One of my absolute favorite places, Toshi (ღ*ˇᴗˇ*)♡ I’m completely captivated by Toshi's meticulously crafted dishes, and I find myself coming back like a sleepwalker, utterly enchanted. In order of severity, the shark fin collagen soup, stir-fried vegetables, and egg fried rice are highly addictive, with many serious "patients" seeking treatment—this may sound like a joke, but it’s true! However, the giant botan shrimp marinated in Shaoxing wine, the Miyazaki jidori chicken finished with hot oil for a fragrant touch, and the pasta made as a hobby... The innovative and fresh ideas in the dishes that change every two months are simply impeccable! **Excellent**Today's menu: JPY 84,000- Black Ham Suiko, Sea Urchin- Fragrant Botan Shrimp, Shaoxing Wine Marinade- Layered Sweetness: Awaji Island New Onion Mousse, Yamagata Beef, Caviar, Urui- Rich Hammerhead Shark Collagen Soup, 1.5 times- Stir-fried Vegetables, High Heat- Yin Lei Monaka- Undulating: Melon with Kombu, Mint Water, Grapefruit- 18-Year Depth: Miyazaki Jidori Chicken (180 days), Sauce with 18-Year-Old Spices, Onsen Eggplant, Green Onion Oil, Peanut Oil- Chewing, Aftertaste: Black Abalone, Simmered, Wild Garlic— Choice —- Superior Soup Noodles- Egg Fried Rice- Genovese Pasta with Shiso and Tomato- Gyudon with Beef Tenderloin and Egg**Culinary Bliss**- Almond Tofu with Mango Coconut Sauce- Raw Chocolate Dumplings- Other Drinks
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