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I visited this restaurant for a reservation I made about a year ago. Since the meal is served as a course, the structure and content of the dishes were essentially the same as my previous visit. However, I noticed that the restaurant's operations have become even smoother than before, and the overall level of service seems to have evolved significantly.That said, since it had only been three months since my last visit, I didn't experience the same fresh surprises or emotional impact from the dishes this time around.My next reservation is almost a year away. Recently, I've been narrowing down my dining reservations, which has prompted me to reconsider my criteria for choosing restaurants. Personally, I believe that enjoying delicious food is just one part of the experience; warm communication with the chefs and the owner is also an essential part of the dining experience. I felt that if a restaurant lacks meaningful conversation and connection, I might gradually distance myself from it in the future. Less

I found out that they offer afternoon tea on weekdays through Tabelog, and I was intrigued to visit. The restaurant is located in a quiet alley in Nishiazabu, giving it the feel of a hidden gem for adults. This time, I was guided to a luxurious private room that offered a lot of intimacy.The system is set up as a free-flow drink style, allowing you to enjoy your favorite beverages at your own pace while waiting for the desserts.When the desserts arrived, they truly showcased the skill of a top-notch French restaurant. Each one was delicate and beautifully presented, delivering a wonderful taste that left me impressed with every bite. Moreover, not only were the flavors exceptional, but the service from the chef and the staff was also very attentive and pleasant, leaving a strong impression of warm hospitality.Although this visit felt like a light trial, the quality of the dishes and the overall comfort of the restaurant were outstanding. I definitely want to return to experience a full dinner or lunch course next time, as this place has truly left me wanting more. Less

I was invited to a private gathering for regular customers and visited this restaurant. The location is right across the Asanogawa River from "Kataori." Upon entering, I was immediately impressed by Chef Kisanuki's remarkable memory. Even though we had only met a few years ago at Kataori, he remembered me well. Not only that, but he accurately recalled the number of times I had visited back then. This astonishing hospitality made me confident that I was in a great restaurant. The dishes are simply composed, utilizing carefully selected seasonal local ingredients. However, the flavors of the dashi and seasonings were distinctly expressed, which I personally found very appealing. The atmosphere inside the restaurant was consistently soft and incredibly comfortable. I truly understood why this place is so popular and difficult to reserve. From start to finish, it was a wonderful experience where I could purely enjoy the flavors of Hokuriku without any stress. Thank you for the great meal. Here is the menu for today: - Sea Somen - Steamed Eel Rice - Soup with Goby Fish - Sashimi (Ala, Aori Squid, Aobai Shell, Sweet Shrimp) - New Onion and Snap Peas - Nasu's Manju and Green Beans - Grilled Young Ayu - Soft-Shelled Turtle Dashi Soup (White Leek, Mitsuba, Shiitake, Fukunegi, Carrot) - Natural Rock Oyster - Mizubuki's Shin-damaki - Rice, Wild Boar Miso Soup, White Cucumber, Wood Ear Mushroom Pickles, Beef Shigureni - Marinated Horse Mackerel Rice Bowl - Sweet Tilefish Tempura Rice Bowl - Rice with Raw Egg - Ume Tea Zuke - Warabi Mochi Less

Finally, the season has arrived again this year. Having relocated to Ginza, the heart of sushi in Japan, "Sushi Ikkou" has solidified its reputation as the best sushi restaurant in the country. Among its offerings, the "May Limited Shako with Eggs" is a dish that foodies around the world crave. I was fortunate enough to visit during this time again this year. Thank you, Chef Kudo.First, we started with some appetizers. As always, the quality was exceptional with no compromises. Although I have had this combination many times before, each time it surprises and delights me with even greater flavors than the last.Next, we moved on to the nigiri. We began with the spring sea bream. The joy of encountering such thick and pleasantly firm fish during this season is unmatched. Additionally, the sardine, which is rightfully called "the No. 1 on the side menu," was outstanding. Its richness was at its peak, and the umami and sweetness that spread in my mouth were simply astonishing. The tuna harmonized beautifully with the rice, leaving me in a state of bliss.Then came the highly anticipated specialty, the shako. This unique dish is often described as tasting like a rice bowl topped with raw egg. What astonished me was that it had become even more flavorful than last year. I learned that the cooking method has evolved further, resulting in an even juicier sweetness and umami bursting forth. It’s remarkable that, despite already reaching its peak, it continues to evolve, inspiring awe.Today, I enjoyed it alongside a special Japanese sake, which amplified the deliciousness exponentially. This restaurant, with its seasonal specialties, offers unparalleled happiness and satisfaction every time I visit.Here’s the menu from today:Sea Bream Red Clam Kinmedai (Golden Eye Snapper) Squid with Sea Urchin Bachiko (Mullet Roe) Spring Sea Bream Fine Fish Sardine Chutoro (Medium Fatty Tuna) Otoro (Fatty Tuna) Sea Urchin Nodoguro (Blackthroat Sea Perch) Kohada (Gizzard Shad) Shako Sumi Ika (Cuttlefish) Anago (Sea Eel) Tamago (Egg) (Additional) Sawara (Spanish Mackerel) Tekka Maki (Tuna Roll) and Goya Maki (Dried Gourd Roll) Less

This is a place I regularly visit. Today, I came seeking the sushi crafted by Chef Arai. I heard that he will be going on an overseas expedition this summer, which means reservations will be quite limited, so I am grateful to be able to experience this space.Once again, the excellence of the "tuna" stood out today. The 120-kilogram tuna from Sado, Niigata, was simply outstanding, showcasing an incredible consistency in flavor. The harmony between the rice and the fish, along with the perfect temperature that melts in your mouth, is a testament to the meticulous calculations behind each piece. Moreover, it has become a tradition for me to encounter fellow food enthusiasts whenever I visit, which speaks volumes about the allure this place holds for food lovers.While it will be sad to have Chef Arai absent for a while, I look forward to experiencing even more evolution during my next visit.Here’s what I enjoyed today:- Tuna (120 kg from Sado, Niigata)- Tuna- Sumi Ika (Cuttlefish)- Mitsuba and Fried Tofu- Hirame (Flounder)- Kisu (Japanese Whiting)- Torigai (Bird Shell)- Mirugai (Giant Clam)- Kuruma Ebi (Tiger Prawn)- Aji (Horse Mackerel)- Bettara (Pickled Radish)- Shime Saba (Marinated Mackerel)- Abalone- Tuna Zuke (Marinated Tuna)- O-toro (Fatty Tuna)- Uni (Sea Urchin)- Miso Soup- Anago (Sea Eel)- Kanpyo (Dried Gourd)- Tamago (Egg) Less