This is an incredibly popular restaurant offering the best value for delicious sushi and seafood dishes, with an endless array of mouthwatering options. Enjoy the chef's exquisite skills at the counter while savoring fine sake from all over Japan, paired with the best side dishes. Starting with Wakayama's Hirauji rolled sushi, followed by Shinjiko clam soup, Akashi's Harii squid, and Akashi sea bream topped with salt or wasabi and ponzu jelly, along with Gikyō cold sake. Then, we had Akashi octopus and abalone soup, Akashi grilled eel with wasabi, a small dish of Kensaki squid, and a hand roll of anago (conger eel) with Miyagi's top seaweed. Next came Hōken cold sake, Mie prefecture's raw oysters served on a spoon, boiled sardines from Chiba, and Hokkaido's Yoichi's anko (monkfish liver) with Ise Bay seaweed and vinegared rice. We also enjoyed Shizuoka's mozuku seaweed with Shizuku cold sake, Akashi sea bream nigiri with kombu, Aomori's hon-maguro (bluefin tuna) nigiri, Iwate's shiitake mushroom chawanmushi (steamed egg custard), hon-maguro chutoro (medium fatty tuna) nigiri, kohada (gizzard shad) nigiri, and Toyama's shiro ebi (white shrimp) nigiri. For the soup, we had vinegared rice topped with Hokkaido's Hamachiku sea urchin and bubble soy sauce, seaweed miso soup, Kuwana's clam nigiri, and boiled eel nigiri. We also had Arian's top seaweed toro-taku hand roll, Awaji Island's egg-cooked castella, and bettara-zuke (sweet pickled daikon). In total, there were an astonishing 30 dishes! The chef's personality and the care put into each dish were truly impressive. I left feeling completely satisfied. It was a great meal!
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