This was my second visit. I remember being impressed when I came before the relocation, but this time, while the food was delicious, it didn't leave me as amazed. I wonder if my taste has changed or if the restaurant's flavors have shifted.The dishes featured a wonderful smoky flavor, and there were many aromatic options:- Kuzusomen with caviar- Sashimi of Okose- Grilled Hokkigai with Shaoxing wine- Grilled shiitake mushrooms- Smoked black Wagyu fillet- White sweet sea bream, asparagus, and junsai soup- Fried Makequeen potatoes and firefly squid- Fig sorbet- Grilled bamboo shoots with flower pepper- Hairy crab and turnip with sauce- Beef and pepper rice- Salt soba- Milk ice cream with a smoky flavorI also took home some onigiri and Taiwanese castella.
We use cookies on this site to enhance your user experience.
