I had been wanting to visit this place for a while, and I found an opening through OMAKASE, so I made a reservation.The service was outstanding. Nine minutes before opening, one of the apprentices welcomed me outside. It was nice to see everyone with shaved heads again after a long time.The seating at the counter was a bit tight between the adjacent seats.◆ Mozuku seaweed and junsai (water shield) vinegared dish◆ Hirame (flounder), hiragai (Japanese surf clam), torigai (bird clam)◆ Chawanmushi (savory egg custard) with chestnut crab◆ Black abalone from Aomori, saltwater purple sea urchin from Yoichi It wasn't the best quality, but it was delicious. The abalone was tender and tasty.◆ ★ Grilled eel with vinegared rice and celery The crispy skin and crunchy celery were irresistible. It was incredibly delicious!◆ Shime-saba (vinegared mackerel) sushi roll◆ Ankimo (monkfish liver) and aged makajiki (swordfish) The ankimo was sweet, creamy, and delicious. It’s popular, so they always serve it.After this, I had 13 pieces of nigiri:◆ Kasubo (everyone else had kohada)◆ Hokkigai (surf clam) Tender and well-prepared.◆ Chutoro (medium fatty tuna) from Funka Bay The balance of red vinegar and wasabi was excellent.◆ Mirugai (geoduck) Soft yet still had a nice crunch.◆ Shima-aji (striped jack) I added more rice, which warmed it up, but unfortunately, the rice flavor overshadowed the fish.◆ Akami (lean tuna) Beautiful color, and the balance of red vinegar, wasabi, and fish was great.◆ ★ Otoro (fatty tuna) It melted in my mouth.◆ Aori-ika (squid) Soft and slightly sticky.◆ Kuruma-ebi (sweet shrimp) Consistently delicious and visually stunning.◆ Kinme (golden eye snapper) Lightly grilled, it paired perfectly with the warm red vinegar rice.◆ Sakura-masu (cherry salmon) Smoked with straw, the flavor of the salmon was rich.◆ ★ Purple sea urchin from Aomori Generously piled and held together well. As expected, it was sweet and delicious. Juicy! I couldn't help but exclaim, "Delicious!"◆ Anago (conger eel) Hot and delicious. I’m not usually a fan, but it was surprisingly tasty.◆ Tamago (egg) Finely textured.I used chopsticks for a while, but since they provided a separate hand towel, eating with my hands enhanced the flavor!There was no drink menu, but it seemed like anything was available. I ordered Junmai Daiginjo sake and left it up to them.The gari (pickled ginger) was the hard type.They were attentive, quickly providing a knee blanket and refilling my tea during the meal. Afterward, I was able to chat with the chef and other customers.I was extremely satisfied! The portions were generous, and the men at the table mentioned they were full by the end, but I felt just right, likely due to how delicious everything was. As expected from a Michelin-starred restaurant and Tabelog Silver!I had one cup of cold tea, and the course was JPY 40,000, so the tea cost almost JPY 4,000?! I wondered how much the people drinking alcohol spent?! I realized the service charge was 10%. My apologies for that. I will definitely come back!
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