In late May, I went out for dinner with a friend.This is a soba kaiseki restaurant run by a chef known as the "God of Sanma". While I initially thought it would focus mainly on soba dishes, I was pleasantly surprised to find that, although the soba was indeed excellent, the other dishes were remarkably high in quality, completely exceeding my expectations in a good way.The service was also very impressive, with a large number of staff providing detailed explanations of the dishes. When I asked about the ingredients and cooking methods, they answered thoroughly, making it a place that truly caters to food enthusiasts, which I personally appreciate.Regarding the ingredients, considering the pricing, it felt like they were not overly concerned about costs. The portions were generous, and they used high-quality ingredients without hesitation, especially the eel, which left me in awe. I believe this place is quite reasonable.Overall, the taste level is high, and the cost performance is exceptional. I highly recommend this restaurant if you can make a reservation.**New Onion Soup with Snap Peas, Asparagus, Hairy Crab, Fruit Tomato, Tosa Vinegar Jelly, Water Eggplant, Sea Urchin**This dish had a great balance of acidity and umami. The hairy crab was easy to eat without any unpleasant texture, making it appealing to a wide audience. Personally, I would have preferred a bolder flavor, but the water eggplant was particularly exquisite.**Bird Shell and Asparagus**Lightly grilled over charcoal, the sweetness of the shellfish and the rich scent of the ocean were intense. I really enjoyed it. The asparagus was lightly sautéed in butter, making it delicious without any bitterness. The wasabi had almost no spiciness, just adding a hint of aroma.**Yoshino Kudzu, Steamed Hata, Koshiabura, Yuzu Flower, Sesame Tofu**This was the most "sesame-flavored" sesame tofu I’ve ever had. It was not sweet at all, just incredibly aromatic. The yuzu flower was fragrant with a slight bitterness, which I really liked. The koshiabura had a faint bitterness and acidity. The hata was even softer than the steamed hata from Taiwan, without any muscular texture.The dashi was also outstanding, made by soaking two types of kombu, including Rishiri kombu, in water from 10 AM to 3 PM, then heating it. Just before serving, they added bonito flakes, resulting in a dashi with strong sweetness and umami, and even a slight acidity from the bonito flakes.**Semi-Ebi and Aori-Ika Sashimi with Hanamari Cucumber, Shrimp Soy Sauce, Salt, Wasabi**The aori-ika was delicious, with no unpleasant odor, soft texture, and mild sweetness. The semi-ebi was cooked to a semi-raw state, pairing excellently with the shrimp soy sauce.**Salt-Baked Tuna Belly**The chefs meticulously removed all the sinews before service, resulting in a truly sinew-free experience. This tuna was the epitome of melting in your mouth, with overwhelming sweetness and umami.Personally, I prefer eating it with a combination of soy sauce and salt, which enhances the umami and sweetness remarkably. According to the staff, the traditional way was just soy sauce, and this style started around March of this year.**Natural Soft-Shelled Turtle Chawanmushi**The sauce had a ginger aroma and a light spiciness, resulting in a deeply flavorful dish. They used natural soft-shelled turtles from Ehime.**Fried Bamboo Shoots with Kaki Seeds and Fried Young Sweetfish from Tenryu River**The young sweetfish had a strong coexistence of bitterness and sweetness, which was fantastic. The fried bamboo shoots had a unique aroma from the kaki seeds, making it an appetizing dish that stimulated my appetite midway through.**Amakusa Hamo with Hamo Dashi and New Onion**The new onion was incredibly sweet. The technique for removing the bones from the hamo was impressive, resulting in a completely bone-free dish. The dashi was rich and full of umami.**Ehime White Sweetfish, Kogomi, Fuki-no-Tou**The fuki-no-tou was very delicious. The white sweetfish had a rich umami flavor, with hints of crustacean aroma.**Signature Karasumi Soba**The karasumi was slightly different from the typical Japanese version, with a hint of Taiwanese flavor. The soy sauce was very refined, enhancing the aroma without being overly salty. The fragrance was wonderful, and I truly enjoyed this soba.**Unadon**The sansho pepper was likely freshly ground, with an overwhelming aroma. When I ordered the large size, I was surprised to find ten pieces of eel, equivalent to half a body in volume.It was shocking enough to surpass all the eel restaurants I’ve visited before. The skin was crispy, and the bones were completely "texturized," resulting in zero bone sensation. It was truly impressive.**Sudachi and Junsai Soba**Refreshing and perfect for a finale.**Sansho Curry**This type emphasized the sweetness of the vegetables, and I think it’s quite similar to the flavor from Ginza Oishi.**Red Shiso Granita, Homemade Milk Pudding, Miyazaki "Sun Egg" Mango, Passion Fruit, White Wine Jelly**The white wine jelly was particularly wonderful. The milk pudding had a slight almond tofu nuance. Overall, the sweetness was moderate, and the pleasant acidity made for a delightful dessert.