In mid-July, I went out for dinner with a friend.This is a Japanese restaurant under the Suzutomi Group, featuring a concept centered around wood-fired cooking. Currently, it is a highly sought-after restaurant with reservations fully booked until 2028.My honest impression is that it’s a "very delicious restaurant." However, throughout the course, it felt like riding a roller coaster. After being impressed by one dish, the next one made me think, "This might be a bit challenging for me," creating a cycle of highs and lows.Regarding the signature wood-fired dishes, I felt a bit unsatisfied. Some plates had a very subtle wood-fire aroma, only noticeable in the aftertaste. While the ingredients themselves were excellent, I believe the unique characteristics of wood-fired cooking could have been more prominently showcased.Compared to the sister restaurant "Jigendo," which also focuses on wood-fired cuisine, I personally prefer Jigendo. It uses the wood-fire aroma boldly yet balanced, creating a wonderful harmony with the ingredients, making the dishes truly stand out.Overall, it was delicious enough to be worth a visit. However, for me, it’s a place I would be satisfied visiting just once, and if I were to return, I would choose Jigendo. If you haven’t been to either, starting with this restaurant might help you appreciate the charm of wood-fired cooking.**Hokkaido Funka Bay Hair Crab with Kuzu Noodles** The chewy texture of the cold kuzu noodles was delightful, and the combination of summer vegetables and hair crab was refreshing. As the first dish enjoyed in the summer heat, it left a very good impression.**Akashi-Produced Ogose with Caviar and Yamaguchi Hagi Red Sea Urchin** The caviar had a strong presence, which might divide opinions. The sea urchin wasn’t from saltwater but was free of alum, and the wasabi was quite spicy, which I personally enjoyed.**Tokushima-Produced Tenkeiko Mushrooms** This was one of the most impressive dishes of the day. The wood-fire aroma was robust, and the shiitake mushrooms were surprisingly juicy and rich in umami. The texture was also fantastic, making it a very high-quality dish.**Aged Black Wagyu Beef** The first bite was marked by the sweetness of corn, and by the second bite, the flavors of the sauce and meat became more pronounced. The wood-fire aroma appeared as an aftertaste after finishing the dish.**White Sweet Sea Bream Soup from Ehime** The dashi made from six-year-aged kombu and freshly shaved katsuobushi was beautiful, and while the taste was delicious, I couldn’t fully grasp the intention behind the dish.**Gifu Masukawa Ayu with Okayama Kinshisai** This was the best dish of the day. The balance of bitterness and sweetness in both the flesh and liver was remarkable, and the cooking was so well done that I could eat it without worrying about the bones, which was truly impressive.**Tottori Watermelon, Tomato, and Basil Sorbet** Surprisingly high in quality and incredibly refreshing. It left a strong impression as a palate cleanser.**Aomori Eel with Smoked Fresh Pepper and Odawara Potatoes** The smoked fresh pepper was outstandingly delicious, making it the most memorable dish.**Chiba Natural Black Abalone with Kaga Lotus Root, Fresh Wood Ear Mushrooms, and Liver Sauce** The combination of light dashi and rich liver sauce was well-matched. However, due to the high quality of the sauce, the impression of the abalone itself was overshadowed. Still, the liver sauce was refined, without any off-flavors or bitterness.**Wood-Fired Kawachi Duck with Manganji Pepper Rice** This was the dish where I felt the most "wood-fired cooking". By grilling the ingredients over wood fire before mixing them with rice, the aroma filled my mouth, showcasing a strong personality. While I finally felt the presence of a signature dish, the side accompaniments felt a bit lacking.**Ju-wari Soba (Salt Soba)** The aroma of the soba was very rich, and I personally liked it a lot.**Smoked Milk Ice Cream with Whiskey** This was impressive; it was the first time I encountered a restaurant that naturally incorporated smoke flavor into dessert.**Taiwan Jin Xuan Tea** It was said to be the same tea leaves as those used in the sister restaurant Jigendo, and it was indeed wonderful, tasting even better than the Jin Xuan tea I had in Taiwan.**Taiwanese Castella with Sugar and Black Truffle** It had an unexpectedly Taiwanese flavor, and surprisingly good compatibility with black truffle. However, since I’m not particularly fond of Taiwanese castella, my personal rating is modest.