At this level, it really comes down to personal preference, but among all the top-tier restaurants, this one was my favorite. The approach and direction of focusing solely on the natural flavors of the ingredients, without any gimmicks, truly reflects a sense of care and attention to detail. The oysters were served with the frills trimmed off, and the octopus, which could easily be mistaken for water octopus, was perfectly cooked with a rich and exquisite texture. The Kinmedai (golden eye snapper) was seasoned with salt instead of soy sauce, preserving the delicate buttery flavor of the flesh. Despite not using any unfamiliar seasonings, the taste was elevated to an extraordinary level, and even the bonito was transformed into a premium fish with just a brush of soy sauce. I was truly impressed.Although it's quite difficult to make a reservation, I strongly wish to return.
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