I made a reservation online and visited this restaurant. Unlike many places, they allow you to choose your preferred time within the 5 PM to 6 PM window. The overall time allocation consists of about an hour for the appetizers and another hour for the sushi.The head chef has a large build and may seem intimidating at first, but he is very gentle and approachable. The first half was a bit tense with silence, but by the second half, I was able to engage in conversation. I was looking forward to trying the famous large ankimo (monkfish liver), but unfortunately, it wasn't available during my visit in June.The ingredients served are mainly sourced from nearby waters, both for the appetizers and the sushi. The appetizers were generally of high quality, consistently impressing me with their taste. When we moved on to the sushi, the rice was quite small, and the vinegar flavor was notably strong. Overall, I found the appetizers to be more memorable than the sushi.As for the bill, while it was more reasonable compared to ultra-high-end restaurants in Tokyo, it still falls into the higher-end category for a sushi restaurant in a regional city. Because of this, I couldn't help but notice some roughness in the service and hospitality for that price range. For instance, there was no tea refill during the meal, the dirty serving tray wasn't wiped down, and they didn't offer more gari (pickled ginger) unless I asked. Additionally, there was no farewell when leaving the restaurant.Given the quality of the ingredients and the skill in preparing the appetizers, I felt a bit disappointed by the lack of attention to detail and hospitality during my visit.Here’s the menu from today:- Sea Somen- Sashimi of Kōchi- Aori Ika (Bigfin Reef Squid)- Sweet Shrimp with Konowata (Sea Urchin Roe)- Rock Oyster- Chawanmushi with Hairy Crab- Steamed Abalone- Grilled Sweetfish- Arakawa (Sea Bream)- Akai Ika (Red Squid)- Marinated Tuna- Ootoro (Fatty Tuna)- Horse Mackerel- Nodoguro (Blackthroat Seaperch)- Madai (Sea Bream)- Kohada (Gizzard Shad)- Kuruma Ebi (Tiger Prawn)- Akagai (Red Clam)- Uni (Sea Urchin)- Anago (Sea Eel)- Hamaguri Soup (Clam Soup)- Tamagoyaki with White Shrimp
We use cookies on this site to enhance your user experience.
