I was impressed by the delicious crab during my first visit, but this time it was the sweetfish.The sweetfish, grilled slowly over charcoal, had a texture unlike anything I had ever experienced before.At this time of year, sweetfish is served at various Japanese restaurants, but I realized that it’s not just the inherent deliciousness of the fish; the cooking method, especially the way it’s grilled, can elevate its flavor to such an extent.Thank you for the precious seating.
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