Starting with fresh shirasu (whitebait), we enjoyed a luxurious menu featuring sashimi of natural isaki (striped jack) and tai (sea bream), along with hamo (pike eel), ayu (sweetfish), and suppon (soft-shelled turtle). To top it all off, we had a rice bowl with fresh shirasu and egg yolk, followed by blueberry ice cream. Overall, we were completely satisfied with the exquisite dishes we experienced.
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