I visited for lunch. The rice was slightly firm, with a well-balanced vinegar flavor that I really enjoyed. The harmony between the rice and the toppings was exceptional, showcasing the chef's meticulous craftsmanship in each piece.What left a lasting impression on me was the "Kasugo" I tried for the first time. Its refined umami flavor was delightful. Notably, the chef chooses not to serve uni in gunkan style, allowing the natural taste of the uni to shine without being overshadowed by the nori. The absence of gari (pickled ginger) also highlights the restaurant's commitment to focusing solely on sushi.The course progressed at a nice pace, and after finishing, I was asked, "Are you full?" I replied, "I can still eat more!" to which the chef smiled and said, "Anything is possible!" His warm smile was truly memorable.The additional dishes of clam, flounder, and uni were exquisite, but the flounder was my absolute favorite this time. I definitely want to visit again!
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