The chef expressed a profound aesthetic sense that pursues simplicity to the utmost through his personality and experience. The charm of small, privately-owned restaurants like this one lies in the ability to feel the chef's unique values regarding food through the dishes they serve. There are no particularly rare ingredients or extravagant presentations. However, each plate left a deep impression, making me want to reminisce about the flavors again and again.The final dish, the peach daifuku, was also outstanding. It featured soft, freshly made mochi enveloping freshly cut peaches and homemade red bean paste. The balance between the peach's refreshing acidity and the gentle sweetness of the red bean paste was exquisite, making it a perfect conclusion to the meal.
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