This restaurant, run by a chef from Hokkaido, truly felt like a "showtime" experience.The changing lighting and music, along with the creative presentation of the dishes, made the entire atmosphere enjoyable.What stood out to me were the three-layered tuna (from Yamagata Prefecture) and the unique combinations and presentations of the ingredients.Additionally, the squid, which had been cut a thousand times, had a melt-in-your-mouth texture that was astonishing.The red scallops are said to be so rare that they are found in only one out of a thousand, showcasing the chef's dedication to each dish.The shrimp were served in a way that allowed us to compare the female and male varieties, which was quite memorable. I particularly enjoyed the seasonal salmon.The restaurant keeps the indoor temperature lower to match the condition of the fish, so while blankets are provided, I recommend bringing a jacket.
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