Favorite Restaurant Series ★★★Everything was incredibly delicious. I even whispered to myself, "That was so good," on my way back to the hotel.I made a reservation through OMAKASE, and it was easy to book. I wonder why?- **Torigai and Asparagus** ◯ The torigai had a delicate dashi aroma and was cooked to perfection. At this point, I felt like this restaurant truly brings out the flavors of the ingredients. It surpassed the best torigai I had at a certain high-end meat kaiseki in Kyoto. The asparagus was decent, but still quite tasty, possibly from a nearby farm. Could they also be involved in agriculture, making them even more exceptional?- **Hata Sashimi** ◯ I usually feel sashimi can't compete with sushi, but this was outstanding. The texture and flavor were top-notch. I thought the wasabi and salt had a pleasant aroma, but maybe that was just my imagination? I prefer sashimi with soy sauce, but I was convinced by the salt here.- **Clam** ◯ Full of umami. It felt like none of the flavor was escaping.- **Ayugai (Sweetfish)** ◎ Simply grilled with salt over charcoal, yet it was the best. I’ve eaten ayu from the Yoshino River since childhood, but this was completely different. I used to think the innards were not tasty, but they were actually delicious. From head to tail, it was incredibly flavorful. At this point, I was getting excited because everything was so delicious.- **Spanish Mackerel and Garlic Chives** ◎ ◯ From here on, it was so good that I couldn't help but laugh. The grilled Spanish mackerel was unbelievably fluffy and delicious, and the soy sauce-pickled garlic chives on top paired perfectly.- **Clam Soup** ◎ ◯ Just clams and water? No way! How can it have such a complex flavor? This was the best soup I’ve ever had.- **Tempura of Kuruma Ebi (Tiger Prawn)** ◯ Delicious, but maybe a slight drop in quality here. No, everything else was just too good.- **Tempura of Kisu (Whiting)** ◎ ◯ The size of the kisu was unbelievable, and it was incredibly delicious, bursting with flavor. Personally, I often eat tempura with salt, but the tempura sauce here was perfectly balanced and didn’t overpower the ingredients, so I used quite a bit of it.- **Tempura of Squid** ◎ Perfectly cooked to a half-raw state. How can squid of this thickness be so tender? I’m not even a squid fan, but this was incredibly delicious.- **Tempura of Anago (Conger Eel)** ◎ A luxurious whole eel. It was rich and absolutely fantastic.- **Cheese** ◯ A cheese I’ve never tasted before, and since I had been drinking Japanese sake up to this point, I paired it with the sake, and it matched surprisingly well.- **Zousui (Rice Soup)** ◎ ◯ The delicious dashi from earlier combined with perfectly cooked rice was simply the best. It’s super simple, but I’ll say it again, it was incredibly delicious.- **Ice Cream** ◎ ◯ It had dessert wine drizzled on top, and it was the best ice cream I’ve ever had. I heard it was homemade. I’ve thought this at NH in Osaka and Miyoshi in Kyoto, but truly top-tier places are exceptional at everything they create.Not a single dish was disappointing. The selection of Japanese sake was also excellent and delicious.It’s been two years since I last had a ★★★ experience, and it was with Japanese cuisine, which I don’t usually prefer. I used to think sushi was better than kaiseki, but I need to reconsider that. It’s probably been about two years since I last rated a high-end, hard-to-book restaurant. I’ve missed out on reservations at a difficult-to-book sushi place in Tokyo twice in a row. Thinking about it, I’ve wasted quite a bit of money... But I can’t help it when I occasionally encounter such an amazing restaurant.This is a place you should definitely visit, even if you have to travel far. I’d love to go back during the fugu (pufferfish) season.