Top-Class QualityFirst, we had white asparagus with tomato consomme. This dish featured white asparagus with a gel made from the essence of tomatoes, capturing the rich flavor of tomatoes in every spoonful!Next, we enjoyed a tart with botan shrimp and grilled eggplant. This tart was topped with fried botan shrimp and summer vegetables with cheese, perfectly matching the umami of the shrimp with the seasonal veggies.Then came the Nagoya Cochin soup. This soup contained Nagoya Cochin chicken and oxtail, along with grilled shiitake mushrooms and Nagoya Cochin ravioli.The cold pasta with squid and caviar was simply amazing! I usually dislike squid, but the rich flavor of the fatty squid paired beautifully with the caviar. I was initially worried about a cold pasta dish, but it exceeded my expectations. It was worth every penny!Next was grilled clams. These clams were grilled with a special basil and butter, resulting in juicy, large clams. They were topped with crushed nuts and other ingredients.The eel with balsamic sauce was a refreshing take on eel, served with onion balsamic sauce, okahijiki, and shiso. It was a unique experience to have eel without the usual Japanese sauce.The octopus risotto featured octopus from Higashikagura Island and included potatoes.The Mikawa beef sirloin steak was simply prepared with mustard and sauce. Usually, adding mustard can overpower the flavor, but the chef balanced it perfectly. This is how flavor enhancement should be done!The truffle gelato was another highlight of the day, with its aroma stimulating the senses! The focus on fragrance was impressive.For the final pasta dish, we had a rich ragu sauce made with oxtail, mixed with pasta and mountain vegetables. This is a pasta experience unique to Japan! It was rich yet delicate in flavor and texture, showing great attention to detail.Lastly, we were served coconut pudding with basil shaved ice. I was initially skeptical about basil shaved ice, but it paired surprisingly well with the dessert! The coconut pudding was of high quality, and adding crushed passion fruit sauce made it irresistible.For dessert, we had tea with baked sweets, including sesame cookies and financiers. They were decent, but after such a meal, they felt a bit overshadowed. Still, they would be top-notch at any regular restaurant.In summary, this place is a must-visit for the price and quality! The cost of living in the countryside is fantastic! In Tokyo, this would easily cost double!Every dish was meticulously crafted with no flaws. However, it was a bit disappointing that the service charge was not mentioned when I made the reservation over the phone.