The price of JPY 8,800 (initially JPY 6,600) is appealing, and the overall concept is excellent. However, this time, the seasoning overshadowed the quality of the ingredients. The first piece, red meat from Yamagata, had great quality but was overly salty, with the saltiness dominating the flavor. The medium fatty tuna that followed had wonderful fat quality, but the strong flavor of red vinegar masked its deliciousness. On the other hand, the red meat and medium fatty tuna tataki were well-accented with wasabi stems and smoked daikon, leaving a good impression. I was originally looking forward to the squid, but instead, I got the seasonal isaki. As a fan of isaki, I was pleased, but as a squid lover, I felt a bit disappointed. The grouper was of such high quality that it melted in my mouth. The bird shell served instead of crab had a strong flavor, which might divide opinions. The horse manure sea urchin from Hokkaido was undeniably delicious. Finally, we moved to the second floor for dessert. While the presentation was luxurious, I didn’t feel the need to relocate. Overall, the quality of the ingredients was good, but the strong seasoning was a missed opportunity. As a restaurant focused on nurturing young talent, I look forward to their future growth.
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