I never expected it to be this good...There’s a reason it’s ranked number one.First, the appetizer: it features junmai (pure rice) from a pond in Fukushima, topped with a soup made from pufferfish meat and bones. It was a wonderful dish with lingering flavors of sea urchin and yuzu.Next, the grape shrimp, which are caught off the coast of Fukushima, served on a bed of sweet sake rice cooked with amazake and garnished with okra.This dish was divine, surpassing even the gods—truly an exquisite creation. Despite not using sugar, the shrimp were sweet! Sweet!! Sweet!!!The sweetness lingered in my mouth. It was the best dish that showcased the power of nature. The moment I tasted it, I felt like I got my money's worth.However, the shrimp miso was perhaps a matter of personal taste or maybe this particular batch was off, as it had a fishy smell that I didn’t enjoy.The Mehikari fish was grilled to perfection using firewood, combined with turnip leaves, fermented cabbage, and a sauce made from sunchoke, creating a harmonious blend of mountain and sea flavors in my mouth.Next was the rice noodles, featuring peeled green peas paired with sea bream soup.This dish changed my perception of green peas. Freshly picked makes all the difference!Then, we had stuffed zucchini flowers with tomatoes and cheese.The hot cheese inside the zucchini flower paired beautifully with its crispy texture.The blue crab and egg mushroom risotto was an explosion of umami. The mushrooms delivered a flavor that surpassed meat, and when combined with crab... well, it was a flavor explosion!Next was fresh corn paired with anago (conger eel). The eel, which was just alive moments ago, was combined with sweet corn harvested that morning and accented with sansho pepper.It was a fantastic dish with a wonderful mix of sweetness and umami. I could understand why the waiter insisted that only freshly picked corn would do!Then we had potatoes with shishito peppers and koshi-abura (a type of wild green).The wood-fired potatoes topped with koshi-abura sauce and rock salt, served with shishito peppers, were incredibly delicious even without meat. I savored the taste of the potatoes for a long time.Next was the tachiuo (beltfish) with chili sauce.The mild tachiuo alone wasn’t enough, but the addition of chili sauce created a remarkable transformation.Then came the lamb steak.The lamb leg was served with a spice called abura-chan, rock salt, and sauce.It was truly delicious... I had never tasted this spice before.Finally, the highlight: the shaved ice.This dessert featured natural ice topped with freshly squeezed milk sauce and fruits from Fukushima.It was unimaginably delicious—good enough to open a shop!The ice melted in my mouth, the milk was creamy, and the fruits were just too good! Fukushima’s fruits are amazing!This is truly a masterpiece, so anyone reading this should make a reservation at this restaurant immediately!Overall, the grape shrimp, potatoes, and shaved ice were the standout dishes.Fukushima’s absolute champion is truly on another level... I will definitely be back!