Lunch Omakase JPY 15,400I made a reservation for Sunday at 12 PM and visited the restaurant. The place is quietly nestled in a residential area, giving off a refined and hidden gem vibe. Inside, there are 10 seats at a beautifully crafted L-shaped white wood counter, creating a modern yet luxurious and homey atmosphere.The omakase course consists of the following 14 dishes:- Seared Mackerel from Amakusa with citrus ponzu- Grouper from Nagasaki- Striped Jack from Nagasaki- Small rice bowl with Blue Crab- Sea Bream from Amakusa- Cuttlefish from Amakusa- Red Sea Urchin from Gowa Town- Chawanmushi (savory egg custard)- Sweet Shrimp from Amakusa- Gizzard Shad from Upper Amakusa- Bluefin Tuna Belly from Okinawa- Eel from Tsushima, Nagasaki- Hand-rolled Sushi with Bonito from Chiba- Tamagoyaki (Japanese omelet)The unique style of serving the grouper, tuna, and sea bream involves thinly slicing the fish and stacking it in three layers, creating a harmonious blend that envelops the rice, allowing for a rich umami experience.The grouper from Nagasaki has firm flesh with a refined sweetness and rich flavor, leaving a refreshing aftertaste. The sea bream from Amakusa has a fragrant skin and plump flesh, offering deep umami and a refreshing finish.The cuttlefish from Amakusa is finely scored, making it incredibly tender, and when you take a bite, a sweet flavor spreads in your mouth, showcasing the rich umami of the squid.The red sea urchin from Gowa Town has a natural sweetness, rich creaminess, and a delightful fresh scent of the ocean.The sweet shrimp from Amakusa are large, with a firm texture that bursts with sweetness and aroma. The gizzard shad from Upper Amakusa has a gentle acidity, allowing you to fully appreciate its umami and fat, making it the best gizzard shad I’ve ever had.The bluefin tuna belly from Okinawa is marbled with fine fat, offering a rich depth and sweetness, while still allowing the umami of the red meat to shine through. The eel from Tsushima, Nagasaki, is cooked to perfection, incredibly tender, and melts in your mouth, enhanced by a delicate sweet sauce that brings out its natural flavor.The chef is very humble, approachable, and provides warm service, allowing for a relaxing and pleasant dining experience.From the first piece to the last, every dish was truly delicious and satisfying. The freshness and umami of the ingredients, along with the harmony with the rice, were exceptional, showcasing the meticulous craftsmanship in each piece.