I had been wanting to visit this restaurant since it opened. But as it became popular, it became impossible to make a reservation.Finally, my long-awaited first visit! Starting with the seasonal junsai, the first sashimi, the torigai, was fragrant and completely free of any unpleasant smell. I imagined it might have been briefly blanched instead of served raw, which is typical for this time of year.The hairy crab chawanmushi had a cheesy flavor, creating a rich and layered taste.Even though it was still early in the meal, the appearance of the eel mixed sushi? or steamed sushi? knocked me out completely—it was already a main event!After that, I followed the recommendations of the restaurant's sommelier and indulged in a makeshift wine pairing course...I got caught up in the pace of one piece with one glass, and by noon, I was completely out of it.After enjoying a series of exquisite nigiri, I decided to add something I hadn’t tried yet: squid. Since it’s the season for aori squid, I requested it, and it was finely sliced, enhancing its creamy texture.Additionally, since it’s shellfish season, I had the hon-miru.I don’t remember everything clearly due to the drinks, but I believe the isaki was aged just right and left a strong impression.Today, I left feeling completely satisfied and happy.
We use cookies on this site to enhance your user experience.
