This was my first visit, and I happened to go during the Nebuta Festival. The owner is actively promoting the festival, so I had a reservation from 16:30 to 18:30. There are six seats at the counter, where you can enjoy conversations while watching the cooking process right in front of you. The special menu featured caviar and sea urchin, as well as a baked trout wrapped in puff pastry. The summer venison was cooked to perfection—tender and absolutely delicious. As a fellow local, I’m really cheering for this place!
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