Calming atmosphere and wonderful dishes. Magnificent.

I visited for lunch. The building has character, evoking the wabi-sabi of traditional Japanese architecture, while the bold open atrium and accent lighting make an impression. Just looking around left me feeling fulfilled. The food also had delicate flavors, and the meal never became boring from beginning to end. The staff were also exceptionally kind and provided service that suited the atmosphere. The restaurant is in a quiet residential neighborhood, a space where even the moments of silence between eating feel beautiful. I'll visit again.

+2

We visited for a family meal on Sunday. Since my younger sister and her husband had a 1-year-old boy, we used the tatami room. There was an impressive table made from a converted irori hearth. First came simmered bamboo shoots, followed by sashimi, a grilled dish, oyster soup, tara shoot tempura, Hida beef steak, soba, and dessert. The elegant, delicious dishes left us very satisfied.

+3

Even on a day when the restaurant isn't busy, reservations are required at least ３ days in advance because ingredients need to be prepared. Cancellation after booking costs half the price. This may apply only to dinner, but citing rising prices, they require you to order one drink even if you only need tea or water. A 10% service charge is also mandatory. I ordered the cheapest 8,000円 course, but it came to a little over 10,000円 per person. The building and furnishings were wonderful, but the food didn't seem to be a complete kaiseki course. As shown in other people's photos, the servings were small, and I think about 5〜6 types of dishes came out. Everything was delicious. It was a little disappointing that there was only one kind of sashimi. Since small portions arrive slowly, it felt suited to people drinking alcohol. I don't think I'll go again, but it was a good experience.

The warm-feeling tableware is lovely. And the food is exquisite!! The scallop sashimi is cut vertically and horizontally so you can enjoy the difference in flavor. The winter yellowtail from Himi is melt-in-your-mouth delicious. The beef from Hida Takayama has pronounced sweetness and plenty of fat without being cloying, and its lingering savory flavor is incredible✨✨ The assorted simmered vegetables retain their texture, yet the dashi has soaked right through to the center. The amadai chawanmushi is infused throughout with amadai stock—truly a blissful taste. It pairs well with alcohol, too, and we ended up finishing 2 bottles of Chablis. Looking forward to next time👌