Visited in 2026.The soup with the rockfish was simply delicious.The sashimi was octopus, which I don't often see in Japanese restaurants. It was expertly prepared, offering a unique texture and was very tasty.The conger eel was served with a sauce made from egg yolk and conger eel roe, and it was absolutely delightful.The grilled okra with sauce was also an interesting dish.The biggest surprise this time was the sweetfish ramen. The broth was made from sweetfish niboshi (dried fish), providing a clear flavor that was incredibly delicious.This is a place I would love to visit again.
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