What impressed me the most during my first visit was seeing the head chef himself shaving bonito flakes. Despite having younger staff, he explained, "Japanese cuisine relies on dashi, so I prefer to do it myself rather than leaving it to the younger ones." As expected from the head chef of a restaurant with a Tabelog rating of 4.02. On this occasion, I visited with two male friends. There was also a regular female customer dining alone. I was thoroughly satisfied with the food, the tableware, and the pairing of Japanese sake. I've already made a reservation for August.
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