It has become really difficult to make a reservation here... I used to visit regularly during my business trips to Kansai, but now it's one of the hardest places to book! Miraculously, there were some openings later in the evening, and I was thrilled to visit again after such a long time.- Aji (Horse Mackerel) Sushi- Shellfish Soup- Akashi Sea Bream- Harii Squid- Sawara (Spanish Mackerel)- Tachiuo (Cutlassfish)- Hotaru Ika (Firefly Squid) Steamed Sushi- ★Tanaka Rokujugo- Grilled Anago (Sea Eel)- Grilled Anago with Miyagi's Best Nori- Ken-saki Ika (Swordtip Squid) with Iwa Nori- Oyster- Sardine in Oil- Ankimo (Monkfish Liver) with Ise's Best Nori- ★Jikon- Mozuku (Seaweed)- Kawahagi (Thread-sail Filefish)- Akami (Red Meat)- Shiitake Chawanmushi (Savory Egg Custard)- Toro (Fatty Tuna)- Kohada (Gizzard Shad)- Shiro Ebi (White Shrimp)- Bafun Uni (Sea Urchin)- Simmered Hamaguri (Clam)- Simmered Anago- Toro-Taku (Fatty Tuna with Pickled Radish)- Akadashi (Red Miso Soup)- Tamago (Egg)As always, the lineup is overwhelming! The original flow from sushi rolls to soup feels nostalgic. The oyster sushi was served on a spoon, and I was finally reassured that I had returned to Sushi Kizuna (laughs).Even with this many dishes, the seamless execution, teamwork among the staff, and how they handle customers is truly an art form.Not only in Tokyo but also in Kansai, sushi restaurants are experiencing skyrocketing demand. Given this performance, it's no wonder reservations are so hard to come by...Please continue to shine in the charming town of Kyobashi, a beacon of hope for the common people.
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