Should I start my training over again?To get straight to the point, the food was exceptional, and the service was top-notch, but unfortunately, there was an issue on the receiving end.At a restaurant of this caliber, it seems that customers also need a certain level of education and experience, which I lacked.Now, let’s move on to the menu descriptions.First, the appetizer: Uni Chips. This dish combines sea urchin and seaweed salt chips, leaving a deep aftertaste.Next, we had steamed conger eel served with truffle and asparagus sauce underneath. It was a plate that encapsulated summer, though it might have benefited from a bit more truffle aroma.Then came the fried sweetfish and the whole grilled fish. The grilled fish was prepared by sprinkling wine over it, while the fried version was packed with sweetfish, cheese, and sweetfish liver.The moment I took a bite, the umami of the fish exploded in my mouth, perfectly complemented by the bitterness and richness of the liver—it was fantastic.The grilled fish had a subtle wine flavor but still brought out the natural taste of the sweetfish.Next was Tamayura Amber. This dish featured eggs from chickens aged 7 to 9 months, served with caviar, shrimp, and herb sauce.Personally, this and the main dish were the MVPs of the day. The incredibly rich egg and sauce melded beautifully with the shrimp!Then we had the baked golden eye snapper in pastry. The pastry and wine sauce were so well combined that I wanted to savor every drop of the sauce!Next was the Ten-iwatari Soup, made with famous spring water, Nagoya Cochin chicken, and salt. It truly respected the original flavors.The specialty dish was eel, grilled with far infrared heat, served with a mixture of mackerel and eel liver. This was also astonishingly delicious, and I was amazed by the idea of using Gouda cheese for a flavor change.For the main meat dish, they served a rare cut of beef with a wine sauce. The flavor change came from yuzu pepper and a spice sauce.The inherent umami of the meat was extraordinary, providing multiple moments of delight with each bite.For dessert, we had pineapple ice cream. This ice cream was the best I’ve ever had! It featured basil ice cream, crushed pineapple shaved ice, coconut cream ice cream, and nuts, all packed with summer flavors. Basil ice cream is quite famous, it seems.Next was a cherry cake made with American cherries. This warm cake was filled with plenty of American cherries, and it was a thoroughly satisfying dish.Finally, we had nostalgic sweets and tea. The concept was to remake a famous childhood snack, and I chose Pino, Yukimi Daifuku, cotton candy, and Kinoko no Sato.The theme was aftertaste and memory, and it certainly matched that theme!In summary, the overall experience leaned more towards a focus on the flavors of the ingredients rather than surprises. In that sense, it was a restaurant that required a certain level of experience and education to fully enjoy.In that regard, it might be a place that somewhat discourages first-time visitors.The service was wonderful, but there were some differences among the staff. Experienced staff noticed my sweating and kindly offered to adjust the air conditioning, showcasing excellent hospitality, while younger staff might have spoken a bit too quickly or provided insufficient explanations.Next time I come, I want to train more and return as an adult who can truly appreciate the flavors!