The owner, Mr. Izumiya, and all the staff greeted us with smiles, making it a very comfortable place to dine.As rumored, the kushikatsu is incredibly light.I hardly felt any greasiness, and it went down smoothly.Starting at 8:30 PM, I ended up finishing a total of 30 skewers plus ice cream.From the very first skewer of shirasu (whitebait) and kinome (Japanese pepper leaf), I could feel the dedication to quality ingredients.The large kuruma ebi (sweet shrimp) was also impressive.Of course, the taste was wonderful, with the flesh packed tightly inside.On this day, I even encountered the super rare shirauo (whitebait).It had a mild flavor yet a solid umami, and I was delighted to enjoy such a unique ingredient.The final dessert skewer and the unlimited selection of ice cream left me very satisfied.I added 7 extra skewers to the regular course for about JPY 20,000.Now I’m tempted to visit the "A-bon" branch as well.However...The appearance of the kushikatsu is almost identical.I realized that this genre doesn’t photograph as well as I expected.