From appetizers to sushi, I am always amazed by the consistent quality of the dishes here.The carefully selected ingredients, thoughtfully designed menu from the diner's perspective, and the skill of Chef Shimazu, supported by young artisans, create an exceptional experience. The service is impeccable and seamless.The new ikura (salmon roe), sardine, abalone liver sauce, sardine, kohada (young gizzard shad), and three pieces of tuna were particularly impressive and to my liking. The uni (sea urchin) was like juice, perfectly complemented by the aroma of nori (seaweed).I finished with a half-go of sake while enjoying a roll of sardine and gari (pickled ginger).I opted for the sake pairing, having half-go servings, which was also very enjoyable.I will definitely come back.
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