I made a reservation for noon on a holiday and found the place fully booked.Many of the ingredients are sourced from Kyushu and Oita, which is a delight for travelers. The local vegetables, in particular, are incredibly fresh and vibrant in flavor. It was fun to see the main ingredients presented at the beginning, adding to the overall experience. The seafood is served fresh rather than aged, which is a nice touch. There are pairing courses available for drinks, including champagne, wine, Japanese sake, and non-alcoholic options, ensuring that everyone can enjoy the food and drinks.Here’s what I had:- Soba tea- Tsuru-murasaki and natural greens- Udo and tara-no-me (wild vegetables)- Clam soup- Octopus- Sawagani (freshwater crab) egg tofu- Sashimi of Kue (grouper)- Simmered octopus- Summer vegetables- Chicken tataki- Four types of tempura- Abalone- Sea urchin- Grilled natural eel- Soba with eel and sansho (Japanese pepper)- Shirasu (whitebait) rice- Miso soup- Nukazuke (pickled vegetables)- Shirasu rice ochazuke (rice with whitebait and tea)- Soba- Lychee- Yomogi (mugwort) sweet- Matcha (green tea)As a souvenir, I received some leftover rice balls.I was served a variety of dishes in small portions. The vegetables, in particular, were incredibly fresh and delicious. The soba infused with sansho paired surprisingly well with the eel, creating a unique flavor experience. The exceptionally tasty water served alongside the meal was sourced from a spring in Oita.I opted for the Japanese sake pairing course, and the total bill came to around JPY 42,000.
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