I’ve lost count of how many times I’ve been here.I truly love Higuchi. They serve meals that are incredibly well-prepared, yet the staff is very humble and approachable. In addition to explaining the dishes, they share interesting tidbits about the ingredients.The menu reflects a thoughtful approach rather than relying solely on the quality of the ingredients. You can tell they taste everything and decide how to use it based on its condition. (They even mentioned trying the ingredients themselves before cooking.)The counter is off-limits for photography, so I was a bit nervous on my first visit, but once I got to know the staff and the food, I was able to fully enjoy the atmosphere.On this visit, I enjoyed a luxurious menu featuring natural eel, sweetfish, pike conger, and biwa trout. And the soba at the end was truly exceptional—much better than what you’d find at a typical soba shop! (laughs)Especially the dish with the pike conger mixed with Manji peppers was delicious, perfectly complemented by the plum sauce.I’ll be back in winter! (o・・o)/~