Visited in June 2026.I came for the lunch course.Throughout the meal, I could feel the attention to detail in the dishes, and everything was delicious.The highlights were the chilled chawanmushi (savory egg custard), hassun (assorted seasonal delicacies), and the hamo (pike eel) soup.The meal ended with ayu (sweetfish), which was refreshing, but there were not many side dishes to accompany the rice, making it feel like a lighter lunch for me.
We use cookies on this site to enhance your user experience.
