**Appetizers** The first dish, chilled chawanmushi (savory egg custard), was truly impressive. It was perfect for the hot season, with a smooth texture that naturally whetted my appetite. The summer-exclusive turban shell was delightful, with a great texture that released its umami flavor with each bite, which I personally enjoyed very much. Overall, the appetizers were creatively conceived, each dish showcasing a unique personality, making it a joy to pair them with drinks.**Nigiri** The nigiri was consistently well-prepared and stable in quality. The steamed black throat sea perch had a strong impact on the first bite, with a rich umami flavor. The kinmedai (golden eye snapper) was particularly outstanding, especially the middle part, where the balance of sweetness from the fat and aroma was superb. The fried sweet shrimp and shrimp heads were also incredibly delicious, pairing excellently with the drinks. The unagi (grilled eel) roll served at the end was perfectly fragrant, with a refreshing hint of sansho (Japanese pepper), providing a satisfying conclusion to the meal. The cold castella-style tamagoyaki (Japanese omelet) was enjoyable like a dessert. Additionally, I was pleasantly surprised to receive crab nigiri that day, which added a seasonal touch and left a lasting impression.
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