It had been almost a year since my last visit. I enjoyed various celebrations and had a wonderful time—so much so that it’s hard to recall everything! The Japanese long-finned pilot whale and the way the abalone was cut were truly impressive. I also had the seared bonito for the first time in a while, along with the fried ribbonfish. Before the sushi was served, Mr. Amamoto jokingly said, "Let’s finish with a scoop of rice, and that’s the end of the course!" The kasugo (young sea bream), torigai (surf clam), and summer tuna were all exceptional, and the texture of the anago (conger eel) was perfectly crispy and fluffy. Since Pony-kun hasn’t returned from Cambodia yet, we skipped the honey this time. I really enjoyed eating, drinking, and laughing. It was a great meal!
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