The atmosphere here doesn't allow for a deep conversation with the chef, as there are too many customers and apprentices around. I would love to come more often if it were a bit cheaper, but that’s quite difficult. Everything is delicious, especially the sushi rice, which is perfectly seasoned with vinegar and has a great firmness. Is this going to be my last visit?● Kuzu Nasu Agebitashi ● Red Sea Urchin with Aged Dashi Jelly ● Blanched Fish Head ● Salt-boiled Tajima Octopus ● Grilled Pike Conger with Onion Soy Sauce ● Seared Nodoguro (Blackthroat Seaperch) ● Male Shako (Mantis Shrimp) ● Abalone from Ohara ● Bonito ● Wild Eel from Lake Shinji ○ New Squid ○ Kisu (Japanese Whiting) with Kombu ○ Lean Tuna ○ Medium Fatty Tuna ○ Fatty Tuna ○ Small Clams ○ Kuruma Ebi (Japanese Tiger Prawn) ○ Amakusa Red Sea Urchin ● Tamagoyaki (Japanese Omelette) Add-on: ○ Dry Gourd Roll
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