I was invited to visit this restaurant.This time, the style was quite adventurous.We had the classic Ayu Dobon (truffle cream),Namerou-style conger eel and its roe,Shark fin with burdock mochi and caviar,Tofu with black vinegar and karasumi,Truffle Kohaku noodles,and more.Everything was bold yet perfectly balanced,and the dishes showcased a brilliant sense of style.I will definitely come back!!!
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