The meal was once again surprisingly delicious.1. Tree Sap 2. Prologue: Red Beads L’evo Chicken Mousse, White Shrimp, Gougère, Sweetfish Croquette 3. Tempura of Wild Vegetables (Koshiabura) (Appetizers) 4. Sardine and Udo 5. Okoshichu Pie: An incredibly delicious dish made with tender Okoshichu clams. 6. Moon Bear: Aged bear meat served with a sauce made from bear, wild boar, and other game meats, accompanied by various wild herbs. The aging process eliminates any gamey taste, resulting in a moist and flavorful dish that combines the vitality of the ingredients. 7. Young Bear Fat and Pheasant Consommé Soup: A creamy and smoky dish made with broth from young bear fat and pheasant. 8. Firefly Squid Fritter: Freshly fried firefly squid, served with a dipping broth after enjoying the fritter. 9. Azuma Hiki Frog Fritter: Fritters made from the legs of Azuma Hiki frogs. It’s been a while since I had frog, and it indeed tastes similar to chicken.10. Daimon Somen: A soup made with goat cheese. This is a classic dish where somen noodles are served in a cheese soup. Delicious! 11. L’evo Chicken: A specialty of L’evo, featuring young chicken legs raised specifically for the restaurant, stuffed with rice cooked in broth made from bear meat. Delicious. 12. Izumi Cherry Salmon: Served with cherry sea bream and dried tomatoes. This dish is also surprisingly delicious. (Main Course) 13. Wild Boar: A steak made from aged wild boar meat, served with spring wild vegetables.(Dessert) 14. Strawberry Mousse 15. Kuromoji Ice Cream Kuromoji Tea Rice Flour Bread Potato Bread Homemade Baguette Drinks: Kuromoji Peel, French White Wine Marsanne Breakfast was in a Japanese style, featuring white miso soup with wild boar, rice from the "Tenkakuku" brand produced in Nanto City, and side dishes including simmered bear meat, Spanish mackerel, udo, seaweed, and mustard-flavored wood ear mushrooms. I enjoyed an incredibly delicious breakfast. Less