As I opened the door to this hidden gem, breathing in the refined evening air of Yotsuya, I was welcomed into a perfect world that always caters to me. Greeted with smiles, the symphony of seasonal specialties featuring sea urchin began its performance. The first offering from Chef Yasuhide was the purple sea urchin from Rishiri. Its clear, elegant sweetness and the refined scent of the ocean gently unfolded on my palate, capturing my senses instantly. As I indulged in the fragrant grilled bonito, the rich steamed abalone with liver rice, and the playful pairing of ankou (anglerfish) liver with Nara pickles and "Hinotori," the story reached its breathtaking climax. The "jewelry box" filled with shimmering Yoichi purple sea urchin and tobiko burst with a delightful texture, overwhelming my mouth with its richness. The final purple sea urchin from Hamana left a sensual and profound aftertaste, transporting me into a blissful silence. From the grand "Dekka Maki" to the seamless storytelling, every moment was perfectly crafted. The casual conversations exchanged across the counter added to the satisfaction of the experience. Savoring the harmony created by Chef Yasuhide's craftsmanship and the exquisite sea urchins, I quietly sipped chilled Japanese sake. Below is the course menu.Omakase Course JPY 33,000* Rishiri Purple Sea Urchin Nigiri* Tokyo Bay Mako Flatfish* Tender Octopus Stew* Kurodai with Karasumi* Grilled Bonito* Kombu-Cured Spring Sea Bream* Steamed Abalone* Liver Rice* Horse Mackerel* Ankou Liver Nara Pickles with Hinotori* Shirasu with Ume and Shiso* Water Shield* Jewelry Box with Yoichi Purple Sea Urchin and Tobiko* Senshu Water Eggplant* Red Meat Marinade* Pickled Mustard Greens* Chutoro and Otoro* Kohada* Sweet Shrimp* Hamana Purple Sea Urchin* Dekka Maki* Shio Soup with Butterfish and Sea Bream* Conger Eel* Egg* Matcha Ice Cream Monaka
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