I visited in early May. The course was beautifully structured to reflect the season, showcasing the best qualities of both eel and soft-shelled turtle, leaving no room for criticism from start to finish.The first dish, fiddlehead ferns with sesame dressing, immediately brought a spring-like atmosphere. It had the fragrance typical of wild vegetables, but the bitterness was not overwhelming, perfectly complementing the gentle sesame flavor. Next, the grilled eel liver was exquisite, with a delightful balance of savory and slightly bitter flavors that paired wonderfully with Japanese sake.I chose Daishinshu sake, which was quite robust. When paired with the dishes, it revealed a beautifully defined character.The grilled shoulder meat and liver of the soft-shelled turtle were rich in flavor. After lightly cleansing the palate with bracken, we moved on to the white grilled dish. This white grilled dish was truly exceptional. The skin was slightly charred, incredibly crispy, and fragrant, with a burst of fat that spread pleasantly upon biting. Despite the richness of the fat, it was surprisingly light, showcasing excellent cooking skills.The uzaku, a combination of grilled eel and myoga, introduced a refreshing acidity and aroma, creating a wonderfully pleasant flow that enhanced the overall rhythm of the course.The subsequent soft-shelled turtle soup had a comforting flavor that seeped into the body. It wasn’t flashy, but the umami lingered gently.Finally, we enjoyed grilled eel, soft-shelled turtle eggs, and white rice. Despite being rich, it was strangely light, allowing for a satisfying finish.While each dish was certainly well-executed, what stood out even more was the thoughtful use of seasonal wild vegetables in May, along with the harmonious flow of fat, aroma, and acidity throughout the course. It was a quietly memorable restaurant that left me thinking, "I truly enjoyed a great meal."
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