We reserved the counter for 8 people in the evening. The course was prepared by the apprentices, consisting of sushi and several appetizers. To start, the appetizers included the specialty ankimo (monkfish liver), karasumi (dried mullet roe), and simmered octopus, all carefully seasoned with a delicate texture. Although the sushi is still a work in progress, they adjust the firmness and size according to the type of fish, surpassing the quality of an average sushi restaurant. I would love to return if I can secure another reservation.
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