Canola Flowers with Egg Yolk Vinegar and Tosa Vinegar Jelly.- Kamo Eggplant and Shiitake Mushroom White Dressing.- Bluefin Tuna Sushi with Mustard.- Salted Sea Bass with New Onion Ponzu.- Tiger Pufferfish with Green Onion and Ankimo Sauce.- Quail Egg Pickled in Miso!- Flounder with Kombu, drizzled with roasted sake.- Udo and Rock Mushroom.- Shako Squid marinated in Brandy Soy Sauce, served with sea urchin soy sauce and salted preparation.- Grilled Eggplant, Cucumber, Okra, and Donko Shiitake with Daidokuji Natto.A little bit of everything, with many varieties.The Shako squid marinated in brandy soy sauce has a deep and lingering flavor.The umami is profound, and the acidity leaves a pleasant aftertaste.The complexity of flavors adds depth beyond just sashimi.Each bite is a delight.⭐︎ SAKE HUNDRED Tensai*Foie Gras, Butter, Dried Persimmon, and Whiskey Jelly in a Monaka Shell*The persimmon is delightful, and the whiskey adds a lightness.It’s impressive how light the foie gras feels.I found it even lighter than last time!*Wagyu Beef from Kobe, with Fukui Bent Bamboo and Watercress in Sukiyaki Style, served with Egg Yolk*The generous amount of watercress helps cut through the richness.It’s a lovely combination with the remnants of bamboo shoots.*New Ginger Rice*Flavorful and refreshing, enhancing the sweetness of the rice.*Handa Noodles with Fried Tempura Bits**Pickled Eggplant**Shiga Fruit Tomato in Wine Jelly*The sweetness of the tomato and the umami of the wine cleanse the palate, followed by a refreshing minty finish.*Yomogikuzu Manju*The aroma of yomogi is lovely, and the sweet red bean paste is gentle.*Matcha*A smooth matcha.Thanks to Chef Shinohara's thoughtful arrangements, I was able to relax and enjoy my time.It ended all too quickly.I found it even more delicious and enjoyable than last time, truly impressive.Thank you for the wonderful meal! It was delicious.