Dining alone as a womanReservation onlyCounter seating onlyDay 3 of my solo trip in Kanto - Lunch (Akasaka Mitsuke, Tokyo)I visited just before noon on a weekday. I came for the lunch that starts at noon. This is the main dish of my solo trip. When you think of Tokyo, you think of Edomae sushi. So, I decided to give it a try. However, I had no idea where to go. I scoured the posts of my fellow reviewers who are knowledgeable about the Tokyo area. Haha. I trusted a reviewer who has visited this place, "Kizaki," dozens of times and made my reservation from Osaka. I was glad to secure a reservation.I was extremely nervous. As a woman dining alone, I was unsure of what to wear. I decided to just mimic the person next to me since I had no idea about the proper etiquette. If I was the first one, it would have been the end.I arrived at the restaurant 15 minutes early. It was closed since it opens at noon. I entered 3 minutes before opening, and once everyone was gathered, we began. There were 9 counter seats, and I was surprisingly in the center. To my left was a family of four from abroad, and to my right were two couples. The show of tension began right in front of the chef.Lunch course: JPY 19,800Total of 13 pieces:- Seared tuna- Isaki (Japanese grunt)- Kiss (a type of fish)- Kanpachi (amberjack)- Squid legs with cartilage- Kasugo (young sea bream)- Akagai (red clam) with its siphon- Horse mackerel- Chutoro (medium fatty tuna)- First bonito- Sagochi (a type of fish)- Sweet shrimp- Anago (conger eel)- Miso soup to finishIt truly felt like watching a knife skills show, and I was excited the whole time. Watching the sushi being prepared felt like witnessing magic.I didn’t really talk to the chef; I just sat and waited for the sushi to be served. The chef was completely focused. His movements were graceful and swift, like an athlete. The soy sauce was already prepared, so I just had to bring it to my mouth.What I had eaten before was called "sushi," but what I was eating today was the real deal? It was completely different. When it entered my mouth, it just melted away. Even when I held it in my hand, it wouldn’t fall apart, but once it was in my mouth, it dissolved. How does that work?I had read that the sushi vinegar was quite tangy, but to me, it was mild. There was just a hint of acidity. And I could feel each grain of rice. I savored the umami of the toppings and the flavors of the ingredients by letting each grain dissolve in my mouth. Wow, it was profound.The biggest surprise was the akagai (red clam). First, the chef tapped it with his hand and made hidden cuts. When I put it in my mouth, there was no unpleasant taste, and as I chewed, I could feel the ocean. Incredible. This was the best akagai I had ever tasted. All the sushi pieces were perfectly sized, making them easy to eat in one bite. It was wonderful.Other customers continued to order more after finishing their courses, but I was just the right amount full. I wonder if I can eat regular sushi starting tomorrow.After my Tokyo trip, I visited the National Art Center to see the Picasso and Paul Smith collaboration exhibition. I thoroughly enjoyed the Eric Carle exhibition at the contemporary art museum. It was a fantastic day. I will definitely come back!It was a great meal!