About a 10-minute walk from Hankyu Kurakuen-guchi Station.This was my first visit, and I was immediately impressed by the beautiful entrance and the calm, dignified atmosphere. As I entered, I could smell the fragrance of insect-repellent incense.I started off by refreshing my palate with a beer from Ebisu.For appetizers:- Junzai (sea snail) with yuzu broth- Dashi with Akashi Aki and cucumber- Horse manure from Hokkaido with double mini sea urchin rice bowl- Steamed bonito- Rare grilled sweetfish- Grilled surf clam, sweet and delicious!- Bachi-ko (a type of fish) with mochi seaweed- Sea bream sushi wrapped in bamboo leaves- Various types of nigiri, leaving me quite full (^◇^;)Especially at the start of the nigiri, the combination of bachi-ko and mochi seaweed was an irresistible delight for sake lovers!The head chef handles all the preparation and sushi making by himself, which I can imagine is quite challenging.A great restaurant not only focuses on the food but also considers how to create the right atmosphere, which was a valuable lesson for me.It was a great meal."There’s a reason why it’s delicious."
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