On a Saturday during the holiday weekend, I visited at 5 PM. There was one group ahead of me, but gradually more people arrived, and before I knew it, there was a long line.I was seated at a prime spot right in front of the head chef, which heightened my expectations. Inside the restaurant, it seemed that the areas in front of the head chef, the main chef, and the young female chef were all considered "best positions."The counter was quite narrow, almost too close to the neighboring seats, but it was lively and I received warm hospitality.The course started with sashimi, followed by grilled dishes, stews, and soup. The sashimi included four types, and except for the tripe, they were all seasoned with a sweet sauce combined with green onions and mustard. The heart and lean cuts were served with garlic, and each was fresh, highlighting the natural sweetness of the meat. However, the overall seasoning was on the sweeter side, which made it feel a bit heavy.For the grilled dishes, I could choose 1 to 2 types, and that day’s lineup included tongue, liver, loin, outside skirt, and knuckle main muscle. After asking for recommendations, I ordered the outside skirt and knuckle main muscle. The delicate seasoning and aroma typical of a kaiseki restaurant were impressive; the outside skirt was grilled with salt and enjoyed with ponzu for a refreshing taste, while the knuckle main muscle was mixed with egg and sauce, reminiscent of yukhoe, and both dishes were highly satisfying. As the head chef recommended, they were indeed wonderful.For the stew, I adjusted the portion to be lighter considering my stomach capacity. I could choose between "various cuts" or "tail" for the meat, and I could add potatoes, konjac, and eggs. Following the recommendation, I chose "various cuts" and added all the ingredients. The stew, which has been simmered for over 70 years, had a slightly salty taste but was somehow addictive. The flavors had thoroughly penetrated the ingredients. Next time, I’d like to try the tail as well.The tail soup had a gentle yet rich flavor, refreshing my palate and was a fitting conclusion to the course.The items served this time were as follows:【Sashimi】・Tongue・Heart・Lean cuts・Tripe (with ponzu)【Grilled Dishes】・Outside Skirt (with salt)・Knuckle Main Muscle【Side Dishes】・Salad・Garlic (with plum paste)【Stew】・Various Cuts, Potatoes, Konjac, Eggs【Soup】・Tail Soup