I had the pleasure of enjoying unique flavors at a sushi restaurant in Kobe! By chance, I was able to make a reservation due to an open slot coinciding with my business trip, which felt like a stroke of luck. The restaurant has a no photography policy and only accepts cash, but I was treated to a variety of dishes that offered flavors I had never experienced before, allowing me to explore a new culinary world. While I would love for everyone to visit and experience it for themselves, I must mention some highlights: miso-marinated dishes, a paste-like ankimo (monkfish liver), sayori (halfbeak) mixed with egg, pleasantly aromatic smoked sawara (Spanish mackerel), aged managatsuo (bluefin tuna), and carefully prepared nodoguro (blackthroat seaperch) with rich fat content. I noticed various opinions and reviews from others, but I appreciated the genuine work and passion that came through from the staff. There were moments when I wondered if the service was a bit cold, but I was very grateful when they went out of their way to prepare extra nigiri for me, despite being a first-time visitor. Moreover, they maintain a policy of not raising prices, and considering the quality of the food, I believe that enjoying drinks and additional dishes for under JPY 30,000 is an incredible deal. If it’s not too much trouble, I would love to return in a different season! I extend my gratitude to the staff! *Menu items include:* **Appetizers** Sea Bream Octopus Hirame (flounder) Ikura (salmon roe) Ankimo Sayori Katsuo (bonito) Anago (conger eel) Mozuku (seaweed) **Nigiri** Squid Kisu (sandfish) Clam Horse Mackerel Trout Tuna Sawara Kobashira (small clams) Scallop Red Miso Soup *Additions:* Managatsuo Sea Urchin *Additions:* Shiro Ebi (white shrimp) Anago *Additions:* Nodoguro? *Additions:* Aged Tuna Egg *Additions:* Tuna Roll