First visit.I made a reservation through a friend.I had heard great things about this place, but it was hard to get a reservation.Currently, they only have one seating starting at 6 PM.The swordfish, featured in the cover photo, was exceptional.It had a rich flavor, possibly from butter, with a hint of aroma—this might be the best swordfish I've ever had.The tuna, striped jack, and sea bream were all outstanding; there were so many delicious options.The sake in the photo, Taga-ji, is a limited brew that was delicious.They have a wide selection of sake from Okayama.The head chef has a calm demeanor and seems kind, yet also a bit strict.The atmosphere was wonderful.It was an incredibly good restaurant, and I definitely want to go back!
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