We visited with five people in a private room. The first dish served was a symbolic bowl of "Turnip, Water, and Salt," showcasing the essence of this restaurant. This course begins without relying on kombu or bonito flakes, making full use of the ingredients. The sashimi of flounder and squid was paired with flounder salt water and squid salt. The accompanying sake enhanced the flavors beautifully. The silk-wrapped sushi, featuring three young sweetfish wrapped in a thin omelet with sansho leaves, had the heads facing the opposite direction, allowing the bitterness to linger until the end. The young corn was served with its silk intact. The ju-wari soba prepared with seawater was a true culinary delight. I thoroughly enjoyed the world of "Myoujyaku," where the creative ideas of Chef Nakamura and the thoughtful use of ingredients came together. It was a great meal!
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