A Michelin one-star Japanese restaurant that is difficult to reserve.The service is exceptionally attentive, and the atmosphere inside is pleasant.However, I want to candidly express some concerns that caught my attention.What surprised me was the handling of the dashi (broth).The way the chef tastes it is quite unsanitary.While it may be assumed that it will be heated, as a customer, I find it quite concerning from a hygiene perspective.This was honestly shocking for a high-end restaurant.This is not meant to be defamatory, but rather a cautionary note.I felt I had to mention this to provide a fair evaluation.---Now, moving on to my personal impressions of the dishes ---The quality of the food seems to vary significantly.The Toro-Taku was superbly executed and delicious, but there were several dishes that left me puzzled.The grilled torigai (surf clam) was only partially grilled, and instead of a pleasant aroma, I was bothered by a gritty texture.The young sweetfish had an overpowering bitterness, making the accompanying young corn more memorable.The Tokishirazu (young salmon) was overly salty.The skill in deboning the conger eel was impressive, but the direction of the dashi was disappointing.I felt that a clearer soup would better highlight the eel's qualities rather than layering flavors from onions and bones.Wouldn't a dobin mushi (teapot steamed dish) dashi be better?The grilled eel to finish was not bad, but it didn't evoke the same excitement as a specialty shop.The famous karasumi soba (dried mullet roe soba) also didn't harmonize well with the soba, tasting somewhat fishy instead.The dessert felt somewhat pre-packaged.The combination of milk pudding, mango, and amarin (a type of citrus) was nice, but the sweetness of the pudding and mango overshadowed the amarin, making it feel like a lack of effort at this point.Another point of concern was the two-turn evening service.This might be common in the sushi and Japanese cuisine industry.I acknowledge that we, who reserved for the later start, are also at fault.Starting at 8:30 PM, we finished eating around 11:30 PM!It was a bit strange that both the restaurant and the customers accepted this timing as normal.At least, let’s aim to finish in two hours.Overall, it is not a "bad restaurant."In fact, both the skills and service are of high standards.I could feel that the apprentices are working very hard.However, if you go in with the expectation of a "Michelin one-star renowned restaurant," you might feel it is overrated.That’s why I hope they take a moment to reassess, including hygiene aspects.