Tokyo Food, May 19, 2026 (Tue) 5:00 PM Tabelog 4.53 2026 GOLD 2025 Top 100 Restaurants Last night's dinner was here! It was my first visit in four and a half months. Chef Chikyu Shimazu (@yukichika_0616) trained at "Sushi Arai" and served as the head chef at "Ranmaru" before opening this place in November 2020. The menu consists of an omakase course only. 1. Mozuku seaweed from Aomori and water shield from Akita 2. Kue shabu-shabu from Goto 3. Octopus from Yokosuka and male shrimp from Otaru, served with wasabi 4. Sardine whale 5. Steamed abalone from Shirahama, Wakayama, with liver sauce 6. Freshly cut sushi rice mixed with the remaining liver sauce 7. Fried managatsuo from Imabari, wrapped in the finest seaweed from Saga Ariake 8. Grilled salt mackerel from Yokosuka 9. Ara from Ishikawa 10. Shimaaji from Ehime 11. Sumi-ika (black squid) from Kagoshima, with nikiri sauce and sudachi 12. Tokishirazu from Muroran 13. Horse mackerel from Nagashima, Kagoshima, with chopped green onion and ginger between the rice and fish. 14. Spring sea bream, seasoned with salt, sudachi, and yuzu peel 15. Chutoro (medium fatty tuna) from Shiogama, sourced from "Yamakou" with a weight of 140 kg. 16. Akami (lean tuna) marinated from the same fish as the chutoro. 17. Otoro (fatty tuna) from Shiogama, sourced from "Yamakou" with a weight of 140 kg. 18. Kohada from Amakusa 19. Bafun uni (sea urchin) from Shibetsu 20. Miso soup 21. Anago (conger eel) from Tsushima 22. Tamagoyaki (Japanese omelet) 23. Shima ebi (striped shrimp) marinated with kombu from Kaminokuni (additional) 24. Akagai (red clam) from Watari, Miyagi (additional) 25. Sardine (additional), with chopped green onion between the rice and fish. 26. Otoro (fatty tuna) from Shiogama (additional), seasoned with salt 27. Brown sugar gelato 28. Earl Grey Everything from start to finish was delicious once again.
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