I visited after a year and two months. In June, the sweetfish season opens, and I've enjoyed sweetfish several times this month. The sweetfish here is sent live from Niigata and is larger than anywhere else. The abalone and junsai soup is made with aged kombu for a rich flavor. The hot pot with hairy crab from Funka Bay had a rich miso taste that I really loved. When I settled the bill, I was shocked by the price increase since my last visit, and I'm already feeling anxious about making a reservation for next year! Haha.
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