This restaurant feels like a course that captures the essence of the sea in Yaizu, Shizuoka.Without flashy presentations or excessive luxury, every element—from the cooking of the fish to the broth, the aroma of charcoal, and the nuances of fermentation—was crafted with great care.The standout dish for me was the corn soup. Its natural sweetness was beautifully complemented by the toasted aroma of fried corn silk, achieving a level of perfection that felt extraordinary for a first course.The mackerel was lightly smoked and then seared, with a rare center. The richness of the fat was enhanced by the combination of Hamana natto and mustard sauce.Then there was the swordfish wrapped in pastry. Inside the light pastry was moist swordfish, edamame, and a seafood cream sauce. This dish was particularly memorable among the courses.Throughout the meal, the atmosphere of the "sea" remained consistent, and the world created by the restaurant never faltered until the end.I believe this is a cuisine that can only be found in Shizuoka, distinct from the innovative styles in Tokyo.
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