The prices have slightly increased due to tax, but I understand that ingredient costs have also risen. This is a place I want to visit every season. Today, I enjoyed dishes that truly reflected the season. The fish somen served at the beginning was remarkable; the small shrimp on top were delicious and made a strong impression. The surprising, creamy texture in my mouth was actually the egg yolk. Next, the grilled eel wrapped in Hachiman style was warm, tender, and the new burdock was soft and fragrant. The accompanying seaweed added a lovely aroma, making it a very tasty dish. The sashimi included tuna and anaimi (a type of fish). The firm texture of the anaimi was incredibly delicious. The tuna was well-prepared with sharp edges and hidden cuts, making it easy to eat despite its richness, unlike the often overly creamy tuna I’ve had recently. The tempura featured koshi-abura (a type of wild vegetable), young sweetfish, avocado, and small onions. The koshi-abura and young sweetfish were particularly exquisite. I also had the usual yomogi steamed sweetfish and soba noodles. Everything was incredibly delicious today. It was a great meal!