On this day, it was a sea urchin festival. From the very first piece, we had sea urchin! It was incorporated into the dishes, and we enjoyed three different types of sea urchin throughout the meal. Both the dishes and the sushi were delicious. The sushi was slightly smaller but well-shaped and flavorful, showcasing traditional craftsmanship.The ankimo (monkfish liver) was served as a paste, offering a different texture than the usual sliced version. The chef was very hospitable, creating a relaxed and comfortable atmosphere.■ Menu:⚪︎【Sushi】Sea Urchin Rishiri Island Purple Sea Urchin ⚪︎【Sashimi】Sea Bream ⚪︎Flatfish, Karasumi (dried mullet roe) ⚪︎Kushiro Hairy Crab ⚪︎【Sushi】Kasugodai (young sea bream) ⚪︎Steamed Abalone ⚪︎【Sushi】Horse Mackerel ⚪︎Ankimo ⚪︎Dried Mehikari ⚪︎Iwate Sea Urchin Risotto ⚪︎【Sushi】Marinated Tuna ⚪︎【Sushi】Otoro (fatty tuna) ⚪︎【Sushi】Kama Toro (tuna collar) ⚪︎【Sushi】Kohada (gizzard shad) ⚪︎【Sushi】Bafun Uni (sea urchin) ⚪︎Tekka Maki (tuna roll) ⚪︎Clam Broth ⚪︎【Japanese Sake】Amabiki ⚪︎【Japanese Sake】Haneya ⚪︎【Japanese Sake】Abe Kan ■ Duration: 2.5 hours ■ Reservation Difficulty: Difficult ⚪︎I was brought here by a companion. Reservations take a year to secure. ■ Cost Performance: Average (JPY 37,900)
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