The course offered a lingering taste of spring while hinting at the early arrival of summer. It showcased seasonal ingredients like wild vegetables and fresh beans, with a focus on cooking techniques and aromas that truly reflected the season. The fish dish, infused with the scent of charcoal, was particularly memorable, perfectly balancing the sweetness of the fat with a delightful smokiness. The rice dish in between added a playful touch, and the flow of the meal felt natural without any heaviness. From the beginning to the final peach dessert, it felt like savoring the transition from spring to summer, one plate at a time. The atmosphere across the counter was calm, making me want to return to enjoy the changing seasons once again. Less