Tokyo Food, June 29, 2026 (Mon) 20:30Tabelog 4.222026 BRONZE2025 Top 100 Restaurants2024 Michelin ☆☆ (withdrew in 2025)2026 Go! Go! Michelin 3 TockLast night's dinner was here! It was my first visit in 7 months.This restaurant is where my favorite chefs Masaki Miyagawa from Sapporo's "Sushi Miyagawa" and Koji Takahira from Matsuyama's "Kuruma Sushi" trained.The menu consists of an Omakase course only.Please note that photos of the dishes are not allowed, so I will only introduce the menu.1. Hairy Crab from Funka Bay Topped with winter melon jelly and caviar.2. Flounder Served with soy sauce and wasabi.3. Simmered Octopus from Yokosuka Add wasabi to taste.4. Smoked Bonito Grilled skin-side over charcoal, served with miso flakes, yama wasabi, and pickled garlic chives.5. Simmered Clam from Kuwana In clam broth.6. Steamed Abalone With liver sauce.7. Freshly cut sushi rice mixed with leftover liver sauce Mix well before serving.8. Charcoal-grilled White Sweetfish Squeezed with sudachi.9. Tuna Nakaochi with pickled daikon, myoga, and green onions.10. Cuttlefish Served with salt water.11. Red Snapper 12. Whiting With ume wasabi between the rice and fish.13. Marinated Lean Tuna Sourced from "Yuinoka".14. Chutoro from Shimonoseki Sourced from "Yamakou".15. Otoro from Shimonoseki From the same fish as the chutoro, served as two thin slices layered.16. Mackerel Sushi Roll 17. Sea Urchin Rice from Yoichi Topped with sea urchin from Obama, Fukui Prefecture.18. Sweet Shrimp With shrimp miso between the rice and fish.19. Conger Eel 20. Miso Soup 21. Tamagoyaki Everything from start to finish was delicious once again.