I made a reservation and visited for lunch on Obon.This restaurant is recognized as one of the top sushi spots in Japan, receiving the Bronze Award in 2026.There is a parking lot in front, where I waited for the noren (curtain) to be raised.Unfortunately, I couldn't take photos of the food, so I only have pictures of the exterior.I opted for the omakase sushi course.The first dishes were white fish: Akou, Tai, and Karei, served with the refreshing aroma of sudachi citrus. The sushi rice was slightly larger and had a clean taste.The anago (sea eel) was also delicious.They served a dish made with anago, cucumber, and shiso, which was very appetizing.I enjoyed the hamo (pike eel) with a refreshing touch of sudachi.Next came the lean and fatty tuna.There was a roll with toro (fatty tuna) and a chawanmushi (savory egg custard) infused with the deep aroma of matsutake mushrooms.I thought we were done when the unagi (eel) pressed sushi was served, but then came a gentle-tasting tamago (egg) roll and a sushi roll filled with plenty of ingredients to finish off the meal.The chef's stories added to the lively atmosphere.I left with wonderful memories of this delicious experience.It was a great meal!♪