The chef's dedication is evident not only in the dishes but also in the ingredients, table settings, tableware, and artwork. The cost-performance ratio is excellent as well.A total of 11 courses:1. The first welcome drink (soup): Chilled soup made from new onions and potatoes.2. Ten-inch hors d'oeuvres (local vegetable dish).3. Seasonal and fresh appetizer (first dish): Aged smoked Isaki (Japanese grunt fish) and Isaki's karasumi (roe). The moist Isaki is delicious, caught and prepared by the chef himself in Toba, then aged.4. Seasonal and fresh appetizer (second dish): Homemade ham, Jambon ham, seasoned with herbs instead of the usual saltiness found in store-bought versions.5. Seasonal and fresh appetizer (third dish): Aged Hata (grouper) presentation with dill. The broth from the Hata is delightful!6. Risotto with Gohito rice and a life-giving bouillon: Made with aged Gohito rice and topped with aged venison from a 4-5 year old deer, cooked in the chef's special bouillon. Incredibly delicious!7. Mie fish dish: Sautéed Ise sea bream with sauce from the fish's head. Served with homemade bread infused with Aosa seaweed—delicious sea bream.8. Seasonal palate cleanser: Herbal tea jelly made from homegrown lavender.9. Matsusaka beef (monthly special): Baked Matsusaka beef with herb breadcrumbs—tender and delicious!10. Ise tea, Aoyama Unkan: As part of the kaiseki French dining experience, this final dish is designed to enjoy the finest Ise tea, which is beneficial for the body.11. Tea sweets: Vanilla bean ice cream, uirou (rice cake), and homemade monaka with red bean paste.Non-alcoholic seasonal sparkling drink (Meiwa Town Amanatsu mikan) is refreshing without being overly sweet, perfect for rejuvenating after a long drive.Grape juice made from Cabernet Sauvignon.I thoroughly enjoyed the meal. Less