It seems that this restaurant, which opened just two years ago without any prior training, has already earned two Michelin stars... truly remarkable.The location in the quiet, upscale neighborhood of Kurakuen is also a plus.This time, I opted for the evening Omakase course, which included eight appetizers and twelve pieces of sushi, offering a generous amount of food.All of these dishes were prepared by the chef working solo.Each action taken by the chef was incredibly meticulous.There were no flashy presentations, but simply watching the careful work being done right in front of me conveyed the quality of this establishment.The sushi rice was seasoned with white vinegar, giving it a mellow flavor.It’s not the type that is overly tangy or salty, allowing the taste of the toppings to shine through without interference.The rice was slightly firm, creating a perfect balance with the melt-in-your-mouth texture.I heard that the temperature of the rice is adjusted depending on the topping.Three appetizers particularly stood out to me:The first was a comparison of two types of sea urchin: the purple sea urchin from Hakodate and the red sea urchin from Amakusa.Even though they are both sea urchin, they have different characteristics; the purple sea urchin has a vibrant aroma that spreads as soon as it enters the mouth.On the other hand, the red sea urchin is richer and leaves a strong umami flavor on the tongue.While both are delicious on their own, tasting them together enhances their individual qualities even more.The second was a paté made from the whole body of sweetfish.This dish showcases the rich umami flavor, with the unique aroma and slight bitterness of the sweetfish coming through beautifully. It pairs interestingly with baguette.It offers a different perspective on enjoying sweetfish compared to simply grilling it.The third was a sushi roll made with thick-shelled surf clam and concentrated flavor of the fish roe.The thick surf clam combined with the umami and saltiness of the fish roe creates a harmonious flavor, and while it looks simple, the more you chew, the more the flavors intertwine.I wished I could have enjoyed some Japanese sake with this (though it was perfectly fine without any alcohol).Now, moving on to the sushi.Among them, the standout was the specialty, the swordtip squid.The thick swordtip squid is cut into three layers and stacked to incorporate air.It’s not just about making fine cuts; the fluffy texture created by layering adds an interesting element.Instead of chewing, the sweetness of the squid spreads as it melts together with the rice.The marinated red fish was also to my liking.A piece of thick red fish that had been marinated, it paired wonderfully with the subtly flavored white vinegar rice.The meal concluded with a rolled omelet made with sushi rice.The course was priced at JPY 24,000.While it’s certainly not a cheap price, considering the volume of eight appetizers and twelve pieces of sushi, the quality of the ingredients, and the meticulous work put into each dish by the chef alone, it is definitely worth it.