This was my second visit. I went alone, but the chef casually engaged me in conversation, making it a very enjoyable experience! I’m looking forward to my next visit.- Fried shrimp paste: Two shrimp prepared in different styles.- Eggplant: Large and tender.- Kisu (Japanese whiting).- Shiitake mushrooms: The sweet and savory soy sauce really enhances the flavor.- Firefly squid: Enjoyed without any dipping sauce; the richness of the liver is enough.- Whitebait wrapped in perilla leaves: Tasting it with salt really brings out the aroma of the perilla, making it surprisingly delicious.- Zucchini.- Asparagus: Both the base and tips were surprisingly from Korea.- Grilled scallops with seaweed: The aroma of the seaweed is absolutely delightful!- The make-in potatoes aged for over a year in an ice room: This was exceptional. The natural sweetness and the earthy aroma of the skin create a wonderful contrast. I understand why the chef suggested enjoying it plain. When I tried it with salt, the sweetness increased, but it masked the earthy aroma.- Anago (conger eel).- Tempura rice bowl with rock oysters.I also enjoyed various types of Japanese sake by the glass.
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