In late May, I went out for dinner with a friend.The chef here takes a "subtracting" approach to Italian cuisine, which is the complete opposite of the "adding" concept commonly found in Western cooking. Most of the dishes are created using only salt and olive oil.According to the chef, the logic behind the cooking is completely different from many other restaurants, and this is what he believes to be the essence of true Italian cuisine. I would describe it as "Italian cuisine with a Japanese sensibility."So, does this style really result in delicious Italian food? To conclude, it was surprisingly delicious.Typical Italian courses often feature rich dishes heavily flavored with butter and garlic, which can leave a heavy feeling after the meal. However, here, even after finishing the course, I felt completely light. The overall experience was very refreshing and vibrant, yet I never felt the flavors were weak. This balance was quite shocking.The service was also excellent, with the chef and his wife being incredibly humorous and friendly. They enjoyed conversing with customers while preparing the dishes, creating a wonderful atmosphere in the restaurant. True to the name of the restaurant, the entire dining experience felt like a comedy, naturally bringing smiles to everyone.Additionally, the menu mentioned "5 types of selected wines," but we actually received 7 glasses. Each serving was generous, making it quite reasonable.12-month aged French prosciutto, Italian burrata cheese, Tuscan olive oil.Focaccia.The focaccia was simply exquisite. Instead of the typical buttery aroma, it had an explosion of wheat fragrance, with an overwhelming toastiness.The prosciutto had a slightly stronger saltiness than umami, but it was perfectly balanced. The burrata was undeniably rich and delicious. The olive oil was surprisingly light and aromatic, beautifully tying everything together.Choshi Kinmedai (red snapper), French wild asparagus, Tokachi mountain wasabi.The fish was not aged but lightly salted and dehydrated four hours before serving to enhance its flavor. The Kinmedai had a very firm texture with zero fishy smell, which I personally loved.The wild asparagus was my first experience, and it was astonishingly sweet and tender without any grassy taste. The mountain wasabi was just a subtle accent.Overall, the dish highlighted the overwhelming sweetness of the fish, centered around the olive oil and light saltiness.Hokkaido horse manure sea urchin, pesto.This was the best pesto I've ever had. The aroma of freshly ground basil was incredible.The quality of the sea urchin was impressive, but it was not just a simple addition of good ingredients; combining it with the pesto transformed the flavor of the sea urchin itself. The sweetness and umami were completely different from eating it alone.Loire white asparagus, Italian flour.The batter had a natural sweetness from the flour. The quality of the white asparagus was exceptionally high, with sweetness and a strong asparagus aroma, yet no bitterness at all.It had a fibrous texture without any unpleasant chewiness, which was remarkable.Tagliolini, Hokkaido hairy crab, tomato.It was incredibly sweet. The hairy crab had no throat-catching sensation, and the tagliolini was cooked to perfection, leaving a slight bite.A light spiciness tied everything together, resulting in a very refreshing dish. It was a high-level plate.Clam broth, snow peas, Kanagawa swordfish, pasta, fava beans.The pasta had an extraordinary chewy texture. The mouthfeel was truly wonderful.The swordfish was very fatty, with overwhelming aroma and umami. The fava beans and snow peas were astonishingly tender, and this dish helped me understand the sensation of beans melting in your mouth for the first time.2-year aged potato gnocchi, gorgonzola.These gnocchi melted in my mouth. The sweetness of the potatoes was very strong, and it paired perfectly with the rich gorgonzola sauce.Kumamoto A3 black-haired wagyu, arugula.Although it was A3, it felt more like A4 in quality. While it wasn't as extremely tender as A5, it retained a meaty texture while still being sufficiently soft.The arugula had a slight acidity added, making it very refreshing.Tomato pasta.This was a tomato pasta recreated from a recipe that is 130 years old.My friend described it as "a classic taste," but personally, I found it to have a strange flavor that was reminiscent of "sweet and sour" despite being tomato-based, making it a type of tomato pasta I had never encountered before."Sun Egg" mango, fromage blanc.Rich yet with an incredibly light aftertaste.