Limited to one group per day for ten years, experience the essence of Japan's forests.Once you taste it, you may never have the chance again. This restaurant feels like a place where "with each meal, you get closer to legend."The chef here focuses on making vegetables the star of the course, with meat and seafood playing supporting roles, creating truly unique dishes.The first half of the course may appear to be creative gastronomy at first glance, but once you taste it, you realize it embodies the classic flavors of French cuisine or traditional Western dishes.When asked, "Was it delicious?" the answer is undoubtedly yes. The level of perfection is akin to having refined classic flavors to their utmost.On the other hand, while the visual impact is striking, the flavors are somewhat predictable. However, for those who appreciate traditional tastes, it will undoubtedly exceed expectations.Personally, I found the second half of the meal to be even more overwhelming compared to the first.Especially the first dish, "Noen ver.2," showcases over 100 types of vegetables prepared in more than 10 different ways, resulting in a presentation reminiscent of Pikmin. As a vegetable dish, it excelled in flavor variation, balance, and creativity.Previously, I had a similar concept dish at YOSHIKI FUJI in Ibaraki, but this felt like a complete evolution of that idea. I haven't confirmed with the chef, but perhaps this restaurant or the chef served as a role model.Of course, Noen wasn't the only impressive dish. The rice with udo and sweetfish, as well as the bread made with mountain walnuts, exceeded expectations in both flavor and texture.Additionally, the dish featuring conger eel was of exceptionally high quality, and the surprises continued throughout the latter half of the course.Overall, while the flavors are rooted in tradition, the high level of execution makes you genuinely want to return to this restaurant.Bergamot and Ginger DrinkIt tasted almost like a candy, reminiscent of Mentos, with the flavors of ginger and bergamot not being too strong.Forest AromaA blend of leaf almonds, fragrant chinquapin, yuzu leaves, and vegetable peels. It had a complex flavor reminiscent of broccoli combined with pickled daikon.Truffle, Akebono Soybean Miso, Bear MeatPerfectly salted, with a rich umami from the thick miso and meat miso, leaving a long-lasting aftertaste. The aroma was outstanding.Myoga, Ginger Mayonnaise, Bell Pepper, TartVery refreshing. The mayonnaise was light, and the ginger flavor with a hint of spiciness was delightful.Western Gummy, Whiskey CocktailFava Beans, Brioche, Fava Bean Paste, Homemade KarasumiWell-balanced in saltiness, umami, and toastiness, this dish was appetizing without the brioche being dry.Junsai, Oil-Marinated Sweetfish, Sweetfish, Salt, Balsamic, Celery SproutsThe acidity was mild, and the umami of the sweetfish was very rich. Eating just the junsai had a slightly cucumber-like texture.Katsuobushi Canola Flower, Farmed Mackerel, Canola Flower Broth, CaviarThe flavor of the canola flower was prominent with a slight spiciness. The lightly grilled mackerel was surprisingly aromatic and delicious.Sichuan Cucumber, Nuka Bed, Sweet Orange, Eel, MarigoldAn incredibly delicious dish. The cucumber itself was wonderful, and the sauce had an astonishingly rich cucumber flavor, with a perfect balance of acidity and sweetness.Limited to 330 bottles, TSUSHIMI White WineMade exclusively from Koshu grapes. The barrel aroma is quite strong, reminiscent of whiskey.New Onion, Onion Leaves, King Crab Oil, King Crab, Crab Miso SauceTruly delicious and surprisingly sweet. I had previously heard that king crab miso wasn't tasty, but I completely disagree; it was to my liking.Highland Asparagus, Iso Tsubugai, Western MugwortThe iso tsubugai was incredibly delicious. The asparagus was very tender, with a pronounced sweetness. The sauce incorporated the umami of all the ingredients, resulting in a fascinating dish.Muscat, Kyoho, Koshu Grape RoséThis rosé had a completely different aroma from typical ones, reminiscent of the agar dessert sold at Mos Burger in Taiwan. It had a very sweet fragrance.Donko Shiitake and Honshu Deer CutletHighly aromatic with no off-flavors. The sauce felt reminiscent of a plum sauce, but without any plums; it was likely a combination of tomato and apple.Turnip, Soft-Shelled Turtle, Port Wine, SteamedA flavor that combines acidity and richness. It was my first time tasting soft-shelled turtle eggs, and they were much richer and tastier than chicken eggs.Turnip, Thigh Meat, Arm Meat, GrilledThe grilled dish highlighted the acidity of the turnip even more.Rare Wine from AichiA Sauvignon Blanc with a unique aroma reminiscent of mango and gummy candies.Noen ver.2Over 100 types of vegetables, prepared in more than 10 ways. The balance of saltiness, sweetness, lightness, and heaviness was exquisite, keeping the palate fresh and surprised until the end.Legendary Sake Brewery WineChardonnay. The aroma is reminiscent of noble rot wine, but the flavor is rich with a solid acidity.Mountain Udo, Udo Sprouts, Shizuoka Sweetfish, RiceOne of the most memorable dishes of the day. Normally, udo has a crunchy texture, but this one crumbled like a potato and melted in the mouth. The slight bitterness and sweetness of the sweetfish were maximized, creating a wonderful harmony with the aroma of seaweed.Kohlrabi, Aichi Conger Eel, Sweet Basil Sprouts, Garlic and Garlic Sprouts, Wine Vinegar SauceThe flavors of fried garlic, garlic sprouts, and garlic oil harmonized beautifully with the wine vinegar. The kohlrabi had a texture similar to soft-cooked daikon, and the conger eel was expertly deboned, leaving me impressed by the high level of execution.Obuse SakeMountain Walnut BreadA classic dish. Not as hard as a baguette, it retains a pleasant elasticity. The more you chew, the richer the umami spreads, and the texture of the mountain walnuts adds a nice accent.A5 Koshu Wagyu, Bamboo Shoots, CheeseSimply very delicious. The richness of the cheese was impressive.Hakushu WhiskeyCheese Mousse, CherryMulberry Mochi, Mulberry Paste, Hazelnut OilElderflower Ice CreamIt has a flavor similar to vanilla ice cream but with a subtly different aroma.Summer Strawberry CandyNot too sweet and very easy to eat.Chaya Seed NougatIt has a slightly ginger-like flavor, but it actually has a unique taste of its own.Herb CaramelIt looks like warabi mochi, but once in your mouth, it is rich herb caramel. The melt-in-your-mouth quality is outstanding.Marshmallow