The atmosphere feels like a renovated traditional house, making you feel as if you're on a little trip.Since it was summer, there were many mosquitoes, and I got bitten on my hands while waiting, so it's advisable to apply insect repellent on your arms and legs before visiting.I enjoyed my meal at the counter.There were dishes that combined rice with fruits, a technique often seen in French cuisine, featuring peaches and pears, but I felt those additions weren't necessary.Also, there was a seasoning for the eel that gave it a Southeast Asian flair, which was said to add a refreshing touch, but I thought that was also unnecessary.That said, this restaurant seems to be one that continuously evolves and challenges itself.The base flavor of the dashi was strong, so rather than a minimalist approach typical of traditional Japanese cuisine, it leaned towards a style that adds and layers various elements.The dishes I found particularly delicious this time were:- Zunda (sweet edamame paste) on top of the whelk- Corn tempura- Satsuma-age (fried fish cake)- White rice- Shaved ice topped with yogurt sauceFor two people, the total was JPY 47,000, which I think offers decent value for the experience.
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