I miraculously managed to make a reservation six months ago for OMAKASE at 8:30 PM on a weekday. Now, it seems there’s a two-year wait. The course lasted about two hours, and every skewer and dish was of high quality and incredibly delicious. I heard that using wood has a weaker heat compared to charcoal, but everything was cooked perfectly through, and I was very satisfied. It was a great meal!
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