This was my second visit, and my first time at the Chef's Table. It's limited to one group per day, where the chef prepares and serves the dishes right in front of you. At first, it was a bit tense with just the chef, the owner, my wife, and me, but the service had a nice balance of distance, allowing us to enjoy a wonderful time together.I didn’t take any photos, but every dish was fantastic. The focus was on enhancing the natural flavors of the ingredients without excessive seasoning. Above all, the freshness of the dishes made them truly irreplaceable. The first dish, freshly fried sweetfish spring rolls, was piping hot and absolutely delightful.The second photo shows a mountain of mushrooms, which was enough for two people. These were used to make a mushroom soup, topped over bear meat wrapped in kuzu starch. This was simply exquisite. The comparison of grilled eel—white grilled, kabayaki, and sukiyaki style—was also great.On my first visit, I couldn’t get a reservation for the Chef's Table and had the wild vegetable course instead, but the difference between the two experiences was clear. If you go, I highly recommend the Chef's Table.The third and fourth photos are from dinner. Since the Chef's Table was for lunch, I opted for a lighter wild vegetable soba for dinner. Even though it was called wild vegetable soba, it was more like mushroom soba due to the season. I was already full from lunch, but I enjoyed this dish just as much. Their breakfast is also delicious.I really ate a lot of mushrooms this time...^^;