A Japanese restaurant with an impressive history of awards and accolades, including:- Michelin 2 stars from 2020 to 2026,- 4 Tocks in the Gault & Millau from 2022 to 2026,- Tabelog GOLD from 2017 to 2026.Thanks to a friend's reservation, I finally had the chance to visit this highly acclaimed establishment.With only 13 counter seats, it was fully booked by noon on a Saturday.Here’s what I enjoyed:- Omakase Course starting from JPY 36,000 * On this day, it was JPY 37,600- Green Tea JPY 2,000* The course price varies depending on the day's ingredients.The menu included:- Green tea- Chilled Chawanmushi (savory egg custard)- Shrimp toast- Sliced conger eel- Spanish mackerel- White miso soup with sweetfish- Roasted ginkgo nuts- Grilled duck "Okiba-yaki"- Hassun (seasonal platter) - Fig, hairy crab with mozuku seaweed, chestnut in syrup, - Sweetfish with roe, abalone, shrimp with okra in jelly, - Beef tongue with smoked green pepper- Foie gras monaka (wafer)- Chilled winter melon dish- Matsutake mushrooms with Kinmedai (golden eye snapper)- Matsutake rice, kombu, and grilled beef with Saikyo miso- Red miso soup- Kuzumochi (sweet potato starch cake)- Matcha (green tea)The Chawanmushi was a delightful chilled version made with sea urchin and soft-shelled turtle, served with a consomme. I enjoyed mixing it as I ate.The shrimp toast, made with shrimp, corn, and conger eel paste, was crispy and incredibly delicious—definitely a crowd-pleaser.The conger eel was served as sashimi, elegantly arranged on a bamboo plate filled with ice. It was accompanied by soy sauce, plum sauce, and wasabi.The Spanish mackerel, sourced from Fukuoka, was also served as sashimi. The skin was grilled over charcoal, adding a delightful aroma and flavor.The soup featured sweetfish, Kamo eggplant, and sliced cucumber in white miso. They intentionally used a drier sweetfish for a unique texture.The roasted ginkgo nuts could be shelled by the staff, which was a nice touch since they can be tough to crack.The duck was grilled on a "Okiba-yaki" teppan made from tamahagane (Japanese steel). It was served with a sauce made from the broth of conger eel bones and liver, along with a puree of cauliflower. This duck was incredibly tender and the sauce was delicious—my favorite duck dish ever.The Hassun was inspired by the moon-viewing festival, featuring dishes that represent the full moon and the chestnut moon, arranged on a leaf of sweet potato to avoid a lopsided presentation.The rabbit dish included figs with sesame miso, while the Baccarat coupe held hairy crab with mozuku. The lotus leaf featured abalone, chestnut in syrup, sweetfish simmered in Arima sauce, and a jelly of shrimp, octopus, okra, and grilled eggplant, along with a small plate of beef tongue and smoked green pepper.To enhance the moon-viewing atmosphere, the restaurant dimmed the lights during the presentation and lit a daikon lantern. The attention to detail was exciting.The monaka was filled with foie gras and dried persimmon, presented in a way that made it easy to photograph before being lightly covered with the wafer.The chilled winter melon dish included eel, sea urchin, eggplant, and a red snapper sauce. The grilled eel was outstanding.The Kinmedai was served with finely sliced matsutake mushrooms and a generous amount of broth, creating a wonderful aroma. The thinly sliced matsutake added a different texture to the dish.The rice was generously mixed with matsutake, accompanied by kombu and grilled beef with Saikyo miso. This miso grilled beef was so delicious it could stand alone as a main dish. They asked how much rice I wanted initially, and I could also request a refill.The red miso soup contained large pieces of caramame (a type of wheat gluten).For dessert, I enjoyed sweet potato starch cake made with soybean coffee, served with black syrup and kinako (roasted soybean flour). I paired it with matcha.Every dish was beautifully crafted and delicious, but what made the experience even more enjoyable was the engaging conversations with the head chef and the staff. The atmosphere was warm and inviting, making it feel less like a formal Japanese restaurant and more like a friendly gathering.Thank you for a wonderful time!
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