"Shrimp and Water Shield Jelly" The ingredients include shrimp, water shield, lotus root tips, and even the small perilla petals are edible. Every spoonful is full of happiness. "Wine and Food" It is said that Japanese food is made of water, and this dish is an excellent proof. Japanese black abalone is boiled in iso, paired with white radish and Hokkaido kelp, and boiled in 85-degree water for 5 hours. And the water octopus is boiled in cherry, paired with red beans and boiled in 59-degree water for 6 hours. The texture is chewy, and the delicious taste that goes straight into the heart is hearty when bitten. "Akkeshi Oysters" The salty taste of oysters spreads softly in the mouth, and the crisp fragrance of vinegar cucumbers, as well as the sour and sweet green plum jelly, appear in a staggered and intertwined manner, and the deliciousness is like big and small pearls falling on a jade plate. "Zou Yu" The beautiful plating like a painting really surprised my girlish heart. The ark shell is very plump, full, crisp and sweet, with a charming metallic taste. Tuna sashimi and medium fat were eaten before I had time to take more photos. The texture was very soft, lingering in the mouth, releasing the sweetness and aroma of fat. The bamboo pods were tender and full of vitality and elasticity, with a light and sweet taste, and the fat fragrance quietly melted away along the bite. "Botan Shrimp Yundan" It is made of Ogawa sea urchin and red sea urchin, with a texture as delicate as cream, smooth and soft in the mouth, and the fat fragrance overflows after melting on the tip of the tongue, leaving a lingering aftertaste. "Salt-grilled black throat fish" It tastes crispy at first, and then the tender and smooth fish meat and fish oil aroma are tasted. Take a bite, and happiness fills the heart. "Nigi sushi" Pinching sushi is part of the enjoyment. The fingers are flexible and flying, skillful and smooth, and very ornamental. Seven sushis - from cuttlefish, rock sea bream, red sea bream, mackerel, horse mackerel, shad to the middle belly. The looseness and viscosity, the balance of sourness and sweetness are very good, and the firmness and slight sourness naturally transition to the oily and fragrant and smooth belly. My favorite is the squid, which is slippery, thick and elastic. The crab paste is added ingeniously, and the oily and sweet taste released during chewing is very gentle. The stone sea bream is also called the dream sea bream. Only grapefruit peel and lemon are added. The tenderness, the vibrant elasticity, and the sour and sweet taste make my tongue tip feel like a newborn. "Monaka Cake" What a beautiful pastoral style, the sense of art is overwhelming. The soft and sweet tuna paste, the rich sweetness of the red sea urchin and the delicate taste of caviar complement each other. With the crispy cake, the soft and crispy, sweet and salty, the charming contrast instantly conquered my heart. "Wagyu Stone Grilled" The whole set of presentation and creative taste can be called a masterpiece. The Wagyu beef used is sirloin from Anzaki Prefecture, which is grilled on a stone at over 300 degrees until it is 50% done. The aroma of the Wagyu beef entangles the taste buds with its distinctive sweetness. The whole piece of meat is tender and juicy without any fat, and is full of beef flavor.

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