The interior has the atmosphere of a top-tier Japanese restaurant you might find in Tokyo, with a pleasant wooden scent and a relatively new feel.I thought the drink prices were a bit high for a local establishment.I started with a seasonal cold corn jelly. It was simply seasoned to highlight the ingredients, and its smooth texture really whetted my appetite for the first dish.The sashimi was also outstanding, with the squid being melt-in-your-mouth tender. I switched to Japanese sake from here, and it paired beautifully with the squid when eaten with salt.The sweetfish was incredibly delicious, grilled to a perfect crisp, and its rich liver flavor complemented the sake perfectly.The abalone was also very tender, and when dipped in liver soy sauce, it made my sake disappear quickly. I appreciated that I could enjoy half servings in a glass.The chawanmushi (savory egg custard) was topped with a rich shrimp bisque. While it didn’t pair well with the sake, you could definitely taste the generous amount of shrimp used.The eel was prepared in the Kansai style with crispy skin and a sweet-savory sauce, which was a nice palate cleanser. I finished with a flavorful rice dish.I was a bit concerned about the seasonal choices, but everything was delicious. The sweetfish and abalone were particularly noteworthy. The total bill came to just under JPY 30,000. I’d love to return during crab season.
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