From the very first dish, the cooking was perfectly executed. The baby squid was incredibly tender, and the texture was delightful. The mackerel was prepared with cuts like those of eel, crumbling beautifully in my mouth with a gentle flavor.The soup and sashimi seemed to invite me to enjoy them with Japanese sake, and the fluffy tempura was delicious as well.There was even a dish called "Peking Unagi," where eel was wrapped in the skin of Peking duck. I was told it was inspired by the Yawata roll.I was amazed at how sweet the zucchini became after being grilled slowly.The large Ise lobster was frozen, but it was thawed perfectly, with no freezer burn, and beautifully presented.There were three types of rice: ginger, sakura shrimp, and bonito. I made sure to get a refill.For dessert, the dish was infused with the fragrance of hamagou, making it aromatic and enjoyable.Overall, the flavors were gentle, and I felt refreshed.
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