5 points: Exceeded expectations significantly.4 points: Exceeded expectations.3 points: Met expectations.2 points: Fell short of expectations.1 point: Fell significantly short of expectations.I made a reservation over six months ago and finally visited.It was early summer, just after the season for flower pepper, and I was curious about what I would be served.The interior was surprisingly small. With an open kitchen, there were quite a few staff members for the space, and although it felt a bit cramped, they moved gracefully while preparing the dishes.However, not many dishes left a strong impression on me.Torigai (cockle) and white asparagus: The aftertaste of the torigai had a slight odor. It was much better than having the torigai served as sashimi alone, but I wondered why the white asparagus was served with it. Should I have eaten them together?Bonito sashimi: This was delicious. It would have been perfect if it were just 2-3 millimeters thicker. I forgot to take a photo.Negitoro roll: This is a specialty, right? Eating the negitoro with a bit of salt was nice. I think this dish really needs to be fresh. I want to try it again on another occasion to verify.Deep-fried young sweetfish: They fried one that was alive right in front of me. Along with the bonito, this was the best dish of the day. It was lightly fried with rice flour, and the upper part had a fresh bitterness from the innards, while the lower part was fluffy and enjoyable. The young corn served with it was sweet and had a nice texture.Soft-shelled turtle chawanmushi (savory egg custard): I assume the broth was made from soft-shelled turtle, but I couldn't really tell. It might have been a bit too minimalist. It would have been nice to have bamboo shoots or pieces of soft-shelled turtle in it.Hamo (pike eel): They deboned it right there and served it in a bowl. It was refreshing and nice, with new onions included. I’d like to try it with a bit of plum.I find that Higashiyama Muku and Shigeyuki suit my taste better.Is early summer Japanese cuisine difficult? Should I focus more on French or Italian cuisine? I thought about that.But I’ll probably end up going for Japanese cuisine anyway, haha.