On a summer Friday night, during the second seating, the hallway was decorated with morning glory fans, creating a somewhat comfortable atmosphere.▲ Chilled Sake: Sharaku, Sakemirai, Junmai Ginjo■ Appetizers:Yuba Tofu with Akau Uni from AijimaTamame (aka Meichidai)Freshly Fried Sea Snail with Wakame, Sea Grapes, and Liver Soy Sauce▲ Chilled Sake: Senkin, Senkō HanabiBraised OctopusAbalone LiverMatsutake Chawanmushi▲ Chilled Sake: Juyondai, Ginsen■ Nigiri:Small Sea BreamSea Bream with Green OnionSpear SquidIsaki (Japanese grunt)▲ Chilled Sake: Ubusuna, Kōko, Nanō JōSwordfishSmall Sardines▲ Chilled Sake: Shiogama, Abe Kan, Summer TideRed MeatAkau UniSweet Shrimp - Delicious!Sakura Masu (Cherry Salmon)Shinko (Baby Fish)Hokkigai (Surf Clam)Shrimp HeadsAnago (Conger Eel)Ume Tai Negi RollIn the past, I always joked that "winter is the best season for sushi," but after coming here several times, I truly believe that spring and summer are the best seasons.This time, the highlight was definitely the braised octopus, which had a delightful texture and rich flavor, though it's a shame I can only enjoy it once a year.The nigiri was consistently delicious, with the handling and taste of the shiny fish always being exceptional. Moreover, the appetizers change every time, and the chawanmushi (savory egg custard) topping is different each visit, which only heightens my anticipation.I look forward to my tenth visit, the timing of which is still uncertain.
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