I visited on a rainy day during the rainy season, but fortunately, I didn’t get caught in the rain on my way there or back.Since we don’t drink, we started with tea. The teacups are as beautifully crafted as the sake vessels, which is always a delight.・Okahijiki and Clams (Warm)・Mozuku Seaweed and JunsaiA refreshing vinegared dish.・Grilled KuePerfectly fatty and delicious. The grated daikon and green onion were a nice touch.・IshikuziraSimply the best.・Dried TokishirazuThe skin was crispy, and the flesh was plump and moist, achieving the ideal texture.・Soft-Shelled Turtle ChawanmushiRich in soft-shelled turtle flavor, with a piece of the emperor included. This chawanmushi also had a small rice cake inside.With blue oshibori and gari prepared, we moved on to the nigiri.・White Sweet Sea Bream・Grilled KinmedaiMight be a bit rich if not grilled, but it had a nice fat content.・Natural Shima Aji・White Squid・Torigai・Spring Baby Sea BreamAlways fluffy, but this day it was even softer.For the tuna, we had salt-baked:・Chutoro・Akami Zuke・Otoro・Kohada・SoupHad a wonderful aroma.・Sea Urchin・Anago・TamagoAlways delicious, but especially so on this day.As an extra, my husband ordered ・Toro Taku, and I had ・Akau Uni. I always want to eat more, but I was completely satisfied.Above the wine cellar, there’s a Tabelog Gold award shield along with a charming doll of the chef (made by a customer).・Brown Sugar Gelato and Ceylon TeaInside the restaurant, there were flowers celebrating the chef’s birthday, which made me feel how much he is loved by many. Although they have received a Tabelog Gold award, there’s no high barrier like in traditional upscale sushi restaurants. The staff and the proprietress create a warm, homely atmosphere with the chef, which is wonderful. I especially rely on the proprietress since my hands have become less able.
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