【Omakase Course】- Okose (Egg, Liver, Skin)- Aori Ika with Raw Karasumi- Sawara with Onion- Ankimo with Nara-zuke- Grilled Sweetfish【Nigiri】- Shiro Amadai (Yamaguchi)- Kensaki Ika- Hamo (Hiroshima)- Hiragai- Kisu with Shiso- Aji- Edamame Chawanmushi- Kuruma Ebi- Hamaguri (Shimane)- Chutoro Roll- Murasaki Uni- Anago【Finale】- Junzai Miso Soup- Gobo Roll- TamagoyakiOnce again, the entire course was exceptional from start to finish.The Okose allowed me to enjoy the distinct flavors of the egg, liver, and skin, while the Aori Ika with raw karasumi had a perfect balance of sweetness and saltiness. The Sawara was cooked to a medium-rare, highlighting its rich fat.The Ankimo paired with Nara-zuke was also impressive. The richness of the ankimo combined with the sweetness and aroma of the Nara-zuke made it an irresistible match for Japanese sake. This kind of creativity and execution is fascinating.The biggest surprise this time was the sweetfish. I had never encountered such tender sweetfish before. It was astonishingly soft from head to tail, to the point where I forgot about the bones. Yet, the aroma and flavor of the sweetfish remained intact. This dish was a testament to the skill and effort involved, making it particularly memorable in this course.The nigiri that followed was equally stunning.The Shiro Amadai had a refined umami, while the Kensaki Ika offered a delicate texture and sweetness. The Hamo from Hiroshima had a pleasant chewiness, releasing its flavor with each bite.The Hiragai was layered in a way that changed its texture depending on where you bit into it. It was a completely different experience from any Hiragai I had eaten before.The Kisu harmonized beautifully with the aroma of shiso, and the Aji paired excellently with a shiso-infused sauce. The refreshing aroma complemented the umami of the Aji, making it one of the standout pieces of nigiri that day.The Edamame Chawanmushi served midway was also wonderful. It had a strong umami from the dashi, providing a comforting dish.The Kuruma Ebi was rich in sweetness, and the Hamaguri from Shimane released its flavor with each bite. The Chutoro Roll had a good balance of fat and nori aroma, while the Murasaki Uni was rich yet left a clean aftertaste.And then there was the Anago. It melted in my mouth the moment I took a bite. Despite its richness, it left no greasiness or heaviness, only the lingering aroma and flavor of the fish.The finale with Junzai Miso Soup, Gobo Roll, and Tamagoyaki was flawless. The Tamagoyaki had a fluffy texture with a hint of yam, making it enjoyable until the very end.I mentioned the sweetfish, Anago, and Aji, but honestly, it’s hard to choose which was the best. Including the Shiro Amadai, Hamo, Hiragai, and Murasaki Uni, the entire course was truly exceptional.Once again, it exceeded my expectations. I look forward to visiting again in a different season.
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