As soon as I entered, I was greeted with a cheerful welcome.The chef carefully explained the origin and aging of each dish.Most of the fish had been aged.One notable feature of the sushi was the small rice balls, which I appreciated since I can't eat much.The appetizers were also served in mini sizes, with a wide variety available.I felt so happy to enjoy so many local fish from Hokkaido.● Hokke Sashimi, Kombu-marinated ● Kinki, caught and served with liver soy sauce ● Shako (Sweet Shrimp), from Otaru ● Steamed Abalone ● Ezo Bafun Uni Rice ● Scallops with Scallop Soft Roe, from Eastern Hokkaido The scallop soft roe was my first experience, and it was creamy, odorless, and delicious! ● Hime Masu (Princess Trout), with egg and mountain wasabi ● Botan Ebi (Sweet Shrimp), with its miso ● Simmered Octopus, slightly tender The sweet and savory balance was exquisite. ○ Matsukawa Sole, aged for 4 days ○ Kisu (Japanese Whiting), Kombu-marinated from Funka Bay ○ Isaki (Chicken Grunt), from Nagasaki, aged for 1 week ○ Sumi Ika (Cuttlefish), from Izumi ○ Aji (Horse Mackerel), from Suttsu ○ Hokki Clam, grilled, from Tomakomai ○ Marinated Fish, 124 kg from Oma ○ O-toro (Fatty Tuna) Sashimi ○ Kohada (Gizzard Shad) ○ Anago (Sea Eel) ● Tamagoyaki (Japanese Omelette)
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