I returned to enjoy a certain dish.For today’s main course, I could choose between venison or bear, but I was informed that bear would be served before the main dish. Considering the balance of the course, I should have chosen venison, but I wanted to try something I don’t usually eat, so I deliberately chose bear. This led to an unexpected double bear course.**Amuse** The saltiness of the salmon and caviar was just perfect.**Corn and Lemon** The lemon foam on top had a strong acidity, but the corn soup underneath was very sweet, creating a nice balance.**Clam** The pairing with the salty ice cream was delightful. I still can’t believe what I had the day before at "Asahinas Gastronomy"—that clam was something else.**French Onion Gratin Soup** The piping hot soup was topped with a savory cake, which I enjoyed alternating bites with. The cake had a wonderful flavor of cheese and onion, and the soup was so rich it felt like drinking a sauce. With Yamazaki 12-year whiskey added, the aroma was fantastic. Looking back, this dish was the highlight of the day.**Sea Bream Salad** The salad of sea bream and rice was served with soup poured over it, reminiscent of ochazuke (rice in tea). The wasabi flavor was somewhat dominant, but it was delicious.**Sea Turtle Assiette Parmentier** Incredibly hot, yet incredibly delicious. When I had the bear Assiette Parmentier here before, the flavor of Sichuan pepper was overwhelming, but this time it was absent, allowing me to enjoy it until the end.**Sea Turtle Tartare** This was the dish I was looking forward to the most. I had the soup at "Apicius" last year, but this was my first time trying the raw meat, so I was very excited. The texture was similar to tuna or bonito, but the meat had a slightly unique flavor, which was nicely balanced by the aromatic vegetables, making it very tasty.**Bear Stew** This dish combined stewed bear with spring vegetables and sakura shrimp. The bear meat was incredibly tender, and the fat was melt-in-your-mouth delicious. The pairing of bear and sakura shrimp was excellent.**Bear Roast** This was from a Hokkaido brown bear, and while I had eaten the hand of a black bear a few years ago, this was my first time with a brown bear. It looked tender, but the texture was surprisingly firm, making it difficult for the fork and knife to penetrate. The flavor of the meat was excellent, with no gamey smell, rather it had a pleasant aroma. It was served with a paste made from aged Beni Haruka sweet potato, which was very sweet and delicious, pairing perfectly with the sauce.**Vacherin** In a meringue shell, there was crème brûlée, blood orange, and salted tomato. The compatibility of each ingredient was great, making it the most delicious dessert I had here.This was only my third visit, but I love that I can enjoy different dishes each time. If I overlook the service, it’s a restaurant I really like.