In early July, I went for lunch alone.Corn mousse, fermented pineapple, grilled corn consomme jelly, caviar, marigold.The jelly had a gentle acidity from fermentation that harmonized well with the sweetness of the corn. Overall, the corn flavor was the star, with a subtle floral aroma from the marigold lingering in the background. The fermented pineapple was used sparingly, but its occasional acidity added a nice touch to the dish.Okinawa island okra, fried conger eel, fermented lettuce and mustard sauce, lettuce salad, lime foam and zest, fermented lettuce powder.This dish was seasoned with a focus on the acidity from fermentation, skillfully bringing out the umami of the conger eel and lettuce. Personally, I found it quite appealing.The conger eel was prepared with care, removing small bones rather than the usual cutting method, resulting in an incredibly smooth texture.Cold pasta with sweet shrimp marinated in kombu oil, shiso flowers, rhubarb pickles, fermented tomato, and shiso oil sauce.The sauce made with fermented tomatoes was the same as the one used at Naz in Karuizawa. This time, the combination with shiso oil gave it a different character.The sweet shrimp was astonishingly sweet, with no unpleasant odor. The pasta was well-coated with the sauce, creating a harmonious dish.Kagoshima caught swordfish, rosemary, fermented mushroom powder, Kumamoto eggplant, white kidney beans, and clam broth sauce.The aroma of rosemary was exquisite, significantly enhancing the overall impression.The clam broth sauce was particularly outstanding, delicious whether paired with bread or the swordfish.On the other hand, while the eggplant was tasty, it didn’t have the same impact as the other elements.Aichi beef tenderloin, Hida snap peas, new potato puree, sauce made from beef sinew, and sautéed spring greens in burnt butter.The tenderloin was coated in a sauce made with black garlic and fermented blueberries, and it was prepared with a straw-burning technique.The sauce had a deep umami reminiscent of shiitake mushrooms, offering a complex and memorable flavor.The tenderloin was aged for about two months, making it surprisingly tender while still packed with flavor.Pasta with squid, zucchini, fermented lemon juice, bottarga, lemon marigold, and fried zucchini flowers.The most impressive aspect was the aroma of lemon marigold.Initially, it had a vibrant scent reminiscent of pineapple, but over time it changed subtly, leaving a delicate floral note in the final aftertaste. This change in aroma was fascinating and became an unforgettable accent.Homemade yogurt ice cream, melon soda, syrup-soaked elderflower, and ripe melon.By combining the sweetness of the ripe melon with carbonation, it resulted in an astonishingly refreshing dish.The yogurt ice cream was light and not overly creamy, making it an ideal balance for the final course.Miyazaki mango, Amazon cacao financier, and homemade citrus jam.