Here is the English translation: "This place, often talked about, seemed very nice, especially since Mairevi-sama visited and praised it. I walked from Roppongi-itchome. It's on the basement floor. There was someone waiting at the entrance, so it was easy to find. The atmosphere is elegant with 6 counter seats and private rooms available. I had beer. The dishes were as follows: - Fugu Shirako Tofu: Shirako tofu resembling white porcelain topped with nori sauce, served with fuki buds and burdock chips. - Soup: Clam and Kumamoto bamboo shoot with seaweed soup. The broth was excellent. - Sashimi: Chiba escolar and Hokkaido scallops with ponzu sauce and soy sauce. I liked the mildness of the ponzu. - Grilled Squid with Sauce: Akashi's grilled squid, whole and crispy. - Appetizers: Squid sunomono, spinach with walnuts, rolled mackerel with kombu and daikon, marinated smelt, spring onion konjac, and kue jelly. A modest but delicious assortment. I especially liked the rolled mackerel and spinach with walnuts. - Fried White Fish Cake: White fish tempura from Sanuki with asparagus tempura. Squeeze lemon juice over it. The white fish was wonderfully fragrant. - Main Course: Squid and fuki buds rice with red miso soup and pickles. The squid was tender, and the fuki buds were fragrant. It's a spring meal. - Dessert: Warabi Mochi with optional black syrup. The inside had a moderately sweet red bean paste. Finally, green tea was served, bringing a sense of relief. The owner came out to greet us at the end. He mentioned being a contemporary of Akanzaka's Oonuma-san in Akasaka, which made sense as the atmosphere of the dishes felt similar. It was traditional Japanese cuisine enjoyed in Azabu-Juban."

The taste is very delicious. The atmosphere is very pleasant. Although the cost performance seems slightly high, it's a bit pricey. The crab mixed rice served as the closing dish was incredibly enjoyable. Additionally, we received it as a souvenir. The head chef, Mr. Yoshitaka Tsuji, trained at the Japanese restaurant Taigetsu in Omotesando before opening this establishment.

The restaurant served dishes with the natural flavor of the ingredients, delicately seasoned. Every dish was elegant and delightful, especially the assorted appetizers. Despite expecting the desserts to be filling, they were so delicious that I wanted another serving! (The passion fruit jelly was addictive!) Additionally, they offer a take-home option for the leftover clay pot rice, which was flavorful with bamboo shoots. The private room had a calming atmosphere, allowing for a leisurely dining experience. I left feeling satisfied and would love to visit again!

Visited for the first time for the sake of the neighborhood. No complaints about the taste. However, the service felt somewhat lacking compared to the standard expected at this price range. The food is delicate and delicious. The private rooms indoors also have a pleasant atmosphere, suitable for dates. The head chef is sincere and leaves a good impression. I will revisit, and if my evaluation changes, I will update accordingly.

During the crab season, I visited and enjoyed many crab dishes! As a crab lover, it was a luxurious time for me. The restaurant pays attention to detail, even in the choice of tableware, and there were moments when the owner explained dishes. The ambiance is nice, but there were some drawbacks like customers leaving their belongings on the floor and slight delays, perhaps due to understaffing. It's a bit of a shame. Overall, it's recommended for those who want to relax and enjoy a meal in a serene atmosphere.

We responded to a friend's request for Japanese cuisine by visiting "Goryori Tsuji" this time. We often choose restaurants recommended by trustworthy reviewers, but this time we deliberately chose one that hasn't been reviewed by them. It has one Michelin star and is perfect for a slightly luxurious lunch as requested by my friend! We made reservations via Tabelog. Lunch Menu: ¥12,100 (tax included) We, who are not big drinkers, requested warm tea. - Appetizer: Seared sea bream, seasonal chrysanthemum, eringi mushrooms? The dashi (soup stock) here is amazing! The seared sea bream skin is crispy and fragrant, while the flesh is rare with just the right amount of fat, delicious! The mushrooms have a refreshing crunch without any bitterness. Truly impressive skills. - Simmered Dish: Sweetfish and ginkgo nuts. The dashi here is my type ♡. I love the ginkgo nut dumplings ♡ I want like 10 of them! - Sashimi (forgot to take a photo!): Sea bream from Akashi, blackthroat seaperch from Noto. Served with soy sauce and grated ponzu (citrus soy sauce). I loved eating it with ponzu! I adore blackthroat seaperch!! - Grilled Dish: Hokkaido shishamo smelt. I love shishamo smelt, it's nicely fatty. Squeeze some sudachi or kabosu for a refreshing taste ♡ This might be my first time having blackthroat seaperch? It's like a small kiwi fruit! Its taste resembles kiwi too. - Hassun (Assorted Appetizers): Natural enoki mushrooms, shirako (milt), bay scallops and walnuts with sesame dressing, fried taro. Includes deep-fried Korean ginseng and pickled quail eggs. Such an autumnal presentation! Beautiful ♡ The most impressive dish this time was the deep-fried Korean ginseng!! It's my first time trying it, and it's fascinating. It starts sweet, then has a herbal taste halfway through, and ends with a crisp bitterness... A complete adult flavor. The quail eggs are soft and bursting with flavor ♡ The shirako is smooth and delicious. It reminds me of the time I bought shirako at the supermarket and ended up with a smelly lump when I tried to cook it. Everything is top-notch!!! Can't find any fault! - Steamed Dish: Due to crab allergy, it was replaced with wagyu beef and eggplant. Topped with egg yolk. The wagyu beef is so tender~ Low-temperature cooking perhaps... It's unbelievably tender... I love beef so much, this is amazing ♡ And the eggplant ♡ Soaking up the flavor of the meat ♡ Just like that!! Glad it wasn't crab ♡ (The person next to me was having crab) - Rice and Pickles: When it's served in a clay pot, you can't help but go "wow" and get excited (laughs). I forgot the name of the fish. Matsutake mushrooms. So delicious!! Full of flavor. This meal suits my taste the best! The red miso soup has a refreshing kick of sansho pepper. The pickles are perfect too. - Dessert: Chestnut and fig. Hearty and warm chestnut. The natural sweetness of the chestnut shines through. The fig adds a nice accent. The calm atmosphere inside the restaurant, with a comfortable distance between counters, made chatting with my friend easy. It's been a while since we met, and we had a lot to catch up on, so we enjoyed our leisurely meal and conversation! I'd love to come back again someday. It was a wonderful restaurant that made me feel that way!

I had a private lunch with an important person. The restaurant is near Azabu-Juban station and the surroundings are very quiet, perfect for a relaxed meal. It was a lunch course, and the food was truly satisfying, with a refined taste. Most notably, the fish dishes were exceptionally delicious. From sashimi to grilled and simmered dishes, the flavors of the fish were surprisingly delightful. Despite living for almost half a century, I was genuinely amazed. They used rare ingredients like "mizu" (a type of water plant), "kinshinsai" (golden needle vegetable), and "sarnashi" (a type of edible fern), along with premium ingredients like matsutake mushrooms, tilefish, and blackthroat seaperch. Especially memorable were the matsutake mushroom and blackthroat seaperch soup, seared blackthroat seaperch sashimi, and tilefish and young ginger rice, all of which were exquisite. The appetizer assortment was charming, with a discreetly placed steamed abalone. It was a wonderful dining experience that lasted two hours, filled with enjoyable conversation and delicious dishes. They offer to pack any leftover food as a souvenir, which will surely delight my family waiting at home. It's no wonder they've earned Michelin stars with such fantastic ambiance and cuisine.

Clean and sophisticated setting. High-quality hinoki (Japanese cypress) single-board counter. Beautifully crafted tableware. Cuisine embodies a seasonal feel, showcasing the essence of each ingredient in kaiseki style. Completely satisfied. A place adults would want to frequent, ideal for business entertaining or dining with loved ones. In short, exquisite. Thank you for the wonderful meal.

This place is a lifesaver with its 24-hour online booking. It's underground, but the private rooms have windows, though they're semi-underground. The counter, made of Japanese cypress, adds a touch of luxury, but it's a bit narrow, giving off a high-end sushi restaurant vibe. The food lives up to its Michelin reputation, delicious indeed. Enjoying a leisurely kaiseki meal in such a serene atmosphere is pure bliss.

This restaurant gained immediate attention by earning one Michelin star shortly after opening. The owner honed their skills at "Futatsuki" in Omotesando and then became independent in the summer of 2017 in Azabu, Tokyo. Their philosophy revolves around respecting ingredients and embracing nature. In spring, they serve young bamboo shoots from Kyoto with seaweed in a small pot. In summer, they offer salt-grilled ayu from Gujo Hachiman. The key dashi broth is extracted using cold water and kombu, harmonized with bonito and tuna flakes. Their elaborate hassun course showcases seasonal flavors and foliage to represent the four seasons. They vary the menu with hand-cut soba and meat dishes to add dynamics. The evening omakase course costs ¥36,700 including tax. Some highlights include abalone from Noto, sweetfish dumplings, and maple bud soup. The meal starts with a canapé of ara (rockfish) marinated in kombu, seared kurodai (black porgy) from Noto, and fresh uni from Rebun Island. Each dish highlights the freshness and depth of the ingredients. Grilled nodoguro from Shiga-cho, Noto, is served with Awaji Island's new onions and sansho pepper. The hassun course includes dishes like deep-fried fiddleheads and vinegared miso-marinated horse mackerel. They also serve grilled tadpole fish from Niigata and salt-cured sea urchin with oyster. The seasonal dish features grilled torikai (turbo shell) from Tango with its liver and yellow garlic chives. The chopstick rest offers homemade karasumi, lotus root cake, and nori rolls. The meat course includes grilled beef from Akita with new potatoes and garlic miso. Soba noodles are served midway, made from soba flour from Ibaraki prefecture with a smooth texture. The meal concludes with a clay pot rice dish featuring cherry shrimp from Suruga Bay and burdock root, along with a dessert of chilled matcha black sugar arrowroot mochi and seasonal fruits like watermelon from Chiba and passion fruit jelly from Amami Oshima.

I visited "Goryori Tsuji" located in Azabu, Tokyo, which is rated 3.76 stars on Tabelog and ranked among the top 5000 restaurants in 2022. It's a bit hidden away in a back alley off the main intersection, located in the basement of a building. The restaurant has a simple interior with a row of counter seats and two private rooms. It's relatively easy to make reservations, making it somewhat of a hidden gem. They offer several omakase courses at different price points. The menu includes dishes like: - Appetizer: Hairy crab, fruit tomato, jelly - Soup: Sea urchin, bracken rice cake in cold-brewed kelp broth with bonito and tuna flakes - Sashimi: Seabass marinated in kelp with ponzu and soy sauce - Grilled dish: Blackthroat seaperch with new onions - Hassun (assorted appetizers): Wild vegetables, young garlic, vinegar-dressed dishes, sesame dressing, horse mackerel with vinegar miso - Fried dish: Young sweetfish, lotus root cake - Rice: Rainbow trout clay pot rice, miso soup, pickles - Dessert: Matcha, arrowroot cake, pickled plum Starting with the appetizer and soup, you can appreciate their precise culinary skills and carefully selected ingredients. Each dish is beautifully presented and delicious, providing a satisfying dining experience. The grilled, assorted, and fried dishes complement each other well, and the flavorful clay pot rice enhances the overall lunch experience. It's usually not too crowded, making it convenient for business meetings or unexpected guests. Overall, it's a hidden gem in the back alleys and definitely worth a visit.

We have started a gourmet site for "Mitomi Emon". The homepage is "https://blog.33inc.jp/" and our Instagram is "@mitomi_emon". Located in Higashi-Azabu, "Goryori Tsuji" is led by the head chef, Mr. Yoshiaki Tsuji. With experience starting from Tokyo Kichō, apprenticeship at Seisoukakura, and assisting in the opening of Futsuki, his expertise is vast. Since its opening in 2017, the restaurant has gained recognition, even earning a Michelin star. Despite his young age, his independence was surely shaped by his experiences at "Futsuki". The restaurant is tucked deep underground, creating an extraordinary atmosphere of tranquility. The availability of private rooms adds to the comfortable ambiance, reminiscent of "Seisoukakura". Let's delve into the cuisine. The dishes exude stability, embodying the essence of Japanese cuisine and reflecting the seasons. Unique touches reflecting youth are sprinkled throughout, creating a well-balanced course. Starting with "White Asparagus Puree" accompanied by hairy crab and caviar, followed by a warming "Abalone Soup" with sea snails and seaweed. The refreshing sensation of sansho pepper is delightful. "Sashimi" features scallops from Hokkaido and sea bream from Shizuoka. The "Grilled White Tilefish" from Tokushima is rich in miso flavor, pairing excellently with sake. The "Hassun" platter includes sea bream milt, smoked anglerfish liver, salted koji-marinated shrimp from Noto, konjac from Shimotsuma, and sea urchin-dressed shiitake mushrooms. "Steamed Firefly Squid" surprises with its tiny yet flavorful body. Soba noodles are served with clam broth, balanced with mitsuba and yuzu. "Fried Whitefish Cakes" are accompanied by plenty of squid ink. "Arita Beef Tongue" is marinated in dashi soy sauce and served with a raw egg yolk, reminiscent of sukiyaki, with the flavors of sansho pepper and bamboo shoots embodying spring. For the main course, "Squid and Fuki Bud Rice" is served, followed by "Kuzu Yaki" for dessert and jelly for the palate cleanser.

From Azabu-Juban Station, a 4-minute walk away in Higashi-Azabu, there's "Goryori Tsuji," a renowned Japanese cuisine spot holding one Michelin star. With 6 counter seats and 2 private rooms, it's versatile for any occasion. The owner, Yoshitaka Tsuji, hails from "Tatsuki" in Omotesando. I visited for lunch, easily securing a reservation. Opted for the 8-course, ¥14,300 menu. - Whale Collagen, Cod Milt, Lily Bulb Chawanmushi: The whale collagen was unexpectedly soft and collagen-rich, while the chawanmushi had a flavorful broth. - Grilled Sweet Snapper, Matsutake Mushroom Soup: The broth with hints of kelp infused well with the sweet snapper, and the lingering aroma of matsutake was delightful. - Noto Sea Bream, Goto Islands Alfonsino Sashimi: Served with rich soy sauce and grated ponzu. - Chiba's Swordfish: Thick and juicy. - Assorted Appetizers: Each dish was meticulously prepared and delicious. - Horsehair Crab, Lotus Root Cake, Ginkgo Nut: Crab served with bean paste was a delight at this price point. Lotus root cake had a chewy texture and a pleasant aroma. - Sweet Snapper, Bamboo Shoots, Hishio Rice: Tried "hishio" for the first time and enjoyed its chestnut-like texture and subtle sweetness. Leftover rice was packed for takeout. - Chestnut and Fig Daifuku: A combination of chestnut and fig wrapped in "mochi." The contrast between the chestnut's creaminess and the fig's pop was surprisingly good. The dining experience was calm and attentive, with reasonable prices. Plus, easy reservations make it a valuable spot to visit whenever desired. [Blog Post] [Instagram]

■ Dinner on August 16, 2021 (Monday) ■ Reservation made via Tabelog ■ Course: Chef's choice ¥22,000 including drinks Total bill: ¥25,600 0. Cold Green Tea Initially, green tea is served to cleanse the palate. 1. Appetizer: - Live sea urchin from Rebun Island - Steamed abalone from Noto and grilled abalone with abalone miso - Grilled eggplant - Sautéed Asiatic dayflower - Apios flower The appetizer starts with the tantalizing flavor of live sea urchin, melting on the tongue, accompanied by the delightful texture of steamed abalone and the richness of grilled abalone with its paste complementing the dish. The grilled eggplant offers a refreshing sensation, enhanced by the bitterness of the Asiatic dayflower. The Apios flower not only adds visual appeal but also contributes to the dish's nutritional value, known for its anticancer properties and ability to regulate blood sugar levels. It's a thoughtful touch from the chef. 2. Soup: - Egg tofu with wild ayu fish roe from Gujo-Hachiman - Star of David okra - Chopped green onions The soup surprises with a floating whole ayu fish, its sweetness accentuated by the gentle broth, while the Star of David okra adds a unique texture, and the egg tofu melts in the mouth, offering a delicate sweetness complemented by the flavor of the ayu fish roe. It's a meticulously crafted dish that excites the palate. 3. Sashimi: - Seared blackthroat seaperch from Choshi - Roasted black abalone - Seared kelp - Chirizu vinegar - Sansho pepper - Japanese mountain wasabi The sashimi selection impresses with its tender and slightly chewy texture of the blackthroat seaperch, enhanced by the seared kelp and the subtle aroma of roasted black abalone. Each bite is a symphony of flavors, with the chirizu vinegar and Japanese mountain wasabi adding a perfect finishing touch.

"I had visited in the evening before, but this was my first time for lunch! It was a delicious and luxurious lunch. The sushi and sashimi were exceptionally tasty, and the clear soup was delightful too! The finale, rice with blackthroat seaperch, included many of my favorite ingredients this time, making me very happy. Thank you for the feast!"

I used it for her birthday and proposal. All the dishes were very meticulous and had a gentle flavor, overall delicious. Particularly delicious was the soup, as mentioned in other reviews, and I can confirm it. You can taste various flavors. Not only do the ingredients in the soup make the broth delicious, but the flavor also permeates the soup. Grilled sea bream - very fatty and delicious. If you've ever had grilled fish with a good amount of fat, you can imagine, but it's still delicious. Beef-wrapped asparagus - the beef is moderately fatty, so even people who sometimes feel heavy from fat can eat it. The egg yolk on top also changes the taste when mixed with the fat, which is interesting. Conger eel cooked with rice - it was so delicious that I had multiple servings. You can keep eating it with its gentle flavor. Each ingredient has its own taste, which was great. Unfortunately, maybe it's their style not to interact much with customers, but I didn't feel much hospitality. They only explained the dishes. However, since I mentioned it was a birthday, they prepared red rice, so they've done the minimum. But if you expect a more hospitable feeling, it might feel off. I've written various things, but the food is so delicious that it's worth coming back for that alone. If the service improves, it will be even better. Thank you for the meal.

[Reservation] A few days ago through Tabelog. Reservations are relatively easy to make ^^/ [Price] Omakase 30,800 yen + 1 beer + 5 cups of sake for 42,380 yen. Well, it used to be much cheaper a year or two ago! Well, in times like these, I guess price hikes are inevitable (^^;) [Access] It's in a building just a short walk from Azabu Juban. Go inside and it's on the basement floor. So it's tucked away here! [Head Chef] At first, I was like, "Huh? Not Japanese?" with his exotic look (。ӧ◡ӧ。), but turns out he's definitely Japanese. He's fairly taciturn, but I feel like we bonded gradually (or so I like to think). [Service] There are about 2 apprentices. It seems like they handle everything from cooking to serving, except when they bring out the dishes, they pretty much leave you alone, haha. If you're a drinker, it's good to order drinks early! One of my personal highlights was the table setting. These towels! They're huge and fluffy! They might be the biggest ones I've seen in any restaurant I've been to! It's impressive (//∇//) [Ambiance] There's a straight counter with about 8 seats, and apparently they have private rooms too. You can hear lively chatter. It's quiet at the counter, but you get to see the head chef's knife skills, and the other customers were nice, so we had a good time ^^♪ [Food] ● Appetizer: Snapping Turtle Jellied, Yamato Potato, Hair Crab, Sea Urchin Jelly. Delicious! Bursting with snapping turtle essence. It has a crunchy texture too. Oh man, to get something like this for an appetizer (*´∀｀*) ● Soup: Noto Turban Shell, Noto Abalone, Watercress. Watercress is in season now! It's used quite a bit in Japanese cuisine, huh. And the turban shell! So happy - my first time this year (´°̥̥̥̥̥̥̥̥ω°̥̥̥̥̥̥̥̥｀), and it's huge! Plus, having it in a soup for the first time! This way of enjoying it is really delicious ♡ The broth is clear and incredibly beautiful.. Amazing! ● Sashimi: Red Sea Bream, Turban Shell Liver, Fiddlehead Fern, Vinegar or Roasted Sake. The red sea bream, so sweet ♡ So delicious ♡ And the turban shell liver from earlier ^^♪ This is definitely a drink-friendly dish! ● Grilled Dish: White Sea Bream, White Melon. White sea bream comes in red and white! The white one is much rarer and more expensive apparently. It lives in deeper waters, which is why it has such good fat content. Oh wow, didn't know that! It's really fatty and delicately delicious ♡ ● Hassun: Cherry Salmon Tempura, Sazae, Silk Sea Noodles, Ankimo, Squid Ink. It's not overly extravagant in appearance, but each piece is meticulously and beautifully made. This is the kind of dish that makes you want to drink! Oh, thanks to this, I can't remember what the fish in the middle was, haha ● Junzukuri: Seems like it's junzukuri season now ♪ The broth was also very delicious ● Young Sweetfish: It feels like they're swimming, the presentation, truly Japanese cuisine is beautiful ♡ And three of them ♡ Dipped in nut sauce, the aroma and flavor are exquisite (*๓´╰╯`๓)♡ ● White Asparagus... and what was it? From the looks of it, was it the snapping turtle from the appetizer? Or perhaps shiitake mushrooms? (Not even close) ● Stick Sushi-like Thing: My memory is starting to get fuzzy as usual, haha ● Bamboo Shoots and Sakura Shrimp Clay Pot Rice: Loads of sakura shrimp! The bamboo shoots have a wonderful aroma too ♡ I usually prefer eating it on the spot, so I had 2 or 3 bowls, but couldn't finish it all (*꒦ິㅂ꒦ີ) I took some home ♪ The portion they gave was huge too, haha ● Soup, Pickles ● Dessert 1: Matcha with Fiddlehead Fern ● Dessert 2: Dekopon Jelly [Alcohol] I had an omakase selection. Starting with Juyondai ♡ Bliss... ♡ It was so blissful I ended up drinking a bit too much (灬ꈍ ꈍ灬) Maybe they have quite a variety? Should've asked for half cups! [Conclusion] A quiet hideaway in Higashi Azabu. The atmosphere is calm and soothing.

I visited a Japanese restaurant to break the monotony of having only French cuisine and to achieve a synergistic effect. The payment was ¥11,390 for the 'Lunch Course ¥9680,' Premium Malt ¥880, and half a serving of sake ¥830. Note: There was no menu. - **Appetizer:** Aomori's spiky crab and white asparagus blend. The crab's flavor combined with the refreshing taste of asparagus for a delicious and gentle start. - **Soup:** Aomori's rockfish, with a rich broth featuring three textures: the melting texture of rockfish, and the crunchy texture of Japanese pepper, providing an enjoyable experience. - **Sashimi:** Tsubugai shellfish from Noto and flounder. Both had a fantastic taste, with a crisp texture releasing their flavors in the mouth. - **Small Dishes:** The transition to sake should have been made during the sashimi stage. Regretted not doing so. - **Grilled Mebari with Miso and Dumplings with Edamame:** Fatty mebari with miso made for a superb dish. The edamame dumplings, a first for me, were surprisingly delicious with concentrated edamame flavor. - **Moro-ko (Freshwater Fish):** Unparalleled taste for someone with limited experience. After trying this, going back to ordinary fried smelt or grilled sweetfish seems impossible. - **White Fish and White Bamboo Shoot Egg Drop:** A hot and elegant dish. The seasonal bamboo shoot's texture and subtle sweetness, combined with a rich egg and white fish, created a perfect harmony. - **Clam and Butterbur Sprout Mixed Rice:** Spring mixed rice with plump clams and a delicious miso soup with namako (sea cucumber) were exquisite. - **Dessert:** Large red bean kudzu cake with bush warbler bean paste. A sophisticated sweetness with sticky red beans and moist paste, providing a satisfying end. Overall, the portions were modest, lacking extravagance, but the satisfaction was present after the meal. The experience might slightly deviate from mainstream preferences, but I consider it a good restaurant. I had prepared by researching the owner's hospitality style, but the friendly conversation of nearby regulars made the experience seamless. Personally, I realized my lack of experience in choosing suitable drinks during the appetizer and soup stages. Beer didn't pair well, and my inexperience was apparent, but I plan to incorporate more Japanese cuisine to maintain my appreciation as a Japanese. Thank you for the meal.

The crab was plentiful and delicious with a gentle taste. We enjoyed various cooking methods for the crab. The final dish was female crab. The soba with yam was fluffy. Even the dessert at the end was delicious. I would love to visit again. (๑˃̵ᴗ˂̵)

This was my first visit to this restaurant, and it was truly a delightful find. Tucked away quietly in Azabu, it's a hidden gem. Today, I opted for the ¥18,000 course. The appetizer was a steamed bowl of salmon roe, followed by a rich soup made with brewed kombu broth, bonito flakes, and tuna flakes, which was delicious. The matsutake mushrooms, turnips, and shrimp were excellent. The sashimi platter featured delicious Japanese halfbeak and shrimp. The grilled dishes, including blackthroat seaperch and Japanese halfbeak, were also superb. The seasonal assortment showcased tasty tempura made with fresh ingredients, offering a wonderful variety. The soba served during the course was a refreshing palate cleanser—a thin, handcrafted soba made with 20% added binder, using soba flour from Ibaraki prefecture. The simmered dishes were exquisite, with ingredients like bamboo shoots with bonito flakes, eggplant with sakura shrimp, and winter melon with shiitake mushrooms, cooked in a broth based on bonito dashi, perfectly enhancing the flavors of each ingredient. The palate cleanser featured smoked mackerel and marinated abalone, adding a nice change of pace to the course. For dessert, we had figs, silky-smooth water yokan, and chewy kuzu-yaki made with seasonal ingredients, accompanied by Japanese-style sweets tailored to the season. The fruits included persimmons and delicious Shine Muscat grapes. The jelly dessert was also delightful. The private room was spacious, making for a truly wonderful dining experience.