My first visit was just five minutes before opening on a Sunday afternoon. The location is about a 7-8 minute walk from Hankyu Railway Kurakuen-guchi West Exit. After exiting the station, head west along Kurakuen-guchi Street for about 500 meters, then turn right at the second traffic light. The restaurant is on the left at the corner, just 20 meters ahead.Upon arrival, I followed two customers entering the restaurant. Inside, there were already seven guests enjoying their drinks. The entrance didn’t have a noren (fabric curtain), making it a bit hard to find.The drink menu didn’t list prices. I asked for the bill. There was one chef and three women working behind the scenes. The restaurant has only ten counter seats, and the interior is very simple with minimal decor.The first dish was a starter of Miyagi’s purple sea urchin and a spoonful of fresh seaweed. Next, I had simmered golden eye snapper with sweetfish patty and sansho pepper, followed by delicious sea bream sushi, and then the sushi making began.First up was squid with a squeeze of yuzu and a pinch of salt; the texture was incredibly soft, breaking apart the moment it hit my mouth. Next was a very rare flat clam, followed by golden eye snapper sushi. Then came marinated tuna, including medium fatty tuna, and two types of sea urchin, both exquisite: purple sea urchin and horse mackerel sea urchin.The sweet shrimp was large and meaty, and the broth made from the shrimp was exceptional. Following that, I enjoyed a large, well-textured whelk, sweet and delicious simmered eel, and fatty tuna wrapped in seaweed. The meal concluded with a dried gourd roll that included a sweet omelet.Regular customers were already making reservations for August to October, but it seems there are few openings. It appears that some days in November are already fully booked. This place is very popular. I paid in cash and left after about a 90-minute course.
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