I was told by a gourmet enthusiast that I should definitely visit this place, so I stopped by for lunch. Both the entrance and the interior, as well as the tableware, were lovely. I enjoyed the summer tsuyu course, which included ingredients like kiss fish, shrimp, haze, squid, megochi, shira-uo, anago, ayu, and sea urchin wrapped in perilla leaves, along with maitake mushrooms. It was not greasy at all and truly delicious! On my way out, the chef, Mr. Saotome, kindly saw me off. We had a pleasant chat, and I would love to visit again someday.
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