I visited for a dinner course. I was impressed by the flow of tasting two types of freshly shaved katsuobushi, followed by a flavorful dashi, which allowed me to truly enjoy the deliciousness of the broth. I also liked the sea urchin and squid tartare. The highlight was definitely the grilled matsutake mushrooms that I added to the course. I appreciated the variety of options for the final dish, and I was glad that I could adjust the portion size.