About two months ago, I made a reservation over the phone and visited the restaurant. Inside, there are counter seats and private rooms, and the course features a variety of small dishes.The overall quality of the food is high, with each dish served in modest portions, allowing for a continuous flow of dishes. Despite the number of items, the speed of service is impressively quick, creating a nice rhythm to the meal. Just when I wondered if there would be more, the final dish arrived unexpectedly, marking the end of the course. I might have been able to place additional orders, but it didn’t feel necessary at that point.On the service side, I felt a bit lacking. There was no communication from the chef, and I only received a few words from a female staff member (perhaps a madam?). Personally, I enjoy engaging with the chef when visiting renowned local restaurants, so I found that aspect a bit disappointing.Given the outstanding quality of the food, I believe that a little more warmth in the interaction would have made for a more memorable experience.Here’s the menu from today:- Chicken Liver Soup- Sweet Shrimp Marinated in Shaoxing Wine- Spicy Sesame Sauce with Western Clams- Spring Rolls with New Onions- Snap Peas with Ginger- Steamed Chicken with Sichuan Spicy Miso- Homemade Char Siu (BBQ Pork)- Blanched Squid with Fermented Chili- Braised Shark Fin and Abalone- Steamed Bonito with Chopped Condiments- Hokkaido Pasture-raised Wild Beef with Aromatic Vegetables- Sour and Spicy Noodle Soup with Fermented Cabbage- Almond Tofu- Strawberry and Ginger Ice Cream with Sweet Sake Sauce
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