The hospitality from the head chef and his apprentice was genuine and very pleasant.● Corn SoupIt contained grilled kernels and fried corn silk at the bottom.It was incredibly delicious, reportedly sweeter than melon.● Steamed Clams with RiceTopped with lightly fried seaweed and wasabi.The broth was rich and flavorful, perfect for ramen as well.● Shabu-Shabu with Jindo SquidServed with Kujo green onions and soy sauce koji.The crunchy texture combined with the sweet soy sauce koji made it even sweeter.● Soup with Sea BreamThe dashi made from freshly shaved bonito flakes was delightful.The semi-raw sea bream brought out the essence of Japanese flavors.● Sashimi of EbodaiServed with salt or soy sauce.It was full of umami, and the salt was particularly good.● Simmered Spanish Mackerel with Sansho and Pickled New OnionsThe fluffy texture was amazing.The sansho flavor comes in later.● Peach with White SesameMade with freshly roasted sesame (golden sesame from Fujieda).It was not sweet and very refreshing.The aroma of sesame wafted through the air.● Deep-Fried Seguro SardinesA dish to enjoy the texture.The slight bitterness pairs well with sake.● Vinegared Horse MackerelServed with mizuna, fruity tomatoes, and shiso flowers.Marinated onions added a nice touch.It was tender and full of flavor.The texture of the mizuna was refreshing.● Steamed Spanish MackerelServed with oridona eggplant and yuzu pepper miso.○ White Rice○ Rice with Bonito Flakes and Egg● Miso Soup with Eggplant and New Potatoes○ Rice with New Ginger, Fried Tofu, and EdamameThe aroma of ginger was the first to greet me.The seasoning was refined, making it easy to eat a lot.○ Today's Fish Bone ZosuiThe aroma was wonderful, making it a dish to savor.● Sweetened Green PlumsSweet, sour, and sweet again.The refreshing scent was delightful. Less