The satisfaction level was incredibly high for the price of JPY 8,800, and I truly felt the high cost-performance.The experience started with freshly cut sushi rice, which was prepared over charcoal, allowing us to taste it right away.By savoring the rice on its own, the sweetness of the rice, the balance of vinegar, and the meticulous cooking were clearly conveyed, making the subsequent nigiri even more delicious. The live preparation right in front of us was a unique charm of this restaurant.From the very beginning, the red tuna, medium fatty tuna, and seared medium fatty tuna captured my heart. The umami of the tuna combined with the smoky aroma and texture of the iburi gako (smoked daikon) created a perfect accent, instantly raising my expectations.What particularly impressed me that day was the sardine.The richness of the fat was incredibly intense. Yet, thanks to the carefully executed hidden cuts, the texture was surprisingly light, without feeling the heaviness of the fat. This piece truly showcased the craftsmanship that made it easy to eat.Another shocking highlight was the marinated bonito.The bonito, marinated in soy sauce that has been aged for 22 years, had a flavor where the sharpness of the soy sauce was mellowed, leaving only layers of umami. It harmonized beautifully with the strong flavor of the bonito, making it one of the best pieces of the day.This restaurant offers not only exceptional quality beyond its price but also the enjoyment of the chef's skills and presentation.It was a sushi restaurant where I genuinely felt, "Can I have this experience for this price?"—a place with a high level of satisfaction.