The owner, Yuuki Hayashi, has fallen in love with the exquisite fish delivered from master fishermen specializing in seafood from Awaji Island and Akashi. Enjoying the wonderful seafood, including Akashi sea bream, placed atop sushi rice, one can savor the aroma, texture, umami, and sweetness while slowly chewing each bite.The pairing of the moist, clean-tasting toppings with the white rice is simply delightful! To maintain temperature, the rice is added approximately every two pieces, featuring large grains with a sharp, refined acidity from the rice vinegar that enhances the natural flavors of the toppings.This delicious rice was a truly remarkable discovery! It was so good! (o^^o)Today's menu: JPY 52,000- Noto Iwamozuku- Akashi sea bream, abalone, and liver sashimi- Katsuo (bonito) with straw burning and spicy soy sauce- Mahata (grouper) with grilled skin and ponzu sauce- Akashi sea bass, charcoal-grilled- Izu Takabe and Aichi shrimp- Sanriku Ainame (rockfish), steamed in sakeNigiri sushi:- Makogarei (flatfish)- Kisu (whiting) with kombu- New squid- Squid tentacles- Amadai (sweetfish)- Hiragai (flat shell)- Toro (fatty tuna)- Chutoro (medium fatty tuna)- Tokoroten (gelatinous seaweed)- Kohada (gizzard shad)- Kuruma ebi (sweet shrimp)- Aji (horse mackerel)- Murasaki uni (purple sea urchin)- Anago (conger eel)- Tamago (egg)- Extra:- Shinko (young gizzard shad)- Boiled clams- Hagi red uni- Salt ice cream- Other drinks.
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