This popular restaurant has received a Bronze award on Tabelog, and I've visited several times before, but this was my fourth visit.This time, I was invited to a friend's table to enjoy the Omakase lunch course.The dishes for the day included:- Corn, white clam, basil, lobster, and scallop croquettes- Hamo (pike eel) from Mikawa Bay, pear, and peanuts- Swordfish from Mikawa Bay with grilled eggplant tartar- Ayu (sweetfish) from Gifu, edamame, green shiso, and dragon's eye beans- Mikawa beef strip loin, winter melon, Man-gaji pepper, and grated daikon- Truffle gelato and cheese tart from Nagano's Shimizu Farm- Genovese spaghetti with squid from Mikawa Bay- White peach and rose hip dessertWhat stands out to me is how well the restaurant conveys its name, "Japanese inspired Italian cuisine."The main ingredients, such as hamo, swordfish, Gifu ayu, Mikawa beef, squid, and white peach, are all Japanese, yet they are seamlessly crafted into Italian dishes.When one thinks of Italian cuisine, it’s easy to imagine Western ingredients and flavors, but the dishes here have a familiarity that makes them naturally delicious for Japanese diners.For instance, the dish featuring ayu, edamame, green shiso, and dragon's eye beans showcases Japanese ingredients while still being thoroughly enjoyable as Italian cuisine, which is quite fascinating.With many seasonal ingredients, I eagerly anticipated each dish as it arrived.Even though this was my fourth visit, the changing seasons and ingredients promise a different experience each time, making it exciting to return.Once again, I was able to relax and enjoy the meal thanks to my friend's invitation.It's no surprise that this place is popular, and I personally look forward to visiting again in a different season. Less