This restaurant was a delightful medley of my favorite ingredients.Starting with an appetizer of sea urchin and seasonal vegetables, I was surprised when the sashimi of my beloved bonito was served.While bonito is famous for being served as tataki, I had heard that sashimi could only be enjoyed when the fish is exceptionally fresh and not too bloody, making it quite rare. I thought it could only be found in Kochi, so I was thrilled to have it here.The salt and soy sauce were great, but the special dipping sauce was absolutely delicious.Then came my favorite torigai (bird clam) and grilled anago (conger eel), along with abalone and eggplant.To finish, the sushi with tuna and anago was simply outstanding.I definitely want to come back.It was a great meal. Thank you!
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