It was my first visit in three months. The service always maintains a calm and stable atmosphere, with attention to detail and quiet yet precise instructions given to the apprentices. I learned that the rice used for the sushi changes every time. This time, there was an increase in rice vinegar, and the saltiness was toned down, making it much gentler, yet still sharper than other places. This adjustment was made to suit the summer ingredients, which tend to be less fatty. Nevertheless, the aging of the white sea bream was spot on. The tuna was from Oma. And surprisingly, the extra serving of surf clam had the best fresh scent of the ocean and a delightful texture, complemented by the deliciousness of the seaweed.
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