I had the opportunity to visit.Relaxed and indulgent.Sea urchin, abalone that has been tenderly prepared over 8 hours, rich and fatty yellowtail sashimi sliced right in front of me, two types of eel whose texture changes with just a slight adjustment in grilling time, and the slowly grilled sweetfish, which is delicious from head to tail.The broth made from high-quality bonito and kombu is incredibly rich without any added seasonings.I heard they use water from the nearby Kamigoryo Shrine.The dishes are beautifully presented and delightful.I enjoyed a wonderful time while listening to the stories shared.
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