Due to photo restrictions, here is the flow of the course:◯ Cooked in broth with Mitsuba and fried tofu◯ Sliced Makogarei (with soy sauce, ponzu, or salt to taste)◯ Wakame and myoga (with ponzu)◯ Boiled octopus (with wasabi)◯ Katsuo tataki topped with ginger and green onions (with soy sauce)◯ An-kimo (served with Nara-zuke)◯ Sliced whale meat◯ Grilled Akamutsu◯ Soft-shell crab marinated in sake and soy sauce**Nigiri**Tuna (Chutoro)KohadaSumi-ikaKisuWild shrimpHorse mackerelAbaloneTuna (Akami)Tuna (Otoro)Purple sea urchin gunkanClam soupAnagoKanpyo rollEgg**Taste - 4.3** As expected from a top-tier Ginza restaurant, all the ingredients are of the highest quality. The tuna, which is their specialty, may not have been at its best seasonally, but even so, the nigiri paired with the rice focused on the tuna was delicious.**Service - 4.2** The unique hospitality provided through the chef's interactions and conversations is truly one of a kind.**Atmosphere - 4.5** The atmosphere is enjoyable, balancing tension with relaxed conversations with the chef.**Cost Performance - 4.2** Given the Ginza location and the quality of the ingredients, the prices reflect the Ginza standard.**Drinks - 0** Evaluation omitted for lunch use.