After 25 years, I returned to this restaurant after visiting the one in Kayabacho. I saw this place featured on a TV show about culinary masters, which inspired my visit. The tempura served here had almost no greasiness, and the cooking was perfect, allowing me to truly appreciate the flavors of each ingredient. While I was impressed by the classic selections, the seasonal dish featuring young sweetfish was also outstanding. My top recommendation is the dish with sea urchin wrapped in shiso leaves. The cooking was exquisite, and I was truly moved by it. It was a great meal. I will definitely come back!
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