A popular Japanese restaurant located in a residential area of Hirao.The interior features a counter with only 6 seats on the first floor, while the second floor seems to have private rooms. The counter offers a close distance to the chef, providing a lively cooking experience.The chef has trained at Wakuend in Kyoto and the sushi restaurant Umami in Tokyo.Today, I enjoyed the lunch Omakase course for JPY 12,000!The bowl with dashi made from freshly shaved katsuobushi was captivating. It had a comforting flavor that permeated through my body.The small nigiri, made with red vinegar rice, was to my liking. The balance of acidity and umami was excellent, and the size of the fish matched perfectly. It was far more delicious than the sushi at typical sushi restaurants.The tempura of conger eel and Manganji pepper was served with a sauce instead of salt. The batter was light, almost like a fritto, and cooked to perfection.For the finale, I had freshly cooked rice topped with shaved katsuobushi and pickles. It was simple, but the combination of aromatic katsuobushi and hot rice was truly satisfying. It was a blissful experience.The course structure, blending sushi and Japanese cuisine, was innovative and interesting.The service from the chef and staff was outstanding, creating a very comfortable atmosphere.Wow, what a great restaurant! I definitely want to come back.It was delicious.It was a great meal.-----------------------------Thank you very much for reading until the end.I truly appreciate all the "follows," "likes," and "saving the restaurant" from everyone.I look forward to your continued support.---------------------------
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