This time, the area around the restaurant was in full bloom with roses, making it absolutely lovely. I heard that the late owner had a passion for European-style decor, and it truly is beautiful!I enjoyed the 【5th Generation】 Omakase Course for ¥8,800.There was no drink menu, so I started with a draft beer.While enjoying my beer, the rice cooker made its appearance! Freshly cooked rice was mixed with red vinegar made from rice malt to create sushi rice. The aroma of the vinegar was delightful. I was served spoonfuls of the freshly made sushi rice for tasting. At first, the vinegar flavor was quite sharp, but as time passed, the taste evolved… I was excited to discover that I could enjoy the changing flavor of the rice!The course included:- Tuna (Akami)- Simmered Sea Bream Roe and Fuki- Medium Fatty Tuna (Chutoro)- Chutoro with Akami, Kaki (sea urchin), and Iburigakko (pickled daikon with green onion and wasabi)- Kohada (Gizzard Shad)- Isaki (Chicken Grunt)- Aori Ika (Bigfin Reef Squid)- Horse Mackerel (Aji)- Steamed Clams (no soy sauce or salt)- Crab- Marinated Bonito (Tsuke Katsuo)- Bafun Uni (Sea Urchin)- Simmered Anago (Conger Eel)- Gourd Roll (Kanpyo Maki)- Clear Soup with Fish Bones (with somen noodles)After moving to another room, I had:- Rice Ice Cream (a parfait with castella, Iriomote brown sugar, mochi, and matcha)The chef personally served it to me, which was touching. Although it was our first meeting, he was very personable, and I quickly became a fan. I heard he often does this when he is in Japan. I hope to see him again...The drink cost for two came to just over ¥10,000. (The payment was processed using the credit card registered at the table, so there was no need for a bill.) Less