I visited in late May. The calm interior, inspired by the ocean, features only 8 counter seats. Omakase Course JPY 22,000As before, paired with a non-alcoholic selection centered around Shizuoka tea.The first drink was a blend of Kawane's Japanese black tea with strawberry and grape vinegar.We started with a refreshing appetizer of squid and barracuda.It was based on white tea from Makinohara, with a hint of Mikita mandarin from Hamamatsu and kombu tea.This time, the fritto was red sea bream, served with a rich tomato sauce from Kakegawa.Next came thick asparagus, accompanied by fried young Spanish mackerel and fresh Hamana natto.Here, a new type of bread was introduced. I had heard about the steamed bread being in development, and it has finally been completed. Made with shiratama flour and kneaded with Aonori from Lake Hamana, it was round and chewy.The freshly caught red sea bream was cooked perfectly, paired with a matching wood leaf sauce.Next was crispy fried sweetfish scales.The previous bread was complemented by seaweed butter, not replaced, but rather, we now had two types of bread.This season's water shield came from Nishi-san's hometown, Hiroshima. It was served with a jelly made from Kakegawa tomatoes, providing a refreshing palate cleanser.The specialty baked pie was made with sole this time, offering a new texture that was refreshing.The risotto featured squid.Dessert has increased to three items:- Compote of Yaizu strawberries "Momo Kun" with fromage blanc and mint sorbet- Hojicha ice cream from Kawane- Peel of "Suruga Elegant," a hybrid of sweet orange and pomelo, with chocolate terrine.We finished with coffee.Although the course price has increased, it was previously too low, so it seems reasonable. I thought there was one more staff member this time, but it was just a changeover with the previous staff.I look forward to the continued evolution of the ingredients used. It was a great meal. Less