This restaurant truly embodies the essence of Japanese cuisine, capturing the moment when spring ingredients shine at their best. I was immediately drawn in by the first dish, a rice-steamed Aomori Prefecture spiny crab. The chewy glutinous rice combined with the sweetness of the crab and the saltiness of the caviar created a plate that heralded the arrival of spring.Next, the preparations of the hon-mirugai (Japanese clam) and black abalone showcased the ingredients' strength, with impressive cooking techniques that highlighted their textures and rich flavors.One standout was the grilled bamboo shoot from Tsukahara, Kyoto. The presentation of peeling the skin after grilling it over charcoal was remarkable, and the bamboo shoot itself was astonishingly juicy. Its crisp, light texture and dense sweetness made it a truly exceptional experience that is hard to find elsewhere.The Sanriku black abalone shabu-shabu was delightful, with the umami of the abalone melding into the kombu broth, enhanced further by the addition of wakame. The final shabu-shabu of Sendai beef and bamboo shoot featured a refined fat from the beef and a tingling sensation from the flower pepper, leaving no room for disappointment until the very end.To conclude, the rice dish was a luxurious bowl combining soy-marinated salmon roe, fresh karasumi (dried mullet roe), seaweed, and chirimen sansho (dried young sardines with Japanese pepper). The sweetness of the white rice stood out, making it so delicious that I found myself wanting a second helping. The strong broth of the clam red miso soup and the delicate sweetness were perfectly executed, making this a one-of-a-kind Japanese restaurant that delights the senses with the seasons. Less