A renowned restaurant located on the 3rd floor of Tokyo Midtown Hibiya, known for its difficulty in securing reservations. The chef meticulously manages the rice and toppings at precise temperatures, serving the Kinmedai (golden eye snapper) at 38°C rice and 25°C topping, and the Anago (sea eel) at 40°C rice and 42°C topping, showcasing a unique approach that is truly overwhelming. The squid, which the chef describes as his "business card," has an unprecedented texture that melts in your mouth. The Toro (fatty tuna) is served with 40°C rice and 25°C topping, creating a remarkable piece that dissolves completely without any sinew. Multiple types of rice are prepared to match the toppings, demonstrating a delicate balance, especially with the rich and robust rice paired with the O-toro (premium fatty tuna). A variety of specially selected Japanese sake is also available, allowing for delightful pairings. Despite its simple wooden entrance and sign, once seated at the counter, you are drawn into the world of Chef Hidefumi Namba. Reservations can be challenging, but this is definitely a place worth experiencing.
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