On July 1st, we moved to a new location and transitioned to a course menu restaurant, making this the last à la carte menu from Chef Kitano. I was a bit hesitant, but ultimately decided to go with the chef's recommendations. The Isaki and octopus were delicious, and I thoroughly enjoyed the chef's recommended tripe, the unique corn pasta, and the spicy cheese pasta to finish off the meal.Today's Menu:- Green Peas and Kitamurasaki Sea Urchin- Marinated Isaki, Couscous, and New Onion Salad- Fried Sawara with Balsamic- Boiled Octopus with Arugula and Caper Sauce- Tomato Braised Tripe- Corn Aglio e Olio- Tagliolini with Black Truffle- Inner Thigh- Spicy Cheese Pasta- Pudding
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