This time, I visited for the evening service available only on Fridays and Saturdays.I enjoyed a leisurely meal for about three hours, focusing on fish from the Amakusa coastal area.The standout dish this time was the fried sweet shrimp, which paired wonderfully with the tartar sauce that tasted like iburi-gakko (smoked daikon pickles). The crispy coating made it a delightful experience.Another highlight was the grouper, which had a rich flavor yet was refined. When served as sushi, its presence was even more pronounced.The tekka maki (tuna roll) was packed with ingredients. The aroma of the premium seaweed from Shioya combined beautifully with the umami of the hon-maguro (bluefin tuna), making it a satisfying roll until the very end.The egg dish, made with white flesh from the red rockfish, was light and fluffy, reminiscent of a chiffon cake. It’s the perfect way to finish any meal.There was a wide variety of sours available, and I appreciated the selection of Japanese sake as well.**Appetizers:** - Amakusa Oomon Hata - Amakusa Steamed Abalone - Amakusa Fried Sweet Shrimp - Amakusa Blue Crab - Amakusa Managatsuo **Sushi:** - Amakusa Grouper - Amakusa White Sweetfish - Ashikita Swordfish - Amakusa Kanpachi - Amakusa Sweet Shrimp - Amakusa Aori Squid - Amakusa Red Sea Urchin - Nagasaki Shima Aji - Okinawa Hon-Maguro - Nagasaki Tsushima Densuke Anago - Tekka Maki - Egg
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