I had been curious about this restaurant for a while, so I made a reservation through OMAKASE six months ago. The head chef was friendly, and the young staff worked efficiently, creating a bright and lively atmosphere throughout the restaurant.The dishes were as follows: a corn (Dakekimi) puree, simmered abalone with sea urchin, a soup with conger eel, sashimi (Meichidai and flounder), toro-taku, a cold vegetable medley (Kamo eggplant, tomato, okra, and shrimp paste), grilled sweetfish with salt, and corn tempura, along with deep-fried sesame tofu served with a sauce made from turban shell and liver, and winter melon with fresh wheat gluten and managatsuo.For the rice dishes to finish off, there were four options: karasumi soba, chilled tantan soba, unagi rice bowl, and sansho curry. You can specify the number and size of the dishes. For dessert, we had grapes and figs with wine jelly.It was such an enjoyable meal that I requested a reservation for my next visit on the way out, which is now set for nine months later. I’m looking forward to it!
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