This authentic Japanese restaurant has intentionally returned its Michelin star. The omakase begins with a small bowl of the day's finest dashi, made with soft water from the Shirakami Mountains, which is smooth and melts on the tongue. Seasonal ingredients are prepared with the utmost care, showcasing their natural flavors in beautifully presented dishes that capture the essence of the season. The portions are generous, and after enjoying the beef shabu-shabu generously seasoned with flower pepper, I was completely satisfied with the clay pot rice featuring bamboo shoots and butterbur. I also had the option to choose from oyakodon, kakiage don, or ramen for the final dish, making for an incredibly fulfilling meal.
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