In a quiet residential area of Tohokuzawa, descending into a concrete building reveals a serene space reminiscent of a traditional tea room. The omakase by Chef Nishizaki, who trained at Sushi Nanba, begins with appetizers. The signature ankimo (monkfish liver) is meticulously prepared to eliminate any fishy taste, showcasing its natural sweetness and melt-in-your-mouth texture—truly exquisite. The Japanese sake flows smoothly alongside.Next, the nigiri features delicate layers of aori ika (squid) mille-feuille and a giant anago (sea eel) that has been expertly grilled for 50 minutes until the skin is crispy. Each dish reflects the chef's meticulous craftsmanship. The selection of local Japanese sake, personally sourced from various regional breweries, is outstanding, and Chef Nishizaki provides thoughtful explanations about the pairings with the dishes, adding to the enjoyment. With a focus on texture and warm hospitality, this is a place I strongly wish to revisit.
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