I finally visited Ranmaru, a place I've been longing to try.The atmosphere is calm with only counter seating, yet it feels bright and welcoming without any stiffness. The head chef and other artisans are friendly and provide detailed explanations about the ingredients, allowing me to relax and enjoy my meal even as a first-time visitor.━━━━━━━━Omakase by the Head Chef━━━━━━━━◆ Junzai from Akita Prefecture and Okinawan Mozuku Vinegar◇ Kinmedai (Golden Eye Snapper)◆ Hairy Crab with Sea Urchin Jelly◆ Torigai (Cockle)◆ Black Abalone from Chiba Prefecture◆ Grilled Sawara (Spanish Mackerel)◇ Sweet Shrimp from Hokkaido◇ Aori Ika (Bigfin Reef Squid)◆ Scallops from Hokkaido◇ Lean Tuna◇ Fatty Tuna◇ Kasugodai (Young Sea Bream)◆ White Miso Chawanmushi (Savory Egg Custard)◇ Donchicchi Horse Mackerel◆ Tamagoyaki (Japanese Omelette)◇ Hokkigai (Surf Clam) from Hokkaido◇ Purple Sea Urchin from Hokkaido◇ Botan Ebi (Botan Shrimp) from Saga Prefecture◆ White Miso Soup from Kyoto◇ Densuke Anago (Conger Eel)◇ Rolls◆ GelatoEach dish reflects its origin and season, showcasing impressive craftsmanship that highlights the ingredients. The course is thoughtfully prepared, not just the sushi but also the side dishes and soup, ensuring that I enjoyed every moment without getting bored.Unfortunately, I was too full to try the Ranmaru Roll, which I was really looking forward to, so that’s my only regret. I plan to return and definitely want to try it next time.It was a great meal.
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