I was invited to a precious seat, and I had such a great time that I ended up drinking more than I intended. I’m grateful to my friend and the organizer. The restaurant is on the second floor, and as soon as you open the door, you can feel the unique atmosphere. The tableware is almost entirely Hermes. I was surprised at how heavy the Hermes glasses are! It certainly makes an impact, and it’s delightful for women. What stood out to me was the scorpion fish with shallots—it was incredibly delicious. I would love to see more sushi options, but I appreciate Kiu's unique style that incorporates Western elements. I can see why this place is gaining attention. I want to try other appetizers as well; each dish is crafted with care. The homemade gari (pickled ginger) here is irresistible for sake lovers. We might see more diverse and innovative sushi like this in the future.- Hokkigai (Surf Clam), Mirugai (Geoduck), Umibudo (Sea Grapes) - Shako (Mantis Shrimp) with a coating of fried kaki no tane (Persimmon Seeds) and kinome (Japanese Pepper) - Okose (Scorpion Fish) with thick ponzu sauce, shallots, and black shichimi - Korean-style fluffy conger eel shabu-shabu with spicy daikon - Grilled asparagus with white miso egg yolk sauce - Unagi (Eel) with Niigata mozuku (Seaweed) - Homemade gari - Biwa Masu (Biwa Trout) - Shimane Donchicchi Aji (Horse Mackerel) - Southern Bluefin Tuna with Yama Wasabi - Hiragai (Surf Clam) - Wakasa Swordtip Squid - Mie Prefecture Torigai (Bird Clam) - Lightly pickled cucumber - Water Eggplant - Katsuobushi Iriko Kinka Soba (Soba Noodles with Bonito Flakes) - Blue Mold Cheese Cake with Black Tea
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