This was my third visit.This time, the highlights were the Manju shell and the anago (conger eel).I also enjoyed the tempura made with seaweed, white shrimp, and caviar—a true indulgence.The chef mentioned that he opened his restaurant in Kanazawa 17 years ago after moving from Senri, Osaka. I had some delicious sake during the day, and once again, I left completely satisfied.
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