The course featured luxurious seasonal ingredients that evoke the essence of summer, such as corn, Hanazaka crab, Aori squid, and Tamago from the sun. This restaurant consistently offers high-quality seasonal ingredients, and the staff provides detailed explanations for each dish, making it a delightful experience to learn about the cuisine.The cold pasta with sea urchin and Genovese sauce, which changes slightly each time, was particularly to my liking this visit and incredibly delicious. I was also thrilled to compare the sirloin of Kikuchi Gengo beef with the top sirloin of Tajima beef. Normally, I find beef fat a bit overwhelming, but this meat was surprisingly light and enjoyable every time.The dessert, handmade by the owner, was a parfait lavishly made with Tamago from the sun. It had a refined sweetness and just the right amount of volume, making it a perfect conclusion to the meal. I also love cheesecake, so I hope to enjoy that on my next visit. It was a great meal! ✨️
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