I made a lunch reservation online a month ago and visited the restaurant. It seems that new reservations are currently limited to this method only. According to the information provided, prices have increased since June. The restaurant opens its doors precisely at 12:00, so those arriving early should be aware of this.Inside, all nine counter seats were occupied, and the atmosphere was full. The chef had a quiet, professional demeanor, with little interaction or conversation with the guests.What caught my attention was the overall timing, especially how the first half of the meal was served. After being seated, it took about 50 minutes before the tempura began, with only two appetizers served beforehand. Once the tempura started, it progressed at a very good pace, and the entire meal concluded in just over two hours. However, I was left wondering if it was necessary to spend so much time at the beginning. I felt that shortening that initial waiting period and wrapping up the meal in about an hour and a half would significantly enhance guest satisfaction.That said, the chef's skills and the quality of the tempura were undoubtedly top-notch. The batter was incredibly light and crispy, and the course featured a well-balanced selection of fresh local vegetables and seafood, each highlighting the natural flavors beautifully.For the final dish, I ordered the rare tempura bara, in addition to the usual tempura rice bowl and tempura tea. The tempura bara, which I hadn't had in a while, was excellently prepared, allowing me to enjoy its delightful crunch directly.The high quality of the flavors and the chef's expertise were clearly evident, but I couldn't help but feel a bit unsettled by the service aspect, including the initial waiting time, as well as the overall management approach of the restaurant.Here is the menu from today:- Sashimi of Isaki and cucumber- Sashimi of red squid- Head of sweet shrimp- Sweet shrimp- Fava beans- Whiting- Stick broccoli- Blue squid- Corn- Seaweed, white shrimp, caviar- Sweet sea bream- Onion- Genge (phantom fish)- Pickled water eggplant and turnip- Tempura bara- Miso soup with sea cucumber- Plum sorbet
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