1,148 characters ★I traveled from Tokyo to Ibaraki Prefecture.This restaurant, which has received high praise for its terroir (4.36), showcased two standout dishes that day: the large bird shellfish from Miyazu, Kyoto, and the lamb rack from Rosé, France. The skillful cooking and complex sauces elevated these premium ingredients to new heights. The "Higedai" fish was surprisingly delicious, making it a smash hit in terms of terroir.01. Freshly harvested local corn soup with grilled corn02. Charcoal-grilled Mehikaru from Ouchi Shoten topped with Okahijiki03. Hiramasu from Ouchi Shoten with a smooth sauce made from turban shell04. Beets and artichokes from Kozawa Farm, fennel from Yuzumo Farm, and tomato gazpacho jelly05. Homemade bread (including focaccia) and sour cream made from Obitama yogurt whey06. Grilled half-size natural eel (120-150g) from Nakagawa with cucumber, nasturtium stems, and caper salad07. Local black abalone with abalone puree and green beans08. Freshly caught ayu from Nakagawa, ceviche with corn and summer vegetables09. Lightly sautéed natural bird shellfish from Miyazu with shallot sauce10. Iwaki Umeda Suisan's surf clam wrapped with chervil and Higedai, served with surf clam and Higedai broth11. Iwaki Umeda Suisan's fried lobster, prosciutto from Umezan pork, and yogurt sauce12. Lamb loin from Rosé, Kozawa Farm's Tengu eggplant, coriander puree, and Moroccan green beans13. Simmered plums from Kairakuen with plum syrup granita14. Fresh herbal tea (mint, lemongrass, lemon balm)15. Yamagata's Benishuhou (cherry) parfait16. Freshly baked financierThe combinations of Hiramasu and turban shell, as well as Higedai and surf clam, were innovative attempts. The aroma wafting from the grilled skin of the Higedai was incredibly fragrant. The combination with surf clam enhanced the umami and texture, making the flesh delicious, while the broth of Higedai and surf clam was rich in flavor and truly impressive.The large bird shellfish from Kyoto has a presence that makes it a summer specialty. In the past, it was prepared with caviar cream, but it seems they have shifted to simpler cooking methods that highlight the ingredient's natural flavors. While I have nostalgic feelings for the past, the current bird shellfish is still a 5.0-level deliciousness.The Rosé from the brand, which has become a staple in French restaurants, is something I have enjoyed multiple times at renowned French establishments, but I have yet to encounter a Rosé that rivals the one prepared here.The cherry parfait was on a completely different level of deliciousness compared to those from the top 100 cafes. Interestingly, the bird shellfish, lamb, and cherries are unrelated to terroir, but this restaurant emphasizes "deliciousness" over terroir, reaffirming its culinary philosophy.