The grilled sea bream sashimi, grilled Hokkaido surf clam, steamed sweet sea bream, uni and crab sushi, super giant Ise lobster with its miso and rice, abalone with red sea urchin sushi, aged grilled squid sushi, steamed conger eel sushi, shrimp sushi, large Oita sardine sushi, striped jack sushi that the chef said he wants to keep whole without cutting, medium fatty tuna sushi, fried bonito with seaweed from Ariake Sea, and a risotto-style dish with nodoguro (blackthroat seaperch), along with anago (conger eel) and tamago (sweet egg omelet)—all of these ingredients were exceptional and outstanding. Moreover, the sushi plate was crafted by the renowned artist Kitauji Rosanjin, and the attention to detail in the rice was remarkable, allowing me to truly appreciate the depth of sushi. In short, it was delicious—simply the best! I will definitely come back!
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