The relentless effort and creativity of Chef Nishizaki are directly reflected in the flavors of his dishes, making his cuisine truly exceptional.The chef, who describes himself as having an "otaku spirit," finds joy in experimentation, which is why the quality continues to rise (laughs).Of course, on this day, I thoroughly enjoyed this evolution!□ Young Sweetfish with Sansho□ Striped Horse Mackerel, Masu Salmon, Flatfish□ White Clam Sake Stew□ Vinegared Sardines□ Steamed Egg Custard with Asari Clam Broth and Seaweed□ Seared Ebo-Dai (Sweetfish)□ Monkfish Liver□ Grilled Eel■ Spring Sea Bream■ Mud Squid■ Horse Mackerel■ Simmered Clam■ Spanish Mackerel■ Red Meat■ Marinated Kinmedai (Golden Eye Snapper)■ Chutoro (Medium Fatty Tuna)■ Kohada (Gizzard Shad)■ Kuruma Ebi (Tiger Prawn)■ Purple Sea Urchin■ Simmered Anago (Conger Eel)□ Miso Soup□ Tamago (Egg)■ Toro-Taku RollI realized, with gratitude, that this was my 20th visit (^^).Having experienced various changes with the Spring Sea Bream, Mud Squid, Simmered Clam, Kinmedai, and Kohada, if this is still a work in progress, I can only imagine how exciting the future holds!Moreover…With carefully selected drinks that perfectly complement the appetizers and sushi,And the incredibly casual yet attentive service (which I mean as a compliment), it’s truly a solid experience!It was a great meal (^^)
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