This was my second visit. This time, I made a reservation a month in advance and finally got in. It truly lives up to its reputation as a renowned restaurant. The tongue and outside skirt were excellent, but the freshness and preparation of the horumon were truly remarkable, allowing me to savor the flavors of every cut. From the liver and heart sashimi to the simmered offal, everything was spot on. The final outside skirt steak, when dipped in egg, was simply exquisite. The smoke added to the ambiance, making it a highly satisfying experience. I left wanting to make my next reservation right away. It's no surprise that reservations are a must.
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