I opted for the omakase course and two beers, totaling just under JPY 54,000, paid by card.I won a reservation for the 6:00 PM slot on a weekday through a food auction for just over JPY 54,000.The hamo (pike eel) was crispy and fluffy, the corn was incredibly sweet, and the kasago (rockfish) and unagi (eel) were both crunchy.I usually prefer salt, but here the tempura dipping sauce was more delicious.Overall, the contrast between hot and cold was skillfully executed.Not only was the flavor exceptional, but the entire dining experience felt meticulously calculated.This restaurant gives you a sense of value that makes you feel like it’s not overpriced.
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