I made a reservation for a private room at 5:30 PM on a weekday.I ordered the chef's special Omakase course for JPY 7700.⚫︎ Appetizer⚫︎ Assorted SashimiFeaturing flounder, medium fatty tuna, red squid, and amberjack.The balance of the medium fatty tuna and the sweetness of the red squid were delightful.⚫︎ Smoked Bonito TatakiSo fragrant! It pairs perfectly with mustard! I couldn't stop drinking.⚫︎ Grilled Salted Spanish MackerelA bit small, but the flesh was fluffy! The skin was crispy! The salt was just right!⚫︎ Hamo (Pike Conger) SashimiThe tender flesh was delicious, showcasing careful preparation.The garnishes of myoga and wakame enhanced the freshness.⚫︎ Tempura of Kiss Fish, Turnip, and Yomogi (Mugwort)The aroma and bitterness of the yomogi were impressive.⚫︎ Chawanmushi (Savory Egg Custard)Made with the broth from boiled clams, it was incredibly delicious! A taste I had never experienced before! I was moved!⚫︎ 5 Pieces of SushiIncluding rockfish, medium fatty tuna, mackerel sushi, horse mackerel, and swordfish.The unique aroma of the rockfish combined with its firm texture and flavor was amazing! The mackerel sushi had a rich kombu flavor, and the mackerel was thick! The swordfish was probably my first time trying it, and it was lighter than I expected.⚫︎ Additional SushiIncluding boiled octopus with hojicha (roasted green tea), marinated mackerel, bay shell, biwa trout, red snapper, and young horse mackerel.The boiled octopus had a subtle tea aroma and was delicious while retaining its texture!The marinated mackerel was not only tasty but also visually stunning! Four pieces were served.The biwa trout had a light fat that provided a solid umami flavor.I even ordered some mackerel sushi to take home.I had about 4 go of Japanese sake, and with the additional sushi and mackerel sushi, the total came to around JPY 30,000.I was very satisfied.Next time, I want to make a reservation at the counter!
We use cookies on this site to enhance your user experience.
