I was fortunate enough to secure a reservation, so I visited alone on Monday evening at 5 PM. There were six seats at the counter, and I was seated in the center. It seemed there were two other customers in a private room.Here’s what I enjoyed:▶ Draft Beer ⚪ Sea Urchin Pudding from Rebun Island ⚪ Akamutsu (Red Sea Bream) with Kyoto Leeks and Grated Daikon Ponzu ⚪ Grilled Sweetfish with a Crispy Skin ▶ Kuro Ryu ⚪ Anago (Sea Eel) with Eggplant and Ginkgo Nuts ⚪ Ezo Abalone ⚪ Liver Soup with Sushi Rice ⚪ Hokkigai (Surf Clam) and Akamatsutake (Matsutake Mushroom) ▶ Nabeshima ◇ Sumi Ika (Cuttlefish) ◇ Madai (Sea Bream) ▶ Nichinichi ◇ Marinated Tuna ◇ Shima Aji (Striped Jack) ◇ Otoro (Fatty Tuna) ⚪ Pickled Daikon ◇ Kohada (Gizzard Shad) ◇ Kuruma Ebi (Tiger Prawn) ▶ Houou Bidan ◇ Katsuo (Bonito, seared skin) ⚪ Ikura (Salmon Roe) and Bafun Uni (Sea Urchin) ◇ Sushi on a Stick ⚪ Miso Soup ◇ Sanma (Pacific Saury, additional) ◇ Anago (additional) ◇ Tamagoyaki (Japanese Omelette) The first half of the appetizers featured the sea urchin pudding right away, along with many dishes that evoke the early autumn season, creating a sense of seasonal luxury. The nigiri sushi highlighted the quality of the ingredients, with a strong umami that made me want to keep savoring each bite.The chef was as gentle and kind as ever, creating a comfortable atmosphere. When he asked me, "How was Gunma this summer?" I couldn’t help but respond, "How did you know about Gunma?" I was surprised and delighted that he remembered me, even though I’m not a regular (this was my third visit). His hospitality was impeccable, and I ended up enjoying a bit too much sake this time.I thoroughly enjoyed the delicious dishes. It was a great meal.
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