It was delicious from start to finish. The course allowed me to experience the four seasons through my five senses while sitting at the counter, and it was wonderful. Many people were dining alone, enjoying friendly conversations with the chef, and the drinks were flowing. Each dish was carefully prepared and it was amazing.

"We revisited 'Akasaka Ogino,' which has been selected for 'The Tabelog Award 2023 Bronze' and 'Tabelog Top 100 Japanese Cuisine TOKYO 2023・2021.' The restaurant is located in Minato-ku, Tokyo, just a 2-minute walk from Akasaka Station on the Chiyoda Line. The entrance is marked by curtains and lanterns, making it easy to spot, though you might miss it without them. The interior is a simple space with the father's painting displayed and seasonal grass decorations on the cutting boards. The dishes we had this time included: - Hair crab and tomato jelly, sea urchin from Funamigawa, red eggplant, and tea beans - Steamed nodoguro with finger lime and new ginkgo nuts - Golden hamo from Amakusa, matsutake mushroom soup with the finest dashi broth - Ishigaki squid with ground sesame and liver sauce - Charcoal-grilled medium fatty tuna with nagaimo and nori tsukudani - Steamed softshell turtle with pounded green onion and softshell turtle sauce - Grilled eel with sweet long chili pepper, Kaga lotus root, and Noguchi lotus root - Moon-viewing-themed hassun with olive beef hiochi yaki shabu sesame sauce, abalone mushroom, modorigatsuo pickles, fig tofu sauce, white silk sweet, octopus simmered in adzuki beans, Okinawa mozuku vinegar, new salmon roe and chrysanthemum flower - Beltfish with perilla, fatty eggplant, wintermelon, Fuchimoto's shirakawa, and bonito broth sauce with grilled matsutake - Matsutake rice - Maikatake, shimeji, shiitake, and Japanese porcini charcoal-grilled with a fragrant aroma - Salmon and salmon roe - Grape and shine muscat jelly with dried grapes soaked in red wine sauce - Condensed milk ice cream with Masakari's peanut jam The dishes were beautifully presented with vibrant colors throughout. The 'hassun' course was particularly impressive for its subdued elegance, unlike the usual elaborate dishes found in Japanese restaurants. The 'charcoal-grilled medium fatty tuna' had a delightful charcoal aroma and melt-in-your-mouth umami flavor. The 'matsutake rice' was also delicious with its fragrant aroma. The hospitality of Chef Ogino and the staff was exceptional, creating a warm and welcoming atmosphere for us to enjoy the delicious food. It was a truly enjoyable dining experience. Thank you for the wonderful time."

I finally got to go after receiving an invitation! It had been a while since I had Japanese cuisine! It was delicious! The reservations are fully booked until the year 2024, and they have stopped taking reservations for 2025 and beyond. I'm looking forward to more invitations! Thank you for reading! Likes, saves, and follows are greatly appreciated! I also have an Instagram account where I mainly post stories. Sometimes I post about difficult-to-reserve restaurants or private events. If you take me to a restaurant I want to go to, I'll invite you to a restaurant with available slots! Instagram account @yellowpink24. I would be happy if you could follow me there too.

Ogino-san, who was attentive to everyone, left a strong impression. Considering the course content and recent price increases, I thought the prices were kept reasonable at this conscientious restaurant. It's no wonder it's so popular. Thank you for the wonderful meal. - Grape vinegar juice - Mashed tea beans with red sea urchin and yuba - Chrysanthemum greens with carabineros, turban shell, snap peas - Tiger fish and jade eggplant with myoga in a soup bowl - Kesennuma bonito tataki - Amakusa golden tilefish - Abalone somen and Sanwa somen - Octopus and adzuki corn mashed with white pearl and yomitshuhime, sake steamed, sesame Okinawan sea essence - Shine Muscat white and olive beef, hiyuchi grilled - Silk sweet, charcoal-grilled sweet potato tempura - Beltfish, new ginkgo nut mashed with red pepper, fried mochi rice - Tenryugawa sweetfish, pickled cucumber and tade leaves in sweet vinegar - Winter melon, hairy crab, sauce - Eel rice bowl, Noguchi lotus root, nodoguro, shiso rice - Peach water sweet - Yogurt ice cream with peach sauce

【2023 Bronze】【2023 Michelin ☆】【2023 Top 100 Restaurants】This restaurant, which quickly became a part of the elite group of Japanese cuisine restaurants after opening in 2020, has become quite difficult to book. In the midst of this, I was invited to a private event and visited "Akasaka Oginou" for the first time. It is located just a short walk from Tameike Sanno, a little past Akasaka Station. To be honest, when it first opened, I thought it was a yakitori restaurant (^^; ■ Chef's Course: 28,600 yen + Beer, Sake: 39,000 yen ◆ Malt Beer Cup, Grape Vinegar ◆ Appetizer: Mashed Edamame with Tofu and Kombu Dashi, Fresh Yuba, Purple Sea Urchin ◆ Tiger Fish, Conger Eel, Red Eggplant Soup: Morning-caught tiger fish with Kudzu starch, Kumamoto's red eggplant, Myoga, Ume Plum ◆ Sashimi: Watarigani Crab and Liver Sauce, Sanrin Somen (handmade noodles), Abalone Dashi ◆ Appetizer: Adzuki Beans and Octopus, Corn Somen, White Pearl (Corn) Wine Simmered, Okinawa Mozuku Vinegar, Shine Muscat Tofu, Kagawa Olive Beef and Zucchini, Silk Sweet Tempura ◆ Swordfish Tempura ◆ Grilled Ayu, Cucumber Sweet Vinegar, Simmered Winter Melon with Hair Crab and Hanasakigani Crab ◆ Rice 1: Eel Rice Bowl ◆ Rice 2: Nodoguro and Lotus Root Chirashi with Nagoshi Lotus Root ◆ Rice 3: Sea Bream Ume Tea Pickles ◆ Dessert 1: White Peach ◆ Dessert 2: Yogurt Ice Cream ◆ Tea: Fermented Bancha Tea from Awa ◆ Souvenir: Half portion of eel rice bowl, white rice and burdock, jacope, nodoguro and lotus root chirashi There are only 7 seats at the straight counter, and I was seated directly in front of Mr. Oginou Satoshi, whom I had seen on TV a while back. The charismatic head chef is the son of Mr. Kataoka Tsurutaro. The dishes were served smoothly from the start at 5:30 PM, with a wide variety of dishes that made the 2.5-hour stay very enjoyable. The staff's cheers after serving the dishes were just right, not too loud. It seems like this pattern has been happening a lot lately. Unfortunately, the next reservation is not possible, and they are considering bookings a year in advance. Only those who already have a reservation can visit next time.

I visit Ogino-san every month. This time, I will review August 2023. August at Ogino-san starts with the fresh aroma of beans. With ingredients like Ishigaki shellfish, tiger fish, abalone, eggplant, and tomato, the flavors of summer are well represented. The delicious eel and large ayu fish indicate that summer is coming to an end. Ogino-san's dishes not only reflect the seasons but also the changes within each month, allowing even someone like me, who has lost the ability to sense the seasons due to staying indoors, to experience the season through taste. The highlight of this month was the ayu fish, with its contrasting textures, rich aroma, and complex flavors, showcasing the charm of ayu fish in this season in a glamorous way. I was completely satisfied with the deliciousness this month! - Price: Approximately 37,000 yen (including tax, course meal + drinks) - Duration of the course: About 2.5 hours - Dishes received: - [Appetizer] ★★★ - [Shrimp, Ishigaki shellfish, and summer vegetables] ★★ - [Soup with tiger fish and red eggplant] ★★★★ - [Sashimi 1: Bonito] ★★★ - [Sashimi 2: Conger eel] ★★★★ - [Abalone noodles] ★★★ - [Hassun (assorted appetizers)] ★★★★ - [Beltfish] ★★★★ - [Grilled dish: Ayu fish] ★★★★★ - [Simmered dish: Winter melon] ★★★ - [Rice dish 1: Eel bowl] ★★ - [Rice dish 2: Rice with wild eel and lotus root] ★★★ - [Rice dish 3: Tai plum tea rice] ★★ - [Dessert 1: Peach] ★★★ - [Dessert 2: Yogurt ice cream] ★★★★ - Detailed review: - [Appetizer] ★★★ - [Shrimp, Ishigaki shellfish, and summer vegetables] ★★ - [Soup with tiger fish and red eggplant] ★★★★ - [Sashimi 1: Bonito] ★★★ - [Sashimi 2: Conger eel] ★★★★ - [Abalone noodles] ★★★ - [Hassun (assorted appetizers)] ★★★★ - [Beltfish] ★★★★ - [Grilled dish: Ayu fish] ★★★★★ - [Simmered dish: Winter melon] ★★★ - [Rice dish 1: Eel bowl] ★★ - [Rice dish 2: Rice with wild eel and lotus root] ★★★ - [Rice dish 3: Tai plum tea rice] ★★ - [Dessert 1: Peach] ★★★ - [Dessert 2: Yogurt ice cream] ★★★★

Thank you for viewing. I visited "Akasaka Ogin" which is a Michelin one-star restaurant and also selected as one of the top 100 restaurants on Tabelog. I was looking forward to this visit as it had been a while. The atmosphere was very pleasant with everyone being cheerful and polite, especially the head chef Ogino. The only downside is that it's so popular that it's hard to make a reservation. Here are the dishes I had that day and my thoughts on them: - Plum wine - Cold corn chawanmushi with corn puree, grilled corn, okra, green beans, and yuzu peel - Hairy crab from Unzen, Kumamoto red eggplant, edamame paste, and tomato jelly - Amago fish soup with white radish and bracken - Firefly squid and mullet roe with cucumber and wasabi - Octopus with chili and sea grapes - Bonito tataki from Kesennuma - Abalone somen with abalone liver sauce and Nara's Sanwa somen noodles - Awa beef hiochi grilled shabu-shabu, raw egg soy sauce, Kagoshima eggplant, fruit tomato and bracken, Okinawa mozuku vinegar, Shine Muscat white miso, and sesame tsubugai liver with sesame, nama yuba, crushed red bean paste, chopped green onion and ginger, and Silk Sweet tempura - Amago fish from Tenryu River - Tiger fish tempura with seaweed salt, Nemuro Bafun sea urchin - Awa beef with winter melon, shrimp, and silver bean paste - Eel rice bowl, miso soup, pickles, burdock and small fish with egg yolk rice, belt fish and corn rice with Gold Rush and Pearl White corn, warabi mochi, mango and condensed milk ice cream I had a very enjoyable time and would love to visit again. Thank you for the wonderful meal.

First visit. Personally, I think there are many good sushi and Western restaurants in Tokyo, but when it comes to Japanese cuisine, I still believe that Kansai, with its dashi culture, is superior, so I rarely go all the way to Tokyo to eat. However, this place made me want to go out of my way to visit. The innovative dishes, meticulous work, wonderful atmosphere, and attention to detail. I think reservations will become increasingly difficult in the future. It's already almost fully booked until next year. It's understandable. I think dining on this kind of cuisine in Tokyo for around 30,000 yen is definitely cheap. The drinks were a bit pricey, but I still felt that the bill was lower than I expected, which was a pleasant surprise. The chef grills the dishes directly, meticulously handles the knife work, and finishes the dishes directly. A delicious and good restaurant is one where the chef's hands reach every detail. The energetic greetings from all the staff and their teamwork to wholeheartedly welcome the customers were fantastic. This kind of restaurant will undoubtedly thrive. This was my first visit, but I am completely convinced. Apparently, the theme changes every month. Since it's July, the theme is Tanabata. It started with plum wine, followed by chawanmushi with corn and green beans as a greeting. Then, there was hairy crab with tomato jelly, red eggplant, and edamame paste, which was delicious in its simplicity. I felt the high level of fundamental skills. The dish of Amakusa's yellowtail and junsei, white zuiki in a bowl was outstanding. The yellowtail was not too fatty, and had just the right amount of deliciousness. The squid with mullet roe was a masterpiece of meticulous knife work. The chef's skills were evident in every bite. The octopus from Sajima with plum flesh, wasabi, and sea grapes was another dish that showcased excellent knife work. The plum flesh and wasabi were a perfect match. The bonito straw-grilled with green onion oil sauce was a surprising combination that worked well. The abalone somen with grated abalone was a luxurious dish. The abalone's flavor was just right, and it blended perfectly with the somen. The hassun course included sukiyaki of Wagyu beef, fruit tomato, junsei, Okinawan mozuku vinegar, Shine Muscat with cream cheese, tsubugai liver, sesame yuba, and fried sweet potato. The ayu from the Tenryu River with black beer was a must-try dish. The eel rice bowl was exceptional, with the chef's grilling skills shining through. The rice was incredibly delicious. The rice dish with beltfish, corn, and shishito pepper was a delightful way to end the meal. The burdock in Kinzanji miso, jako, and a TKG with all the toppings were all delicious.

Tokyo Meshi July 11, 2023 (Tuesday) 8:30 pm - A visit after 2 months. Tabelog rating 4.27, BRONZE 2023, Top 100 Restaurants 2023, Michelin ☆ 2023, Gault & Millau 3 toques. Yesterday's dinner was here! A visit after 2 months. Owner Ogino has earned 3 Michelin stars at "Kyoto Yoshitake Arashiyama Honten" for 8 years, then returned to Tokyo, spent 7 years at the 3-star Michelin "Ginza Kojitsu", and was the head chef at "Ginza Okuda" before opening this place in March 2020. In less than a year, they earned a Michelin star and now it's a super difficult reservation spot...! (As far as I know, it's the most difficult reservation spot I've encountered). The menu is omakase course only. The dishes included: 1. Cold chawanmushi with grated corn, grilled corn, and summer vegetables. 2. Tomato jelly with hairy crab from Unzen and zunda sauce with asparagus. 3. Golden tilefish soup with Kumamoto taro stems and wakame seaweed. 4. Squid with salt and wasabi in the front, homemade karasumi in the back. 5. Octopus chili with Sajima plum chili sauce. 6. Grilled bonito with straw, served as salted tataki without Kesennuma soy sauce. 7. Abalone somen, a summer specialty with abalone liver and grated abalone. 8. Hors d'oeuvre with a Tanabata theme, including grilled shabu-shabu, Shine Muscat with tofu skin, yuba, mozuku vinegar, fruit tomato and wakame, and turban shell with roasted sesame. 9. Sweet potato tempura with Silksweet. 10. Grilled natural ayu with only salt, using Tateyama tade vinegar. 11. Tiger fish tempura with homemade nori salt and sea urchin. 12. Winter melon with shrimp and mitsuba sauce. 13. Corn and beltfish cooked rice. 14. Eel mini bowl. 15. Miso soup. 16. Pickles. 17. Burdock and scallop on rice with egg. 18. Summer limited sea bream ochazuke. 19. Warabi mochi with black sugar and kinako. 20. Miyazaki mango and homemade milk ice cream. Every dish from start to finish was delicious this time as well.

■Visit date: June 28, 2023 (Wednesday) 5:30 PM - 8:00 PM ■Course menu: Chef's selection ¥28,600 tax included Service charge for alcohol 5% included Total bill: ¥32,400 tax included ■Reservation: Made a year in advance by phone Three small straw rings for purification prepared, one of which will be placed on the arm to purify evil spirits and pray for good health. Sake will be served with this ritual. For those who do not drink alcohol, grape vinegar juice will be served instead. ①Appetizer - Red sea urchin from Ehime - Gold Rush grated dish - Edamame and kudzu tofu assortment This dish captures the coolness and elegance of the upcoming summer season, offering a refreshing taste that soothes the heat. Layers of soft kudzu tofu, grated Gold Rush, and a luxurious topping of red sea urchin are arranged in a glass, with edamame scattered around the sea urchin for a harmonious presentation. The red sea urchin, with its cool appearance, delights the palate with its sweet flavor. Taking a bite of the Gold Rush, the overflowing sweetness and aroma fill the mouth, creating a dazzling sensation of early summer. The kudzu tofu at the bottom of the glass, along with the edamame, connects with the fresh taste and soft sweetness of the sea urchin, while the purple shiso adds a fragrant accent. Chef Ogino's elegant presentation allows us to fully enjoy the flavors and senses of taste, sight, smell, and touch. ②Palate cleanser - Boiled shrimp and summer vegetables This dish features lightly boiled shrimp with summer vegetables, including shrimp, red eggplant, snap peas, okra, and young corn. The dashi broth is flavored with wasabi, yuzu, and soy sauce to create a refreshing taste that invites a cool sensation in the mouth. A transparent tomato jelly, resembling ice, is scattered around the summer vegetables to stimulate the appetite. The summer vegetables are first grilled before being cooked, resulting in a fresh and vibrant taste. The combination of eggplant and jelly provides a harmonious acidity, complementing the richness and sweetness of the shrimp, the freshness of the snap peas and young corn, and the unique sweetness of the red eggplant. The refreshing acidity of the dashi and tomato jelly skillfully ties together the cool sensations, creating a delightful culinary experience. ③Soup - Hairy crab and potato - White potato stem - Wood ear mushrooms - Yuzu flower and pounded peel - Bonito and kelp broth A beautifully clear and delicately flavored soup, made with bonito and kelp, captures the heart with its depth and serenity. Savoring the soup slowly cleanses and refreshes the soul, leaving a clean and pure taste in the mouth. After enjoying the soup, gently break the potato in the broth with chopsticks to taste the sweetness of the hairy crab. The combination of the white fish paste and egg yolk in the potato, which envelops the hairy crab, enhances the sweetness of the crab meat while providing a sense of relief and satisfaction. The sweetness of the crab gradually fills the mouth, bringing a sense of comfort and tranquility. The skillful craftsmanship of combining the potato paste with the crab meat, along with the sweet and savory flavors, creates a truly satisfying and delightful experience.

I revisited Akasaka Ogino, located just a 1-minute walk from Akasaka Station. This popular Japanese restaurant has been awarded one Michelin star, listed in the top 100 on Tabelog, and won the "Best New Entry" award in this year's The Tabelog Award. The head chef, Satoshi Ogino, honed his skills at renowned restaurants such as Kyoto's "Kicho Arashiyama Honten" and Tokyo Ginza's "Ginza Kojyu," earning three Michelin stars. After being appointed as the head chef at "Ginza Okuda" at the young age of 30, he opened his own restaurant in 2020 and quickly earned a Michelin star. Reservations are now booked up to over a year in advance due to its exquisite menu and outstanding hospitality. On this day, I had the opportunity to revisit the restaurant after about 3 months. The theme was the summer purification ritual called Nagoshi no Harae, with dishes such as grape juice, sea urchin with edamame, and crab soup. The course meal was a perfect balance of delicate flavors and vibrant presentation. Standout dishes included the abalone somen noodles, the ayu fish from Tenryu River, and the eel rice bowl. The impeccable service from the staff made the dining experience even more enjoyable. I look forward to visiting Akasaka Ogino again in the future. Thank you for the wonderful meal!

I regularly visit Ogino-san and this time I would like to review my experience in June 2022. The Summer Purification, Walking Through the Chine Straw Ring, and the fresh green leaves all made me feel the early summer vibes. The sweet taste of corn, the crispness of vegetables, and the flavors of ayu, abalone, and conger eel all enhanced the experience of early summer with their refreshing and vibrant dishes. Once again, Ogino-san's cuisine was fantastic and I look forward to my next visit. - Price: Approximately 33,000 yen (including tax, course menu with drinks - glass of champagne and 1 cup of sake) - Duration: Approximately 2.5 hours - Dishes: Corn Pudding: ★★★ Shrimp and Summer Vegetables: ★★★ Crab and Shrimp Dumpling Soup: ★★★★ Squid and Squid Ink: ★★★★ Conger Eel: ★★★★ Tsubugai Clam: ★★★ First Bonito: ★★ Abalone Somen Noodles: ★★★★ Hassun (Appetizer Platter): ★★★★ Ayu from Tenryu River: ★★★ Hairtail and Kamo Eggplant Tempura: ★★★★★ - Main Dishes: Eel Rice Bowl: ★★ Golden Bream and Corn Rice: ★★★ Tai Chazuke (Rice with Sea Bream): ★★ - Desserts: Waterless Tofu: ★★ Angel Sound Melon and Coconut Sherbet: ★★ Overall, the dishes were beautifully presented and delicious, capturing the essence of early summer.

I was lucky to secure a cancellation slot for Omakase and it was my first visit. The restaurant is conveniently located about 3 minutes from Akasaka Station. The staff were all polite, soft-spoken, and warm in their service. Despite a mistake on my part that led to a terrible situation, the head chef took care of everything and I was very grateful. The food was not only beautifully presented but also delicious. I enjoyed dishes such as "Kyoto plum wine" with pickled irises, "fruit tomato" with iris sword on top, "hair crab and sea urchin" from Nemuro, "rockfish and squid sashimi", "turbo shells" from Kyoto (Tango) with freshly roasted sesame seeds, "medium fatty tuna" from Sakaiminato, steamed abalone rice, "young sweetfish" from Tenryugawa, grilled swordfish, an eight-course meal reflecting early summer, simmered dish with anago from Tsushima, and various rice dishes. The sesame mousse, angelic sound musk melon with coconut milk ice cream, and Awa evening tea were the perfect conclusion to the meal. The fruit tomato cooked in dashi was cold and full of umami. The morning-closed flounder was deliciously crunchy and chewy. The Sakaiminato tuna, scented with white charcoal, was fragrant and delightful when enjoyed with homemade nori tsukudani and egg yolk. The green vinegar on top of the young sweetfish head was refreshing and made the dish even more enjoyable. The eight-course meal included a rolled flounder, silk sweet tempura, and smooth Usuimame. The eel had a crispy skin and unbelievably fluffy flesh. The Awa evening tea from Tokushima had a strong fermentation flavor that was intriguing. I also had the chance to see the father's paintings for the first time, and they were truly wonderful.

I consider him to be a leading figure in the world of Japanese cuisine. He cooks seasonal ingredients using the most traditional Japanese cooking techniques, showcasing his understanding of seasonal ingredients from the representative dish of "hassun" to the seasonal ingredients. The atmosphere in the restaurant is very relaxed, and the chef is very kind and friendly, without any arrogance, and loves to chat. He himself is a great food enthusiast and frequently visits other famous restaurants in Tokyo to learn and exchange ideas. At the beginning, there is a ritualistic performance to ward off evil spirits with iris leaves. Under the sword, there appears a refreshing tomato from Higuchi Farm in Kyoto. The steamed rice with abalone is very flavorful, and the fried fish head with a crispy texture goes perfectly with the exquisite sauce. The salt-grilled swordfish is delicate and smooth. Ogino's "hassun" dishes richly express the beauty of Japanese tradition, especially with the addition of seasonal features. The eel and tuna tamago kamado rice is satisfying. The last melon is delicious to the point of tears.

I visited Ogino-san for a regular meal in May 2023. The theme for this month was early summer and the Children's Day festival. The dishes included iris swords, refreshing utensils, a vibrant presentation of dishes, ingredients such as Hukkawa Bay hairy crab, bracken, black abalone, young sweetfish, with a fresh texture and a hint of acidity in the dishes. I thoroughly enjoyed experiencing the theme of May at Ogino-san through both visual and taste sensations. Looking forward to my next visit! - Price: Approximately 35,000 yen (including tax, course menu + drinks) - Dishes: - Appetizer: ★★★★ - Hukkawa Bay hairy crab: ★★ - Soup with sweetfish and vegetables: ★★★★ - Sashimi 1: Striped horse mackerel and squid: ★★★★★ - Sashimi 2: Turban shell: ★★★ - Sashimi 3: Tuna: ★★ - Steamed black abalone: ★★★ - Young sweetfish: ★★★ - Beltfish and spring cabbage: ★★★★★ - Assorted dishes: ★★★ - Simmered dish: ★★★ - Rice bowl with eel: ★★ - Rice dish with cherry shrimp and white asparagus: ★★★ - Rice dish with all accompaniments: ★★★ - Dessert 1: Blancmange: ★★★ - Dessert 2: Heavenly Melon and Coconut Ice Cream: ★★ Detailed descriptions: - Appetizer: Iris sword on top, a bite that captures the essence of early summer with a mix of sweet and sour flavors. - Hukkawa Bay hairy crab and Nemuro sea urchin: A delicate blend of flavors with black vinegar and snap peas. - Soup with sweetfish and vegetables: A beautiful summer soup with a perfect balance of flavors. - Sashimi 1: Striped horse mackerel and squid: Amazingly delicious and smooth textures. - Sashimi 2: Turban shell: A flavorful dish with a strong aroma. - Sashimi 3: Tuna: A refreshing dish with a hint of acidity. - Steamed black abalone: A dish with a gentle yet flavorful essence. - Young sweetfish: Crispy and delicious, paired perfectly with cucumber and tade. - Beltfish and spring cabbage: Juicy and flavorful beltfish with a light and tasty cabbage stir-fry. - Assorted dishes: A beautiful presentation inspired by irises, with various flavors and textures. - Simmered dish: A dish with a rich aroma and gentle flavors. - Rice bowl with eel: A traditional and tasty dish. - Rice dish with cherry shrimp and white asparagus: A delightful combination of flavors. - Rice dish with all accompaniments: A well-rounded dish with a mix of flavors. - Dessert 1: A creamy and delicious blancmange. - Dessert 2: A refreshing melon and coconut ice cream.