I managed to secure a reservation in the fierce competition and finally visited for lunch! The restaurant is located on the first floor of a small building, just a short walk from Shirokane-Takanawa. There’s no sign outside, so it’s a bit hard to find at first, but you can spot it when a crowd gathers at the opening time. The doors open promptly at 12:00, and guests are welcomed inside.The interior features a counter surrounding the kitchen, providing a comfortable space that’s neither too cramped nor too spacious. What struck me first upon entering was the warm smiles from the owner and staff. There’s none of the pressure often found in high-end sushi restaurants. Creating such a welcoming atmosphere is no easy feat, and it instantly heightened my expectations for the sushi.The course begins with appetizers, leading into the sushi. The presentation of the appetizers, perfectly matched with the dishware, whets the appetite, and the flavors are equally impressive. The attention to ingredient quality and the meticulous preparation truly left me in awe. The sushi is served at a good pace, carefully gauging how quickly to proceed, and every piece was flawless. It was truly a blissful two hours.What surprised me the most was the owner’s attentiveness to the guests. Even when we spoke quietly about the dishes, he picked up on it and provided explanations immediately—this was the best experience I’ve had so far. While I don’t believe that ratings are everything, this restaurant truly deserves its selection as a Gold establishment.The only downside is how difficult it is to secure a reservation. However, I would love to compete for a spot again and revisit this wonderful place.Dishes included:- Shabu-shabu of grouper- Yokosuka octopus, Otaru shrimp- Sea bream rice bowl- Kagoshima sake-steamed knife fish- Kombu-cured fish- Isaki (grunt fish)- Sumika squid- Akagai (red clam)- Tokishirazu (young salmon)- Kagoshima horse mackerel- Spring sea bream- Chutoro (medium fatty tuna)- Zuke (marinated fish)- Otoro (fatty tuna)- Kohada (gizzard shad)- Sweet shrimp with kombu- Bafun uni (sea urchin)- Anago (sea eel)- Soup- Tamago (egg omelet)