On a weekday at 12 PM, we made a reservation for two. We opted for the Omakase, and to our surprise, the chef personally prepared our sushi at the sub-counter (second position).We ordered the Omakase course, starting with a piece of tuna sushi. The lightness typical of this season made for a great beginning. We were served seven appetizers first, including tender abalone, conger eel, seasonal vegetables, and red snapper, followed by an unexpected dish of kuzusomen (kuzu noodles)! The combination with mozuku seaweed and the unique texture of the kuzusomen was delightful.Next came nine pieces of sushi and a tamagoyaki (Japanese omelet). Since the chef is from a seafood background, the sushi rice had a stronger vinegar flavor, which I personally loved as I enjoy a tangy taste. It really stimulated my appetite. The sweet shrimp and horse mackerel were particularly delicious. The roll was an anakyuu (cucumber and eel roll), and the tamagoyaki was incredibly fluffy, just to my liking. We then ordered additional dishes: flounder fin, surf clam, and negitoro maki (tuna with green onion). The surf clam was a huge hit! It paired perfectly with the sushi rice and was incredibly tasty. It seemed they forgot to add green onions to the negitoro roll, so they sprinkled some on top for us. (laughs)Not only was the food delicious, but the atmosphere was great, and the chef's personality was warm and welcoming. It was a wonderful dining experience. It was a great meal!
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