I discovered this restaurant through a follower who posted about it on "Megumi arite koso". I had been keeping an eye on it for quite some time, and its unique name made it easy to remember. Finally, I had the opportunity to visit.Given that it has received high scores from even the most discerning reviewers on Tabelog, I felt confident it would be a good experience.While there was only one dish that didn’t quite hit the mark, all the other dishes were excellent, with only one minor miss. The desserts, however, did not meet the level I personally expect from restaurant sweets; they were simple and not particularly high quality (which seems to be the case at many places). But the quality of the savory dishes more than made up for it. The bread wasn’t exactly what I would consider high-level either, but it was decent.Even though they work as a team, the effort involved in sourcing a vast array of ingredients, preparing them, and plating them is impressive. Considering they do this every day for both lunch and dinner, I truly admire their stamina and dedication. The portion sizes were quite substantial for me, and I left feeling very full. Although the individual dish portions weren’t enormous, the full course was quite overwhelming. Even with adjustments, I barely managed to finish. While I can appreciate the chef's skill, I would personally appreciate it if the portion sizes could be slightly reduced. After all, chefs age too, and there will come a time when they can’t eat as much in one sitting.(1) Black Grape JuiceThis was my first experience with truly black-tasting juice. It had a flavor that matched its color, which was quite different from regular grape juice. The quality was also very good.(2) The lemon pork and fig dish on the right was good, but the Kujo green onion pesto on the left, served on a rice cracker, had an unpleasant taste. This was the only dish I didn’t enjoy.(3) This was an interesting dish using a shell from Hokkaido sea urchin. It featured a main flavor of beautiful eggs wrapped in consomme jelly, topped with sea urchin. While it wasn’t exceptionally delicious, it was decent.(4) BaguetteThe baguette had almost no air bubbles. I personally don’t mind, but from a professional perspective, it might not be acceptable. The taste was not bad, but it didn’t compare to authentic ones. Recently, I found the baguette from "Comsinwa" in Sannomiya to be on a different level.(5) The main dish featured bonito tataki topped with beets and wild asparagus. On the right was a mousse made from grilled eggplant, surrounded by grilled eggplant and topped with a tuile. The wild asparagus had a unique flavor, which was nice, but I wondered if the flavors of the components truly harmonized. Each part was good, but I felt there was a mismatch in flavor combinations. To be critical, it felt like the components were just placed on top of each other.(6) This dish was excellent and the best of the entire meal. It included clams, scallops, and ark shell, with vegetables like green beans, broccoli, and green peas. The surrounding gelée of chartreuse was subtly sweet and very delicious. The lemon cream, clams, and chartreuse paired beautifully.(7) This was a barley risotto made with turban shell. It was darkened by the shellfish broth and included semi-dried juicy tomatoes.(8) FocacciaThis was my first time trying focaccia with hijiki seaweed, but I found the flavors of salt and olive oil to be quite dominant. I would like to try making it at home, but I suspect my version would differ significantly in direction and might have more depth of flavor.(9) This dish, titled "Gift from Ehime," featured foie gras mousse wrapped in mandarin jelly. It was made in two halves and then combined. This dish was quite impressive at first (probably a specialty), but I didn’t find the foie gras to be "so fresh"; it wasn’t the highest quality I’ve tasted. I felt it might taste fresher at a slightly lower temperature. It seemed to draw inspiration from the common pairing of foie gras and fruit, reminiscent of bonbon chocolates (though it can’t be shaped like a bonbon).(10) The grilled sea bream from Shirahama was of quite high quality. It was served with zucchini and zucchini flowers, accompanied by a burnt yogurt sauce. Typically, zucchini flowers (pumpkin flowers) are used in cream-based dishes, so I think that would be a more common pairing.(11) The quality of the beef was also high. The sauce was made with cacao, but I couldn’t detect the cacao flavor.(12) The chef's special dessert didn’t leave much of an impression on me. While it looked good, the melon was hard and not sweet. The blancmange could have used more richness. It felt like a simple assembly of components. Perhaps a parfait made with melon and whipped cream would be a better idea.(13) The canelé had a bumpy surface. The white chocolate coating was too thick on both the bottom and rounded sides. I understand it’s difficult, but it fell short compared to homemade versions.Despite the various critiques, as indicated by my scores, my overall impression was quite positive. If more dishes reached the level of (6), my impression would improve even further.I look forward to visiting again.