[Order]Omakase Course, no sashimi.[Waiting]Reserved via the website on a weekday evening.[Taste]The carefully selected ingredients are first explained to the customers, then fried and served one by one. Personally, I was particularly impressed by the squid, anago (conger eel), koshi-abura (a type of wild vegetable), and asparagus. Everything was delicious, but the fluffy texture of the anago truly showcased the pinnacle of tempura. The tempura rice bowl to finish off was rich in flavor yet not overwhelming, leaving me completely satisfied.[Overall]I was also recommended Japanese sake that paired well with the ingredients, and I enjoyed a sake from Toyama. The close proximity of the neighboring tables created a slightly tense atmosphere, not particularly relaxing.
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