After a fierce battle for reservations every month, I finally managed to secure a spot after 5 months!The restaurant has only 6 counter seats and serves a course menu, with two seatings.I visited with a friend, but the other 4 guests were all solo diners, and they were all food enthusiasts, happily discussing culinary delights throughout the evening.【Omakase Course - JPY 8,800】☆ Mizuna and Tsukuneimo Vinegar Salad A refreshing start with the slippery texture of mizuna and fluffy tsukuneimo, perfect for the warming season.☆ Spear Squid Served with salt. It was rich and thick with a strong sweetness.☆ Nakazumi I learned that Kohada changes its name as it grows, and this is the next size up from young Kohada. It’s larger than Kohada, rich in flavor but with a clean aftertaste.☆ Horse Mackerel Lightly marinated. It had depth and paired perfectly with sake, so I switched to Japanese sake.☆ Bonito Smoky flavor that was rich and robust, truly delicious!☆ Baby Clam This was my favorite!! It had a strong, chewy texture and a powerful umami flavor. The sweetness increased as I chewed after the salty taste.☆ Scallop Very tender and slightly rare, with a delightful taste of the sea.☆ Clam This was the meat from the previous baby clam. It had a wonderful texture and was incredibly delicious with a hint of spice.As a clam lover, I was thrilled to have three clam dishes in a row!☆ Conger Eel Prepared with a frosty technique. It had a pleasant texture and flavor, a great follow-up after the rich clam.☆ Red Snapper This was from the belly. Rich in flavor with a lovely soy sauce aroma.☆ Grilled Red Snapper with Skin Next was the grilled version. The aroma spread instantly, and the texture was delightful! A wonderful contrast to enjoy.☆ Cherry Salmon Rich and the crispy skin paired perfectly with the rare meat—absolutely delicious!☆ Tuna Brain I messed up... I forgot to take a photo. I enjoyed it with a good amount of wasabi. The fatty brain paired excellently with the wasabi!☆ Sawara Rice Perfectly seasoned, making it easy to eat! Why is the skin of Sawara so delicious?☆ Monkfish Liver Served on a Ritz cracker. The crunchy texture combined with the flavor of the liver was delightful.It was a blissful experience in my mouth! ☆ Sea Urchin Tsukudani What is this?! It felt like an encounter with the unknown. I could eat this forever! I’ve never experienced this texture and flavor with sea urchin before.☆ Kawachi Duck Two types: breast meat and wing joint. Served with Tasmanian mustard. The texture and aroma of the mustard enhanced the rich flavor of the duck, making each bite more flavorful. It was juicy and full of fat.★ Kanehachi with Water ★ Gagaku (Niigata) ★ Kuzuryu (Fukui) Every dish and drink was delicious, leaving me in awe! The luxury of having each sashimi served one by one was incredible.At first, it was silent, and I felt a bit anxious about whether it was okay to talk, but once the course began, everyone was a food enthusiast, creating a very enjoyable and wonderful atmosphere!Even after drinking, the total was just over JPY 10,000, and with only 6 seats, it’s no wonder reservations are so difficult to secure! But I definitely want to try my best to make a reservation again! It was a great meal!
We use cookies on this site to enhance your user experience.
