This was my first visit, so I chose a tatami room where I could take photos. I’d like to sit at the counter next time.It feels like returning to my family home in a traditional Japanese room, which is very calming.We started by lightly moistening our throats with some Karin liqueur.The Japanese sake is original, served ice-cold in a metal vessel, and it was incredibly delicious.Rather than explaining the dishes, the style here is to let customers wonder, "What is this?" and enjoy imagining as they eat.One dish I particularly enjoyed was the winter melon. The green near the skin was beautiful, and it was cut so finely that it was easy to eat. The sauce was so good that I drank it all up. It pairs well with the sake too.The swordfish soup featured thinly sliced swordfish tied with mitsuba (Japanese wild parsley). It had a lovely aroma and was a delightful dish to enjoy the dashi broth.The grilled sea bream was remarkable for its skin, which was so well-cooked that I remember thinking the skin was even tastier than the flesh. The bream itself was moist and truly delicious.The tempura of young sweetfish had a strong bitterness that balanced well with the sake.I was introduced to the deliciousness of kuzusomen (kuzu noodles). They had a great texture and have now been added to my list of favorites.There was a dish called cold rice, which I forgot the name of, but it was perfect for hot summer days.I absolutely loved the combination of sweetened green plums and ice. The soft, sweet green plums were refreshing.This restaurant shows great consideration for its customers.I felt that the dishes offered were worth much more than the price.
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