I made a reservation for lunch at 11:45 and visited the restaurant.It is run by a couple.This place has earned a Michelin star.The menu included:- Sea Bream Roe with Egg- Ankimo (Monkfish Liver) with Nuta Sauce- Tuna and Sea Bream with Kombu- Assorted Tempura (Tara no Me, Koshia Bura, Asparagus, Baby Onion, Scallop)- Yomogi Steamed Dish- Soba Noodles- Dessert (Paleo Chocolate from Kobe Fukuzendo, Matcha)I was impressed by how well they handled the sea bream roe, which can be quite challenging. It was elegantly finished with a gentle dashi broth.The ankimo was creamy and free of any fishy smell, pairing beautifully with the nuta sauce, making it a rare delicacy with a touch of luxury.The sashimi was incredibly delicious; the tuna had a perfect balance of sweetness from the fat! The sea bream was also well-aged and delightfully rich.The tempura was excellently prepared.It had a light batter that didn’t weigh it down, allowing the natural sweetness of the ingredients to shine through. The scallop was perfectly cooked, almost rare.The yomogi dish featured sea bream on top, with the rice being chewy and sweet. The aroma of yomogi was calming and comforting.The soba noodles were fragrant and easy to eat.I was a bit disappointed that the dessert was store-bought.Overall, it was incredibly delicious, and I hope they continue to maintain this level of quality.