I managed to get the last available seat just before the opening.After struggling for the past six months, I finally made it here.I sat at the stylish counter, reminiscent of a bar, and the experience began.Anise Hyssop - cold and absolutely wonderful.Bafun Uni from Rebun Island - the chef personally sourced it, and it was delicious.Hamo (pike eel) from Awaji Island - a novel way of serving it.Kensaki Squid with Edamame - incredibly tasty.Bonito - I never knew it could be served this way; it was unbelievably delicious.Ayugawa Sweetfish with Truffle - a unique flavor that was delightful.Okra King, Yatsushiro Okra, and Red Okra - a perfect harmony of three.Unagi (eel), Eggplant, and Foie Gras - simply unbelievable.Zucchini and White Shrimp - the shrimp broth was amazing.Abalone with Lotus Root and Porcini, enhanced with a special sauce and kombu.Nanatani Duck - incredibly delicious, and the bread was great too.Sudachi Somen, Handa Somen, and Winter Melon - the somen was the best.Miyazaki Mango, Manganji Pepper, and Gewürztraminer - a summer dream with melon.Black Tea.Everything exceeded my expectations in terms of flavor.It was a great meal.I will definitely come back!
We use cookies on this site to enhance your user experience.
