Located in the preserved area of Kitano-cho Yamamoto-dori, near the famous tourist spot of Kobe, this restaurant is one of Hyogo's top establishments, impressing both local regulars and food enthusiasts alike.The owner, Mr. Nakayama Josuke, is self-taught and opened the restaurant in 2007. He has received accolades such as the Tabelog Award and a Michelin star. Initially, reservations were not accepted, but now, in celebration of the restaurant's 20th anniversary, you can book through the Tabelog website.There is no sign at the entrance; a lantern serves as the landmark. Inside, there are 9 counter seats, creating a serene space devoid of any unnecessary distractions. Photography is not allowed inside, allowing guests to focus on their meals.Enjoy the delicate Edo-style craftsmanship in the dishes amidst the tranquility. Both the appetizers and sushi are served at a delightful pace.Each appetizer is meticulously prepared, showcasing the owner's dedication and originality. The Aomori Prefecture's stuffed spear squid offers a wonderful sweetness from the eggs and tentacles, enhanced by the refreshing flavor of sudachi and a touch of soy sauce. The miso-marinated salmon roe has a subtle aroma, while the rich and smooth ankou (anglerfish) liver and a flavorful small rice bowl topped with sayori (sandfish) and egg yolk highlight the skillful seasoning and cooking that maximizes the ingredients' natural flavors.The sushi is carefully temperature-controlled, with the red vinegar rice providing a perfect balance of acidity and saltiness. The sushi is elegantly crafted, allowing the unique characteristics of each topping to shine while delivering a gentle melt-in-your-mouth experience. The toro (fatty tuna) has a moist texture and rich flavor, presented in a "7-layer peel" style for an intense taste. The hand-chopped scallop sushi harmonizes beautifully with the sweetness and refreshing flavor of sudachi, while the uni (sea urchin) sushi boasts a stunning form, with its sweetness and umami filling the mouth.The owner's sincere attitude and remarkable skills are reflected in the dishes, elevating flavors and textures with subtle accents and seasonings, showcasing a high level of quality. The prices are reasonable, making it a Kobe gem that I would love to visit again.◾️ Tabelog Bronze◾️ Tabelog's Top 100 and Sushi Top 100◾️ Michelin One Star【Omakase Course】- Sea Bream- Tender Octopus with Sudachi- Miso-marinated Salmon Roe- Horse Mackerel- Ankou Liver with Sudachi- Aomori Prefecture's Stuffed Spear Squid with Sudachi and Soy Sauce- Sayori Rice Bowl with Egg Yolk- Grilled Conger Eel- New Mozuku Vinegar* Squid* Kisu (Japanese whiting), Mitsuba* Horse Mackerel* Simmered Clam* Marinated Biwa Trout* Honmaguro Toro, 7-layer peel* Smoked Sawara (Spanish mackerel)* Small Clam Gunkan* Hand-chopped Scallop with Sudachi- Red Miso Soup with Water Shield* Katsuo (Bonito)* Uni (Sea Urchin)* Simmered Conger Eel- Ladle* Drinks