●Number of Visits: 3Fish SoupFried Anago (Conger Eel) with Kinome SauceKarasumi Somen (Dried Mullet Roe with Noodles)A touch of oil brings the flavors together.Sashimi of Shiro-Ama Tai (Sweet Sea Bream) with Seared SkinIse Lobster and Blue Crab RisottoA flavor explosion!Grilled Mackerel with Manganji Pepper SauceRich and fatty.Now, onto the Nigiri.Purple Uni (Sea Urchin)Aori Ika (Bigfin Reef Squid)Sayori (Halfbeak)Meichi Dai (Japanese Sea Bream)Marinated Red MeatSeared Toro (Fatty Tuna)AjI with Yuzu Kosho (Japanese Citrus Pepper)Using Yuzu Kosho is innovative.Semi-cooked Shrimp (Mikyu)Seared Nodoguro (Blackthroat Seaperch)RollsAnago (Conger Eel)Dessert: Aso Milk Ice CreamWith the aroma of Amakusa Olive Oil and citrus.This restaurant beautifully combines traditional Edomae sushi techniques with modern styles, offering a well-balanced experience from appetizers to nigiri.
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