I visited this restaurant after about 5 months, and it felt like home. I could enjoy everything with peace of mind, and all the dishes were delicious. This time, I experienced seasonal ingredients that reminded me of summer, and everything was fantastic. The attention to detail was impressive, and I left completely satisfied!- Edamame → Perfectly boiled and seasoned, it paired wonderfully with beer.- Sashimi of Hoshigarei and Octopus → The tender Hoshigarei and flavorful octopus were delightful.- Corn Chawanmushi → A sweet corn chawanmushi with a gentle dashi sauce made from corn cobs, accented with Bafun Uni from Nemuro and seaweed—absolutely delicious.- Soft Simmered Black Abalone from Katsuura with Liver Sauce → The tender simmered abalone in a gentle broth, paired with a rich liver sauce, was a heavenly delight.- Liver Sauce and Squid Rice → Topped with leftover liver sauce, vinegared rice, and squid, the texture of the squid was great, and the rich rice was delicious.- Three Types of Delicacies → Grilled Sweetfish, Hairy Crab, and Sweet Shrimp. The sweetfish had a hint of bitterness from the innards, while the hairy crab was rich and fluffy, and the sweet shrimp was melt-in-your-mouth delicious, perfect with sake.- Sashimi of Bonito → The firm bonito was excellent with mustard.- Newborn Sushi (3 pieces) → Seasonal newborn fish. While it lacked the richness of kohada, it was refreshing and delightful.- Kombu-zukuri → With a lovely citrus aroma, it was thick and flavorful—truly delicious.- Tuna Otoro (25 kg) → Although it had less fat, it was pleasantly refreshing and delicious.- New Squid and Tentacles from Izumi, Kagoshima → Seasonal new squid. Slightly smaller but smooth and easy to bite through—delicious. The tentacles were tender and flavorful with sauce.- Nigiri of Hokkigai → Sweet and crunchy Hokkigai was delightful.- Lean Tuna → Light and slightly chewy—delicious.- Otoro (Frozen) → Despite being frozen, it had a good amount of fat and was expertly prepared.- Nigiri of Horse Mackerel from Shimane → Less fatty but aromatic and delicious.- Nigiri of Boiled Kuruma Ebi → Hot yet half-cooked Kuruma Ebi was delicious.- Sado Island Hon-Ara → With a lovely citrus aroma, the Hon-Ara was rich and delicious.- Nigiri of Red Sea Urchin from Karatsu → Small but rich in flavor—delicious.- Simmered Anago → Fluffy and melt-in-your-mouth delicious and hot.- Hiragai Nigiri (additional) - Tai Nigiri (additional) - Tamago → A classic, castella-like omelet.- Shijimi Miso Soup → A rich yet refreshing finish. ※ One go each for two people - Akita Prefecture, Aramasa Amakaneko Bessho - Saga Prefecture, Nabeshima Junmai Sake Shiragiku - Shiga Prefecture, Nanahon Yari Zai "GYO" Shiga Asahi 2023 - Shizuoka Prefecture, Isojiman Junmai Ginjo Tojo Yamada Nishiki - Toyama Prefecture, Katsukoma Junmai Sake - Yamagata Prefecture, Yamagata Masamune Nazomai The total was JPY 51,800 per person.Once again, I was thoroughly satisfied with the appetizers, sushi, and drinks. It was a great meal! I will definitely visit again!
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