After a little over five months, I finally returned to Harutaka. Today, I came with a friend from work. The appetizers were absolutely amazing, and I felt so happy. The season's jun-sai (water shield) was just starting, and the torigai (cockle) was also great. The sushi, especially the tuna, was at its peak. The kasugo (young sea bream), kohada (gizzard shad), and aji (horse mackerel) were all excellent. I think this was one of the best days I've had here. It was truly wonderful.
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