At Yuji’s shocking revelation, the six of us froze, our eyes fixed on the mandarin juice in our hands.
It had tasted incredible, so I’d already polished off about half of it in one go, but did this single glass really cost two thousand yen?!
“Hm? What’s wrong, everyone?”
“What do you mean, ‘what’s wrong’? Is this really two thousand yen?”
“Yeah, I believe it was around that much. Well, this is just that kind of place. Don’t let it get to you.”
““““““……””””””
Yuji’s confirmation was so nonchalant that the six of us were left utterly dumbfounded. I could feel the corners of my own mouth twitching. His attitude, which seemed to suggest we shouldn't even be asking such obvious questions, made it painfully clear that we had wandered into a truly extraordinary establishment.
“If you want anything else to drink, don’t hesitate to order. They have most of the standard selections.”
“I don’t even know what the ‘standard’ selection for a place like this looks like…”
“Is that so? Well, I’ll have them bring the drink menu in a bit.”
I tried to counter him with a bit of feigned confidence while forcing my face to remain neutral, but I was too terrified to ask what Yuji’s version of “standard” entailed. I was absolutely certain that nothing on that menu would be in the three-digit price range.
“Um, Hirose-kun, I’m just asking to be safe… but this is the most expensive juice they have, right?”
“Hm? No, I don’t think so. I just asked for these as a substitute for an aperitif, so they likely chose them based on what would pair well with the upcoming dishes rather than the price.”
“…So this isn't even the top of the line.”
Watching Hiiragi-san’s cheek twitch, I nearly let a “you’ve got to be kidding me” slip out. A two-thousand-yen glass of juice was already world-shaking, but the fact that it wasn’t even the most expensive item proved our common sense was on entirely different planets.
““““……””””
Indeed, Mika and the other three were still holding their glasses, frozen like stone statues. I doubted they could even taste anything anymore.
While we were drowning in this quiet mixture of confusion and awe, the Waitress’s voice drifted in from outside the room.
“Excuse me. May I begin the preparations for your meal?”
“Ah, yes. Please.”
Ignoring our paralyzed state, Yuji granted her permission. The sliding door opened, and the Waitress entered, carrying an Obon. Without appearing to notice our shock, she efficiently laid out decorative washi-paper placemats and chopsticks on the table.
“Very well. I shall return shortly with the food. Please wait a moment.”
“Thank you. Also, sorry, could you bring us the drink menu?”
“The drink menu? Certainly. I shall bring it immediately. Now, if you'll excuse me.”
The Waitress gave a slight bow and departed. Once we felt she was a sufficient distance away, the six of us let out long, heavy sighs.
“I’m exhausted…”
“Why? Nothing’s even been served yet.”
“It’s the atmosphere. I feel like I’m punching way above my weight class here, or like I just don’t belong… It’s stressful.”
“Is that so? It’s not like you’re the ones hosting the party. We’re just having a simple meal, so I don’t think there’s any need to be so tense…?”
As Yuji muttered his confusion, I could only manage a wry look. Ordinary people almost never host parties at a place of this caliber. Our sensibilities were just too far apart. Even though I’d drunk the juice meant to stimulate my appetite, my hunger was being replaced by a nervous ache in my stomach.
“Excuse me, I have brought the drink menu.”
“Thank you.”
We took the two menus from the Waitress, who had returned promptly. Having recovered slightly from the juice-price trauma, we timidly scanned the contents. The moment we flipped to the first page, our eyes widened in unison.
“Whoa, for real?”
“Wait, four thousand yen for a bottle of beer? Just a medium bottle?!”
Beer, the ultimate staple of any drinking party, was listed at four thousand yen. I was simply reeling at the sheer number, but Hiiragi-san—whose family ran a restaurant—was staring at the menu with pure disbelief. In any normal shop, a bottle would be a few hundred yen; from her perspective, this pricing was incomprehensible.
“Sake is so expensive…”
“How much is ‘one go’ again?”
“180ml… about one glass, right?”
“Wait, four thousand yen for just that much? Are they serious?”
Mika and the others seemed to have moved past shock into a state of weary acceptance, commenting on the prices with a strange, detached calm. At this point, being surprised by every single line item was just too much work.
“The menu is huge, but it feels like every single thing has an extra zero tacked onto the end…”
“In an establishment like this, that’s generally the market rate.”
“I suppose so, but still…”
Looking at a menu where everything was literally an order of magnitude higher than usual, I couldn't help but think how much more relaxing a family restaurant’s drink bar would be. Considering our income as explorers, the prices weren’t actually a problem, but being so unaccustomed to this level of luxury made my head hurt.
“Well, given the secondary goal of this year-end party, it’s actually better for the prices to be on the higher side.”
“Logically, I get that, but once a single drink hits this price point, it’s hard to stay rational…”
“I suppose that’s true given your student lives, but today, you should just treat it as a necessary part of being a professional explorer and enjoy yourselves. Once you start eating and drinking good things, you’ll relax.”
“If you say so… I guess you’re right…”
Just as Yuji said, if I viewed this through the lens of our secondary goal—spending enough on business expenses for tax deductions before the end of the year—these prices were actually helpful. As long as we were paying legitimate market rates, we’d get clean receipts that weren't the result of some shady price gouging.
“Exactly. So don’t worry about it and just order whatever looks good. You won’t get many chances to eat and drink like this anyway. Think of it as a reward for a year of hard work.”
“Fair enough… Our ability to pay isn’t the issue. I should just brace myself and enjoy the ride.”
Honestly, there was nothing left to do but embrace it. I let out a small sigh and peered over the drink menu Mika and the others were sharing. While we were all agonizing over our choices, the Waitress returned, pushing a cart with our first course. We hadn't even decided on drinks yet.
“Thank you for waiting. For your first course, we have a three-appetizer sampler: spinach ohitashi, teriyaki daikon, and yellowtail marinade.”
The seasonal appetizers were arranged in vibrant, elegant small bowls. The food looked incredible, but even the dishes themselves radiated a high-class aura, clearly being expensive, traditional tableware.
“Please let me know if you require anything else. Now, if you'll excuse me.”
“Thank you.”
After arranging the dishes with practiced grace, the Waitress bowed and left. Only the six of us remained, staring at the table with tense expressions.
“It almost feels wrong to touch it.”
“You think so?”
“Yeah. It’s like… can I really just take a chopstick to a finished work of art?”
“It is a beautiful presentation, but you really should just eat. It’s more disrespectful to the restaurant to let it sit there and get warm.”
I knew he was right, but that first move was still a hurdle. Seeing us hesitate, Yuji let out a small sigh and pointedly reached for the yellowtail marinade, taking a bite to show us how it was done.
“Mm, the marinade is perfect. It’s delicious. Go on, everyone, eat up.”
“I guess so. Well then, let's eat.”
“““““Let's eat!”””””
Spurred by Yuji, we steeled our resolve and finally reached for the food. I started with the spinach ohitashi, taking a small amount and bringing it to my mouth.
“Wow. It’s soaked perfectly. Very refreshing.”
“It really is. Not too salty, not too bland—just right. The dashi comes through so clearly.”
Hiiragi-san and I were immediately impressed by the seasoning. Because the spinach was such a vibrant green, I had expected a very light flavor, but it was perfectly balanced. The dashi was prominent without overpowering the natural taste of the spinach. It was a masterclass in subtlety that made me look forward to everything that followed. Even with just one bite, I was forced to acknowledge the quality of a high-end course.
“Oh, this is delicious!”
“The flavor has soaked right into the center of the daikon.”
“Despite looking so rich, it’s not overly salty at all.”
“It’s so tender, yet it hasn't lost its shape.”
Mika and the others were also voicing their admiration, smiles finally breaking through their tension as they ate the teriyaki daikon. As Tatebayashi-san noted, the daikon had a glossy, dark sheen that made it look heavily seasoned, but their reactions suggested it was surprisingly light. To get that look with a light flavor, they must have been using a very specific kind of soy sauce.
“I’m glad to see everyone likes the flavor here.”
“I’ve only had one bite, but this is incredible.”
“Yes, the seasoning is exquisite. I’d love to know how they prepped this.”
“I told you, didn't I? I heard the Head Chef here trained for years at a very famous establishment. When an acquaintance of the Old Man was opening this place, he apparently recruited him multiple times before he finally agreed to take the job.”
I see. You hear stories like that on documentaries, but after actually tasting the food, I could understand why an owner would be so desperate to secure a specific chef. If I were opening a restaurant, I’d certainly want someone who could produce flavors this refined.
“I see. So this is what a master can do with such simple dishes.”
“I’d love to learn from them, but I doubt this is something you can pick up overnight. Regardless of the final taste, I’d at least like to know what kind of prep work they do.”
“Unfortunately, getting them to share their secrets would be difficult.”
I nodded at Yuji’s comment and moved on to the yellowtail marinade.
“Mm, this is great too.”
The yellowtail was firm and bouncy, a clear sign of its freshness, and the marinade had a perfect balance of acidity and sweetness. Despite the richness of the fish, the aftertaste was clean and light. It really was an amazing balance. It only made my anticipation for the rest of the meal grow.
“It’s incredible for an appetizer,” Hiiragi-san noted. “It’s not just a filler to wait for the main course; it’s a complete dish on its own that still manages not to interfere with what’s coming next. It really clears the way for the rest of the meal.”
“That’s the beauty of it. If it were just a filler, it would be unsatisfying, but here, every dish is excellent on its own while staying in harmony with the whole. The way they balance the entire course is amazing.”
Seeing us praise the food, Yuji looked quite pleased as he explained the restaurant's philosophy. I was genuinely excited for the rest of the course now.
“By the way, has everyone decided on their drinks? It’s better to choose sooner rather than later, because they actually fine-tune the seasoning of the subsequent dishes to match what you’re drinking.”
“Wait, they do that here?”
“What incredible service.”
We were stunned yet again by the level of detail at a high-end shop. I’d heard about certain sakes or wines pairing with certain foods, but if they had the flexibility to adjust the cooking itself to match the customer’s request, that was next level. Especially for us minors; a sweet juice would definitely affect how you perceive the flavors compared to someone drinking alcohol.
“My personal recommendation is the apple juice. The sweetness and acidity are perfectly balanced, and it goes beautifully with the food here.”
““““““Huh?!””””””
Wait a second, Yuji, are you insane?! The apple juice is the absolute most expensive thing on the non-alcoholic menu! That’s the one item we’ve been desperately trying to pretend doesn't exist!
Eight thousand yen for one glass?! What kind of joke is that?!