I visited after four years.On a holiday during Golden Week, I arrived at 8:10 AM and was the 37th in line after signing in. Since multiple people can register together, it’s hard to predict the waiting order based solely on the number of people in line.I received a call at 1 PM. (During the wait, I went to Munich. This might be the gourmet golden route!)When I reached the unique mirrored counter seats, I felt, "Ah, I’m back at Mange."Last time, I ordered a half-and-half, but the fat on the loin wasn’t impressive, so this time I opted for the special tenderloin set with shrimp and scallop fritters, plus a half portion of fried squid.The owner fries each item individually. The large tenderloin is characterized by a generous amount of pepper on its pink cross-section, making it quite satisfying. The original sauce is delicious as well. Additionally, the presentation of the other fried items is beautiful.I had higher expectations for the scallop and squid fritters, but they were just decent. They were served on a separate plate.The shrimp fritter came with tartar sauce and had a nice, firm texture. When I took a bite, it felt like the legs pierced my mouth! (laughs)Last time, the truffle salt was excellent, but this time it was a blended salt. Perhaps it wasn’t truffle salt because it wasn’t made from premium pork?The owner, along with what seemed to be family members, efficiently navigated the narrow counter space, working seamlessly together. Today, the owner was rather quiet.